Home Bread-Bakers v123.n006.4

Cherry Cinnamon Rolls, Vegan

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 05 Mar 2023 21:41:02 -0800
* Exported from MasterCook *

                       Rolls, Cherry Cinnamon, Vegan

Recipe By     : Abby
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Fatfree
                 Fruit                           Grains
                 Muffins/Rolls                   Posted
                 Stand Mixer                     Vegetarian

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         For the dough:
   1                cup  milk -- non-dairy
   2 1/4           tsp.  Platinum Superior Baking Yeast -- Note 1:
   3               Tbsp  sugar -- granulated
      1/4           cup  maple syrup -- pure
   1              pinch  salt
   1 1/2           cups  whole wheat flour
   1 1/2           cups  all-purpose flour
                         For the filling:
   1               Tbsp  maple syrup
   1                cup  cherries -- fresh/frozen, pitted and chopped
      3/4           cup  brown sugar
   1                tsp  ground cinnamon
      1/4           tsp  ground nutmeg
                         For the frosting:
   2               cups  powdered sugar
   2              Tbsps  milk -- almond, (to 3 Tbsp)
      1/4           tsp  vanilla extract -- or vanilla paste

Cherry cinnamon rolls with the fluffiest rolls and a tart cherry 
filling! Baked until golden brown and topped with an EASY powered 
sugar frosting.

Note 1: Red Star Platinum Yeast contains a dough enhancer, (1/4oz, 7g)

Prep: 1:30
Cook: 20 mins
Total: 1:50

In a large bowl or bowl of a stand mixer fitted with a dough hook, 
combine the non-dairy milk, yeast, and granulated sugar. Allow 
mixture to sit for about 5 minutes, to allow to yeast to activate. 
After the 5 minutes have passed, stir in the maple syrup, salt, and 
flours. The mixture may seem too sticky, but at this point start 
kneading the dough in the bowl to get all the flour into the dough. 
You can also use your mixer with the dough hook to knead the dough as 
well. Knead for a minute, just working the dough enough to make it 
pliable. If the dough seems really sticky at this point, add a couple 
tablespoons of flour to make it easy to handle.

Cover the bowl with a towel and allow to rise in a warm spot for at 
least an hour.

While the dough is rising, prepare the filling by combining all the 
ingredients in a small bowl and set aside.

Grease a round cake pan and set aside.

After the dough has risen, lightly flour a flat surface and roll the 
dough out into a rectangle that is 14" by 12". The measurement 
doesn't have to be exact, just as long as it's around that shape.

Spread the filling mixture onto the rolled out dough, spreading to 
just shy of the edges.

Roll the dough up lengthwise (starting with the long edge) into a big 
log. Slice into 1 1/2" pieces and place cut side up (like a cinnamon 
roll) into the pan.

Cover with a towel and allow to rise again for an hour. Preheat oven 
to 375F while rolls are rising.

Bake for 20 minutes, or until golden brown.

Allow the rolls to cool for 10 minutes. While the rolls are cooling, 
whisk together the frosting ingredients until smooth.

Pour the frosting over the rolls and serve immediately.

Notes: You can make these as plain cinnamon rolls too! Just leave out 
the cherries and increase the amount of cinnamon in the filling.
The rolls can be stored covered for up to 2 days at room temperature.
If you want prep these the night before and bake the morning of, make 
them up until the second rise, then pop them in the fridge and bake 
them in the morning. Let the rolls sit on counter while oven is preheating.

   "Heart of a Baker"
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Per Serving (excluding unknown items): 415 Calories; 2g Fat (4.3% 
calories from fat); 7g Protein; 95g Carbohydrate; 4g Dietary Fiber; 
5mg Cholesterol; 43mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 3 1/2 Other Carbohydrates.

NOTES : 2020 - 1214