How To make Cinnamon Soy Rolls
3 cups unbleached white flour
1 cup soy flour
2 tablespoons wheat gluten
4 teaspoons active dry yeast (or 2 packages)
1 tablespoon sugar
1 teaspoon salt
4 ounces firm tofu
1 1/2 cups warm water
1/4 cup brown sugar
1/2 cup raisins
cinnamon cooking spray or oil cinnamon soy frosting (optional)
Soy flour replaces the usual butter and eggs. Dense, sweet, moist, and rich
this old favorite loses nothing in the translation. Although you can also go through a traditional rising procedure), with the overnight rising method, they'll be ready in time for a special breakfast.
1. In a large mixing bowl, stir together flours, gluten, yeast, sugar, and salt to distribute evenly.
2. In a small bowl, mash tofu with a fork and whisk together with water:
a few small lumps are okay. Make a well in the center of dry ingredients, pour in tofu mixture, and stir together quickly to mix. Knead slightly with back of spoon, just to combine ingredients well and moisten all of the flour. Transfer to a plastic container with ample space for rising and a tight-fitting lid and refrigerate overnight.
3. Next morning, lightly spray or oil a baking sheet. On a lightly floured surface, roll half of the dough into a 10-1/2-inch square. Sprinkle with half of the brown sugar and raisins, leaving a margin of 1/2 inch at the far edge; then sprinkle lightly with cinnamon. Starting with the near edge, roll up tightly, then pinch along the far edge to secure the roll. Repeat with second half of dough and filling. With seam side down, slice each roll into 8 equal pieces and place, spiral side up, on pre- pared sheet. (If you prefer single rolls, place about 3 inches apart; for pull-apart bunches, place about 1/2 inch apart.) Cover with a cloth and set aside to rise in a warm place, about 40 minutes.
4. Preheat oven to 400 degrees and bake about 20 minutes, until golden brown. Transfer to a rack to cool a bit before frosting, if desired.
Makes 16 rolls. PER ROLL: 147 CAL (10% from fat), 6g PROT 2g FAT, 27g CARB, 143mg SOD, Omg CHOL, 2g FIBER
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Dairy Free Cinnamon Rolls #Cinnamonrolls #Dairyfree
Enjoy making these delicious dairy free cinnamon rolls. These homemade cinnamon rolls are prefect for any occasion. Grab your rolling pin and have fun making your own cinnamon rolls.
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BETH’S OVERNIGHT CINNAMON BUN RECIPE
Makes 9 buns
INGREDIENTS:
3 ½ cups (420 g) flour
2 ¼ tsp (1 package) (1/4 ounce/7g) dry active yeast
2 tbsp (25 g) of sugar
1 tsp salt (5 ml)
1 tsp (5 ml) cinnamon
1 tsp (5 ml) orange zest
¾ cup (110 g) of raisins
1 ¼ cup warm water (between 110-125F or 43-51C)
3 tbsp (45 ml) melted butter + 1 tbsp (15 ml) for greasing
Filling:
2 tbsp (23 g) brown sugar
2 tbsp (25 g) white sugar
1 tsp (5 ml) cinnamon
2 tsp (5 ml) orange zest
½ cup (75 g) chopped pecans
4 tbsp (60 g) softened butter
Glaze:*
¼ cup (60 ml) whipped cream cheese
1 tbsp (7 g) powdered sugar
½ tsp (2.5 ml) vanilla extract
1 tbsp (15 ml) milk
*Double Glaze recipe to have extra to serve on the side
METHOD:
Combine flour, yeast, sugar, salt, cinnamon, orange zest, raisins. Then add water and melted butter and slowly mix into a dough, and then into a ball. Then knead on a floured surface for 20 turns.
Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it. Place dough inside and cover with plastic wrap. Set in a warm place overnight.
Then have the filling ingredients below measured out and standing by on your counter and take out the 4 tbsp (60 g) of butter to allow to get to room temperature as well. This will make for easy assembly in the morning!
To make the filling. Combine sugars and cinnamon, orange zest and pecans.
Remove the dough from the bowl and place on well-floured surface; roll out to a 18” x 14” (45cm x 35cm) rectangle. Smear with softened butter, then sprinkle with filling.
Roll up, like a jelly roll, from the long side. Slice into 2” (5cm) slices. Fit, cut side up, into a cast-iron skillet or pie plate or baking dish.
Bake at 350 for 40-45 mins until golden brown and puffed up.
Meanwhile whisk together the glaze. In a small bowl combine the cream cheese and sugar whisk until smooth. Then add vanilla and milk whisk until smooth.
Ladle frosting over warm cinnamon buns! And serve!
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How To Make Merle's Vegan Cinnamon Rolls • Tasty
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Today I'm sharing the most amazing life changing cinnamon rolls recipe ever! These warm, gooey, soft, homemade cinnamon rolls drizzled in the most delicious refined sugar-free glaze are the perfect treat for breakfast and dessert this holiday season!
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How to make Cinnamon Rolls
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⭐️ Our egg-free cinnamon rolls are easy to make with simple pantry staples. They are soft, moist, light, and packed with a lovely cinnamon flavor.
⭐️ Ingredients
DOUGH
1 cup dairy-free milk almond, soy, oat, or other
2½ teaspoons instant dry yeast or active dry yeast
¼ cup sugar
⅓ cup canola oil sunflower oil, or melted vegan butter
3⅓ cups all-purpose flour
1 teaspoon salt
FILLING
¼ cup vegan butter
½ cup brown sugar
4 teaspoons cinnamon
ICING
¾ cup powdered sugar
1½ tablespoons dairy-free milk (oat, almond, soy)
½ teaspoon vanilla extract
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❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Best-Ever Cinnamon Rolls (Easy Recipe: No-Knead, No Machine) - Gemma's Bigger Bolder Baking Ep. 34
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