This recipe has never failed me (well, as long as I proof the yeast right!). With another sprinkling of snow on the way, it’s always a good day for some warm and gooey baked goods! So, I thought I’d share this wonderful recipe with you. It’s very ,as I’ve added pumpkin to it to make pumpkin rolls, put a homemade caramel and pecan mixture for sticky buns, changed up the extract to make the flavor a bit different (almond works great) or in this case, I added coconut and walnuts to the inside for a bit of extra texture.
Vegan Coconut Cinnamon Rolls
1/4 cup of warm water (105 – 115 degrees)
1 package of active dry yeast (I usually use rapid rise)
1/3 cup of sugar
1/3 cup of soymilk
3 tbsp. soy margarine (earth balance works best), melted
3 ‘eggs’ with Ener-G egg replacer (mix according to directions before adding to mixture)
1 tbsp. grated orange zest
1 tsp salt
4 to 4 1/2 cups of bread flour
1/2 cup of firmly packed brown sugar
2 tbsp ground cinnamon
1 tsp nutmeg
1/2 cup of sweetened coconut
1/2 cup of walnuts
2 cups of powdered sugar
a few tablespoons of soymilk (until the consistency you want)
tsp of vanilla
First, make the dough. Proof your yeast in the warm water, plus a tsp of sugar. Put aside for a few minutes until it doubles in size. While your waiting mix the rest of the ingredients through the salt in a medium-sized bowl. Add this to the yeast mixture. With your mixture’s whisk attachment, mix. Add 1 up of the flour and whisk. Switch to the dough hook and add in the rest of the bread flour a cup at a time on a low-speed until you get to 4 cups. (add extra 1/2 cup if dough needs it). Kneed with the dough hook on medium speed for 5-7 minutes.
Turn the dough into an oiled bowl and let rise in a warm place (the bread proof setting on your oven if you have it works great!) for an hour or so. After the dough has risen, punch it down and turn onto a lightly floured surface and let sit for 15 minutes.
While it’s sitting, make the filling. Combine the cinnamon and sugar in a small bowl and leave the rest of the ingredients separate.
Roll the dough into a 12 x 18 rectangle (or the size of your choice – sometimes I make a long narrow rectangle to make mini cinnamon rolls – great for a brunch!). Brush with the melted butter. Add the cinnamon sugar mixture. Sprinkle coconut and walnuts on top of that. Then, roll the dough into a cylinder. Using a piece of waxed floss, slice the dough into individual rolls and put into a greased Pyrex dish or on a cookie sheet.
Let rise in a warm place for an hour, or you can cover and put in the fridge and bake the following morning (this works great if you have company!).
Make the topping by mixing all ingredients together. Bake rolls at 350 for about 30 minutes, or until slightly brown on top. Let sit for 10-15 minutes and then add the topping to the rolls! Enjoy with a great cup of coffee! Yum!