For some reason I was thinking about cinnamon rolls the other night, and how I haven’t made them in a while. The last time I tried making vegan cinnamon rolls was for Berney’s birthday breakfast in February. Those turned out…well…kinda okay-ish. But Berney was such a good birthday boy and ate one anyway. What a nice guy.
It’s been several months, so the shame of my not-so-successful vegan cinnamon attempt has faded, and I felt it was time to redeem myself. So BEHOLD, I give you a recipe for some pretty fantastic sweet rolls.
Now these aren’t just any ol’ vegan cinnamon rolls. These babies are so much more. They have a subtle flavor of orange (which is from zest and freshly squeezed orange juice) and a soft, pillowy texture. This recipe does take a few hours from start to finish, but most of it isn’t active time; it’s mostly just waiting for the dough to rise. Don’t be intimidated! It really is quite a simple recipe. And mercy, it is SO worth the time.
And lucky me, Berney wasn’t at my house when they came out of the oven, so I got first pick of which fluffy, frosting-covered roll I wanted. YUM.
- 1 package active dry yeast (2 ¼ teaspoons)
- 1/2 cup warm water
- fresh orange zest from 1 medium-size orange
- 1/2 cup fresh orange juice
- 1/4 cup sugar
- 1 teaspoon salt
- 1 Energ-G Egg Replacer egg (1 1/2 teaspoons Ener-G egg + 2 Tablespoons water)
- 2 Tablespoons Earth Balance shortening, softened to room temperature
- 3 - 3.5 cups all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons ground cinnamon
- 1 Tablespoon Earth Balance shortening, melted
- 1 cup powdered sugar
- 1 Tablespoon fresh orange juice
- 1 teaspoon vanilla extract
- fresh orange zest from 1 medium-size orange (optional)
- Dissolve the yeast in the 1/2 cup warm water for about 1 minute. The water should feel like the temperature of a bathtub (approx. 105-115°F, but no need to use a thermometer). Stir the yeast/water around. Then add the orange zest, orange juice, sugar, salt, Ener-G egg, shortening, and 1 1/2 cups of the flour. Beat everything together on low with an electric mixer fitted with a paddle attachment, scraping down the sides as needed. With a wooden spoon, stir in enough of the remaining flour to make a dough easy to handle - about 1 1/2 - 2 more cups (mine only needed about 1 1/2 cups more). You want a dough that is not sticky and will spring back when poked with your finger.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 5-6 minutes. Form the dough into a ball and transfer it to a bowl lightly coated with non-stick spray. Cover the dough with plastic wrap and let sit in a warm place until doubled in size, about 1 1/2 hours. I usually place mine in a non-heated oven to rise.
- Just before the dough is finished rising, prepare your filling ingredients. In a small bowl, mix together the sugar and cinnamon. Melt the shortening in the microwave.
- Line the bottom of a 9-inch springform pan with parchment paper, leaving a little overhang around the sides. After the dough has risen, turn it out onto a lightly floured work surface and, using a rolling pin, roll into a 15x9-inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.
- Spread the dough rectangle with the melted shortening and sprinkle generously with all of the cinnamon-sugar mixture. Tightly roll up the dough and cut into 10 even rolls with a very sharp serrated knife. Arrange them in the prepared baking pan, cut sides up, leaving a little space around each for more rising. Loosely cover the rolls with tinfoil and set them in a warm place (like on top of the oven while it preheats) for about 30-60 minutes.
- Preheat oven to 375°F. Leave the rolls loosely covered with the aluminum foil and bake for about 25-30 minutes (mine took about 27 minutes), until they are barely light golden in color. Transfer the pan to a rack to cool for about 15 minutes.
- In a small bowl, mix together all of the glaze ingredients and drizzle over the rolls before serving.
- Rolls should stay fresh in an air-tight container for several days. Microwave one roll for 10 seconds to soften.
- (Per 1 roll)
- Calories: 241
- Carbohydrates: 47 g
- Fat: 5 g
- Protein: 4 g
- Sugar: 21 g