Two-year-old Alison thinks they’re yummy Porcelain: DaisyDogStudio.com
Prepare yourself for the wonderful taste of warm and sweet cinnamon rolls, 100% cruelty free.
I’ve tried many vegan recipes over the years and hereby bring you my all time favorites, sure to please, and fool proof for those of us who aren’t quite the established vegan chefs that we’d like to be.
Although there’s quite a bit of kneading and waiting around involved in this recipe, the outcome is quite amazing and delicious. I’ve made this recipe many times over and it never fails to amaze me with its vegan goodness.
1 packet active dry yeast
3 Tbsp. sugar
One–half cup warm water
One–half cup + 2 Tbsp. soy milk
4 Tbsp. vegan margarine (I use Earth Balance Shortening for Baking)
One–half tsp. salt
3 and one–half cups all purpose flour
One–third cup light brown sugar
2 tsp. cinnamon
One–half cup chopped pecans, roasted (to roast, simply spread nuts on a baking sheet and pop in a 350ºF oven for 5 minutes, turn over half way through)
1 and one–half cup confectioners’ sugar
- Dissolve the yeast and 1 Tbsp. sugar in the water. Set aside.
- In a saucepan, heat one-half cup of the soy milk, 2 Tbsp. of the margarine, the remaining sugar, and the salt until warm.
- Sift the flour into a bowl. Add the yeast and milk mixtures and stir to make dough. Knead for 10 minutes. Place in a greased bowl, cover with plastic wrap, and let rise (in a warm place) until doubled in size, about two hours. Punch down, then let rest for 10 more minutes.
- Melt and cool the remaining margarine. In a separate bowl, mix together the brown sugar, cinnamon, and nuts. Set aside.
- Roll out the dough into a 9 x 12–inch rectangle. Brush with the margarine and sprinkle with the sugar mixture. Roll up like a jellyroll. Cut into 12 slices. Arrange on a greased baking sheet. Cover and let rise until doubled in size, about 40 minutes. Bake for 15–20 minutes at 400ºF.
- Mix the confectioners’ sugar with the remaining soy milk. Pour over the buns and let set.
Makes 12 buns.
(Originally published in PETA’s Animal Times, Spring 2006)