Exploring and creating new dishes with alternative ingredients requires a bit of research and patience. It’s also fun. Dietary restrictions are delightful. Playing with ingredients like flax-egg and arrowroot as alternative binders and thickeners and making gluten free and vegan cuisine certainly has its rewards. I often use Pinterest and Instagram as resources when searching for recipes. I found this recipe on Instagram @sprinkledwithjules. She has a website link in her profile. Other recipes of interest can be found there as well. I was inclined to change a few things, based on a couple of favorite ingredients I have on hand, but as my Father says, “always make the recipe as is first, then change it if you like”.
This was an accidental find. Initially looking for something to make for dinner and instead, I find cinnamon rolls. I think I will start with a dessert first since I have such an affection for confections and I have been known to order dessert first when dining out with a glass of champagne. Vegan Cinnamon Rolls. Yep, vegan. Ordering them is always an option too. Cinnaholic is based out of Berkley, CA (soon to be in Los Angeles). Ordering is easy and they obviously and of course deliver but not in time for me today and seemingly this is going to be dinner. I strongly suggest giving this recipe a try! I promise you won’t regret the calories or the time. No waiting for FEDEX and your home will smell like a bakery. So, Here it is! Thanks again @SprinkledwithJules!
1-hour Vegan Cinnamon Rolls
1/2t of Rapid Yeast ( two packets ), I cup of water (110 degreesF), 1/3 cup melted coconut oil, 1tsp. of salt, 2 1/2 cups of All-purpose four, 1/4cup +t.of sugar, 2T of melted coconut oil, 1 T cinnamon , 1/2 cup of brown sugar, 1 1/2 cup of powdered sugar, 2-3 T. of water, 1/4 t. vanilla extract
- Warm water until between 100-115 degrees F. It should feel like warm bath water. Sprinkle with 1 teaspoon of sugar, and add yeast. Stir and let sit for a few minutes. After 5-10 minutes the mixture should have bubbles in it to show you that the yeast is alive. If there is no change, toss and use fresh yeast.
- Add the coconut oil, salt, 2 cups of flour, remaining sugar, and stir until the mixture comes together. Add additional flour in 1/2 cup increments until mixture pulls away from the sides of the bowl, but is still soft and slightly sticky. Turn dough out onto floured surface and knead a few times until form a smooth ball. Dust a bowl with flour and put the dough back in the bowl. Set aside wile prep the filling. Combine the cinnamon and the brown sugar together in a small bowl and mix. Dust the counter with more flour, and turn the dough ball onto the flour surface. Roll the dough out into a rectangle about 12X16 inches. Spread melted coconut oil all over rolled out dough, leaving the edges free from oil. Sprinkle oil with cinnamon and brown sugar mixture, and use your hands to gently move around so that it evenly coats the oiled dough. Use your rolling pin to gently press over it to press the sugar into the dough. Starting at the long end closest to you, begin to (gently but tightly) roll the dough up into a log. Position the dough log so the end is underneath it. Using a sharp serrated knife, slice off the uneven ends where there is no filling. Slice rolls in 1 1/2 inch thick and place them in greased 9X9 pan. You should get around 12 rolls. Cover with plastic and set somewhere warm to double in size, for about 20-30 minutes. (I set mine on my stove while ti is preheating) Preheat the oven to 350 degrees F. Once rolls have puffed up and double in size, bake them for about 15 minutes. If you like them doughy, take them out around 13 minutes. Let them cool for a few minutes before glazing and serving. Enjoy! Other detail from the recipe: Prep time: 45 minutes; Cook time: 15 minutes; Total time: 1 hour; Yields:1 One dozen
Until next time…