A while ago I made Chloe Coscarelli’s vegan cinnamon rolls with whole wheat flour. SO had mentioned at first that he didn’t enjoy it. When I told him that I made them with whole wheat flour, he immediately changed his mind and told me how much he enjoyed it.
For some reason, that had bothered me for a while. So I decided to make the cinnamon rolls again with all-purpose flour.
What’s the difference?
The dough was actually much easier to roll out, making sprinkling a much easier task as well as the dough wasn’t springing back.
The dough also seemed to rise a lot quicker. I left the pan overnight in the oven again and the dough pretty much expanded to the sides of the baking dish.
Did they taste better? To be honest, not really. I liked the whole-wheat version so much more. WW flour added an extra layer of complexity and nutty flavor to the dough, and it was much more filling (I felt rather guilty eating three of these as opposed to 2 WW ones). At the end of the day, SO agreed with me too
Makes 12 Large Delicious Cinnamon Rolls
For the Dough
1 cup soy milk
1/2 cup plus 1 tbsp granulated sugar
1/2 tsp salt
1 stick margarine
1 tsp vanilla extract
1/4 cup warm water, ~110F (warm water from the sink will work if you don’t have a thermometer)
1 package instant dry yeast
4-5 cups all-purpose flour (extra for rolling)
3/4 cup packed brown sugar
2 tbsp granulated sugar
2 tsp ground cinnamon
1/2 stick margarine, melted
1 1/2 cups powdered sugar
2 tbsp water
1. To make the dough: Heat soy milk, 1/2 cup sugar, salt, and margarine over low heat until the margarine has melted. Remove from heat and cool to about 110F.
2. In a measuring cup, combine 1 tbsp granulated sugar, yeast, and warm water. Stir a few times and set aside for the yeast to start working – about 10 minutes. The mixture should get foamy and triple in volume. If not, your yeast is dead and start over fresh.
3. In a stand mixer with a paddle attachment, set the speed to low combine margarine and yeast mixture. Add flour, 1 cup at a time, until the dough is no longer sticking to the bowl. Turn the speed to medium and let the mixer knead the dough for a few more minutes (alternatively, you can knead by hand on a floured surface on the counter).
4. Place the dough in a well-oiled bowl. Cover the bowl with a kitchen towel and place it near somewhere warm and let the dough rise to double its size (1-2 hours). Remove the dough to a floured counter and let it rest for 10 minutes.
5. Roll the dough out to about 20″x13″ rectangle.
6. To make the cinnamon filling: Combine brown sugar, granulated sugar, and cinnamon in a bowl.
7. Spread the melted margarine over the entire surface of the rolled dough. Sprinkle cinnamon sugar mixture evenly over the dough.
8. Starting at the long end, roll the dough up evenly. With the seam side down, cut the dough in half. Then cut each half to 6 equal pieces.
9. Spray a 9″x13″ pan with vegetable oil. Then place each cinnamon roll, cut side down, across the pan (4 across and 3 down, leaving some room in between). Cover with a kitchen towel and let the rolls rise some more, minimum 1 hour (maximum overnight…because I don’t know why you wouldn’t want to eat them after letting them sit overnight).
10. Preheat oven to 375F. Bake cinnamon rolls for 20 minutes.
11. To make the glaze: Combine powdered sugar and water and make a thick glaze.
12. Spread glaze over hot cinnamon rolls. Enjoy immediately. Store the remaining cinnamon rolls in the refrigerator, covered, for up to a week.