Pineapple Cinnamon Rolls
June 25, 2008 at 2:30 pm | In recipe |
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.
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**bowing down**
Comment by VeggieGirl — June 25, 2008 #
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).
Comment by a-k — June 25, 2008 #
Have mercy!
Comment by Leigh — June 25, 2008 #
It look’s to good to be through I am definitely going to try this
Comment by Sorina — June 25, 2008 #
Yum, yum, double YUM. (One for the cinnamon, and one for the pineapple!) One day, I will make friends with yeast. . . . Sigh.
Comment by Ricki — June 25, 2008 #
The little duck just found something to eat! Thank you!
Comment by Mihl — June 25, 2008 #
Celine, you’ve outdone yourself with these rolls. I can’t wait to make them.
Comment by aTxVegn — June 25, 2008 #
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
Comment by Silvia — June 25, 2008 #
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?!
Comment by vegan addict — June 25, 2008 #
Ooh, I’ll be right over!
Comment by melisser — June 25, 2008 #
That glaze..! I think it was the glaze that won me over.
Comment by Y — June 25, 2008 #
Yum, Celine, these look fabulous! Love the idea of pineapple in the rolls. And the pina colada variation sounds super too.
Comment by Cassie — June 26, 2008 #
Pina colada tasting you say? Yum I say!
Comment by shellyfish — June 26, 2008 #
Nice & tropical for summer!
Comment by destinyskitchen — June 26, 2008 #
eeee! that’s gorgeous.
Comment by Becky — June 26, 2008 #
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!
Comment by Bianca-Vegan Crunk — June 26, 2008 #
Oh - what a delicious combination of flavors!
Comment by Kristen — June 26, 2008 #
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!
Comment by vaala — June 26, 2008 #
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 :)
Comment by Bonnie — June 26, 2008 #
teleportation would come in handy. I’d hit you guys up for baked goods and other savory dishes in return!
Comment by Celine — June 26, 2008 #
I love the look of these, I can almost taste them. Instant coconut milk powder? Maybe some nonfat dry milk as a sub?
Comment by Nick — June 26, 2008 #
I saw these on Food Gawker and I’m so glad I clicked over — not only these but everything on your blog looks marvelous!
Comment by Susan/Wild Yeast — June 26, 2008 #
Honestly Celine, you should just write a book on vegan cinnamon rolls. I think you would have more than enough [delicious] material!
Comment by BitterSweet — June 26, 2008 #
Pineapple…in a cinnamon roll? Delicious!
Comment by Jackie — June 26, 2008 #
Cool to add pineapple to the dough, the rolls look delicious!
Comment by linda — June 26, 2008 #
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.
Comment by B36Kitchen — June 26, 2008 #
Truly, you are the High Priestess of Vegan Baking. Beautifully done!
Comment by Lisa (Show Me Vegan) — June 27, 2008 #
[...] Pineapple Cinnamon Rolls ~ have cake, will travel! [...]
Pingback by YeastSpotting June 27 2008 | Wild Yeast — June 27, 2008 #
my goodness that looks amazing!
Comment by stephanie — June 27, 2008 #
What a brilliant idea, Celine!
Comment by Patricia Scarpin — June 27, 2008 #
oh. god. these look so good!
Comment by melanie — June 27, 2008 #
ooooooooooooooooooh la la
Comment by happy herbivore / lindsay — June 28, 2008 #
you could always sub peaches, Jenna?
Comment by celine — June 28, 2008 #
Wow! I need an excuse to try and finesse my cinnamon roll technique and this just might be the one I’m looking for…
Comment by DJ — July 7, 2008 #