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These rolls are the vegan variation of our version of the popular pop-can cinnamon rolls that Pillsbury first released in the eighties. Smaller than the canned rolls you can buy now, these have a much higher ration of filling and icing to bread. These should be served warm.
Dough
1½ cup almond, soy, or rice milk
1/3 cup sugar
2 tsp. salt
4 tbsp. df margarine
1 package of yeast
1 tbsp. egg substitute (we use chia gel… 1 tbsp chia, soaked in 1 c water overnight)
3 3/4 cups Better Batter Gluten Free Flour
Filling
5 tbsp. df margarine
1/2 cup brown sugar
1-2 tbsp. Cinnamon
Instructions
In a saucepan, heat the soy, almond or rice milk, sugar, salt, and margarine until warm (NOT hot!). Allow to cool to lukewarm.
In a large mixing bowl, whisk together egg substitute and yeast. Add the warm liquids and whisk together.
Add Better Batter Gluten Free Flour, and beat everything together (consistency will be like play dough). Divide dough into two parts. Roll out each part of dough using flour to make a heavily floured surface. Roll each dough half into a rectangle 1/8″ thick.
Melt 5 Tbsp. margarine. Brush the margarine onto the rectangles, then sprinkle with the brown sugar and cinnamon. Roll the rectangles up tightly, into cylinders, and cut the dough into 1 inch slices (dip the slices into additional margarine if desired). Place in a 9×13 inch pan or two round cake pans. Let the rolls rise for 40 minutes. Then bake at 400 degrees for 12-15 minutes.
Top with Icing (recipe below)
Icing
1 (8 oz.) pkg. df cream cheese (Tofutti Cream Cheese)
1 lb box confectioners’ sugar
1 stick df margarine
1 tsp. vanilla
Mix cream cheese and margarine thoroughly.
Add remaining ingredients and mix well. The icing will be quite thick.
Put on warm cinnamon rolls.
I tried this recipe 3 times before I had success.
My problem was that the rolls did not rise before or during baking.
First I thought that my yeast was bad, or that I had killed it by heating the liquid too much. But when I bought new yeast and made SURE the liquid was not too hot, the rolls still did not rise at all.
Research showed that adding salt to the yeast before it has had time to proof significantly impacts its ability to grow. This recipe adds 2 teaspoons of salt to the yeast without proofing the yeast first.
I got MUCH better results and DELICIOUS rolls when I made these changes:
1. Combine the milk substitute with the sugar and heat to lukewarm in the microwave.
2. Add the yeast to the milk and sugar and allow to sit for 10 minutes until foamy.
3. Combine egg, yeast mixture, and softened (NOT hot – not even melted) butter substitute together in stand mixer.
4. Butter will not combine completely in the liquid. This is ok,
5. Mix 3 cups of flour with ONE TEASPOON of salt. Notice I cut the salt by half. Mix these together in a separate bowl by themselves.
6. Add the flour mixture to the yeast mixture and add in extra 1/2 cup of flour as needed. I added all of it.
7. Roll out dough on the silpat with a piece of plastic wrap on top to prevent sticking.
8. Spread with softened (NOT MELTED!) butter substitute and then brown sugar and cinnamon.
9. Allow to rise in a warm place. The pan of rolls should be covered with plastic wrap during rising. Rise until doubled. Maybe this will take 40 minutes, maybe longer.
10. Bake as directed in original recipe.
thanks for the input!