Thursday, January 2, 2014

Oh So Soft Vegan Cinnamon Rolls


Happy New Year Everyone! 2013 flew and it was our most successful year yet here at Kitchen Grrrls. We really just run this blog for the heck of it because we love food and it's fun to take pictures of the things we make. We truly appreciate your being here and look forward to another, even better year in 2014. 


It seems only right to start off the year with something sweet, comforting, and delicious so here are some fluffy and soft Cinnamon Rolls! After years of trying to make a successful roll, we finally did it with this recipe. It's funny because I have always been the type to crave making Cinnamon Rolls from time to time but now that I've made a successful batch I think the cravings have been put to rest. Maybe you know what I'm talking about or maybe I sound plain crazy. Either way, if you want some yummy rolls, then try these out.


You just want to pinch these rolls when they come out of the oven. And then douse them in the icing sugar glaze. Ah, so warm and soft! Perfect for a cold January day.


Oh So Soft Vegan Cinnamon Rolls 

Ingredients
1/4 cup margarine 
1/3 cup non-dairy milk 
1/2 cup lukewarm water (slightly warmer than your body temp.)
2 1/4 tsp active dry yeast
1/2 tsp salt
1 tsp pure vanilla extract
2 tbsp arrowroot flour
1/4 cup organic cane sugar
2 3/4 cups unbleached AP flour
For the filling
6 tbsp vegan margarine 
3/4 cup brown sugar 
1 tbsp ground cinnamon (we like it cinnamon-y so use less if you're not as into it as we are)
For the glaze
1 cup powdered sugar
1 tbsp margarine
1 tsp pure vanilla extract
2 tsp non-dairy milk or lemon juice

Directions
1. Warm milk and margarine in saucepan on stove top on low heat until most of the margarine is melted.
2. Remove from heat, pour into a large bowl and whisk together milk/margarine with lukewarm water and the yeast. Allow the mixture to sit to ensure that the yeast gets foamy. (If not, you'll have to do this step over as you need to make sure the yeast wasn't killed or not activated due to cold water).
3. Add the vanilla extract, salt, arrowroot, and cane sugar to the bowl and whisk together. Finally, add in the flour.
4. Kneed the mixture for a few minutes until a sticky dough forms. Do this with your hands! You want the dough sticky so it will be a little messy but that's the key to soft rolls!
5. Transfer the dough to a clean bowl sprayed with oil. Cover it with plastic wrap or a warm kitchen towel, and place the bowl somewhere warm and dry for 1 hour to rise.
6. To create the filling: Melt margarine in the microwave or stove top. In a separate little bowl, combine the brown sugar and cinnamon.
7. After the 1 hour is up and your dough has risen sufficiently, roll the dough out onto a floured surface into a 12x24 inch rectangle.
8. Brush with the margarine. Be sure to cover the entire surface area. Sprinkle the cinnamon sugar all over.
9. Now it's time to get rolling! Working lengthwise, roll, roll, roll! Then, cut the roll into 12. Place the rolls in an oiled 9x13 inch baking dish.
10. The rolls need to rise a little more so place them somewhere warm and dry again for 30 to 45 minutes until almost doubled in size.
11. Preheat oven to 325F. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.

12. Whilst baking, create the glaze: In a medium bowl, mix together the sugar, margarine, and vanilla. Then add in the milk/juice until the desired consistency is reached. Spread over the rolls after they've been out of the oven for about 5 minutes. Enjoy!



8 comments:

  1. Oh my goodness. Cinnamon rolls are my favorite thing to make in the whole world and this recipe looks heavenly. Is there something I could substitute for arrowroot flour? Not sure I'll be able to find that where I'm living.

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    Replies
    1. Arrowroot flour can be easily substituted for cornstarch. It should work perfectly! We hope you enjoy our version :)

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  2. Replies
    1. Yay!! Cinnamon rolls are very exciting!

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  3. Made these this morning... OMG amazing!! I used corn starch in place of Arrowroot because i had everything else on hand and they are perfect. Thanks!!

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    Replies
    1. We are so happy to hear that! Enjoy!!

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  4. Is it ok to just use the vegan margarine instead of the 1/4 margarine?

    ReplyDelete
    Replies
    1. You definitely need the 1/4 cup vegan margarine in the dough and the 6 tbsp vegan margarine in the filling as well. Hopefully that answers your question?! :)

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