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cinnamon rolls (that in no way, shape or form belong on this site)

Posted Jun 05 2009 5:07pm

These cinnamon rolls should only be made once a year. They're for very special occasions. We made them while my parents were in town for the holidays, and they are completely spectacular. But they're also tremendously high in fat and sugar, and thus, this recipe should be tucked away for a period of time when you won't have anything else to do but plan their creation, enjoy them in orgasmic bliss, and then reminisce about them in drooling glory for long stretches.

2 1/2 t. dry yeast
1/3 c. unrefined sugar
1 c. plant milk, warm
2 T. ground flaxseed with 6 T. water
1/3 c. coconut oil, melted, or another oil
4 1/2 c. whole-wheat pastry flour
1 t. salt

1 c. sucanat or brown sugar
3 T. cinnamon
1 t. nutmeg
1/2 t. ginger
1/3 c. coconut oil, melted, or another oil

1/3 c. vegan cream cheese
1/4 c. coconut oil or Earth Balance, melted
1 1/2 c. powdered sugar
1/2 t. vanilla extract
pinch of salt

1. Dissolve the yeast and sugar in the warm milk. Set aside until foamy, about 10 minutes.

2. Stir in the flax with its water, the oil and the salt. Add the flour a bit at a time until a dough is formed.

3. Replace the dough into a large bowl, cover with a damp cloth and let rise in a warm place until doubled in size (about an hour).

4. Turn out the dough on a floured surface, cover with the towel again and let rise for another 10 minutes. Preheat the oven to 400F.

5. Roll out the dough on a floured surface until it's 16x21''.

6. Combine the filling ingredients and distribute evenly over the dough.

7. Roll up the dough and slice into 12 pieces about 1 1/2" thick.

8. Place the rolls into a well-oiled 9x13" pan.

9. Cover the rolls with the damp towel once more and let rise 30 minutes.

10. Bake at 400F for 15 minutes.

11. Meanwhile, combine the icing ingredients in a food processor or mixer and process until smooth.

12. Drizzle the icing over the warm rolls and serve.
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