* 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
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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.
Source:
"Heart of a Baker"
S(Internet address):
https://redstaryeast.com/recipes/cherry-cinnamon-rolls/
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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