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 Rosemary Dinner Rolls

Bread is my guilty pleasure. I love the fresh aromatic smell of rosemary, so the pairing of the two is a match made in heaven. These rolls are fluffy, light and tender. A big dollop of vegan butter or even honey tastes divine.
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Vegan Rosemary Dinner Rolls

I cup warm water (110 degrees)

2 Tablespoons white sugar

1 (.25 ounce) package rapid rise or bread machine yeast

1/4 cup canola oil

3 cups bread flour

1 teaspoon salt

1- 2 Tablespoons coarsely chopped fresh rosemary (I’ve used dried rosemary before as well)

Place the warm water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes.

Add the oil, flour, rosemary and salt to the yeast. Select dough setting & press start.

When dough cycle has completed, remove dough from bread machine and divide into 12 evenly sized pieces. Place individual pieces into lightly greased muffin tin, cover with towel and let rise for 30 minutes or until doubled in size.

Preheat oven to 350 degrees and bake for 10-12 minutes until light brown and baked all the way through.

Recipe Adapted from Here
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