Tuesday, May 17, 2011

Cinnamon rolls!

I used to make cinnamon rolls for the boys a lot when we lived in Wisconsin.  Not the homemade kind, the dairy case, pop out of the can kind.  The boys liked them, and I always insisted they have yogurt or a yogurt based with fruit smoothie to counteract the sugar and preservatives in those cinnamon rolls. 

A couple of weeks ago I bought another package of cinnamon rolls, and again the boys loved them.  But, I was thinking that I wasn't so happy giving them those with all that junk in there.  So, I wanted to look at making some homemade cinnamon rolls...and make them vegan too.  Why not?

How did they turn out?  FABULOUS!!!  I used the recipe out of my Tassajara Bread Book.  The dough was very similar to my basic bread dough I make, just smaller proportions, the addition of an egg and more sugar.  I made them vegan by using Earth Balance instead of butter and a flax egg in place of the regular egg.  The icing was just powdered sugar and water.  The brown sugar and cinnamon mix in the center browned up nicely, forming a delicious caramel that got a little crispy as they cooled.  Heaven!

I probably won't be making them again this weekend, since we ate them for 3 days.  The batch made a lot!  But, this will definitely will be a repeat recipe.

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