• Choose a category
• All
• Classic-Fiction

5. In a medium bowl, combine vegan margarine, remaining 6 tablespoons ground cinnamon, and light brown sugar, and mix with a wooden spoon or a rubber spatula until creamy.

6. Divide dough into 2 equal pieces. Using a rolling pin, roll out each piece into a large rectangle approximately 12 inches long by 18 inches wide, with the 18-inch-wide side facing you. Using a rubber spatula or an offset spatula, spread ½ of brown sugar mixture over dough, leaving 1 inch on all sides bare. Starting with widest side of dough nearest you, roll up tightly, jelly-roll style, until you get to the end. Pinch seams all along edge to seal. Smooth roll so it’s even from one end to the other. Repeat with second piece of dough and remaining brown sugar spread.

7. With a sharp, serrated knife, cut off any straggly pieces at the very end on each side. Cut roll in half, and cut each half in 5 equal slices approximately 1½ inches thick. Place 10 cinnamon buns almost next to each other on each of the prepared pans. Cover with a kitchen towel, and let rolls rise in a warm place for 1 to 1½ hours or until double in size. Do not disturb rolls or expose to any drafts.

8. Halfway through the rise time, preheat the oven to 350°F.

9. Bake for 25 to 28 minutes or until rolls are golden brown and puffy. Cool on wire racks. When completely cool, ice with Confectioners’ Sugar Icing.

BAKER’S BONUS

This is a big batch of Cinnamon Rolls! If you don’t need or want all Cinnamon Rolls, make one or two pans of Maple Sticky Buns (recipe follows) with some of the Cinnamon Roll dough. That way you have the best of both sweet worlds!

Maple Sticky Buns

Big, soft cinnamon rolls are baked in a mixture of toasted pecans, vegan butter, and cinnamon maple syrup—totally yummy! Work quickly with this recipe, though! By the time Cinnamon Rolls are rolled, the pans should be filled with maple syrup mixture.

Yield:

3 (9-inch pans), or about 20 rolls

Prep time:

20 to 30 minutes

Bake time:

25 to 28 minutes

Serving size:

1 roll

1 batch Cinnamon Rolls (recipe

earlier in this chapter)

1½ cups nonhydrogenated vegan

margarine, melted

1½ cups pure maple syrup

¾ cup agave or brown rice syrup

2¼ cups toasted pecan walnut

halves

Confectioners’ Sugar Icing (recipe

in Chapter 22)

1. Prepare Cinnamon Rolls according to the recipe, but do not slice, bake, or let them rise yet.

2. Preheat the oven to 350°F. Spray 3 (9-inch) cake pans with vegetable shortening spray.

3. In a large bowl, and using a large spatula or wooden spoon, combine melted vegan margarine, pure maple syrup, and agave syrup. Pour 1¼ 4 cups maple syrup mixture into each of the prepared pans. Sprinkle ¾ cup toasted pecan halves on top of syrup.

4. Slice each Cinnamon Roll log into 10 rolls. Arrange 6 or 7 rolls in each of the pans on top of maple syrup mixture, making sure they all fit in 3 pans.

5. Bake for 25 to 28 minutes or until golden brown on top and syrup is bubbly.

6. Cool on wire racks for 10 minutes, and loosen around the edges with a sharp knife. Place a serving plate upside down over the pan of sticky buns, and with a firm hand on the plate, quickly flip it over, releasing buns. Spread any leftover sticky goo onto buns, and cool completely before spreading with Confectioners’ Sugar Icing.

Variation: Instead of making all-pecan sticky buns, use walnuts, almonds, cashews, or raisins instead.

BAKER’S BONUS

Can’t eat them all? These Maple Sticky Buns can be double-wrapped in plastic and frozen for up to 3 months.

Chapter 9

Flatbreads and Crackers

In This Chapter

• Fantastic flatbreads

• Perfect pitas and pizza dough

• Sweet and savory crackers

Everyone loves snacks, so much so that commercial, store-bought crackers and flatbreads are a huge money-making business. As good as they taste, many of them are so full of preservatives and junk, it can be scary just reading the ingredient list. The solution? Make your own! Not only will you save money, but you’ll know exactly what’s going into your yummy