Monday, March 30, 2009

Sticky Buns!


I made these amazing vegan cinnamon rolls for my omni friend's birthday. She loved them! They're really not that hard to make, and if you'd like, you can top them with some sort of glaze or cream cheeze frosting. We just ate them plain, and they're real good with a hot cup of coffee! Enjoy!


Dough:
1 1/2 cups warm soymilk (110 degrees F)
2 1/4 tsp. active dry yeast (or 1 pkgs)
1/2 cup sugar
2 1/2 cups unbleached white flour
1 1/2 Tbs. vegan margarine, melted
a little less than 1/2 Tb. salt
1 cup unbleached white flour
Filling:
1 c. brown sugar
1/4 c. vegan margarine
2 1/4 c. cinnamon
1/4 c. sliced almonds (opt.)


In a large bowl, mix warm soymilk, yeast, and sugar. Add 2 1/2 cups unbleached white flour and stir to combine. Let set for 30 minutes, or until big and bubbly. Mix in melted vegan margarine and salt. Stir in 1 more cup unbleached flour. Flour a flat surface and knead a few times (dough will be soft). Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel and let rise in a warm place until doubled (about 45 minutes).


On a floured surface, roll dough out to about 1/4 in. thickness in a rectangle. Spread the vegan margarine all over the surface, followed by the brown sugar, cinnamon, and almonds. Be sure to leave about 1/4 in. edge. Using the long side, roll up the dough in a jelly roll-like fashion and smooth dough to seal. Using dental floss, cut into 12 rolls. Place on a sprayed baking sheet, cover with a towel, and let rise another 30 minutes.


Bake at 350 degrees for about 15 minutes. As soon as I take them out of the oven I usually flip the rolls over to let them cool. This helps keeps the delicious ooze from running out all over the pan. Flip them back over when they're cool. Top with a glaze, if desired.

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