Chef Joey's Vegan Cinnamon Rolls
photo by Chef Joey Z.
- Ready In:
- 2hrs 15mins
- Ingredients:
- 17
- Yields:
-
12 rolls
- Serves:
- 12
ingredients
-
For the Dough
- 1 (2 1/2 ounce) package yeast (red star)
- 1⁄2 cup vegan sugar
- 1 cup soymilk (warmed)
- 3 teaspoons egg substitute (Ener-G)
- 4 tablespoons filtered water (add to egg substitute)
- 1⁄3 cup vegan margarine
- 4 1⁄2 cups bread flour
- 1 teaspoon sea salt
-
For the Filling
- 1 cup brown sugar (packed)
- 2 1⁄2 tablespoons ground cinnamon
- 1⁄3 cup vegan margarine
-
For the Icing
- 3 ounces vegan cream cheese
- 1⁄4 cup vegan margarine (softened)
- 1 1⁄2 cups icing sugar
- 1⁄4 teaspoon vanilla extract
- 1⁄4 teaspoon lemon extract
- 1⁄8 teaspoon sea salt
directions
- Mix the yeast, sugar and heated soy milk in a large bowl and let sit until the yeast foams.
- Prepare your egg replacer. Mix it with the margarine, flour and salt. I used my Kitchen Aid mixer for this. The dough should be smooth and very stiff.
- Set the dough aside, covered in a warm place until its double in bulk.
- Once the dough has risen turn it out onto a floured surface cover with a T towel and let it rest for 10 minutes.
- While the dough rests, combine the brown sugar and cinnamon and mix well. Set aside.
- After 10 minutes roll out the dough on a floured surface. The dough should result in a 16x21 inch rectangle.
- Spread the dough with the cinnamon sugar. Spread it evenly with your hand. Add the currants and nuts also.
- Starting at one end, roll the dough up and cut into 12 equal pieces using a sharp knife.
- Put a piece of parchment on a 9x13 inch baking sheet and place the cut up rolls evenly spaced on the parchment. Cover with the T towel and let rise again for about 30 minutes or until the rolls are about double in size. Preheat your oven to 375'F.
- Bake for 15 minutes until golden brown. While the rolls are baking prepare the icing. Beat together the vegan cream cheese, margarine, icing sugar, vanilla and salt. Spread on the warm rolls.
- Bon Apetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)