Sunday, July 31, 2011

Vegan Whole Wheat Cinnamon Rolls

I have a hard trouble following a recipe (as my husband knows). I love to be creative with food! AND what a better challenge for a dietitian, but to try to make it more nutritious and TASTE great! I have tried and tried to make vegan cinnamon rolls healthier and actually rise, but have never been able to master them, until now! I am sure my vegan friends will enjoy these! 

Vegan Whole wheat Cinnamon Rolls

·         ¾ cup non-dairy milk-I used original flavored almond milk
·         1 packet active yeast
·         Mix together 1 1/2 cups whole wheat pastry flour and 1 cup white flour
·         1 tbsp baking powder
·         ¼ cup raw sugar
·         2 tsp cinnamon
·         ¼ tsp salt
·         1 mashed banana (or about 6-7 tbsp)/may also use 6-7 tbsp apple sauce
·         2 tbsp molasses
·         2 tbsp agave nectar
·         2 tbsp raisins (Or other dried fruit, such as cranberries or  dried apples)
·         ¼ cup walnuts (Or other nuts, such as almonds, pecans, etc)
·         1/2 cup confectioners sugar
·         3 tsp lemon juice (optional)
·         1 tsp non-dairy milk-again used almond milk

Preheat oven to 350F. Grease a circular cake pan or baking sheet and set aside. Gently warm 3/4 cup non-dairy milk to about 110 degrees. Sprinkle yeast over warmed non-dairy milk and let it dissolve, about 5 minutes. Combine 2 cups of flour, 1/4 cup sugar, baking powder, 1 tsp cinnamon and 1/4 salt in a large bowl. Add 5 tbsp banana or applesauce and yeast mixture, stirring spatula to combine. Add in another 1/2 cup flour, stirring to combine. Sprinkle remaining flour on a flat surface and knead dough, kneading in most of the flour. Knead about 15-20 times. Using a floured rolling pin, roll dough out into large, thin rectangle and set aside. Prepare filling by combining 2 tbsp molasses, 2 Tbsp Agave nectar with 1 tbsp banana or unsweetened applesauce, 1 tsp cinnamon, chopped walnuts (almonds or pecans), and raisins. Spoon filling in the center of the dough and spread it around, leaving 1" edge clear. Gently but tightly roll the dough up. Use a pizza cutter, sharp knife or string to cut off 6 rolls. Place rolls in a warm dry place/cover with clean towel and let sit for one hour to rise. After one hour, place into prepared cake pan and bake 20 to 25 minutes, until golden and cooked through. Meanwhile, prepare icing by mixing 1/2 cup confectioners sugar, 3 tsp lemon (optional), and 1 tsp non-dairy milk, whipping until it becomes a thick glaze with no sugar chunks. Spread glaze over hot buns! YUM!