SWEDISH CINNAMON ROLLS (VEGAN)
These aren't the gooey sickly sort of cinnamon rolls you get at the mall! They're not overly sweet, the sort of thing you would have with tea or coffee in the morning. I came across this "Swedish" version on the blog: http://dieflaschenpost.blogspot.com. I'm not an experienced cinnamon bun baker, this was actually my first attempt. I can see now why they're so popular, because they're quite fun & easy to make. These have a subtle cardamom flavour, which I suppose you could sub with another spice if you choose. The original version didn't include any whole wheat flour...you could adjust to all regular flour if you choose. I tried it with more whole wheat as well as with oil and the results weren't as good. They're very pretty out of the oven, it seems a shame to ice them! Although, took to a school event and did ice them with a simple frosting to please the masses. :) Prep time includes the approximate rising time.
Provided by magpie diner
Categories < 4 Hours
Time 2h10m
Yield 12 rolls
Number Of Ingredients 15
Steps:
- Warm the soy milk slightly - too hot will kill the yeast, too cool won't activate it -- just about lukewarm is right. In a small bowl stir together the soy milk, the yeast and the teaspoon of sugar. Set aside to let the yeast do it's thing.
- Add the next 7 ingredients (yogurt to 1/4 cup margarine) to a larger bowl and then add in the yeast mixture. Knead for about 10 minutes until a nice soft dough has formed. Cover and let rise in a warm place for about half an hour, until doubled in size.
- Mix the 2 tbsp margarine, 2 tbsp sugar and cinnamon together in another small bowl and set aside.
- Place 12 muffin liners on a baking sheet. Roll the dough into about a 10" x 12" rectangle - as close to square as you can get it.
- Spread the cinnamon sugar mixture evenly over the dough and then roll it up (roll from the longest side). Cut into 1" slices and place each slice in a muffin liner. Cover again and let rise for another hour, should be doubled in size.
- Preheat oven to 425 degrees. Brush the tops of the rolls with soy milk and sprinkle with a touch of sugar. Bake for 10 minutes until golden brown.
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Odongo Emmanuel
[email protected]These cinnamon rolls are a great way to use up leftover vegan butter.
Grace Owusu
[email protected]I've made these cinnamon rolls several times now and they're always a hit. They're perfect for a special breakfast or brunch.
Markan26
[email protected]These cinnamon rolls were a bit too sweet for my taste, but my kids loved them.
Melissa Yoder
[email protected]I'm not a vegan, but I'm always looking for new and delicious vegan recipes. These cinnamon rolls definitely fit the bill.
Bulle Briel
[email protected]I made these rolls for a party and they were a huge success. Everyone loved them!
Vivian Erasmus Ada
[email protected]The recipe was easy to follow, but the rolls didn't turn out as fluffy as I had hoped.
Siri Animates
[email protected]These cinnamon rolls were a bit too dense for my taste, but the flavor was good.
unlimted Gabe
[email protected]I was skeptical about making vegan cinnamon rolls, but I was pleasantly surprised. They were delicious!
Isabella Holzhueter
[email protected]OMG! These are the best cinnamon rolls I've ever had, vegan or not. I'll definitely be making them again.
Emxry Kxm
[email protected]I've tried many vegan cinnamon roll recipes, but this one is by far the best. The dough was easy to work with and the rolls turned out perfectly.
Kaowser Kobir
[email protected]These Swedish cinnamon rolls were a hit with my family! They were so soft and fluffy, and the cinnamon sugar filling was perfectly sweet.