Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
baypuppy, 06/11/07
Caramelized Cinnamon BunsIngredients (use vegan versions): 2.5 teaspoons yeast
1/2 cup sugar
1 cup soymilk
2 flax eggs (2 tablespoons flax, ground, mixed into 1/2 cup water)
1/3 cup vegan buttery spread, melted
3 cups unbleached white flour
1.5 cups wheat flour
Filling:
3/4 cup vegan buttery spread, softened
1.5 cups brown sugar
1 tablespoon cinnamon
1/2 cup chopped nuts (optional but tasty!)
Directions:This is a recipe I modified from a recipe I found back in the day. I changed the flours, added flax, and a TON of soy butter and sugar in the middle. It does seem like a lot, but when it bakes it melts together and caramelizes, making one tasty (and fatty!) roll.
Warm the soymilk so that it is warm (not hot-- you don't want to kill the yeast!). Add the sugar and yeast to the soymilk and let stand 10-20 minutes until it gets foamy ("proofing" the yeast). If it doesn't do anything, your yeast is bad
Meanwhile, prepare the rest of the ingredients. In a large bowl, place the flours and mix up. If you don't have wheat, you can use all white flour here.
Once the yeast is proofed and ready, add the melted soy butter and the flax-water goop. Mix all the wet ingredients together and then combine with flour. Mix until it is hard to mix and then turn the dough out onto a lightly floured surface. Kneed the dough 5-10 minutes, or until it is soft and elastic.
Cover and let rise for 30 minutes or so, until it has doubled in size.
Now it is time to make the rolls. Punch down the dough and roll out on a floured surface into a large rectangle. You want the dough about 1/4 inch thick. I think mine usually ends up being about 16x20 inches!
Once it is rolled out, spread with the softened soy butter. You want to put on a good slathering! Next, cover the soy butter with the brown sugar and cinnamon. Add nuts at this point if you want them. I like to use my hands to spread the brown sugar around. It's a lot of fun.
Once you have the filling spread on, you'll need to roll the dough up. I start at the edge furthest away from me and gently work the roll over the top of itself until it is completely rolled up. It is like making a jelly roll or cinnamon rolls.
At this point you'll have a log about 16 inches long and about 3 inches in diameter. Cut it into 12 slices. I like to use dental floss: take a piece of floss and wrap it around the log, overlapping where the ends meet. Pull firmly to "slice" the log. I'm sure a sharp knife would work also. If you rolled your dough out larger/smaller you might need to adjust the number of slices. I usually cut them 1.5-2 inches wide.
Place into a 9x12 pan (or whatever you have--you might need to adjust how long you cook them!). Cover the pan with a towel and let the rolls rise again, 30-60 minutes. While they rise, preheat the oven to 400 degrees Fahrenheit.
Once the rolls are nice and risen, bake for about 10-15 minutes, or until golden brown. Mine only take 10 minutes but I use a dark pan, so I would suggest checking them.
Once out of the oven, you can put frosting on them to make them even sweeter. I make a cinna-frosting that is 1 cup powdered sugar, a shake or two of cinnamon, a teaspoon vanilla, and a little soymilk mixed together until the desired consistency.
Serves: 12
Preparation time: 20 minutes + rising and baking
