October 31, 2011

Vicariously Vegan: Cinnamon Rolls

Posted by Laura

Vicariously Vegan is a new series devoted to vegan-baking with guest blogger, Jenna, who is going to teach us a few tricks of the trade and share some of her favorite vegan recipes with us. Jenna's passion for baking and attention to detail will surely lend us some inspiration and open our minds up to the vegan experience.

Kristin and I had the pleasure of spending an entire afternoon with my friend Jenna while she assembled some amazing cinnamon rolls (remember when she helped with the cupcakes?). We were particularly excited to taste-test the finished product, and gaaaaaaa where they good. We invite you to take the leap with us, if you will, into our world of vicariously vegan...

Laura. Jenna. Kristin.

Vegan Cinnamon Rolls

But first, a little bit about the baker...
First name: Jenna
Age: 17
Favorite Band: hmmm...I'm really liking Social Distortion and The Decemberists right now.
Favorite Food: Tacos!
Team Edward or Team Jacob: ick! neither...
How long have you been living the vegan life: About 3 1/2 years
Why vegan: I love animals, and I don't want to support industries that don't always treat them right.
What are we baking today: Cinnamon Rolls! (adapted from Kelly Rudnicki's Vegan Baking Classics)

Kelly Rudnicki's Vegan Baking Classics

What are the ingredients:
Dough
1 cup soy milk
1/4 cup granulated sugar
1/4 cup dairy free shortening (I used Earth Balance)
1 tsp salt
3 1/2 - 4 cups all purpose flour, divided
1 package active dry yeast
2 tbsp water

Filling
1/2 cup granulated sugar
2 tsp ground cinnamon
1/4 cup dairy free margarine (Earth Balance), melted

Glaze
1 cup confectioners' sugar
1 1/2-2 tbsp soy milk
1 tsp vanilla extract




What are the steps:
Step 1: For the Dough - In a saucepan, heat up the soy milk, sugar, dairy free shortening, and salt until shortening melts and mixture is heated through, about 115° (Temperatures significantly higher than 115° will kill the yeast when making the dough, resulting in sad cinnamon buns) You can measure the temperature with an instant thermometer.

dairy free shortening

115° -- soy milk, sugar, dairy free shortening and salt

Step 2: In the bowl of a stand mixer, combine 2 cups of the flour and the yeast using the paddle attachment. Add the soy milk mixture to the flour mixture and combine them on a low speed. Scrape the sides of the bowl with a rubber spatula and then add the water. Mix on a high speed for roughly 2 minutes. Slowly add 1 1/2 - 2 cups of flour to the mixture, and mix on low until the dough is somewhat stiff.



Step 3: This step is kneading the dough, and there are a couple of options when doing this. One is to take the dough out of the mixer, put it on a floured surface, and knead it by hand for 5 minutes. The other option is to replace the paddle attachment in the stand mixer with the dough hook attachment and mix on a medium speed for 5 minutes, which is what I chose to do. After kneading the dough, shape it into a ball and place it in a bowl sprayed with nonstick spray. Cover the bowl with plastic wrap and let it rise for about an hour. Tip: To help the dough rise faster, put it in a warm place, like by a stove, or in the sun. If neither of these are available to you (the day I made these, the sun was a little sketchy), you can create this warm environment for your dough with a mug of water and a microwave. Boil the water in the mug in your microwave and then put the bowl of dough in the microwave, leaving the mug in with it. This creates a warm and humid place to help your dough rise for you=)


Knead dough by hand or by using the dough
hook attachment for the stand up mixer
Before rising

After rising

Step 4: After the dough is done rising, punch it down and divide it into two balls. Let them rest for about 10 minutes. Meanwhile, mix together the cinnamon and sugar for the filling. Then roll out each ball into a (roughly)12x8 inch rectangle. Brush the dough with the melted margarine and sprinkle each rectangle evenly with the cinnamon and sugar mixture.






Step 5: Starting at the longer side of the dough, roll the dough into a log, sealing the edges so it does not come undone. Cut the dough into about 10 or 12 pieces, depending on how big you want them. Put them in a 9 inch pan sprayed with nonstick spray and cover again with plastic wrap and let them rise for about half an hour or until they double in size. While the cinnamon buns are rising, preheat your oven to 375°.



Let rolls rise about 30 minutes or until they double in size

Step 6: Bake rolls at 375° for 18-20 minutes or until they are slightly browned. While the rolls are baking, mix together the confectioners' sugar, soy milk, and vanilla to make the glaze. After the rolls are done baking and are still warm, spread the glaze over the top of them. Then eat them! They're best when they're warm, so if you don't eat them all right away, heat them up in your microwave or toaster oven...YUM



mmm mmm good

Thanks Jenna! We can't wait to see what's next!!

plastic apron and wellies, just in case I needed to bake
something in the middle of a storm - thanks Martha!

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