Cinnamon Buns

Dough

1 1/4 cups vanilla soy milk (heat 1 minute in microwave, should be luke warm, not hot)

1/4 cup vegan butter

1/4 cup canola oil

1 teaspoon salt 

1/2 teaspoon baking powder

1/2 cup sugar 

2 Tablespoons vegenaise (vegan mayo)

4 1/2 cups unbleached flour

1 packet active dry yeast (or 2 1/4 teaspoons)

Filling

1/2 cup vegan butter (melted)

3/4 cup brown sugar (not packed)

1 1/2 Tablespoons ground cinnamon

Simple Glaze

2 cups powdered sugar

1 Tablespoons vegan milk

1 teaspoon vegan butter

Dash of sea salt

-combine icing ingredients thoroughly and warm in saucepan or microwave for 30 seconds-

Add yeast and soy milk to bread machine.  Add remaining ingredients (add salt last) and set machine to dough cycle.  When cycle is complete, remove dough and place on large flour-dusted surface.  Roll out into a large rectangle about 1/8 inch thick.

Spread melted butter over entire surface.  Sprinkle generously with brown sugar and cinnamon.  Carefully roll rectangle up into a jelly roll and pinch edges together.  Using a serrated knife, slice gently in to 2 inch circles.  Grease generously a large casserole dish with vegan shortening.  Set rolls in pan with 1/4 inch in between. You may need to do two batches.  

Cover dish with thin towel or saran wrap and allow to sit on counter for 45 minutes.  Preheat oven to 350 degrees F.  Remove cover and bake for 25-30 minutes or until edges are golden.  Allow to cool slightly and then drizzle glaze over rolls in pan and serve warm.  Store unused portion in dish covered tightly on countertop.

Spinach Stuffed Sweet Potato Scones

Scone Dough

1 1/4 cups unbleached flour

4 teaspoons baking powder

2 Tablespoons sugar

1 teaspoon sea salt

3/4 cup (precooked and mashed) sweet potato

1/4 cup vegan butter

2-4 Tablespoons vegan milk

Additional flour for dusting and rolling dough

Scone Filling

9 ounces fresh baby spinach

1 small sweet yellow onion

3 cloves garlic

1/2 teaspoon dried marjoram

1 teaspoon oil 

1 teaspoon vegan butter

Salt and Pepper (to taste)

Preheat oven to 425 degrees F.  Begin by making your dough. You can do this by hand or save some time and put that food processor to use.  Place flour, baking powder, sugar and salt in food processor and pulse to combine.  Add potatoes and pulse a few more times.  Repeat step with butter pulsing until mixture is fully combined.  Add about 2-4 Tablespoons (1 at a time) of vegan milk and pulse a couple more times until soft dough forms.  DO NOT OVER MIX or you will have a very tough scone.  Remove dough, wrap in saran wrap and place in fridge while you prepare filling.

Finely chop onion, garlic and spinach (or use that food processor again). Saute mixture in oil and vegan butter until cooked through.  Add marjoram, salt and pepper to taste.  Turn off heat.  Feel free to add any other spices you like at this point.  For example dill and oregano are delicious.  Just make sure it is seasoned well.  Remove filling from pan and place in cheesecloth or in a fine mesh seive over a larger bowl.  Press mixture using back of spoon (or squeeze cheese cloth) to remove as much of liquid as possible.  Let mixture sit and cool slightly while you work on the dough.

Remove dough from fridge and turn out onto a floured surface.  Roll into a 8"x12" inch rectangle (about 1/4 inch thick).  Carefully spread spinach mixture on top. Fold two sides in (like french doors) and fold over so you form a loaf.  Slice into desired shapes (rustic triangles) and place on parchment paper or greased non-stick cookie sheet.

Bake for 10-12 minutes or until golden brown.  Serve immediately or at room temperature.  Store unused scones in fridge in airtight container and reheat in oven or toaster oven.  Enjoy!