Oh Sweetness

I don't mean to toot my own horn...ok maybe just a little, because there's only one name I could think of for this next recipe.  I give you:

Seriously, they're that good!  But what's not good about doughy sweet pillows of heaven on your plate?
One of the things I looked forward to the most about being settled was having a kitchen of my own to create and experiment in.  Cooking for other people has really become a ministry of mine.  We host several meetings at our house each week, at which I provide a meal.  And any time we have guests I want to give them my best, thus I bring out the big guns for breakfast.

And if you ever come to our home...I promise to give you the same kind of treatment.  But in the meantime, here's the recipe:

The Most Delicious Cinnamon Rolls You Will Ever Taste 
(adapted from veganbaking.net)


Ingredients:
For the Dough
     3 TBS. water
     1 TBS. flax meal

     4 1/2 cups all purpose flour
     2 1/2 tsp. active dry yeast

     1 cup + 2 TBS. warm water
     1/2 cup raw sugar
     1/3 cup vegan butter, melted
     1 tsp. salt

For the Filling
      3/4 cup +2 TBS. brown sugar (not packed)
      1/4 cup vegan butter, softened
      2 TBS. sorghum syrup
      3 tsp. cinnamon

For the Vanilla Icing
       2 cups powdered sugar
       1/4 cup coconut oil
       2 TBS. soy/almond milk
       1 tsp. vanilla extract
       pinch of salt

Directions:
        In a small bowl stir together the flax and water, then set aside.

        Then in a medium bowl, sift together flour and yeast.

         In another bowl, combine water, sugar, melted butter, and salt.  Then add your flax
             mixture and stir till all is well combined.

          Add wet ingredients to flour mixture, and continuing stirring until dough begins to form
               into a nice ball.  This make take some time and I often use my hands.  Don't worry, it
               won't be too dry, you just have to work it.

           Now turn out dough onto a clean surface and knead for 8-10 minutes.  Flour if you need
                 to, but the dough should b firm and smooth, not sticky.  Then place it back in the bowl
                 and allow dough to rest and rise for 1 hour in a warm dry place.

           Just before dough is ready, in a small bowl stir together all of your filling ingredients;
                  brown sugar, butter, sorghum and cinnamon.

           Roll out your dough on a well floured surface into a nice rectangle reaching the
                   dimensions of about a 16X20.  Then evenly spread your filling mixture leaving a
                   little bit of a border all around.

            Carefully roll up the dough on the shorter side, and cut into 1 1/2 inch sections.  Placing
                    in a greased 13x9 pan leaving a little room for each roll, as it will rise again and
                    spread out.  Once you have all of your rolls placed in your pan, cover loosely and
                    allow to rise for one more hour.

             After this your rolls are ready to bake.  However, you can store them in your refrigerator
                     over night and bake them the next morning.  If you do this method, allow them to
                     come back to room temperature or give extra cooking time.

             For baking right away, make sure oven is preheated to 400 and bake rolls for 15-20
                      minutes, rotating the dish halfway through the baking process.  You want the tops
                      to begin to turn a golden brown.

              While they're baking prepare your vanilla icing, so you can serve them nice and warm.
                       Once rolls are done, allow them to cool just a minute, then drizzle with as much
                       icing as you please.  

And there you have it.  A breakfast of champions!

Perfectly matched with a warm cup o' Joe!