I made these using my French peasant bread recipe(below). It has become my staple bread recipe for rolls, bread, pizza dough, and now cinnamon rolls. I’ve tried a lot of other kinds, but this dough always tastes best!
On the dough I used a combination of brown cane sugar/cinnamon and Earth Balance for the filling. For the frosting I used Tofutti non-cream cheese, Earth Balance, sugar, vanilla, and soy milk.
French Peasant Bread
- 2 tablespoons or packets of yeast
- 2 cups warm water
- 2 tablespoons agave nectar
- 2 tsp. salt
- 5 1/2 c. flour (when making bread it tastes great to use half white flour and half wheat flour)
Combine yeast and water. Mix until incorporated with dough hook. Add sugar to activate yeast. After adding 1 cup of flour, add salt, and then continue with remainder of flour.
Once combined in mixer, remove and knead into a large ball with hands. Let rise on greased cookie sheet for approximately 30 minutes – 1 hour. Punch down dough, divide into two large balls, and place onto cookie sheet dusted with corn meal.
Let rise again for 30 minutes – 1 hour. Brush with olive oil then bake at 425 degrees for 15 minutes; then turn down oven to 375 and bake for 7-10 more minutes. Take bread out of oven and immediately brush with more olive oil and sprinkle with cracked sea salt or Kosher salt.
When making the cinnamon rolls, let dough rise, then roll out with cinnamon filling. Bake at 350 for about 25 minutes.
