Vegetarian Diet Delights: Old-Fashioned Cinnamon Rolls
These cinnamon rolls are soft, chewy, and sweet, and making these rolls fills your home with the welcoming fragrance of cinnamon and freshly baked bread. Egg whites replace whole eggs in this version to reduce saturated fat and cholesterol without sacrificing flavor.
Preparation time: 45 minutes, plus 1 hour and 45 minutes for dough to rise
Cooking time: 20 minutes
Yield: 24 rolls
1 cup whole-wheat flour
3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 cup plain soymilk or milk
3/4 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
1/4 cup butter
2 teaspoons cinnamon
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons soymilk or milk
In a large mixing bowl, combine the whole-wheat flour, 1 cup of the all-purpose flour, and the yeast, then set aside.
Combine the soymilk, 1/4 cup of the sugar, the oil, and the salt in a saucepan and heat on low until warm.
You want the liquid to be no more than 110 degrees, or just warm to the touch.
Stir to blend, and then add to the flour and yeast mixture.
Separate the eggs.
Whisk the egg whites into the mixture in the mixing bowl.
Beat with an electric mixer on high speed for about 4 minutes, stopping occasionally to scrape down the sides.
Stir in enough (most) of the remaining all-purpose flour to make a stiff dough.
Remove the dough from the mixing bowl and set it on a floured surface.
Knead the dough for about 10 minutes.
Add more flour by the tablespoon as needed to prevent sticking. When you’re finished kneading, the dough should be smooth and elastic.
Set the dough in an oiled bowl.
Turn the dough to oil the entire ball.
Cover with a towel or waxed paper and let rise in a warm place until doubled in size, about 1 hour.
After the dough has doubled, punch it down and divide it into two pieces.
Roll each piece of dough into a rectangle about 1/4-inch thick.
Melt the butter and brush it onto each rectangle of dough.
In a small cup, mix the cinnamon and the remaining 1/2 cup sugar.
You can also add 1/2 cup chopped walnuts, or the same amount of raisins or currants.
Sprinkle the mixture evenly over both rectangles of dough.
Roll up the rectangles, starting at the widest ends.
Pinch the ends shut with your fingers and press the seams into the dough.
Cut the rolls into 1-inch pieces.
Place the pieces cut-side down in two oiled baking dishes or 9-inch round nonstick pans.
Cover each dish with a towel or waxed paper and let the rolls rise in a warm place until doubled in size, about 45 minutes.
Preheat the oven to 375 degrees.
Bake for 20 minutes or until the rolls are slightly browned.
Don’t overcook or the rolls will be too dry inside.
While the rolls are baking, mix the confectioner’s sugar, vanilla, and 1 tablespoon of the soymilk.
Add additional soymilk in increments of 1 teaspoon until the glaze is thick but pourable.
Drizzle the glaze over the warm rolls and serve.
Per serving: Calories 163 (From fat 45); Fat 5g (Saturated 2g); Cholesterol 5mg; Sodium 134mg; Carbohydrate 27g (Dietary fiber 1g); Protein 3g.