MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Cinnamon Rolls, Part 1
Categories: Breakfast, Cinnamon, Pastries
Yield: 9 Rolls

2 tb Bread flour (15 g)
1/4 c Soy milk (60 ml);
- unsweetened
2 tb Water (30 ml)
3 c Bread flour (360 g);
- divided
1/4 c Light brown sugar (50 g)
2 1/4 ts Instant yeast (7 g)
1/2 ts Fine sea salt (3 g)
1/4 ts Ground cinnamon (0.5 g)
3/4 c Soy milk (180 ml);
- unsweetened, warmed to
- about 110?F (43?C)
1/3 c Vegan butter (75g);
- melted, slightly cooled
2 tb Vegan butter (28 g)
2 c Apples (2 md);
- peeled, cored,
- finely diced
1 ts Lemon juice (5 ml)
2/3 c Light brown sugar (135 g)
4 tb Vegan butter (56 g); melted
1 tb Ground cinnamon (8 g)
1 1/2 tb All-purpose flour (12 g)
2 oz Vegan cream cheese (57 g);
- softened
2 tb Vegan butter (28 g);
- softened
1 ts Vanilla extract (5 ml)
1 pn Fine sea salt (0.5 g)
1 c Powdered sugar (120 g);
- sifted
1 tb Corn starch (8 g); sifted

Tangzhong:

In a small saucepan, whisk together the bread flour, soy milk, and
water until completely smooth and no lumps remain.

Place the saucepan over medium heat. Cook for 1 to 2 minutes, whisking
constantly, until the mixture becomes very thick and has a smooth,
pudding-like consistency.

Transfer the tangzhong to a small bowl. Refrigerate for about
10 minutes while you prepare the dough ingredients. It should be
cool or only slightly warm before adding it to the dough.

Dough:

Measure the bread flour and set aside about 2 tb (15 g) to use later
only if the dough is excessively sticky.

In the bowl of a stand mixer, whisk together the remaining bread
flour, brown sugar, instant yeast, salt, and cinnamon until evenly
combined. Make a well in the centre.

Add the warm soy milk, melted vegan butter, and cooled tangzhong.
Stir with a spatula or wooden spoon until the ingredients come
together into a shaggy, sticky dough.

Cover the bowl and let the dough rest for 10 minutes. This allows the
flour to absorb some of the liquid and makes the dough easier to
knead.

Fit the stand mixer with the dough hook. Knead on medium speed for
about 12 to 15 minutes, stopping once or twice to scrape down the
sides and bottom of the bowl if necessary.

The dough will be quite sticky at first. As it kneads, it should
become smoother and more elastic and begin pulling away from the
sides of the bowl. It may still stick slightly to the bottom.

If the dough remains excessively wet and difficult to handle after
about 5 minutes of kneading, add the reserved flour gradually, about
1 ts (2.5 g) at a time. Use only as much as necessary. The finished
dough should remain soft and slightly tacky rather than firm or dry.

Shape the dough into a smooth ball. Lightly grease the mixing bowl,
return the dough to the bowl, and cover. Let rise in a warm place for
1 to 1-1/2 hours, or until approximately doubled in size.

Apples:

While the dough rises, melt the vegan butter in a skillet over medium
heat.

Add the finely diced apples and cook for 5 to 7 minutes, stirring
occasionally. The apples should soften slightly while still holding
their shape.

Continued in Part 2

MMMMM


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