Chocolate Chip Cinnamon Rolls

I think I’m starting to forget what baked goods are like with real milk. I haven’t had anything in so, so long now.

Okay, so that is a lie. There was that amazing tiramisu in Seattle at That’s Amore, but I’m pretty sure anything I’ve made at home is about as milk free as can be. Yeah, I’ve used butter, but that doesn’t seem to affect me in the same manner. I finally bought a container of Smart Balance to see what that does for me. It sauteed up some onions and carrots without being able to tell the difference, so we’ll see how it goes.

These cinnamon rolls are also dairy-free, and I couldn’t tell a difference. I’m slowly but surely embracing this whole yeast thing. Thankfully I had things to do to distract me while I waited for the dough to rise. Damn, I’m impatient. I wish I had fresh berries like the original recipe, but chocolate chips were just going to have to do.  These stayed moist for days. I actually left a couple for Andrew’s return, but only just barely. They were good. I used olive oil instead of butter on the filling because I was almost out of butter. I’m a rebel. I didn’t ice them either. I’m just not into super sweet things. Will I eat a cinnamon roll if it has icing on it? Absolutely, but I don’t go out of my way for it.

Inspiration: Peas and Thank You [the link doesn’t work anymore]

Ingredients

• 1 cup non-dairy milk, warmed
• 1 packet yeast
• 1/4 cup applesauce
• 2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 1 cup chocolate chips

Preparation

1. Mix yeast and warm milk in a separate container, like a measuring cup.
2. In a mixing bowl, combine flours, teaspoon of cinnamon, baking powder, sugar, and salt.
3. In a small bowl, combine brown sugar and tablespoon of cinnamon.
4. After yeasty water starts to foam [5ish minutes], mix in applesauce.
5. Pour this into the bowl of dry ingredients and mix.
6. Once combined, move to a floured flat surface and knead.
7. Add enough flour to make the dough smooth. You don’t want it to stick! [I needed another 1/4 cup or so]
8. Roll the dough out in a large trapezoid rectangle.
9. Brush on all of the olive oil.
10. Cover the oiled dough with all of the brown cinnamon and sugar.
11. Sprinkle surface with chocolate chips.
12. Roll it up.
13. Cut into eight equal pieces.
14. Place them into a sprayed loaf pan and cover for 40 minutes. My kitchen sucks for yeast, so I have to turn my oven on to 170º and leave the door open. Only then have I been able to get a decent rise.
15. After it has risen, bump the oven up to 350º.
16. Bake the rolls for 25-30 minutes.
17. If you’re going to ice them, now is the time. I, however, proceeded to eat two while they were still warm. Then two more for breakfast. Gluttony, it looks good on me.