These delicious baked goods make waking up on a snow day a nice experience!
¼ cup of warm water (110-115 degrees)
2 ¼ tsp active dry yeast
1/3 cup of sugar
¾ cup of unsweetened almond milk
4 tbsp coconut oil (in liquid form/melt in microwave if needed)
3 ‘eggs’ (ener-g egg replacement)
2 tbsp orange zest, finely grated
½ tsp vanilla extract
¼ tsp orange extract
1 tsp sea salt
3 cups of bread flour 1 to 1 ¼ cup of whole-wheat pastry flour
½ cup firmly packed brown sugar
2 tbsp cinnamon
4 tbsp earth balance butter (melted)
3 oz vegan cream cheese, softened
2 tbsp earth balance butter, softened
1 1/3 cups of powdered sugar
½ tsp vanilla extract
¼ cup of candied orange peel
Proof yeast by combining 1 tsp sugar, warm water, and yeast in a large mixing bowl. Cover with a cloth and let sit for about 10 min. Mixture will look like:
Meanwhile, mix almond milk, remaining sugar, coconut oil, egg replacement, orange zest, vanilla and orange extract, and sea salt.
Add two mixtures together in the large mixing bowl. With the aid of your handy-dandy Kitchenaid mixer add in 3 cups of bread flour with the whisk attachment until all combined. Switch to the dough hook and mix in the remaining whole-wheat pastry flour. Let the dough hook knead the dough for 7-8 minutes. If you are doing this by hand, mix flour into your large mixing bowl until the dough mixture is dough-like. Transfer to a lighlty-floured surface and knead for the 8 minutes.
When done kneading, transfer the dough to a large bowl that has been coated with a bit of olive oil. Cover with a damp cloth and let rise in a warm place. I typically set my oven to ‘bread proof’ (100 degrees) and let rise for 60 minutes (or a bit longer if it takes it to double in size).
Punch the dough down and transfer to a lightly floured surface. Roll dough out to a 16×21 rectangle. Spread dough with the melted butter. Combine brown sugar and cinnamon in a small bowl. Taking the back of a spoon spread the cinnamon/sugar mixture over the melted butter. You can also add ½ cup of chopped nuts or ½ cup of raisins here if you would like.
Jelly roll the dough, pinching the ends and seam closed, and slice into 12 rolls. If you have some dental floss on hand, this makes a wonderful tool to easily slice the rolls! Place rolls into two greased 9×13 pans, or onto a large lipped cookie sheet and place in the refrigerator to rise overnight.
Take the rolls out of the fridge the same time you preheat the oven. Preheat the oven to 350 and bake for 20 minutes or until tops are lightly golden browned.
While rolls are in the oven, beat together cream cheese, butter, sugar, and powdered sugar. Spread topping on warm rolls and enjoy!