Chef Joeys Vegan Cinnamon Rolls Recipes

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THE BEST EVER VEGAN CINNAMON ROLLS RECIPE BY TASTY



The Best Ever Vegan Cinnamon Rolls Recipe by Tasty image

Here's what you need: vegan butter, almond milk, vegan butter, organic sugar, active dry yeast, flour, salt, vegan butter, brown sugar, ground cinnamon, powdered sugar, almond milk, vanilla extract

Provided by Merle O'Neal

Categories     Desserts

Yield 8 servings

Number Of Ingredients 13

2 tablespoons vegan butter, to coat the foil pan
2 cups almond milk, at room temperature
½ cup vegan butter, melted
¼ cup organic sugar
1 packet active dry yeast
5 ½ cups flour, divided
1 teaspoon salt
¾ cup vegan butter
¾ cup brown sugar
2 tablespoons ground cinnamon
1 cup powdered sugar
2 tablespoons almond milk
½ teaspoon vanilla extract

Steps:

  • Generously rub two disposable foil pie pans with vegan butter.
  • In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
  • Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
  • Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
  • Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  • Preheat oven to 350˚F (180˚C).
  • After 1 hour, the dough should have nearly doubled in size.
  • Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
  • Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  • Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
  • Spread the softened vegan butter evenly over the dough.
  • Sprinkle evenly with brown sugar and cinnamon.
  • Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  • Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
  • Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  • To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
  • Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
  • While still warm, drizzle evenly with frosting.
  • Enjoy!

Nutrition Facts : Calories 790 calories, Carbohydrate 103 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, Sugar 34 grams

CHEF JOEY'S VEGAN APPLE STRUDEL



Chef Joey's Vegan Apple Strudel image

Our neighbor, Jorge gave us cart blanch with his apple tree and this morning Stu picked me a dozen beautiful red organic apples. I didn't have any phyllo pastry so decided to use puff pastry. I wanted to add some dried fruit so am using dried blueberries. This makes two strudels. I didn't include the thawing time for the strudel in this recipe.

Provided by Chef Joey Z.

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 (17 1/3 ounce) package puff pastry (thawed-contains two sheets)
12 medium apples (peeled, cored, thin sliced)
1/4 cup coconut rum (optional)
1/2 cup dried blueberries (or other dried berries)
1/2 teaspoon lemon extract
3/4 cup raw sugar
1 teaspoon cinnamon
1 pinch sea salt
1/2 cup vegan margarine (Earth Balance-melted)
2 tablespoons cold vegan margarine (cut into small pieces)

Steps:

  • Preheat your oven to 375'F and put your oven rack in the middle position.
  • In a medium bowl combine the rum, lemon extract, sugar, salt and cinnamon. Mix together and set aside.
  • Prepare your apples. I washed them, then used my food processor to slice them. I didn't peel my apples but did core them.
  • I then put the apples into a large bowl and added the rum mixture and mixed well. Let this sit for a few minutes.
  • You should see some moisture come out of the fruit. Save this and make a sauce out if it if you wish. I'm going to add a little arrowroot to it and heat it up and pour over the strudel when I serve it.
  • Roll out your thawed puff pastry sheet to a 15x12 inch rectangle.
  • Using a slotted spoon, place 1/2 the apple mixture onto the pastry leaving about 2" along the edges bare.
  • Place 1 tablespoon of the cold vegan margarine cut into small pieces evenly on the top of the apple mixture and roll it up. Fold the edges at each end.
  • Brush the whole strudel with the melted vegan margarine. Using a pair of scissors cut 3 slits evenly in the top and sprinkle with a little more cinnamon and sugar if you wish. I keep a mixture of this on hand for these types of recipes.
  • Bake on a parchment lined baking sheet for 40 minutes, rotating the pan 1/2 way through the baking process until the pastry is puffed and brown.
  • I had 1/2 cup of the rum mixture left. I mixed 2 teaspoons of arrowroot powder into the rum and gently hearted it until it boiled for a few minutes until thickened.
  • I put this over the strudel and wow, was that delicious.
  • Bon Appetit!

Nutrition Facts : Calories 692.5, Fat 31.6, SaturatedFat 8, Sodium 303.3, Carbohydrate 100.3, Fiber 8.1, Sugar 54.3, Protein 6.7

VEGAN CINNAMON ROLLS



Vegan Cinnamon Rolls image

Make and share this Vegan Cinnamon Rolls recipe from Food.com.

Provided by lemonhead10

Categories     Breads

Time 35m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 12

3/4 cup soymilk
2 teaspoons yeast
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
4 tablespoons vegan margarine
1/3 cup brown sugar
1 1/2 cups confectioners' sugar
3 tablespoons soymilk

Steps:

  • To make Cinnamon Rolls: Preheat oven to 425°F Line baking sheet with parchment paper. Heat milk in saucepan over medium heat, sprinkle with yeast. Set aside.
  • Combine flours, sugar, baking powder, 1/2 teaspoons cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6-inch rectangle.
  • Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15-18 minutes, or until rolls begin to brown.
  • To make Glaze: Whisk together confectioners' sugar and soy milk. Glaze will be very thick. Bush glaze on cinnamon rolls right out of the oven.

Nutrition Facts : Calories 138.6, Fat 0.5, SaturatedFat 0.1, Sodium 114.9, Carbohydrate 31.8, Fiber 1.2, Sugar 18.7, Protein 2.6

CHEF JOEY'S VEGAN MONTINA MUFFINS



Chef Joey's Vegan Montina Muffins image

I discovered a very interesting product at Wild Oats a while ago. It's called Montina Pure Baking Supplement. Its a gluten free, high fiber,protein product. You can check it out at: http://www.amazinggrains.com/ I replaced 1/3 cup of the flour in this recipe with this supplement. This recipe originally called for 2 cups of flour. You could just use flour instead if you prefer. Montina gave the muffins a bit more bulk and the flavor was excellent. I couldn't include it in the ingredients as recipezaar didn't recognize this product. I baked my muffins in a large muffin tin that holds 6 muffins. When the muffins cooled slightly, I coated them with a mixture of sugar and cinnamon. You can also make a glaze out of powdered sugar and water.

Provided by Chef Joey Z.

Categories     Quick Breads

Time 35m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 7

1 2/3 cups flour
1/2 cup raw sugar
2 teaspoons baking powder
1/2 medium banana
3/4 cup soymilk
1 teaspoon lemon extract
4 teaspoons light oil

Steps:

  • Preheat oven to 325°F.
  • Sift the flour, sugar, baking supplement and baking powder in a bowl and set aside.
  • Combine the banana, soy milk, lemon extract and oil in the bowl of a mixer and combine until well liquefied.
  • Slowly add the flour mixture until blended.
  • I found the batter was quite stiff.
  • Lightly oil the bottom of the muffin cups and fill each evenly with the batter.
  • Bake for about 15 minutes. Test each muffin in the middle with a wooden skewer to make sure they are done.
  • Remove after they cool for about 5 minutes, baste with some soy milk and roll the tops in the cinnamon sugar or sugar glaze. You could also make a chocolate glaze that would be great on these.
  • These are very filling.
  • Bon Appetit!

Nutrition Facts : Calories 218, Fat 1, SaturatedFat 0.1, Sodium 138.7, Carbohydrate 47.3, Fiber 1.6, Sugar 18.1, Protein 5.1

OVERNIGHT VEGAN CINNAMON ROLLS



Overnight Vegan Cinnamon Rolls image

Delicious, easy to make vegan cinnamon rolls.

Provided by Carsmom

Time 10h30m

Yield 12

Number Of Ingredients 14

1 cup almond milk
⅓ cup vegan margarine (such as Earth Balance®)
6 tablespoons water
3 tablespoons dry egg replacer (such as Bob's Red Mill®)
½ cup white sugar
1 (.25 ounce) package active dry yeast
3 cups unbleached or all-purpose flour, or as needed
1 teaspoon kosher salt
½ cup vegan margarine (such as Earth Balance®), melted
¾ cup white sugar
½ teaspoon ground cinnamon, or to taste
1 cup confectioners' sugar
2 tablespoons water
½ teaspoon vanilla extract

Steps:

  • Combine almond milk and margarine for dough in a large microwave-safe bowl; microwave on high power for 1 1/2 minutes.
  • Combine water and egg replacer in a bowl; mix well. Let sit for 1 minute to thicken.
  • Meanwhile, add sugar and yeast to the warm milk mixture and stir to combine. Mix in egg substitute. Add 3 cups flour and salt; mix with your hands until well combined. Add more flour (up to 1 cup) and knead until dough is no longer sticky. Cover bowl with a towel and let rest in a warm place for 1 hour.
  • Punch down dough and roll on a lightly floured surface into a 12x16-inch rectangle.
  • Spread melted margarine over the dough and sprinkle with sugar and cinnamon; smooth filling ingredients with a spoon. Starting at the long edge, roll dough into a log and cut into 12 rolls. (For bigger rolls, roll from the short edge.) Place rolls in a greased pan, cover with plastic wrap, and refrigerate for 8 hours to overnight.
  • Remove rolls from the refrigerator, uncover, and allow to warm for 30 to 60 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown, about 30 minutes.
  • When rolls are almost finished, mix confectioners' sugar, water, and vanilla for glaze in a bowl. Spread on warm rolls.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 58.1 g, Fat 12.9 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 300.9 mg, Sugar 31.8 g

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