Fluffy Cinnamon Rolls
Brunch is one of my favorite ways to enjoy a lazy Sunday, but it's hardly known for it's vegan fair. Being more of a savory person, I have mastered many delicious savory brunch dishes but never really attempted anything sweet or decadent. That is until my husband, Seth, went vegan for a while. He has a horrible sweet tooth and was getting tired of fruit and smoothies for breakfast and he doesn't enjoy eating oatmeal or grits. If it were up to him, he'd eat chocolate filled croissants and pastries for breakfast every morning. While he did enjoy my whole wheat vegan pancakes, he was still left wanting something more. So I altered my pizza dough recipe and whipped up some cinnamon rolls.
While the first batch of cinnamon rolls was delicious, and a much needed sugar boost for Seth, I knew I could do better. I wanted them to be fluffier, and softer. Thus began my quest for the perfect cinnamon roll recipe. After much trial and a bit of error I am finally satisfied with my recipe.
After experimenting with the dough a few times I was able to come up with the perfect mix and technique to get it soft and fluffy. I tried using different combinations of flour, different mixing methods, and varied the measurements of sugar and butter to get the best flavor and texture. By switching out water for soy milk, and olive oil for vegan butter I was able to get a great, soft dough perfect for my rolls. Double proofing the cinnamon rolls was the final key to make them pillowy soft.
Delicious Cinnamon Rolls
Ingredients
Dough:
1 cup whole wheat flour
1 1/2 cups Bread or All Purpose flour
3 Tbsp sugar
2 1/4 tsp dry active yeast (1 packet)
1/2 tsp salt
3/4 cup soy milk or favorite milk replacement
3 Tbsp vegan butter (such as Earth Balance) + 1 Tbsp melted for brushing on the dough
Filling:
1/4 cup dark brown sugar
1 Tbsp cinnamon
*look down below for some delicious add-ins
Caramel Icing:
1/4 cup brown sugar
1 Tbsp water
1 Tbsp vegan butter
splash vanilla extract
pinch of salt
Mix soy milk and butter in a small sauce pan and heat to around 110° F. It shouldn't be too hot or it will kill the yeast. Think of the temperature of a lukewarm bath or jacuzzi. In a bowl, add yeast, salt, sugar, half of the flour and mix well. Add the milk and melted butter to the dry ingredients and stir until well combined. Add the rest of the flour in two parts. Make sure that the flour is well incorporated each time you add some. The dough comes together in a smooth, soft ball and shouldn't be sticky. If your dough is too wet, add more flour a tablespoon at a time. Knead the dough for a minute or two before proofing. Rub some vegan butter on your ball of dough and place it in a lightly greased bowl. Cover it loosely with a clean towel and allow the dough to proof for around thirty minutes, or until it about doubles in size. Depending on the temperature of your room, the dough may rise faster or slower. While waiting for the dough to rise, mix together your filling. Once dough has doubled, gently roll it into a rectangle with 1/4 inch thickness. I usually roll it out to the size of my silpat mat, like this one. Resist the urge to flip the dough over while you are rolling it out, this will cause it to retract and become chewy and rubbery instead of soft and fluffy. Brush with melted butter and sprinkle the cinnamon sugar mixture over it leaving an inch margin around the perimeter. Roll the dough into a cylinder from the bottom to the top and slightly pinch it to seal together. Using a sharp knife, or unflavored floss, cut about an inch off the ends of the dough. Cut the cylinder into 2 inch rounds. It's easier to cut it in half, then half the halves, then half again (is that confusing?). Place into a 13x9 baking pan, cover with a clean dish towel and allow to rest for 15 minutes. Preheat your oven to 375°F while your rolls are resting. Once finished proofing for the second time, bake for 15-20 minutes until the tops are golden. Allow to cool before topping, or flip them over while they are cooling so the gooey bottoms become the tops and then you don't need any icing.
While the rolls are baking, begin your caramel icing. Sprinkle your brown sugar in a non-stick pan on medium heat. Leave it to cook and you will see the sugar will begin to darken and melt around the edges, about 3-5 minutes. Add in the water and the sugar will bubble and sizzle, stir so the sugar doesn't crystalize. Let it simmer for a minute or two. Turn off heat and stir in butter. Let it cool and drizzle over cinnamon rolls.
*Optional Add-ins
1 tsp orange zest and cardamom
1/4 c raisins
1 tsp matcha
1 tsp orange zest and 1/4 c dried cranberries
Instead of 1 Tbsp cinnamon for the filling, add 1 Tbsp pumpkin pie spice
Top with 1/4 cup chopped, toasted pecans
What do you think? My favorite variation so far is the orange cardamom topped with pecans. If you are craving a healthier option let me know, I've been thinking about coming up with a sugar-free filling.
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