Pineapple Cinnamon Rolls
it sounds like a lot of work, but it isn’t so bad: the thing that takes a lot of time is for the dough to rise. now quit whining and get to making deliciously sweet things for your breakfast, already!
variation: for a more piña colada-ish flavor, coarsely chop raisins and soak in rum for 1 hour. throw in 1/2 cup finely shredded sweetened (or not) coconut flakes. nix the cinnamon in the filling, adding 1 t of either rum or coconut extract. you could also add the shredded coconut in the filling instead of in the dough. replace the vanilla in the coconut glaze with rum extract, or save the rum the raisins were soaked in to use for the icing instead of the extract and of some of the coconut milk, if you’re a lush like me.
makes 8 rolls:
for dough:
3/4 cup well drained crushed pineapple (save the (unsweetened) juice!)
1/3 cup pure water, room temperature or lukewarm tops
1/4 cup pineapple juice
2 T vegan margarine
2 1/2 cups unbleached all-purpose flour (scooped up and shaken to level)*
1 cup light spelt flour (scooped up and shaken to level)*
2 T instant coconut milk powder
1/4 cup Sucanat
1 t fine sea salt
2 t bread machine, quick-rise, or instant yeast (active dry would work too but you will need to let the rolls rise a second time prior to placing them in the oven. don’t forget to start by proofing it in the water, with sugar too.)
place all ingredients (start with 3 cups of flour and then see if you need the last 1/2 cup) in your stand mixer and start kneading. do the same if using your hands.
even if using the mixer, finish up kneading with your hands for best results.
you want the dough to be elastic, pliable, and tacky, but not too sticky. you will need to knead for up to 10 minutes.
shape dough into a ball. lightly grease a large bowl with a drop of oil, swirl dough around a bit to coat with oil. cover and let rise for 90 minutes in a warm, draft-free area.
in the meantime, prepare the…
filling:
1/2 cup raisins, placed in a cup filled with boiling water to re-plump for about 10 minutes, then drained (or coarsely chop the raisins, soak in rum for 1 hour)
1/2 cup Sucanat
1 T vegan margarine, melted
1 T coconut milk or other milk alternative
once dough is done rising…
preheat oven to 375F.
prepare an 8×8 square pan with non-stick cooking spray. line oven with foil to prevent eventual spills.
place your dough on a lightly floured surface, punch it down. roll out your dough to approximately 9×11 inches. spread filling on top of the dough, leaving about 1 inch from the edges.
roll tightly and seal the edges of the dough by pinching them.
cut into 8 equal slices and place in prepared pan.
(if using active dry yeast, you want to do a second rise: cover with plastic wrap, letting rolls rise in a warm place until doubled in size, for about 30 minutes.)
bake for 25 minutes.
place the baking pan on a cooling rack and let cool a bit before applying coconut glaze on top.
for coconut glaze:
1 cup icing/powdered sugar
1/2 t pure vanilla extract (or rum extract)
2 T coconut milk
sift your sugar, add extract, and milk, a little at a time, so that your glaze remains thick enough to kind of coat the back of your spoon. stir vigorously to eliminate any lump. pour or spread on top of your rolls.
* the quantity of flour you will need might vary depending on humidity and flour quality.
VeggieGirl said,
June 25, 2008 at 2:49 pm
**bowing down**
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a-k said,
June 25, 2008 at 3:28 pm
wow, i will never be able to get over how much energy and patience you have for baking SO MUCH! this sounds (and looks) amazing! once i get through this raw stint, i am baking it up for sure (though very early in the morning because of the heat).
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Leigh said,
June 25, 2008 at 3:56 pm
Have mercy!
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Sorina said,
June 25, 2008 at 4:29 pm
It look’s to good to be through I am definitely going to try this
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Ricki said,
June 25, 2008 at 5:05 pm
Yum, yum, double YUM. (One for the cinnamon, and one for the pineapple!) One day, I will make friends with yeast. . . . Sigh.
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Mihl said,
June 25, 2008 at 5:05 pm
The little duck just found something to eat! Thank you!
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aTxVegn said,
June 25, 2008 at 6:12 pm
Celine, you’ve outdone yourself with these rolls. I can’t wait to make them.
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Silvia said,
June 25, 2008 at 7:14 pm
What? not so bad? :-D it’s a difficult recipe for me :-P but i’ll try becasue these rolls look sooooo delicious!! :-D thanks a lot dear!!!
Silvia
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vegan addict said,
June 25, 2008 at 9:12 pm
I must have those cinnamon rolls! So, when you come here to Portland this weekend (hehehe), you can bake me up a few dozen batches to last me through the rest of the year. Sound good?!
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melisser said,
June 25, 2008 at 9:54 pm
Ooh, I’ll be right over!
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Y said,
June 25, 2008 at 11:12 pm
That glaze..! I think it was the glaze that won me over.
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Cassie said,
June 26, 2008 at 12:07 am
Yum, Celine, these look fabulous! Love the idea of pineapple in the rolls. And the pina colada variation sounds super too.
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shellyfish said,
June 26, 2008 at 12:53 am
Pina colada tasting you say? Yum I say!
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destinyskitchen said,
June 26, 2008 at 1:05 am
Nice & tropical for summer!
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Becky said,
June 26, 2008 at 2:53 am
eeee! that’s gorgeous.
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Bianca-Vegan Crunk said,
June 26, 2008 at 3:53 am
Girl, you just amaze me with all your fab baking! I wish you’d move to Memphis and open a bakery so I could try it all!
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Kristen said,
June 26, 2008 at 4:10 am
Oh – what a delicious combination of flavors!
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vaala said,
June 26, 2008 at 7:51 am
Oooo wow! That looks like perfect weekend breakfast material! I’m becoming addicted to the flavour of piña colada so will have to give that version a go once I’m back in the kitchen!
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Bonnie said,
June 26, 2008 at 10:24 am
Whoa, these rolls do look like they’re worth a little bit of extra work. So good!
I like the new layout like this, by the way :)
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Celine said,
June 26, 2008 at 12:05 pm
teleportation would come in handy. I’d hit you guys up for baked goods and other savory dishes in return!
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Nick said,
June 26, 2008 at 1:31 pm
I love the look of these, I can almost taste them. Instant coconut milk powder? Maybe some nonfat dry milk as a sub?
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Susan/Wild Yeast said,
June 26, 2008 at 1:58 pm
I saw these on Food Gawker and I’m so glad I clicked over — not only these but everything on your blog looks marvelous!
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BitterSweet said,
June 26, 2008 at 3:36 pm
Honestly Celine, you should just write a book on vegan cinnamon rolls. I think you would have more than enough [delicious] material!
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Jackie said,
June 26, 2008 at 6:32 pm
Pineapple…in a cinnamon roll? Delicious!
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linda said,
June 26, 2008 at 8:42 pm
Cool to add pineapple to the dough, the rolls look delicious!
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B36Kitchen said,
June 26, 2008 at 9:29 pm
This makes me so sad that i’m allergic to pineapple.
I might have to make them anyway for my pineapple loving husband on a special occasion though.
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Lisa (Show Me Vegan) said,
June 27, 2008 at 2:02 am
Truly, you are the High Priestess of Vegan Baking. Beautifully done!
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YeastSpotting June 27 2008 | Wild Yeast said,
June 27, 2008 at 10:52 am
[...] Pineapple Cinnamon Rolls ~ have cake, will travel! [...]
stephanie said,
June 27, 2008 at 11:35 am
my goodness that looks amazing!
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Patricia Scarpin said,
June 27, 2008 at 3:21 pm
What a brilliant idea, Celine!
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melanie said,
June 27, 2008 at 4:08 pm
oh. god. these look so good!
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happy herbivore / lindsay said,
June 28, 2008 at 2:13 am
ooooooooooooooooooh la la
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celine said,
June 28, 2008 at 6:09 am
you could always sub peaches, Jenna?
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DJ said,
July 7, 2008 at 1:28 pm
Wow! I need an excuse to try and finesse my cinnamon roll technique and this just might be the one I’m looking for…
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