Thursday, March 24, 2011

Mini Vegan Cinnamon Rolls

I wanted to make something special in honor of our new family member. Something fitting for the newest and littlest member of the team.

Plus I heard something about vegan cinnamon rolls being in the top 20 of some list of amazing vegan things you should eat or something like that. I either heard it or completely made it up. Either way.


Minni Pinni (Minni), our little adopted min pin is fitting in quite well. She has taken full ownership of Noodle Nose and he is ok with that. She isn't quite used to the cold though. The Alternative Humane Society brought her up here from southern California, so she's used to a little more warmth. Shuckey and darn, Minni... guess it's little sweaters made of pink velour and feathers for you.


I love cinnamon rolls. If you remember, I made a standard size cinnamon rolls once before. This time around I altered the recipe a bit and then I mini-ized them because it's just fun. I ended up pawning them off around the community because I just couldn't stay out of them.

They are soft, chewy, bursting with cinnamon flavor and just sweet enough with the frosting. You could add raisins to them, which I highly recommend. This time though, I didn't.

Oh, and p.s.... don't forget to enter my giveaway for a HSN gift card!! Giveaway ends tonight at 11:30 pm... all you have to do is leave a comment here about who your favorite chef/cook is and/or who inspires you. It's that easy, so do it! :)

Need:
for the dough:
4 Tablespoons egg replacer
6 Tablespoons plus 1 cup warm vanilla soy milk
1/4 cup warm water
1 teaspoon vanilla
1/4 cup Earth Balance
1/4 cup vegetable oil
1/2 teaspoon sugar
5 cups flour
3 teaspoons yeast
For the filling:
1/2 cup Earth Balance
1 cup packed brown sugar
4 Tablespoons cinnamon
1 1/2 cup raisins (optional)
For the frosting:
1 container Tofutti cream cheese
1/2 cup Earth Balance
1 teaspoon vanilla
1 cup powdered sugar
To put on top:
Walnut pieces (optional)

Do:
In a small bowl, combine egg replacer and the 6 Tablespoons warm vanilla soy milk. Whip with a fork until fully combined then set aside.

In a Kitchenaid, combine the remaining 1 cup soy milk, water, vanilla, Earth Balance and mix until combined. Once combined, add the egg replacer mixture and mix again.

Continue by adding salt and sugar and mix to combine. Add flour to your mix, 1 cup at a time. Once you have added all the flour and it is just barely combined, add the yeast and mix.

When dough is formed, turn it out onto a lightly floured surface and knead until you have a beautiful, smooth elastic ball. Put your dough in a bowl, cover and let sit for about 10 minutes.


While your dough is resting, prepare your filling by combining Earth Balance, brown sugar and cinnamon and mixing well.

Back to your dough: divide dough ball in half and work with one half at a time. Roll your first half out into a large rectangle about 1/4 inch thick. Spread half of your filling evenly across the dough. Sprinkle raisins on top, if you are including them.

To roll, start at the end closest to you and roll the dough into itself. Note, you don't want the roll to be super loose but you also don't want it really tight. If it's too tight, the middle will pop out when you are baking.

Once completely rolled, slice into about 1 1/4 to 1 1/2 inch pieces. Arrange in a prepared baking dish. Note: when you arrange them in the baking dish, make sure to leave some space between your rolls to allow them room to rise.


Repeat with the other half of your dough.

Cover baking pans and put them in a warm place to rise for 1 hour.

Preheat oven to 350.

You will see your mini cinnies have risen and are probably touching or close to touching each other in the pan. That's good. Bake them at 350 for 20-25 minutes, until lightly golden on top. Start with 20 minutes then check on them; you don't want them to be overdone.

While your cinnies are baking, prepare your frosting by combining Tofutti cream cheese, Earth Balance, vanilla and powdered sugar in your Kitchenaid. Mix on high until fully combined and creamy.

When your mini cinnamon rolls are done, remove from oven, let sit for just about 8-10 minutes then spread frosting liberally and evenly over top of the rolls. Note: I like to let them cool just a little before putting the frosting on. You can let them cool completely if you like, but they are so good warm.

On top of your frosting, if you like, you can sprinkle some walnut pieces for added flavor and texture.


Serve:
These are fantastic for a fully sinful breakfast and lovely with some So Delicious vanilla ice cream. They also pack well and are a huge hit with 5 year olds. And 32 year olds. Um. and anyone.

Enjoy!

Cinnamon Stick

4 comments:

  1. I'm VERY sure I saw the same list as you, I will verify that mini vegan cinnamon rolls were towards the top!! :)

    Minni is a cutie - I can't wait to see her outfits? Perhaps a transformers t-shirt??

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  2. I need to quit being lazy and actually make cinnamon rolls sometime! These look fab.

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  3. The new, adorable addition to the family! Can't wait to meet her!

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  4. Teri...Yes! Perfect :) And good idea on the Transformers t-shirt! It would be very up her alley!

    Amber... I would love to see you do some raw cinnamon rolls. Is that possible? Is that like asking a vegan what he/she eats? :)

    E... She's pretty silly :)

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