Monday, August 23, 2010
tender, instant-gratification cinnamon rolls (cinnamon buns?)
I really love cinnamon. And cinnamon rolls! (Or buns? What's the difference?) I have a recipe I really like, but it takes a little over 5 hours, because of all of the rising and baking time. Even with all that rising time, it can still come out not quite tender enough, or a little too yeasty for me. I made some for a brunch once, and it was exhausting.
Which brings me to these tender, sweet, no-rise cinnamon rolls. I've made this recipe so frequently, I can have fresh, warm, gooey cinnamon rolls not 30 minutes from cracking open my bag of flour.
I've modified this recipe heavily based on a recipe at fine cooking, which I read about on the kitchn. That recipe boasts that it's even quicker if you use a food processor. Well, I tried this with my new food processor, and it did not save me any time at all. In fact, I think I lost about 1/4 of my dough to all of the different parts of my food processor! As much as it can be a pain beating vegan cream cheese straight out of the fridge with sugar and melted earth balance, in my opinion it's a faster, lower-clean-up option.
Also check out the forming cinnamon rolls guide on allrecipes.
THE BEST AND FASTEST AND TENDEREST VEGAN CINNAMON ROLLS EVER
For the dough:
1/2 cup vegan cream cheese
1/2 cup soy yogurt
1/2 cup soy milk
1/4 cup granulated sugar
6 tbsp earth balance, melted
1 tsp. pure vanilla extract
3 cups unbleached all-purpose flour, 1/2-1 cups more for rolling
1 tbsp baking powder
1/2 tsp table salt
1/4 tsp baking soda
For the filling:
3 tbsp earth balance, melted
2/3 cup packed brown sugar
1 1/2 tsp ground cinnamon
a pinch each of cardamom and/or nutmeg
For the glaze:
2/3 cup confectioners' sugar
2 to 3 tbsp cold soy milk
1 tsp pure vanilla extract
Heat the oven to 400 F. Grease the inside of a pie pan, or a springform pan if you have one.
To make the dough: Combine the cream cheese, soy yogurt, soy milk, sugar, melted earth balance, and vanilla. Mix until smooth. Add the flour, baking powder, salt, and baking soda and mix until the dough clumps together. The dough will be soft and moist. If it's too sticky, add flour a 1/4 cup or so at a time. The dough should easily leave the mixing bowl in one piece.
Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times, adding flour as needed, until smooth. With a rolling pin, roll the dough into a 12"x15" rectangle.
To make the filling: spread the melted earth balance on the dough, leaving a 1/2 inch border at one long edge free of earth balance. In a medium bowl, combine the brown sugar and cinnamon. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Starting at the long edge opposite the unbuttered edge, roll the dough. Pinch the seam to seal, and leave the ends open.
With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should mostly fill the pan and touch slightly, but don't worry if there are gaps.
Bake until golden brown and firm to the touch, 20 to 28 minutes. Let the pan cool for 5 minutes. Remove if using a springform pan and transfer to a serving dish, when I use a pie pan I usually don't bother.
To make the glaze: In a small bowl, whisk the confectioners' sugar, soy milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 tbsp more milk if necessary. Drizzle the glaze over the rolls. Let stand a few minutes and serve.