Vegan Apple Cinnamon Rolls With “Cream Cheese” Icing (Optional Overnight Instructions Included)

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Christmastime is all about traditions! One tradition my family holds near and dear is that, on Christmas Eve, a sweet treat is prepared to be enjoyed the following morning while opening presents. It’s always one of two things: donuts or cinnamon rolls. This year it will be the latter of those two and that recipe is what I’m going to be sharing with y’all today!

Now, of course, it’s hardly ever the same recipe from year to year whether it be donuts or cinnamon rolls. I am, after all, a person who likes to get creative in the kitchen. So this year, I decided to do cinnamon rolls with apples in them and a light, lovely “cream cheese” icing rather than a heavy frosting -although I do love a good frosting! The whole apples and cinnamon rolls combination thing is a match made in Heaven -which makes sense because pretty much every sweet apple recipe out there, including my own apple cake, has spices of some kind in it!

It all gets started with some warm water, white sugar, brown sugar, and a packet of yeast. These things get combined and then they get left alone for about 10 minutes so that the yeast can bloom. While the yeast is blooming, now is the perfect time to get some “butter” melted down -we’re gonna need 4 tablespoons of the stuff. It’s also a good time to prepare the Ener-G Egg Replacer, according to the instructions on the box, for 1 egg.

After the yeast has been allowed to bloom for about 10 minutes, the melted “butter” and the egg replacer you prepared a moment ago can get added along with a little apple cider vinegar and just a bit of salt. Stir to combine then it’s time to add some flour. You’re going to start with 2 cups of flour and then, should you need more (and you probably will), you’re going to add more flour, 2 tablespoons at a time. My dough required the 2 initial cups plus about 6 more tablespoons of flour to come together as you see below. When the dough has come together, place a towel over the bowl and set it somewhere to rise for 2 hours.

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After 2 hours has passed, grab a round cake pan and generously grease it. Set your prepared pan aside for a moment. Next, the green apples required for the rolls can be washed, peeled, cored, and then cut up into 1/4″-1/3″ cubes. Set these aside for a moment.

On a large pastry board or your clean and dry counter top, sprinkle out some flour and then turn out your dough. Using a rolling pin, roll out the dough into a rectangular-ish shape about 9 inches wide and 13 inches long. Over top of your rolled out dough, room temperature “butter” gets smeared and then brown sugar gets sprinkled on. Then, cinnamon, nutmeg, cloves, and allspice join the party and, last but not least, the apple cubes you cut earlier get tossed into the mix. Once the apple cubes are on, give them a gentle pat with the palms of your hands so that they hunker down into the dough a little better.

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Beginning on the longer side closest to you, start rolling up the dough as tightly as you can without squishing everything out. Continue to roll the dough away from you until you have reached the end of the rectangular-ish shape. If the ends of this log o’ dough are perhaps a little thin or wonky, feel free to cut those off. To cut the rolls, cut the dough in half and then continue to halve the remaining sections until you have 8 even rolls cut.

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Place your rolls into the pan you prepared earlier and then cover them tightly with plastic cling wrap. If you’re making these beauties overnight, place the covered pan into your fridge and then, in the morning, remove the pan from the fridge and let the rolls rest on the counter for 1 hour prior to baking. If you want to enjoy these rolls on the same day, let them rest for 45-60 minutes on the counter, or until doubled, and then bake them off. Either way, the temperature and time remains the same -the oven should be preheated to 350 degrees and the rolls should bake for 25-28 minutes. When the rolls are done, they will need to cool slightly before you can ice them.

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Either while the rolls are baking or while they’re cooling slightly after baking, make the icing by combining “cream cheese” with almond milk, powdered sugar, and some vanilla in a bowl. Beat these ingredients together with a hand mixer and then, when ready to serve the cinnamon rolls, pour the icing on top of them evenly.

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Vegan Apple Cinnamon Rolls With 'Cream Cheese' Icing

  • Servings: 8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 3/4 cup warm water
  • 1/4 cup white sugar
  • 2 tablespoons brown sugar, packed + 4 tablespoons brown sugar, packed (for filling)
  • 1 packet active dry original yeast
  • 4 tablespoons vegan “butter,” melted + 3 tablespoons vegan “butter,” room temperature (for filling)
  • Ener-G Egg Replacer for 1 egg (follow instructions on box)
  • 1/2 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 2 1/4-2 1/2 cups all-purpose flour (see step 2 for details) + more for rolling out dough
  • 1 1/2 green apples, washed, peeled, cored, and cut into 1/4″-1/3″ cubes
  • 2 generous teaspoons cinnamon
  • Nutmeg to taste
  • Cloves to taste
  • Allspice to taste
  • 4 tablespoon vegan “cream cheese”
  • 4 tablespoons unsweetened almond milk
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla

Directions

  1. In a large bowl, combine the warm water with white sugar, 2 tablespoons brown sugar, and yeast. Stir gently to combine then let this mixture rest for about 10 minutes so that the yeast can bloom. While the yeast is blooming, melt 4 tablespoons of “butter” and prepare the Ener-G, according to the instructions on the box for 1 egg, if you haven’t done these things already.
  2. After the yeast has been allowed to bloom, add to the yeast mixture the melted “butter,” prepared Ener-G, apple cider vinegar, and salt. Stir to combine. Add the flour to this liquid mixture starting with 2 cups. Should you need more (and you probably will), add more flour, 2 tablespoons at a time, until the dough comes together. (My dough required the 2 initial cups plus about 6 more tablespoons of flour.) When the dough has come together, place a towel over the bowl and set it somewhere to rise for 2 hours.
  3. After 2 hours has passed, grab a round cake pan and generously grease it. Set your prepared pan aside. Also, prepare the green apples required, if you haven’t done so already, by washing them, peeling them, coring them, and then cutting them up into 1/4″-1/3″ cubes. Set these aside for a moment. On a large pastry board or your clean and dry counter top, sprinkle out some flour and then turn out your dough. Using a rolling pin, roll out the dough into a rectangular-ish shape about 9 inches wide and 13 inches long. Over top of your rolled out dough, 3 tablespoons of room temperature “butter” get smeared on. Next, sprinkle across the dough evenly 4 tablespoons of brown sugar, the cinnamon, and then the nutmeg, cloves, and allspice to taste. Lastly, the apple cubes go on. Give those a gentle pat with the palms of your hands so that they secure into the top of the dough a little.
  4. To roll the dough up, begin on the longer side closest to you and start rolling the dough away from you as tightly as you can without squishing everything out. Continue to roll the dough until you have reached the end of the rectangular-ish shape. If the ends of this dough roll are perhaps a little thin or wonky, feel free to cut those off. To cut the rolls, cut the dough roll in half and then continue to halve the remaining sections until you have 8 even rolls cut. Place your rolls into the pan you prepared earlier and then cover them tightly with plastic cling wrap.
  5. If baking the rolls the next day, place the covered pan into your fridge and then, in the morning, remove the pan from the fridge and let the rolls rest on the counter for 1 hour prior to baking -get the oven preheated while they are resting on the counter. If making the rolls on the same day, let the rolls rest in their covered pan at room temperature for 45-60 minutes, or until doubled in size, then bake them off. Whether making the next day or the same day, the temperature and time remains the same -the oven should be preheated to 350 degrees and the rolls should bake for 25-28 minutes. When the rolls are done, let them cool slightly outside of the pan for about 10-15 minutes before icing.
  6. Either while the rolls are baking or while they’re cooling slightly after baking, make the icing by combining “cream cheese” with almond milk, powdered sugar, and vanilla in a bowl. Beat these ingredients together with a hand mixer and then, when ready to serve the cinnamon rolls, pour the icing on top of them evenly. Cinnamon rolls will keep in an airtight container in the fridge for up to a week. To reheat, if desired, microwave a single roll for 15-20 seconds.

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Week 5: Vegan Thyme Rolls & Vegan Bourbon Whiskey Caramelized Onion Dip – A Compassion is the Secret Ingredient Thanksgiving

Can you believe it’s already week 5, y’all? Let’s see… what are we missing?? A bread, an appetizer, and desserts, right? Well, this week I’m serving up the bread and the appetizer, and next week I will wrap this whole thing up with the desserts! But, back to this week…

I will admit that, for the longest time, I was deathly afraid of making any kind of bread. (What an odd thing to fear, am I right?!) I assumed it was far too complicated to make your own yeast-y beast but, after actually giving it a go one time, I found out that making bread is not so much complicated as it is simply a little time consuming. Homemade bread though, is so worth the time it takes to make and so, for our Thanksgiving feast, I knew that homemade rolls were a must. I began working on a recipe for rolls that would compliment the other flavors of the meal but be able to stand on its own should you want to eat it by itself. What I ended up with were these soft little rolls with a little dried thyme in them which makes them taste herbaceous and earthy.

The rolls get started the same way that most breads get started -with a yeast base! In a large bowl, some warm water gets combined with a packet of active dry yeast and a little agave. The mixture gets a good stir and then it’s left to rest until foamy -about 5 minutes. Next, almond milk, olive oil, vinegar, dried thyme, and salt are added and that all gets stirred together. The last things to be added are all-purpose flour and whole wheat flour. The dough gets worked with a spatula until combined then you’re going to pick up the dough ball, drizzle a little olive oil into the bowl, then return the dough ball back to the bowl -this oiling of the bowl helps the dough not stick to the bowl as it rises. Pop the bowl with the dough into your microwave or cover with a kitchen towel and let it rise for an hour.

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After an hour has passed, dump your dough out onto a floured surface and work, adding more flour as needed, until smooth -this should only take a minute or so. Using a sharp knife or kitchen scissors, cut off a little chunk of the dough and roll it between your palms to form it into a ball that is roughly 1 1/2 inches big. Continue cutting off pieces of dough and forming it into little balls until no more unformed dough remains -you should end up with about 20-22 balls. Drizzle some olive oil over the dough balls, rubbing it around them if need be so that they are coated in it, then pop the dough balls onto a parchment lined sheet pan with just a little space left in between each. Place this pan into your microwave or cover with a kitchen towel and allow the dough balls to rise for an additional 30 minutes. (Told you, not so much complicated as it is time consuming!)

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After 30 minutes, transfer the sheet pan to a preheated 400 degree oven and bake for 15 minutes or until the tops are golden brown and the bottoms are just a little browner than that. Remove the rolls from the pan immediately so that they don’t continue to brown on the bottom. If making the rolls a day in advance, be sure to let them cool completely before transferring them to a storage container or bag.

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Vegan Thyme Rolls

  • Servings: 20-22 rolls
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1/4 cup warm water
  • 1 packet active dry yeast (the “original” kind)
  • 1 1/2 tablespoons agave
  • 1 cup unsweetened almond milk
  • 2 tablespoons olive oil + more for bowl and formed rolls
  • 1 tablespoon vinegar
  • 2 teaspoons dried thyme, crushed in palm of hand before using
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour + more for board
  • 1 cup whole wheat flour

Directions

  1. In a large bowl, combine the warm water, yeast, and agave together then let this mixture rest until foamy -about 5 minutes. Next, add the almond milk, olive oil, vinegar, dried thyme, and salt then stir to combine. Lastly, add in the all-purpose flour and whole wheat flour and work until dough ball forms. Pick up the dough ball, drizzle a little olive oil into the bowl, work some of the oil up onto the sides, then return the dough ball back to the bowl. Pop the bowl with the dough ball into your microwave, or cover with a kitchen towel, and let it rise for 1 hour.
  2. After 1 hour has passed, dump the dough ball out onto a floured surface and work, adding more flour as needed, until smooth -this should only take a minute or so. Using a sharp knife or kitchen scissors, cut off a little chunk of dough and roll it between your palms to form it into a ball that is roughly 1 1/2 inches big. Continue cutting off pieces of dough and forming it into little balls until no more unformed dough remains -you should end up with about 20-22 balls.
  3. Drizzle some olive oil over the dough balls, rubbing it around them if need be so that they are coated in it, then place the dough balls onto a parchment lined sheet pan with just a little space left in between each. Put this pan into your microwave, or cover with a kitchen towel, and allow the dough balls to rise for an additional 30 minutes. You can get your oven preheated at this time to 400 degrees.
  4. After 30 minutes, transfer the pan to your preheated oven and bake for 15 minutes. Remove the rolls from the pan immediately when done so that they don’t continue to brown on the bottom but be careful as they will be very hot. If making the rolls a day in advance, be sure to let them cool completely before transferring them to an airtight storage container. Rolls will keep in an airtight storage container at room temperature for up to 3 days.


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Okay, appetizer time! I have a rule about appetizers on Thanksgiving day and that is do not go crazy with them. Why? Because, while Thanksgiving is a food-centric holiday, it is not about the appetizers. The last thing you want to do is fill up on an appetizer smorgasbord and then not be able to fill up on the big meal or the desserts, right? So pick a single app or a couple of apps but no more than that.

One of my favorite go-to apps is something I like to call bourbon whiskey caramelized onion dip. If you’re only doing a single appetizer then I highly suggest it be this because, simply put, it is damn fine. Vegan “cream cheese” serves as a base for oodles of caramelized onion goodness with a hint of bourbon whiskey to it. Served with mini toasts, plain pita chips, or veggies, it is addictive and loved by all who try it -even people who don’t like booze or onions!

It all gets started with you cutting 2 large white onions into strips. Toss those strips into a large skillet (the bigger the better) with a little vegan “butter,” and some salt, and cook ’em for 10 minutes over low-medium heat, stirring occasionally. After 10 minutes, add in a little brown sugar and some agave then continue to cook the onions until richly browned (aka caramelized) and super tender -about another 10-20 minutes, stirring occasionally. When the onions are done, turn off the heat and pour in a couple tablespoons of bourbon whiskey. With a long lighter, light the bourbon whiskey on fire and allow that to cook off completely. When the flame has fully extinguished itself, add a couple more tablespoons of bourbon whiskey and repeat the lighting/burning process a final time.

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When the final bit of bourbon whiskey has extinguished itself, carefully (cause they’re hot) scoop out the caramelized onions and transfer them to a cutting board. Finely chop the onions so that they are in much smaller pieces then set them aside for use in a minute.

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In the pan that you cooked the onions in, turn the heat back on and bring the pan back up to low-medium heat. Toss in some vegan “cream cheese” and stir, as best you can, the “cream cheese” around until it starts to melt. Add in the caramelized onions you chopped up a moment ago as well as some black pepper then stir to combine. Once thoroughly combined, turn the heat off and transfer your dip to a serving dish.

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Vegan Bourbon Whiskey Caramelized Onion Dip

  • Servings: 6-8
  • Print


Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 2 large white onions, cut into thin strips
  • 4 tablespoons vegan “butter”
  • 1/2 teaspoon salt
  • 2 teaspoons brown sugar, packed
  • 2 teaspoons agave
  • 4 tablespoons bourbon whiskey, to be added 2 tablespoons at a time
  • 2 1/2 (8-ounce) containers of vegan “cream cheese” (20 ounces in total)
  • 1/4 teaspoon black pepper

Directions

  1. Cut onions into thin strips if you haven’t done so already. Preheat a large skillet to low-medium heat. Add in “butter” and allow that to melt. Add in onions and salt, and cook for 10 minutes, stirring occasionally. After 10 minutes, add in the brown sugar and the agave. Stir to combine then continue to cook the onions until richly browned (aka caramelized) and super tender -about another 10-20 minutes, stirring occasionally.
  2. When the onions are done, turn off the heat. With the heat off, pour in 2 tablespoons of bourbon whiskey. Using a long lighter, carefully light the bourbon whiskey on fire and allow that to cook off completely. When the flame has fully extinguished itself, add 2 more tablespoons of bourbon whiskey and repeat the lighting/burning process a final time. When the final bit of bourbon whiskey has extinguished itself, carefully (cause they’re hot) scoop out the caramelized onions and transfer them to a cutting board. Finely chop the onions so that they are in much smaller pieces then set them aside for use in a minute.
  3. In the pan that you cooked the onions in, turn the heat back on and bring the pan back up to low-medium heat. Toss in the “cream cheese” and stir, as best you can, it around until it starts to melt. Add in the caramelized onions you chopped up a moment ago and the black pepper then stir to combine. Once thoroughly combined, turn the heat off and transfer your dip to a serving dish. Serve immediately. Serve with mini toasts, plain pita chips, or veggies. Leftover dip will keep in an airtight container in fridge for up to 3 days.