Judith Fertig says she was skeptical about the idea of vegan cinnamon rolls before she developed these. Decadent, feathery-crumbed and cinnamon-y, these rolls have all the flavor and sweet indulgence of the classic version, but without the egg and dairy.
Ingredients:
- 1 recipe Vegan Cinnamon Roll Dough (see link to accompanying in the instructions)
- 1 cup firmly packed light brown sugar
- 2 1/2 tablespoons ground cinnamon
- 1 3-ounce package vegan cream cheese, such as Tofutti, softened
- 4 tablespoons vegan margarine, such as Earth Balance, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Spread the margarine in a 9-by-13-inch pan.
- Transfer the dough to a floured surface and roll out to a 16-by-20-inch rectangle.
- To make rolls: In a bowl, combine the brown sugar and cinnamon. Spread the dough with the margarine and sprinkle with the cinnamon sugar. Starting with a short side, roll up the dough and form into a tight 16-inch cylinder. Cut the cylinder into 12 rolls. Place in the prepared pan, spiral side up. Cover with a kitchen towel and let rise in a warm place (about 85 degrees) until dough is almost doubled, 45 to 60 minutes.
- Preheat the oven to 350 degrees. Bake for 15 to 17 minutes or until risen and lightly browned and the sauce is bubbling.
- To make frosting: In the bowl of a food processor or mixing bowl using a handheld mixer, blend all the ingredients. Spread the frosting over the warm rolls.
- Walnut variation: For a nutty version of these cinnamon rolls, add 1/2 cup chopped walnuts to the brown sugar and cinnamon mixture before spreading it over the rolled dough.
- Related recipe: Vegan Cinnamon Roll Dough.
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