LeeAnnah's Cinnamon Rolls

LeeAnnah’s Cinnamon Rolls
By LeeAnnah's Creations

Tangzhong (starter)
5 tablespoons water
5 tablespoons milk
3 tablespoons + 1 teaspoon Whole Wheat Flour

The Dough
all of the tangzhong (above)
4 cups + 2 tablespoons Whole Wheat Flour
3 tablespoons milk
1 3/4 teaspoons salt
1 tablespoon Active dry yeast
1/3 cup Honey (too feed yeast)
3/4 cup Milk, lukewarm
1/2 cup Applesauce
6 tablespoons Soy Lecithin

Filling
1 cup date paste (above)
1/3 cup Honey or Maple Syrup (optional - if not desired just use more date paste etc.)
1 tsp cinnamon

Frosting
Jill Dalton's Cashew Sauce (link included to recipe)

Instructions
Preheat oven to 350 F

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the tangzhong with the remaining dough ingredients until everything comes together. Let the dough rest, covered, for 20 minutes; this will give the flour a chance to absorb the liquid, making it easier to knead.

After 20 minutes, knead the dough — by hand, mixer, or bread machine — to make a smooth, elastic, somewhat sticky dough.
Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

Make both the filling in your blender and set aside. Now you need to decide what frosting you want. I made both the filling and frosting in my blender and put them in separate bowls; covered them and set aside. For the frosting, I used Jill Dalton’s yummy Cashew Frosting from her Cinnamon Roll Oatmeal to frost mine.

Gently deflate the risen dough, divide it in half, and shape each piece into a rough rectangle.

Working with one piece at a time, roll the dough into an 18" x 8" rectangle. NOTE: This dough is very stiff, but if you are patient, it will roll out just fine.

Spoon half the filling onto the rolled-out dough.

Starting with a long edge, roll the dough into a log. With the seam underneath,
cut the log into 12 slices, 1 1/2" each.

Repeat with the second piece of dough
and the remaining filling.

line a 9" x 13" pan with a silicone mat or parchment paper. Space the rolls in the pan.

Cover the pan and let the rolls rise for 45
to 60 minutes, until they're crowding one another and are quite puffy.

While the rolls are rising, preheat the oven to 350°F with a rack in the bottom third.

Uncover the rolls, and bake them for 22 to 25 minutes, until they feel set. They might be just barely browned; that's OK. It's better to under-bake these rolls than bake them too long. Their interior temperature at the center should be about 188°F.

While the rolls are baking, choose how you wish to frost your cinnamon rolls – make them your own! I used Jill Dalton’s yummy Cashew Frosting from her Cinnamon Roll Oatmeal to frost mine. ( https://plantbasedcookingshow.com/201... )

Remove the rolls from the oven, and turn them out of the pan onto a rack. Spread them with the icing; it'll partially melt into the rolls.

Serve the rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.

ENJOY!
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FREE Music by Alexander Nakarada (Fly Faster Chicken) and Kevin McLeod (Easy Lemon).