Makes 12 rolls
Cinnamon Rolls
3-4 cups all-purpose flour
1/3 cup granulated sugar
1/2 tsp salt
2 packages active dry yeast
1 1/4 cup soy milk
1/3 cup vegan butter, soften
1/4 cup chickpea flour
Filling
2/3 cup granulated sugar
1 tbsp + 2 tsp cinnamon
1/4 cup vegan butter, softened
1/2 cup shelled pistachios, chopped
2 tbsp soy creamer for glazing
Glaze
1 cup powdered sugar
2-3 tbsp orange juice
2 tbsp orange zest (optional, for a stronger taste)
1. In the large bowl of a stand-up mixer, combine 2 cups flour, sugar, salt, and yeast.
2. Heat 1 cup soy milk over medium heat until milk is warm (about 100 degrees F). With the other 1/4 cup milk, combine it with chickpea flour, stirring together until thick and gooey.
3. Once milk is warm and chickpea flour mixture is thick, add to the dry ingredients along with 1/3 cup butter and mix, using the dough hook attachment, for two minutes. Add the remaining flour 1/2 cup at a time and beat to combine. Once the dough starts pulling away from the sides of the bowl and is soft to the touch,
the dough is done.
4. Transfer to a floured surface and knead the dough for about five minutes. Shape into a ball and place in a large oiled bowl. Roll the dough around to coat in oil, cover in plastic wrap, and place in a warm area for 1 hour or until dough has doubled in size.
5. The dough is ready when you stick your finger in it and the dent remains. Roll out onto a floured covered surface into a large rectangle about 1/4 ” thick. Trim edges. Spread on a little bit of vegan butter and sprinkle cinnamon sugar and bake at 350 for about 15-20 minutes.
6. Drop small gobs of vegan butter around the entire dough and spread it so that it covers the dough, leaving the top 1/4” of the rectangle clean.
7. Combine cinnamon and sugar and spread evenly atop the butter.
8. Finish with chopped a layer of pistachios.
9. Lightly oil a 9×13 pan and set aside.
10. Brush the top 1/4” with soy creamer. Then starting at the bottom of the rectangle, roll dough evenly into a tight roll. With your fingers press together the seam, then seam side down, cut dough using a serrated knife into 12 equal pieces, about 1” thick.
11. Place cinnamon rolls evenly in pan, reshaping as needed and pinching together at the seams once again. Cover loosely in plastic wrap, and allow dough to rise for a second time (about 40 minutes or until doubled in size). At this point you could also cover tightly with plastic wrap and place in the refrigerator overnight to bake off in the morning. If you do this, remove rolls from refrigerator 30 minutes before baking to let rolls finish rising.
12. Preheat the oven to 350°F. Once cinnamon rolls are ready, remove plastic wrap and brush tops and sides with remaining soy creamer. Bake for 20 – 30 minutes, until golden brown. Remove from oven, transfer to a cooling rack and allow to cool for 10 minutes.
13. Combine ingredients for the glaze and pour on top cinnamon rolls. Serve warm.