It’s happened. The thing I’ve been trying to avoid for years: I……cooked with………yeast!
I know, right?
And it’s all because of these cinnamon rolls. Vegan?–check; Healthy?–check; Gluten-free?–not so much, but that’s an easy fix; All around yummy?–double check.
Maybe it was just a natural progression from the parathas. Or maybe I just really needed something to do other than eat myself into a depression-induced food coma. Either way, it doesn’t really matter because these things are yummy.
And they have fruit in them. You can’t beat that, right?
Vegan Raspberry Rolls with Lemon Glaze
makes about 5-6 rolls
- 1/2 packet (1 + 1/8 t.) active dry yeast, proofed in 2 T. water according to package directions
- 1/4 c. almond or coconut milk (or soy)
- 1/2 6-oz raspberry coconut milk yogurt
- 1/2 c. mashed bran cereal (or oat flour for gluten-free)
- 2 T. protein powder (vanilla or raspberry, if possible)
- 1 T. coconut flour
- 2 T. chia seed or flax seed meal
- 3 T. + 2 t. vital wheat gluten (for gluten-free, substitute this with more oat flour or something heavier like quinoa flour and add 1 t. of guar gum)
- 1 t. baking powder
- 1 packet sugar-free raspberry or raspberry lemon drink mix (if you opt for the plain raspberry, toss in some lemon zest for good measure)
- For the filling: raspberry jam + extra mashed raspberries
- For the glaze: juice and zest of one lemon + sugar or sugar substitute to taste
→First of all, make sure all the ingredients are at room temperature or a lukewarm–you don’t want to inhibit the yeast.
Mix all the dry ingredients in a bowl. Add the yogurt and “milk” and stir until just combined. Add the yeast and mix until you have something that looks vaguely like a crumbly dough.
At this point, turn it out onto a board, mat, etc that’s either non-stick (I used a silicone baking mat), dusted with flour or sprayed with cooking spray. Knead, adding warm water very sparsely until you have a dough, about 5-10 minutes. You want the end dough to be like a very moist cookie dough. (Note: with the gluten version, I ended up adding about a tablespoon of water).
Shape into a ball and roll out into a sheet that looks vaguely like this:
Plop some of the filling on and spread it around with a brush (or you could just use your finger like I did). Try to avoid getting too close to the edges so as to prevent any gushing of filling during the rolling process. I usually only put filling on 3/4 of it, leaving a little bit of room on one end.
Starting at the end that has filling up to the edge, roll the filling-topped dough jelly roll style (or, for the less experienced baker, sleeping bag style).
Place the roll seam side down and cut into 5-6 pieces.
Spray an oven-safe pan/dish with cooking spray and put the rolls inside, leaving a little bit of space between them. Cover with a towel and put them in a warm place for an hour or two to rise (or cover with cling wrap, put them in the fridge and then rise them the next morning or something).
Once they’re poofy, put them in the oven at 350*F for about 12-20 minutes. I put them in the oven while it was preheating and then only baked them for 12 minutes at the 350*. I don’t know if it made a difference, but I figured I could really capitalize on the yeast rise that way.
Once cool, top with the glaze. If it’s too thin, mix in a little guar gum or cornstarch to make it more glaze-like.
Eat the entire batch if you want. I won’t judge….promise.