I used to live on these cup noodles back in the day when I didn’t have the slightest inclination toward anything culinary. And the coffee mug pretty much says it all. In a word: wedding.
Happily, I found some energy (possibly artificial energy in the form of coffee) and we whipped up some cinnamon rolls. I used a dough recipe from the interwebz, but sorta improvised the rest in an attempt to recreate my Granny’s fantastic cinnamon rolls. The improv worked out extremely well and these are definitely among the best cinnamon rolls I’ve ever eaten. Ever.
(Freaking Awesome) Cinnamon Rolls
Makes 12 large rolls
For the dough:
Visit this recipe and follow the dough instructions. A note on veganizing the 2 eggs: the first time I made this, I subbed in 6 tablespoons yogurt, and the second time I used 6 tablespoons blended soft tofu. Both worked fantastically and I had no problems with my dough at all.
For the filling:
Melt about 1/2 cup vegan margarine. In a separate bowl, combine 3/4 cup brown sugar with 1 tablespoon ground cinnamon and set aside. Spread most of the margarine all over your slab of rolled-out dough – it will be a generous amount. Then, take the brown sugar and cinnamon mixture and sprinkle it all over the dough and margarine. Again, this will be fairly generous. Roll up the slab of dough as per the above recipe and then brush the remaining melted margarine all over the dough tube. I sliced mine into 12 instead of 15 for bigger rolls.
For the icing:
In a small bowl, combine about 1 cup of icing sugar with a very small amount of non-dairy milk and a splash of vanilla – start with a tablespoon of milk and keep adding in mini increments until a drizzleable texture is achieved.
And now, the best part: pictoral instructions!
When your dough has been chillin’ and rising for an hour, roll it out into a big rectangle. Mini-skirts and neon tights significantly contributed to my morale in the morning, just FYI.
Hooray, dough rectangle (if you use your imagination a little)!
Now check out all of that margarine. This is how it must be done for ultimate awesomeness. It is my Granny’s way, and it is the best way. Besides, cinnamon rolls are a treat and not an everyday affair (tragically).
Next up comes the brown sugar and cinnamon layer. Which inevitably ends up looking like this…
Yup, cinnamon-y goodness. To roll it up, go slow and try to keep it tight and compressed so the rolls hold together properly. But honestly, it’s just rolling, there’s no crazy science to it.
Cinnamon bun log! At this point, you’ll want to brush the log with whatever melted margarine you have left – this is gonna help make the buns all golden and perfect. Pinch the end of the dough to seal the edges.
Then, slice them up into 12 even pieces using a serrated knife. Look how pretty! And so easy!
Once they’ve been sliced, they need to get poofy and rise again. And then they crowd each other all cute-like.
Ready for the oven!
Heaven in a pan! There they are, all warm and golden and covered in icing.
I was so entranced by these things that I almost forgot to take a close-up shot, but luckily my blogging sense kicked in. Look how tender the bun is! So soft! And the filling was the perfect amount – these were sweet, but not insanely so.
And the damage. These were happily devoured by family members (straight-up omnivores, I might add – folks not used to my crazy vegan ways), so I would definitely put these in the category of “shit dude, these are really vegan?”. Every vegan should have arsenal like that.
Well I hope your weekend has been wonderful and filled with good food – I get to kick back and relax tomorrow since it’s a stat holiday up here. Woo hoo! A marathon of Community might be on the menu.