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)
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)
1/3 cup butter
1/3 cup brown sugar
2 tsp ground cinnamon
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.)
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.