I’m afraid of baking bread and yeast in general. About the only thing I’ve made successfully is cinnamon rolls. Since I had time on my hands I made cinnamon rolls this morning. This is my 2nd time making cinnamon rolls for scratch. Each time, I’ve wondered if it was worth the time and effort. Each time, while eating a warm cinnamon roll, the answer was YES!
The dough is from Vegan Brunch by Isa Chandra Moskowitz. I made up the filling and icing on my own this morning. Though, I did use the margarine technique from Vegan Brunch too.
Maple Pecan Cinnamon Rolls
- 1 packet dry active yeast (that’s about 2 1/4 teaspoons)
- 1/3 cup sugar, plus 1 teaspoon
- 1/2 cup lukewarm/warm water
- 3/4 cup non-dairy milk, room temp.
- 1/3 cup canola oil
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 1/2-4 cups flour
- 1/2 cup maple sugar
- 1 cup pecans, chopped small
- 1 tablespoon cinnamon
- 2 tablespoons flour
- 1/4 cup margarine, small pieces/lumps
- 1 cup icing sugar
- 1/8-1/4 cup maple syrup
- splash of non-dairy milk
Dissolve 1 teaspoon sugar and yeast in water (can be done in measuring cup or in mixing bowl you plan on using). Let it sit for about 10 minutes so the yeast can do its thing. You’ll want it to be foamy and bubbly. Stir the yeast mixture, rest of sugar, milk, oil, salt, and cinnamon.
Add flour 1/2 cup at a time until you get about 3 1/2 cups, mix to incorporate flour after each addition. If the dough is sticky add more flour, until dough is not sticky.
Lightly flour a clean spot on your counter (or use parchment paper). Knead the dough until it’s smooth, probably about 5 minutes. Place into an oiled bowl or food storage container. Cover with plastic wrap, towel, or storage container lid. Leave it to rise for about an hour, or until it’s doubled in size.
Now is a good time to prepare your filing. Mix all the ingredients together in a mixing bowl, pretty easy.
Once dough is risen, punch it down and let it rest again for about 10 minutes.
While resting prep your counter again. You can lightly flour it or, if you’re smart cut some parchment paper to just a little more than the size you need. Once the dough has rested roll it out into a rectangle that’s about 12in x 18in.
Once rolled, evenly spread filling over dough. Dot the filling with the bits of margarine.
Firmly roll the dough from the long side. You want to roll as tight as possible.
Lightly grease an 11×13 rimmed baking sheet. Slice the dough into 12 even pieces and place into prepared baking sheet. Cover with towel and let rise for 30-45 minutes.
Preheat oven to 375F. Bake for 18-22 minutes. The rolls are done when they’re a bit puffy and lightly browned.
While the rolls are baking, make your icing. To do that, mix all the ingredients together in a small mixing bowl with a fork.
When the cinnamon rolls are done, immediately cover them in icing. You can use a pastry brush if you want, or drizzle the icing over the cinnamon rolls and use the back of a spoon to spread it.
Eat as soon as possible. If you don’t want to eat a whole try recipe at once, these are really good warmed up in the microwave for a few seconds.