I have been baking with a combination of regular and whole wheat pastry flour for several months now. In fact, many of the recipes in my recently released e-book, Vegan Holiday Treats, were created that way. Why should my contest entry be any different?
I had never made cinnamon rolls from scratch before. I was surprised at how easy it actually is. Anyone can make these, though I should mention that I use a standing mixer for mine. You may have different results if you make them without one. You will likely need to use more flour in order to knead the dough by hand instead.
Also, as a part of the Hodgson Mill competition, I have been given a prize pack to raffle off to my readers! Visit this contest post with instructions to see how you can win. You may also participate in their Have a Grain Holiday Sweepstakes by clicking this link. They will be giving away their products to fans of their page everyday! You can also download a coupon for $1 their products by visiting this page. For now, though, here's the recipe for Lizz's "Nothing's Better Than" Cinnamon Rolls."
For the rolls:
2 teaspoons active dry yeast (I buy by the jar, keep in my refrigerator)
1 cup warm water (between 110-120 degrees)
1/3 cup evaporated cane juice
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup refined coconut oil, melted
1/4 cup tapioca flour
1 1/2 cups Hodgson Mill "Naturally White" flour
1 1/2 cups Hodgson Mill "White Whole Wheat" or "Whole Wheat Pastry" flour
For the filling:
More refined coconut oil, melted
1/3-1/2 cup evaporated cane juice, your preference
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
For the glaze:
3/4 cups organic powdered sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon water
For the dough, combine the tapioca flour, salt, yeast, evaporated cane juice and 1 cup each of the white flour and whole wheat flour in your standing mixer. Attach the dough hook and mix on Speed 1 until ingredients are combined. Add the melted coconut oil, vanilla, and warm water and mix on Speed 1 for 30 seconds. Then add remaining flour. Turn to Speed 2 and mix for 2 minutes. Turn down to Speed 1 and knead for 2 minutes more. Your dough will be fairly sticky. That's okay! Remove the dough hook, smooth dough down, cover with plastic wrap and a towel and set in a warm place for 1 hour.
After the dough has set, roll it out on a well-floured flat surface into a large rectangle, about 10-12 by 18 inches. For filling, combine the evaporated cane juice, cinnamon, ginger, and nutmeg and stir well. I used the 1/3-1/2 cups evaporated cane juice measure because if you'd like the rolls to be less sweet, you won't be sacrificing the flavor any by decreasing the sugar to 1/3 cup. Brush the dough with the melted coconut oil (as much as is needed) to coat the dough. Then sprinkle with the cinnamon spice mixture. Roll the dough up from one of the longer ends. The sugary mix will prevent it from sticking to itself, so try to tuck it up fairly tightly, but don't smoosh it together. Trim off the uneven ends and then slice it into 12 evenly sized pieces with a sharp, serrated knife.
Line a cookie sheet with parchment or brush with some of the remaining coconut oil. Place the rolls evenly apart on the sheet. Cover loosely with plastic wrap and let sit in a warm place for another hour. If needed, place in your refrigerator overnight. Before baking, let set at room temperature for 20 minutes.
Bake in a preheated 350 degree oven for 20-25 minutes until golden brown. Prepare icing while rolls are baking. Simply combine the ingredients and whisk with a fork. Allow the rolls to cool somewhat before adding icing. Drizzle with a spoon, spread on with a fork, or squeeze on with a pastry bag.
Makes 12 rolls.
Please let me know what you think! And keep having an excellent holiday season!