Swedish Cinnamon Rolls (Vegan)
photo by Katzen
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Yields:
-
12 rolls
ingredients
- 2⁄3 cup soymilk
- 2 teaspoons dry active yeast
- 1 teaspoon sugar (or sub honey or agave nectar)
- 2 tablespoons soy yogurt (plain or vanilla)
- 1⁄4 cup sugar (I use organic evaporated cane juice)
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ground cardamom
- 1 1⁄2 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1⁄4 cup Earth Balance margarine, cold (cut into small pieces)
- 2 tablespoons Earth Balance margarine, room temperature
- 2 tablespoons sugar
- 1 tablespoon cinnamon
- soymilk (to brush on top)
- sugar (to sprinkle on top)
directions
- Warm the soy milk slightly - too hot will kill the yeast, too cool won't activate it -- just about lukewarm is right. In a small bowl stir together the soy milk, the yeast and the teaspoon of sugar. Set aside to let the yeast do it's thing.
- Add the next 7 ingredients (yogurt to 1/4 cup margarine) to a larger bowl and then add in the yeast mixture. Knead for about 10 minutes until a nice soft dough has formed. Cover and let rise in a warm place for about half an hour, until doubled in size.
- Mix the 2 tbsp margarine, 2 tbsp sugar and cinnamon together in another small bowl and set aside.
- Place 12 muffin liners on a baking sheet. Roll the dough into about a 10" x 12" rectangle - as close to square as you can get it.
- Spread the cinnamon sugar mixture evenly over the dough and then roll it up (roll from the longest side). Cut into 1" slices and place each slice in a muffin liner. Cover again and let rise for another hour, should be doubled in size.
- Preheat oven to 425 degrees. Brush the tops of the rolls with soy milk and sprinkle with a touch of sugar. Bake for 10 minutes until golden brown.
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Reviews
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I really enjoyed these rolls - the dough wasn't difficult to work with and it came out well done, not dry. It goes very well for breakfast and very well with tea in the evening. I didn't have any whole wheat flour, so I took your suggestion and used only all purpose flour, which still made it very good. A mix of powdered sugar with some orange juice and a little bit of soy milk made for a good glazing.
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Such lovely cinnamon rolls; the cardamon plays such a stong contributing role here, and is an unexpexted and welcome flavour. I agree with magpie, it would be a shame to treat these beauties like garden variety food court cinnamon rolls - instead of slathering them with icing sugar icing, I applied milk and a generous sprinkling of turbanado and demerara sugar. I used butter instead of margerine, and regular milk and yogurt in the recipe, as I didn't have soy versions on hand. Thanks so much for posting, magpie!! Made for PAC Spring 2010 - you were adopted!
Tweaks
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Such lovely cinnamon rolls; the cardamon plays such a stong contributing role here, and is an unexpexted and welcome flavour. I agree with magpie, it would be a shame to treat these beauties like garden variety food court cinnamon rolls - instead of slathering them with icing sugar icing, I applied milk and a generous sprinkling of turbanado and demerara sugar. I used butter instead of margerine, and regular milk and yogurt in the recipe, as I didn't have soy versions on hand. Thanks so much for posting, magpie!! Made for PAC Spring 2010 - you were adopted!
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