10.08.2011

Ooey gooey cinnamon rolls mom would NOT approve of

Let's face it. There's absolutely no point in eating cinnamon rolls if they're not ooey, gooey, sticky and so full of sugar you feel like they're giving you a cavity right there on the spot.

And not only are the dry, low-fat, "healthy" versions of these bad boys fail to excite the taste buds, cinnamon rolls are a pain in the butt to make.

I get a craving for cinnamon rolls at least once a month, but because they require so much effort I usually settle for toast with butter and cinnamon sprinkled on it. It's not so much that they're hard to make, there's just a real process to doing it right and I usually don't start making them early enough to qualify as "breakfast."

But for the special occasion when I make these sugar-filled, doughy, rolls of perfection, (for visitors, Saturday coffee with the women folk), they come out flawlessly.

A little more high maintenance of a breakfast, but so worth the effort when you've got an insatiable craving.


Ooey gooey cinnamon rolls
(Makes 12-14 rolls)
Ingredients:
3 cups all purpose flour
1/4 cup sugar
1 package active dry yeast
1/2 cup vanilla almond milk
1/2 cup water
1/2 cup applesauce
1/2 cup canola oil
1 Flaxseed egg (1 TBS flaxseed to 1 1/2 TBS warm water, let it sit for 5 minutes)

Filling Ingredients:
1/3 cup butter
1/3 cup brown sugar
2 tsp ground cinnamon

Icing Ingredients:
4 TBS butter
1 1/2 cups powdered sugar
1 tsp vanilla extract
1 tsp lemon extract
1/4 cup almond milk (you want this icing to be a sort of glaze.)

Directions:
In a large bowl, combine flour, sugar and yeast. Fold in almond milk, butter, applesauce, flaxseed egg and oil into try ingredients. Form into a ball and let it sit in bowl, covered with a towel, for 30-45 minutes.
Preheat oven to 400 degrees.
Once dough has settled, roll into a rectangle on a lightly floured surface. Mix together filling ingredients and baste rolled rectangle dough with sugary, cinnamon mixture. Roll long side to long side, pinch ends and then cut into 12-14 slices. Place in greased cake pan (so the dough can soak up the gooey inside) and bake for 15-20 minutes. Mix up icing/glaze and pour over hot rolls to create an ooey, gooey, perfectly moist cinnamon bun. Top with pecan pieces if you're feeling wild.

Now this my friends, is the RIGHT way to end week one of VeganMofo.

3 comments:

  1. I really need to make cinnamon rolls, they look so great & I haven't had one for about 10 or 15 years!!

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  2. I have been craving cinnamon rolls. These look wonderful. Like the last comment, I really need to make these. :)

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  3. I can't believe I've never made my own before. There was a recipe I was going to do for my "magazine week" but it said to put 18Tbsp of corn syrup.I will have to try your recipe.

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