It has been a tradition at my house that I make breakfast for my family every Christmas morning. One of the foods I make is orange cinnamon rolls.
Roll Ingredients:
5 ¾ to 6 ¼ c. all purpose flour
1 package active dry yeast
2 ¼ c. rice or soy milk
1/3 c. sucanat
¼ c. shortening
2 tsp. salt
Filling:
½ c. sucanat
1 tbl. cinnamon
3 tsp. water Frosting Ingredients:
1 ½ c. powdered sugar
2 tsp. orange zest
2 tbl. orange juice
2 tbl. vegan margarine*
¼ tsp. vanilla extract *I use a liquid margarine found in normal grocery stores. I can't remember the name of the brand. Roll Directions:
In large mixing bowl combine 2 ½ cups of the flour and the yeast. In a saucepan heat milk, shortening, and salt just till warm, stirring constantly until shortening almost melts. Add to dry mixture in bowl. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape in a ball.
Place dough in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double, about 1 ¼ hours.
Punch dough down; turn out on lightly floured surface. Divide in half. Roll dough to rectangles about 8 inches by 14 inches. Mix remaining sucanat and cinnamon together. Sprinkle over each of the two rectangles. Sprinkle 1 ½ teaspoons over each. Roll to make two long skinny tubes. Cut to make two inch long pieces. Put in greased cake pan. Let rest 10 minutes.
Preheat oven to 375 F. Bake about 30 minutes until brown. Frosting Directions:
Mix ingredients together. The roll recipe is adapted from a cinnamon swirl bread recipe from Better Homes and Gardens. The frosting recipe is of my own.
-Esme
