Sunday, January 9, 2011
FIrst off, I apologize ahead of time... you will become addicted to these and eat way more than you should. Ok, now you can't say I didn't warn you!
I call these cinnamon rolls, my "redemption rolls!" Why, you ask? I set out to make cinnamon rolls for a Christmas morning treat for my family. I got up super early, slaved away in the kitchen, cleaned up the huge mess (p.s. there is a mess to be made, just another friendly warning), put the rolls in the oven, and... YUCK-O!!! They were hard, not very flavorful and all together disappointing. So, I made it my mission to redeem myself, and I did! Thanks to my talented friend, I was able to make some deliciousness!
Here is my adaptation of her sticky bun recipe:
2 1/4 tsp yeast
1/4 c. sucanat (or brown sugar)
1 room temperature egg
warm water, roughly 110 degrees (about 1 cup)
3 c. flour (I used 1/2 spelt and it worked great... next round I will try all spelt)
3 T. evaporated cane juice (sugar)
1/2 tsp. salt
3 Tbsp oil
1/4 c. room temperature earth balance vegan butter (or reg. dairy butter)
1 Tbsp cinnamon
1/3 c. evaporated cane juice (sugar)
1/4 c. melted earth balance (butter)
1/2 c. sucanat (brown sugar)
In a small bowl, combine, 1/4 c. sucanat (brown sugar), and yeast. Crack an egg into a glass measuring cup and whisk gently. Add enough warm water to the egg to fill it to 1 1/4 cups. Pour this water/egg mixture over the yeast and sugar, cover and set aside for 15 minutes.
In a mixer, fitted with a dough hook, add in flour, sugar and salt. Whisk to combine. Slowly add in the yeast/water mixture and oil. Mix with dough hook until the dough forms a ball and comes together. (I had to add a smidge more flour to help mine form a ball). Place dough ball into a well oiled bowl, cover, and place in a warm area. It needs to rise until it doubles in size.
Flour a flat work surface and place risen dough on it. With lightly floured hands, flatten out dough until it is roughly a 12x18 rectangle. Spread room temp butter over dough and sprinkle with cinnamon/sugar. Now it's time to roll! You are going to roll it into a long log, so take the long edge that is nearest to you and roll it backwards. To cut the rolls, start by using a sharp knife and make a mark in the middle of the roll. And from there, mark off 12-14 spots to cut. I found it best to gently saw back and forth instead of pressing down and smooshing the roll.
Pour melted butter in a 9x13 dish and sprinkle with remaining sucanat (brown sugar). Place the rolls in dish so that you see the spiral and leave a little space between each roll. Let them rise in a warm area for about 30 minutes.
Place rolls in a preheated to 375 degree oven and bake for 25 or until golden brown. While they are baking, whip up the glaze by adding roughly 1 cup powdered sugar to a bowl and about 1/2 cup soy milk. Whisk until smooth. These measurements are approximate, you may need to add more sugar if it looks a little runny.
Line a baking sheet with parchment paper, wax paper or foil and turn rolls over onto it. Once they have cooled a tad, drizzle glaze over them. Ready, set, go... DIG IN!!!