Vegan Cinnamon Rolls (bread machine recipe)

There are two things in this life that I think about Every. Single.  Day. Carbs & Sugar. It may be safe to say I need a twelve step program. Something about bread meets sugar is even more tempting than each individual culprit.  That’s why cinnamon rolls are probably my favorite dessert. The marriage of warm pillowy bread-y goodness meets sugar overload. Throw in some walnuts & extra frosting & I’ve died and gone to heaven.

Dough

1 Cup warm non-dairy Milk (110 degrees F)

2 Ener-G egg replacer eggs (prepared)

1/3 cup Earth Balance soy free spread, melted

3 1/2 cups bread flour

1 tsp salt

1/2 cup white sugar

2 1/2 tsp bread machine yeast

Filling

1 cup packed brown sugar

2 TBS cinnamon

1/3 cup Earth Balance soy free spread

3/4-1 cup walnut pieces (optional)

Icing

1 1/2 cup powdered sugar (more if needed)

1 TBS Earth Balance soy free spread, melted

2-3 TBS non-dairy milk

1 tsp vanilla

Stir warmed non dairy milk, yeast & 1 Tablespoon of your sugar in the pan of the bread machine and let proof for 10 minutes until foamy.  Add the rest of ingredients into the pan of the bread machine , select dough cycle; press start.

After the dough is finished, turn it out onto a lightly floured surface, cover with a kitchen towel and let rest for 10 minutes.

In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup earth balance soy free spread and sprinkle evenly with sugar/cinnamon mixture and walnuts, if desired. Roll up dough from the narrowest point, cut into 12 rolls & place in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Preheat oven to 375 degrees F.

Bake rolls in preheated oven until golden brown, about 12-15 minutes, turning halfway through baking. While rolls are baking, beat together powdered sugar, vanilla, melted earth balance spread, and milk alternative.

Spread frosting on warm rolls before serving. When rolls come out of the oven you can also turn them out onto another pan or a piece of foil. This will allow all of the sugary, buttery goodness that winds up on the bottom of the pan to stay on the rolls.

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Vegan Naan Bread

What is better than a big plate of masala over basamati rice and a nice fluffy warm piece of Naan bread? In my book, not much. Indian food is on my top five favorite foods list. I was so disappointed that every package of naan bread I found had dairy & soy in them. Such an injustice to my non dairy, soy free world. I decided it was high time to come up with a recipe for naan bread that my family and I could eat. I hope you enjoy!

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Vegan Naan

1 pack active dry yeast

1 cup very warm water (110 degrees)

1 Tablespoon sugar

3 Tablespoon non dairy unsweetened milk

1 ener-g egg (prepared)

1/4 cup Spectrum organic shortening or Earth Balance soy free spread, melted

1 1/2 tsp salt

3 1/2 cups bread flour

In the pan of your bread machine, dissolve yeast in 1 cup of warm water with the 1 TBS sugar.

Let stand about 10 minutes, until frothy. Add milk, ener-g egg, shortening/butter, salt, and flour. Turn bread machine on dough cycle.

Once dough cycle is over, take dough out and break into golfball size balls. Place balls onto a baking sheet, cover with towel and let rest for 30 minutes. Should just about double in size. If they’re not, let them rest an extra 15 minutes.

Once dough has risen, pat or roll out until flat. Put a little oil into hot frying pan and cook on both sides until browned.

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