Blackberry Cinnamon Rolls
1 cup non-dairy milk, warmed (between 105 and 115 degrees)
1 packet yeast
1/4 c. unsweetened applesauce
2 c. whole wheat pastry flour
1/2 c. organic unbleached all purpose flour
1 T. baking powder
1/4 c. organic sugar
1/2 tsp. cinnamon
1/4 t. salt
1/2 c. brown sugar (try 2/3 cup)
1 T. cinnamon (use maybe 1 1/2 Tbs.)
2 T. Earth Balance (or other dairy free margarine), softened
1 pint of blackberries
1 c. powdered sugar
1/4 c. Tofutti Better Than Cream Cheese
splash of vanilla extract
pinch of salt
Dissolve yeast in warm almond milk. Set aside.
Combine whole wheat flour, spices, baking powder and salt.
In a separate bowl, combine filling ingredients minus the berries and set aside.
After yeast and milk is foamy (about 5-8 minutes or so), stir in applesauce.
Add wet ingredients to dry and stir until a dough forms. Turn dough out onto floured (the 1/2 cup all purpose flour) bread board and knead for a minute or so (about 20 times). Knead in as much extra flour (~1/4 c.) as necessary so that dough is no longer sticky.
Roll dough into a large rectangle.
Sprinkle filling over dough.
Scatter clean blackberries over the filling.
Roll dough up firmly to make a log. Cut the log into eight equal pieces and place in a loaf pan sprayed with cooking spray. CS note: put in lightly greased baking dish, cut side up next to each other so they don't unravel.
Either cover rolls and place in the refrigerator overnight, or if planning to bake immediately, let dough rise in a warm place for at least 40 minutes.
Preheat oven to 350 degrees. Bake rolls for 23 minutes.
Combine icing ingredients in a small bowl. Drizzle with icing.
Pairs Well With
CS Notes 6-22-2013: These were great! Needed to add a lot more flour, so next time use 3/4 cup of almond milk. I think I'd also use 1/3 cup of sugar and maybe 3/4 tsp. of cinnamon in the dough. Next time roll out to about 12" x 10" and roll lengthwise and tighter - with sharp knife cut every 1 1/2 inches. I got 10 really big rolls out of this. I think I'd also make more of the filling. For the icing, have to add about a Tbs. of almond milk. Might add 1 Tbs. golden flax meal to the dough. I think the 23 minutes baking is right on - I wasn't sure if they were baked enough, so baked a little too long. I kept them overnight in fridge and that worked - but didn't put them together in pan (just on baking sheet) and they spread out.
Nutrition: 268 calories, 4 g total fat, 1 g saturated fat, 4 mg cholesterol, 147 mg sodium, 54 g carbs, 4 g fiber, 6 g protein