Cinnamon Rolls

Vegan Cinnamon rolls are a rare thing to find, but are so easy to make. I had forgotten about their deliciousness until I was in Vancouver earlier this year at Edible Flours. Then again a few weeks ago at the Donut Co-Op in Minneapolis we both enjoyed some the size of our heads.

I made cinnamon rolls last weekend for my wife, but I was lazy and used the bread machine to make the dough. The machine over-kneaded the dough, and the rolls were very tough as a result. This version is machine-free and much better. They are full of cinnamon flavor and have a soft fluffy texture.

Since they are for my wife, and she doesn’t like the icing, I didn’t make any. It can easily be made with a little powdered sugar (1/2 cup), some soy milk (3 Tbl), and vanilla extract (1/4 tsp).

Ingredients

Dough

• 1 2/3 cups warm water
• 3 cups whole wheat flour
• 3/4 teaspoon salt
• 1/4 cup raw sugar
• 2 teaspoons yeast

Filling

• 5 tablespoons earth balance
• 1/3 cup raw sugar
• 2 tablespoons ground cinnamon
• 1/4 cup chopped walnuts 

Method

• Add the ingredients for the dough to a large mixing bowl in the order listed and mix until smooth
• Let the dough rise for at least an hour in a warm place
• Preheat the oven to 350F.
• Knead the dough and shape into a rectangle about 16 x 12 inches.
• Melt the earth balance in a small bowl to start the filling
• Add the sugar and cinnamon to the small bowl and mix until smooth.
• Spread the filling on the dough rectangle until evenly coated.
• Sprinkle the walnuts evenly onto the filling.
• Roll the dough tightly lengthwise to end up with a tube 16 inches long.
• Cut the dough into eight pieces and place into a greased baking pan.
• Bake for about 25 minutes.
• Serve while warm. Enjoy!

Makes 8.