Nothing says the holidays like homemade baked goods. On cold, lazy days, there’s no better way to warm up the kitchen than by baking sweets you can share with friends and loved ones.
Cinnamon rolls seem complicated at first glance, as do most things involving yeast. There’s the rising and the kneading and the rising. That’s where a bread machine comes in handy. Bread machines are far more versatile than making just bread. I’m a big fan of the dough cycle. It’s helped me make rolls, breadsticks, bagels, focaccia, pizza and calzone dough galore, and on this fine morning, cinnamon rolls. I based my recipe on the one from The Joy of Vegan Baking and made a few substitutions and omissions.
4-1/2 teaspoons Ener-G Egg Replacer
6 tablespoons water
1 cup soy milk
1/3 cup canola oil
1/3 cup granulated raw sugar
1/2 teaspoon salt
2 cups unbleached all-purpose flour
2 cups whole wheat flour
1 packet active dry yeast
1/2 cup firmly packed light brown sugar
1 tablespoon cinnamon
1/2 cup Earth Balance, softened
1/4 cup chopped walnuts
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons soy milk
In a small bowl, combine egg replacer with water and stir vigorously until well blended. Add that and all the other dough ingredients in the listed order (liquids first) to the bread machine pan and prepare using the dough cycle.
After the dough cycle has completed, preheat the oven to 375 degrees. Make the filling. On a floured surface, roll the dough out to a 12”x10” rectangle, about 1/4” thick. Then spread the filling on one side of the dough. Roll the dough lengthwise into a log, then cut into 1” pieces. You should get 10-12 pieces.
Place into a lightly greased pan and bake on 375 for 25-30 minutes until browned. Allow to cool.
In a small bowl, combine icing ingredients. Once the rolls have cooled for about 15 minutes, pour the icing over the rolls. They’re best when still warm.
What’s your favorite thing to bake for the holidays?