It’s been a long week, and it’s time for some–you guessed it–cinnamon rolls.
I’ve always been a bit of a home-body. I love traveling every once in awhile–meeting new people, seeing new things. I like it. But, I feel safest and happiest when I’m curled up on my own couch in my own living room with my family at home.
As Jonathan’s graduation date gets closer, we’ve been plagued with a question: “Where to, now?” Because Jonathan and I both grew up out of the United States as what you’d probably call missionary kids, we don’t really feel that home-ish connection to anywhere here. And, while Thailand seems like a kind of home for Jonathan, and Guam seems like a kind of home for me, we’re just not sure where “home” really is.
And so, the search begins. There’s not a lot of job opportunities for Jonathan in the city that we live in now, so a move is almost inevitable. It’s a little bit stressful for me–to think about moving to a new place and finding new friends again. But, it’s going to be fun. (Yes, Lindsay, it’s going to be fun.)
Offering a much-needed respite from the
agony fun of brainstorming new “homes,” cinnamon rolls carry me away with their enticing aroma and soft sweetness.
And they’re vegan. Say whaaaaaaaaaattt??
Yep–completely animal-free, cruelty-free, compassionate,
healthy plant-based, delicious, vegan mofo, whatevayouwannacallit–that’s what these are. Cinnamon. Rolls.
What? Doesn’t everyone dip their cinnamon rolls in coconut milk or cream, or am I weird?
Weird or not, I’m doing it again, because it was sososososososososososososo good.
You know you want some. Go ahead. Pull out your flour and sugar. You won’t regret it.
Vegan Cinnamon Rolls
For the Dough:
- 4 tablespoons vegan butter
- 1/3 cup non-dairy milk or almond milk, sweetened or unsweetened
- 1/2 cup lukewarm water not too hot, or you’ll kill your yeast.
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/4 cup pure cane sugar
- 2 3/4 cups unbleached all-purpose flour
For the Filling:
- 3 tablespoons vegan butter
- 3 tablespoons applesauce
- 3/4 cups brown cane sugar
- 2 teaspoons cinnamon (or more or less, based on your preference)
- 1 pinch salt
- In a microwave safe bowl, place soy milk and vegan margarine, and microwave on high for about 10 seconds, or just long enough to melt most of the margarine.
- Whisk together soy milk, melted vegan margarine, lukewarm water, and active dry yeast. Allow the mixture to sit for just a minute or two, just to make sure that your yeast gets ever so slightly foamy.
- Add vanilla, salt, cornstarch, and sugar to your wet ingredients and whisk together.
- Kneed flour and wet ingredients together for a few minutes until a sticky dough forms. You can use a mixer or your hands (my preference). Depending on your flour brand, you may need to add a teaspoon of water or flour, just to make sure your dough is slightly moist/sticky and not too dry. I know my dough is just right when it mostly sticks to itself, but still clings to my fingers just a tiny bit too.
- Place dough in a clean bowl, covered with plastic wrap or a kitchen towel, and put in a warm dry place to rise for 60 minutes.
- Meanwhile, you can start putting your filling together. Melt your vegan margarine in a microwave, then mix it with your applesauce in a small bowl or cup. In a separate small bowl, mix together your brown sugar, cinnamon, and salt.
- Roll dough out on to a lightly floured surface and roll into a 12 inch by 22 inch rectangle.
- Brush the rectangle with your margarine/applesauce mixture–making sure all the edges and corners get coverage as well. Now, sprinkle your brown sugar/cinnamon mixture over the rectangle evenly.
- Roll the rectangle up lengthwise (meaning, make a 22 inch long roll). Cut your roll into 12 equal rolls, and place in an oiled 9 x 13 inch baking dish. (Mine was glass.)
- Place that baking dish in a warm dry place (I like to turn my oven on for just a minute, then turn it off, and put my rolls in there), and let your rolls rise for about 30 to 45 minutes.
- Preheat your oven to 325 degrees Fahrenheit. (Make sure it’s empty!) Then, bake your cinnamon rolls for about 30-35 minutes–or just until the tops are golden brown, and a fork comes out clean. Nobody likes doughy cinnamon rolls. ;)
- I like to douse mine in plain ‘ole coconut milk or cream without any extra sweetener or anything. Enjoy!