Yeast-free cinnamon rolls from Real Snacks

Yeast-free cinnamon rolls from Real Snacks is a dairy free side dish. For $1.06 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 315 calories, 5g of protein, and 15g of fat each. 39 people have made this recipe and would make it again. If you have brown sugar, salt, flour, and a few other ingredients on hand, you can make it. It is brought to you by A Dash of Compassion. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 42%, this dish is pretty good. Similar recipes include No Yeast Cinnamon Rolls, No Yeast Cinnamon Rolls, and No Yeast Cinnamon Rolls.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Spray a 9-inch square cake pan with baking spray and set aside.Sift the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt together into a small bowl and set aside.In the bowl of a stand mixer fitted with the paddle attachment, mix the tofu, coconut milk, vanilla, 2 tablespoons of the sugar, and 2 tablespoons of the margarine. Add the flour mixture and stir just until blended.Turn the dough out onto a lightly floured surface and knead 4 or 5 times to form a smooth dough. If the dough is sticky, knead in a bit more flour. Roll the dough out to a 6-by-8-inch rectangle about 1/4-inch thick and brush with 1 1/2 tablespoons of the remaining margarine.Mix the remaining 4 tablespoons of sugar with the cinnamon and pecans, if you are using them. Sprinkle evenly onto the dough, reserving about 1 tablespoon. Starting at the short end, roll the dough into a log and pinch the seam to seal. Trim the ends and slice into 6 even pieces. Place them, cut side up, into the prepared cake pan with their sides just touching.Brush the tops and sides of each roll with the remaining 1/2 tablespoon margarine. Sprinkle the tops with the reserved sugar mixture. Bake until the edges are golden, 20 to 25 minutes. Cool slightly before serving, and drizzle with glaze if desired.Sift the powdered sugar into a bowl and add the non-dairy milk, one teaspoon at a time, mixing thoroughly with a spoon until a paste forms. Stir in the vanilla. The mixture should drip when you hold up the spoon. Add a bit more milk if needed. Use immediately.

 

Step by step:

1. Preheat oven to 350F. Spray a 9-inch square cake pan with baking spray and set aside.Sift the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt together into a small bowl and set aside.In the bowl of a stand mixer fitted with the paddle attachment, mix the tofu, coconut milk, vanilla, 2 tablespoons of the sugar, and 2 tablespoons of the margarine.

2. Add the flour mixture and stir just until blended.Turn the dough out onto a lightly floured surface and knead 4 or 5 times to form a smooth dough. If the dough is sticky, knead in a bit more flour.

3. Roll the dough out to a 6-by-8-inch rectangle about 1/4-inch thick and brush with 1 1/2 tablespoons of the remaining margarine.

4. Mix the remaining 4 tablespoons of sugar with the cinnamon and pecans, if you are using them. Sprinkle evenly onto the dough, reserving about 1 tablespoon. Starting at the short end, roll the dough into a log and pinch the seam to seal. Trim the ends and slice into 6 even pieces.

5. Place them, cut side up, into the prepared cake pan with their sides just touching.

6. Brush the tops and sides of each roll with the remaining 1/2 tablespoon margarine. Sprinkle the tops with the reserved sugar mixture.

7. Bake until the edges are golden, 20 to 25 minutes. Cool slightly before serving, and drizzle with glaze if desired.Sift the powdered sugar into a bowl and add the non-dairy milk, one teaspoon at a time, mixing thoroughly with a spoon until a paste forms. Stir in the vanilla. The mixture should drip when you hold up the spoon.

8. Add a bit more milk if needed. Use immediately.

Nutrition Information:

covered percent of daily need