Cinnamon Rolls
If using honey this is not vegan.
These are a little bit of a cheat.
Ingredients
¼ C warm water
1 tsp
Sekowa Backferment caution PLD
1 Tbsp tupelo honey or
10 dates chopped
Preparation
Place warm water, tupelo honey, and bach ferment yeast in a 1-cup glass measuring cup. Stir for a couple seconds and then set aside for 10 minutes. The yeast will double in size and should reach the 3/4 cup line.
RISE 10 minutes
Ingredients
¼ – ½ C almond milk (warm)
¼ tsp Himalayan salt
3 Tbsp olive oil
1 vanilla bean scraped or
1 tsp vanilla powder
½ egg replacer
2 C spelt flour
½ C tupelo honey
¾ C raisins
Preparation
Add warm almond milk, salt, olive oil, vanilla, egg replacer, flour to a stand mixer and reduce to low speed adding the flour. Mix for about 2 minutes.
Remove dough from mixing bowl and place on a lightly floured surface. The dough will be a little wet and sticky – knead about 2 minutes with your hands.
Add raisins.
Place dough in a large bowl dot with oil & roll the dough around so it is covered in oil. Cover set aside in a warm place until is has doubled in size
RISE 2 hours.
After 2 hours, punch in the center so that the dough deflates. Take dough out of bowl and place on a floured surface to let rest an additional 10 minutes.
RISE 10 minutes.
Ingredients
¾ C coconut sugar
1 Tbsp cinnamon
3 Tbsp olive oil
Preparation
Line a 9-inch round pan with parchment paper. Roll dough out on a lightly floured surface into a roughly 20 inch x 13 inch wide rectangle.
Combine coconut sugar and cinnamon in a small bowl. Brush melted oil evenly over surface of dough. Spread cinnamon coconut sugar mixture over oil. Roll dough up evenly. With the seam down, use a sharp knife to cut the log in half. Continue to cut each half into 6 equal pieces so that you have a total of 12. Place the rolls, cut side up, into the prepared pan, leaving a little space in between. Cover place in a warm place until they have risen and expanded, about 1 hour.
RISE 1 hour
Preheat oven to 375º
Bake, uncovered, for 20-30 minutes, depending on the thickness of the rolls. Let the rolls cool about 10 minutes before putting on the glaze.
BAKE 20-30 minutes
For the (optional) glaze
1 C vegan powdered sugar
1 Tbsp almond milk
½ tsp vanilla powder
Juice ¼ small lime
¼ tsp Himalayan salt
Take caution: Since writing this, I have read about sugar workers that have been harvesting sugar cane, these young individuals are dying from kidney disease.
