Vegan Cinnamon Roll
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 437.6
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 366.5 mg
- Total Carbs: 81.4 g
- Dietary Fiber: 2.6 g
- Protein: 5.9 g
View full nutritional breakdown of Vegan Cinnamon Roll calories by ingredient
Introduction
Yum- this is not my recipe, but one I found online. Yum- this is not my recipe, but one I found online.Number of Servings: 12
Ingredients
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Active dry yeast 2.5 tsp
granulated sugar, 1/2 cup
Soy milk 1 cup
ground flaxseed 2 tbsp
water 1/3 cup
earth balance 1/3 cup
flour 2.5 cup
salt 1 tsp
brown sugar 1 cup packed
cinnamon, ground 2.5 tbsp
earth balance 1/3 cup
Tofutti cream cheese 3 oz
earth balance 3 tbsp
powdered sugar 1.5 cup
vanilla extract 0.5 tsp
salt 1/8 tsp
Directions
Mix yeast, sugar, and heated soymilk in a large mixing bowl and let stand until foamy.
Add egg replacer (creamed flax seed with hot water), melted margarine, flour, and salt. Mix well and knead for 5-10 minutes. The dough should be firm and smooth, not sticky. Set the dough aside in a covered bowl and let double in size.
After the dough has doubled, turn it out onto a floured work surface, cover, and let rest for 10 more minutes.
Meanwhile, in a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16×21 inch rectangle. Spread dough with margarine and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 sections with a sharp knife.
Place rolls in a lightly greased 9×13 inch baking pan. (A cookie sheet also works fine.) Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together Tofutti, margarine, powdered sugar, vanilla, and salt. Spread frosting on warm rolls before serving.
Go! Make them!
Serving Size: 12 buns
Number of Servings: 12
Recipe submitted by SparkPeople user AMSMICRO.
Add egg replacer (creamed flax seed with hot water), melted margarine, flour, and salt. Mix well and knead for 5-10 minutes. The dough should be firm and smooth, not sticky. Set the dough aside in a covered bowl and let double in size.
After the dough has doubled, turn it out onto a floured work surface, cover, and let rest for 10 more minutes.
Meanwhile, in a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16×21 inch rectangle. Spread dough with margarine and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 sections with a sharp knife.
Place rolls in a lightly greased 9×13 inch baking pan. (A cookie sheet also works fine.) Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together Tofutti, margarine, powdered sugar, vanilla, and salt. Spread frosting on warm rolls before serving.
Go! Make them!
Serving Size: 12 buns
Number of Servings: 12
Recipe submitted by SparkPeople user AMSMICRO.