Oh yeah. That’s what I’m talking about. Yesterday, while I took a strep throat induced nap (far different from my usual Saturday nap), my daughter Emmeline whipped up these amazing cinnamon rolls from a recipe we found at VeganYumYum. She called them “Perfect Cinnamon Buns,” and I think that’s not far from right. Below, Emmeline comments on the process and shares her version of the recipe with you!
This recipe took time, but tastes delicious. It’s also so easy to make, that a twelve year old can do it.
Makes 12-15 Large Buns
4 tsp Active Dry Yeast (a little less than 2 packets)
1 tsp Sugar
1 Cup Water, 110º F
1 Cup Soymilk
2/3 Cup Sugar
2/3 Cup Earth Balance Margarine
2 tsp Salt
Yeast Mixture, from above
6 Cups All Purpose Flour, more for kneading
1/2 Cup Earth Balance Margarine, melted
1 1/2 Cups Sugar
3 Tbs Cinnamon
Cream Cheese Frosting (optional – some of us like it better without this)
1/4 Cup Earth Balance
1/3 Cup Tofutti Better Than Cream Cheese
1 tsp Vanilla Extract
1 Cup Powdered Sugar
Combine yeast mixture and set aside to proof.
From the dough ingredients, combine the soymilk, sugar, earth balance, salt, and ener-g eggs (if used) in a small sauce pan. Heat until earth balance is melted and all the ingredients are well combined, but do not let the mixture get too hot. You should be able to put a finger in it without burning yourself.
The yeast should now be nice and foamy (proofed). Combine it with the warmed liquid you just made; make sure it’s not too hot, or you will kill your yeast.
Place 4 cups of all purpose flour in a large bowl. Add the warmed wet ingredients.
Beat the batter well with a wooden spoon. The dough will be very wet and liquid, much more like a batter than a dough.
Add 2 more cups of flour and mix in partially. Turn out the dough onto a large table/kneading surface, scraping out everything in the bowl.
Begin kneading, gently at first. It’s going to take about 8 minutes. Add more flour only if the dough starts sticking to the table and there is no more dry flour to be worked into the dough. You want the dough to end up smooth and elastic, and slightly tacky, but not sticky. You should be able to knead it on a bare table without it sticking.
Once the dough is ready, place it in an oiled bowl, covered with oiled plastic wrap, to rise for 90 minutes in a warm spot. If you’re lacking a warm spot, turn your oven on low for 1 minute, then turn it off and place the dough in the oven to rise with the door closed. ( I turned the oven on for a minute, and then let it sit for a little while because I didn’t want it getting too hot.)
Once the dough has risen completely, it’ll leave a little dent when you poke it. If it springs back, it needs more time.
Turn the dough out onto a floured surface and press it down. You want it press or roll it out into a 15 x 20 inch rectangle. You can use a roller if you want.
Pour the 1/2 cup of melted earth balance on the dough. Brush it so the dough is covered completely. It’s okay if it pools in some locations.
Mix together the cinnamon and sugar from the dough filling above. Sprinkle it evenly over the dough.
VeganYumYum adds an additional layer of buttery “pan sauce” on the bottom of the pan here. We thought the recipe was quite buttery enough and skipped it and instead just put down parchment paper. The choice is yours! See the original for the butter layer directions.
Roll the dough up gently, starting from one of the short sides. Let it rest on the seem once it’s rolled up completely. Cut 12 rolls. Place the rolls in the pan.
Cover the buns and let rise for 45 minutes if you will be baking these immediately. If baking the next day, cover the buns and let rise in the refrigerator overnight. Bake in the morning with no need for more rising. If making the buns for a date in the future, cover the buns and freeze immediately. The day before you are ready to use them, defrost in the refrigerator overnight, then let warm up on the counter the next morning for an hour. In any case, when ready to bake, follow the directions below.
Preheat the oven to 350º F.
Bake for 25-30 minutes, or until golden brown and bubbly. Let cool for a few minutes.
Optional: Stir together the frosting ingredients. Whisk until there are no lumps. Drizzle over buns.