Tuesday, July 15, 2008

Vegan cinnamon rolls à la Globe

These frosted cinnamon rolls are a weekend brunch treat that remind Ben of Friday mornings at the Globe in Seattle, where Robin would turn out enormous two-person cinnamon rolls topped with a mountain of fluffy vegan frosting (like in that second photo, no joke). Cinnamon rolls are so delicious, and have such a special place in our hearts, that Ben and I always make them on holiday mornings, especially Christmas and New Year's Day.

Vegan cinnamon rolls

2 1/2 c. flour (unbleached white, whole wheat, or a mix)
1/2 t. salt
Scant T. yeast whisked into 1/4 c. water
1/4 c. canola oil
1/3 c. soy margarine, room temperature
1/3 c. brown sugar
2 1/2 T. cinnamon
1/4 c. chopped pecans or walnuts

For the frosting
1/3 c. soy margarine
2 c. powdered sugar
2 T. soy milk
1/2 t. vanilla (optional)

Combine the flour and salt in bowl. (If you have a Kitchenaid mixer with a bread hook, combine them in your mixer bowl.) Making sure that the yeast is completely dissolved in the 1/4 c. water, add the yeast mixture to the flour mixture and either stir by hand until combined or attach your bread hook and mix.

Knead the dough for ten minutes by hand or a few minutes by mixer/hook. Cover with plastic wrap and a clean dish towel and place in a warm spot to rise. (Sometimes I put the rising dough in the living room, because that room is a little warmer than the others.)

After a couple of hours, when the dough has doubled in bulk, punch the dough and scrape down sides. Cover again. A couple hours later, when the dough has doubled again, punch the dough, scrape the sides, and form dough into a ball. On a floured surface, flatten the ball and roll out into a rectangle 1/2" thin or thinner, using a floured rolling pin or just stretching and flattening the dough with your hands.

Combine soy margarine, sugar, cinnamon in a small bowl, then spoon evenly over the dough. Sprinkle chopped nuts on top. With floured hands, roll the rectangle up from short end to short end, jelly-roll style. Using a serrated bread knife, gently cut the roll into 4-6 equal-sized pieces, depending on how big you want your cinnamon rolls to be. Place each piece, with a swirly side facing up, in a lightly oiled square pan, rectangular Pyrex, or round cake pan. Cover and allow to rise one more time. (You can even prepare these in the evening and allow them to rise overnight in the refrigerator.)

Bake in a 325 degree oven for about twenty minutes, or until a knife inserted into the center of a cinnamon roll comes out clean.

To make the frosting, whip the soy margarine using electric mixer. Add powdered sugar while mixing. Drip in soy milk little by little (you might not need all of it) and add optional vanilla. Whip until fluffy. Apply generously!


  1. Astounding. I lamented on the closing of the globe on cp a while back, sob.

  2. I remember! I learned the dismal news of the Globe's closing from your blog. I was crestfallen. But, you know, the hangout was never really the same after Robin sold it to the skinny cook in, what was it, 2003 or so?

  3. My mouth is watering just looking at these. Can I move in with you guys? You always seem to be whipping up the most yummy looking and sounding meals!