RECIPE - Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

Makes 16 pieces
Calories without icing: 114 per piece
Calories with icing: 130 per piece
(Compared to a leading unnamed company's mini version that has 350cals each.)

Dough:
• 3/4 cup vanilla soy milk
• 2 1/4 teaspoons instant yeast
• sprinkling of evaporated cane sugar
• 1 tbsp ground flax seed
• 3 tablespoons water
• 1tbsp evaporated cane sugar
• 2 tbsp organic canola oil
• 1 1/2 tsp salt
• 1 cup whole wheat pastry flour (or regular whole wheat flour)
• 1/2-1 cup unbleached all purpose flour

Filling:
• 3/4 cup organic brown sugar
• 2 tbsp cinnamon
• 1 tbsp Blackstrap Molasses

Icing:
• 1/2 cup powdered sugar
• 2-3 tablespoons water
• 1 1/2 teaspoons vanilla extract

Directions
1. In a small bowl combine ground flax seed and water; set aside.
2. Warm soy milk in microwave but don’t let it get too hot then add yeast and sugar; Let sit for about 5 minutes.
3. Pour yeast mixture into a mixing bowl & add oil, flax seed mixture, salt, and wheat flour. Mix it a little with your hands then begin adding the all-purpose flour 1/4 cup at a time, kneading it in before adding more. The dough shouldn’t be sticky. When it’s not sticky, knead it for another 5 minutes.
4. In a separate bowl, mix together the brown sugar, molasses, & cinnamon, making sure the molasses is mixed well into the mixture.
5. Once the dough is ready, form into a ball, spray nonstick spray into bottom of bowl, place dough back & spray top with nonstick (I used coconut oil). Cover with a moistened tea towel & let it sit in a warm area for 1- 1 1/2 hours to rise (1st rising).
6. When ready, put dough on a floured surface & roll out into a 10 by 14 rectangle. Brush entire surface with water & spread filling mixture over surface, leaving about 1 inch without filling at one of the short ends.
7. Begin rolling the dough up using the short edge that has filling. Try to roll it away from you, tucking and squeezing the roll as you go. When you get to the untouched dough edge, brush it with some water and finish rolling, sealing it with that edge.
8. Now cut the log in half, then each half in half, and so on. You should have about 14-16 cinnamon rolls. Place them in an 8” round pan or a square brownie pan. Cover with moist tea towel again and let rise in warm place for 45 minutes (2nd rising).
9. Heat your oven to 350˚ & bake rolls for 15-20 minutes. Rolls should be firm to the touch and golden brown. Remove from oven and let cool slightly while you make the icing.
10. To make the icing, place powdered sugar and water in a bowl - add only enough water to get a thick consistency of the icing. Add the vanilla. If you don’t want to do the icing, drizzle some organic, raw honey (yes, I still eat honey because it has no cholesterol).


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