New Years Breakfast: Cinnamon Rolls

There is a chill in the air and the holidays are in full swing. Ooey gooey hot cinnamon buns dripping in sweet glaze sound delightful? Well Let me make it sound even better. You can make it all ahead the night before! This is a recipe we make weekly at the Peacefood Cafe in New York City with a twist.

Yield: About 2 dozen buns

Dough:

• 1 ½ cups warm water
• 2 tablespoons yeast
• 1 cup sugar
• 2 ¼ cups soymilk
• ¾ cup earth balance
• 2 teaspoons vanilla
• 11 cups all-purpose flour
• 1 tablespoon salt

Streusel:

• 2 ½ cups earth balance
• 1 cup sucanat
• 3 ½ cups cane sugar
• 1 tablespoon vanilla
• 2 cups walnut, chopped

Glaze:

• 4 cups confectioner sugar
• 1 cup soy milk
• 1 tablespoon vanilla

DIRECTIONS

• Preheat oven to 350° F.
• (Dough) In a small bowl, combine warm water, yeast and sucanat. Proof for 5-10 minutes, or until yeast is activated (foamy). Then combine the soy milk, earth balance, and vanilla to the mixture.
• (Dough) In a separate large bowl, whisk together flours and salt and add flour mixture to yeast mixture to create dough that pulls away from sides.
• Knead dough about 10 minutes to form soft, smooth dough, using flour as necessary.
• Transfer dough to clean, large bowl. Cover with a towel, and rise until doubled in size (about 30 minutes to 1 hour).

6. Fold/turn dough. Rise one more time.
7. (Streusel) Combine the earth balance, sucanat, cane sugar, vanilla and walnuts in a food processor until smooth.
8. Cut dough in half and roll each half to ¼-inch thick rectangle. Spread ½ the streusel mixture over dough. Roll dough into cylinder. Repeat process with second dough.
9. Cut rolled dough into 2-inch rounds and arrange on 2 large sheet trays with parchment paper and cover with towels. Rise dough until doubled in size, approximately 15-20 minutes.
10. Bake for 25 minutes, rotate pans, and bake for 10-15 minutes more or until firm to touch and golden.
11. Make the glaze while the cinnamon buns are baking. In a small bowl, slowly whisk together one cup at a time of the confectioner sugar with the soy milk and vanilla, until it has the consistency of cake batter.
12. Drizzle the buns with the glaze and serve warm.