Thursday, 8 May 2008

As requested!

I'll start by saying these are not super sticky-sweet ooey gooey caramel-y vegan cinnamon rolls. If that's what you want you'll have to google again. They're a little more refined, subtly sweeter, but very very more-ish. You don't feel that guilty when you eat 3 (or more) in a sitting because they are sugar free, and if you make them with 1/2 wholewheat flour you can almost say they are healthy.

I have the Tassajara Bread Book (thanks to my Mum and brother) and this recipe was inspired by one I saw in there.
Sugar Free Banana Walnut Cinnamon Rolls
Makes 24

1 frozen Banana
2 T Agave
½ C Soymilk
¾ c Boiling Water
1 ½ T dry Yeast
1 t Cinnamon
1 ½ C Flour (wholewheat or plain)
3 T Vital Wheat Gluten
1 t Salt
2 T Margarine – melted and cooled
½ C Walnut Crumbs
1 ½ C Plain Flour + ¾ C ish to knead
2 X ½ t Cinnamon
2 X 3 T Agave

- In your food processor blend together the banana, 2 T agave and soymilk until super smooth, creamy and frothy, with no lumps. Pour into a large bowl, add the boiling water and mix well so liquid is all lukewarm. Add yeast, stir to dissolve and stand 10 minutes.
- To the yeast mix add the first measures of cinnamon and flour, along with the gluten, salt and cooled melted margarine. Stir 100 times to really combine and then stand 30 – 40 minutes.
- Add the walnut crumbs, stir to combine, and then stir in the flour ½ C at a time. The dough will come together and soon be too hard to stir with anything but your hands. At this point use your hands, turn onto a lightly floured board and start to knead. Add flour as needed while kneading to stop everything from sticking. Knead for about 20 minutes (resting after every 5 if you need to) until dough is smooth and elastic.
- Lightly oil a large bowl, coat the dough in the oil, cover, place in a warm spot (inside your microwave is good) and allow to rise until double in size, about 1 hour.
- Turn the dough back onto your lightly floured board, knead gently for a minute to release any trapped gas, then divide in 2. In turn roll each half out into a long rectangle (about 10 by 30 cm) about ½ cm thick.
- After rolling brush the dough with 3 T agave, covering all of the rectangle, sprinkle with ½ t cinnamon (or just shake until you think there’s enough) and then roll from the long side into a log. Slice into 2 – 3 cm sections (12 per log) and stand cut side up on a greased baking sheet. Brush tops with a little soymilk, melted margarine or agave if desired. Leave to rise for about 30 minutes.
- Preheat oven to 375F during this second rise, and then bake for 20 – 25 minutes until golden brown.

Hope you all like it after waiting so very patiently. I am starting to feel better.


Courtney said...

Mmmmmm...These sound great! They look similar to the sugar-free spelt cinnamon rolls that I made-up a few weekends ago--I used a mixture of agave and maple syrup. Thanks for sharing! They will make a nice weekend treat...can't wait to try them!

Glad you are starting to feel a bit better. Is your whole family sick? I hope you are all on the mend!


Liliy said...

Your cinnamon rolls are similar to the ones I made a few months ago. They tasted great with reduced pinapple juice and pecans topped on them. Would be fun to have them look and taste more like the traditional ones, though.