My cinnamon roll dough is my basic bread dough:
½ cup warm water
2 TB. Yeast
1 TB. Evaporated cane juice crystals (organic sugar) or honey
Mix and let sit for about 10 minutes
3 cups almond milk
¼ cup earth balance buttery spread or oil
1 TB sea salt
3 TB Evaporated cane juice crystals (organic sugar) or honey
1/3 cup flax egg
½ TB lemon juice
Add yeast mixture to this and mix all together (I like to do it in a blender)
Pour mixture into bread bowl and add 8-10 cups flour. Add flour until the dough is still soft, but not too sticky.
(I use hard WHITE wheat and mill it just before use.)
Knead for about 6-8 minutes. Turn into greased bowl. Cover and let rise until doubled, about 1 hour. Punch down dough and raise for another hour.
Now for cinnamon rolls, roll dough out in a rectangle shape. Spread at least a ½ cup of softened earth balance buttery spread onto dough, sprinkle generously with Sucanat and cinnamon. Let raise until double. Preheat oven to 350 degrees. Bake 20 minutes until golden and bubbly.
Meanwhile, combine ½ tsp. vanilla and 2 cups organic powdered sugar in a bowl. Add 6-8 TB melted earth balance a little at a time until desired glaze consistency is reached. Glaze hot rolls.