The aroma of freshly baked cinnamon rolls is a heavenly way to fill your home on a cold winter’s morning. These cinnamon rolls are my all time favorite recipe. Delicious on their own or served with Miyoko's vegan butter. They are fluffy and light and citrusy.
Dough
1 package active dry yeast (21/4 teaspoons)
1 teaspoon granulated sugar
1/4 cup hot water (110 to 115 F)
1/4 cup agave nectar
1/4 cup canola oil
1/4 cup orange juice
1/2 cup water room temperature
1 T orange zest
3 1/4 to 4 cups unbleached all-purpose flour
2 T soy milk powder (can substitute 1/2 cup soy milk for the water if you can’t find the soy milk powder)
1 t sea salt
Filling
3 T vegan butter
2/3 cup packed light brown sugar
1 t ground cinnamon
Glaze
2 cups powdered sugar
3 T orange juice (I use freshly squeezed)
Grease a 13 x 9 inch baking dish well with vegan butter or vegetable shortening.
For the dough:
Combine the yeast, sugar and hot water in a small bowl. Stir to mix. Leave for about ten minutes to become foamy.
Whisk the agave nectar, canola oil, orange juice, remaining 1/2 cup water and orange zest in a small bowl or measuring cup. Set aside.
Combine the flour, soy milk powder and salt in the bowl of a mixer fitted with the paddle. Beat on low until mixed. Add the reserved yeast and agave mixture to the flour and beat until the dough forms a ball. Switch out the paddle to a dough hook and let the machine knead the dough for about three to five minutes until the dough looks silky. The dough should not be sticky but soft and smooth. If the dough is sticky, add more flour one tablespoon at a time.
Place the dough in a large lightly oiled bowl and cover with plastic wrap. Leave the dough to rise for about one hour - to double in size.
Roll the dough out onto a lightly floured surface into a rectangle approximately 16 x 12 inches.
For the Filling:
Spread the softened vegan butter over the dough, leaving a border of about 1/2 on all sides. Sprinkle the brown sugar over the butter. Sprinkle the cinnamon over the brown sugar. Starting with the long edge, roll the dough up into a spiral, jelly-roll style
Pinch the edges together to seal. Carefully cut the roll into 12 equal pieces Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise for about 30 minutes - or until the rolls have almost doubled in size.
Preheat the oven to 350 F. Remove the plastic wrap and bake the rolls for about 30 minutes or until lightly golden and firm to the touch. Remove the dish from the oven and set aside on a wire rack to cool slightly,
For the glaze :
While the rolls are cooling, in a medium bowl whisk the confectioners sugar and orange juice together until smooth. Drizzle the glaze over the warm rolls and serve.
*** If you can find the soy milk powder, it works well in bread dough to give it a soft texture. A brand called Better than Milk is recommended and available in health food stores or online.
Variation: To make the dough in the food processor, combine the flour, soy milk powder and salt in the work bowl fitted with the metal blade. Pulse the flour until mixed. Add the reserved yeast and agave mixture to the flour and process until the dough forms a ball. Pulse the dough another 4 to 5 minutes until the dough looks silky. (The Vegan Diner).
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