Overnight Cinnamon Rolls
modified from The Pioneer Woman Cooks
makes three 8-inch round or 8 x 8 square pans
2 C non-dairy milk
.5 C canola oil
.5 C granulated sugar
2.25 t active dry yeast
4.5 C AP flour, Divided
.5 heaping t baking powder
.5 scant t baking soda
1.5 t salt (K)
.5 C non-hydrogenated vegan margaine, melted
..5 C granulated sugar
.5 C light brown sugar
3 T cinnamon
1 T ground ginger, allspice and/or cloves
.25 C apricot preserves
1 lb (4 C) confectioner’s sugar
2 T non-hydrogenated vegan margarine, melted
2 t orange, lemon, vanilla or maple extract
Combine soymilk, oil, and 1 cup of sugar in a large pot. Scald the mixture and immediately remove from heat. Let cool for 50-60 minutes, until mixture is lukewarm and has fallen below 115ºF.
Stir in the yeast and let stand for 5 minutes. Add 4 C flour and stir to combine. Cover and let stand at room temperature 1 hour.
Stir in remaining .5 C flour, powder, soda and salt. Turn dough out onto a well floured surface. Punch down/fold the dough; knead gently until smooth and slightly elastic. Cover with oiled plastic wrap or damn tea towel and let rise 1 hour.*
Lightly oil three 8-inch round or 8 x 8-inch square pans; set aside.
On a well floured surface, roll the mass into a long, thin rectangle, about 20 inches long. The exact dimensions are not vital; the important thing is for the dough to be uniformly .25-inch thick. Brush rectangle with melted margarine, leaving a 1-inch border along one long edge. Sprinkle brushed area with sugar mixture and press lightly to adhere.
Beginning with the long edge nearest you, roll the dough into a tight cylinder. Pinch the seam to seal. Use unwaxed, unflavored dental floss or a sharp serrated blade to slice log into 1-inch pieces. Arrange in prepared pans. Cover with lightly oiled plastic wrap and proof in refrigerator overnight (at least 8 hours, up to 16).
Let pans of rolls stand at room temperature for at least 20 minutes before baking. Preheat oven to 350ºF. Bake pans until the rolls are golden brown, 20-30 minutes. Remove from oven and cool in pans on wire racks until warm. Heat the apricot jam in a small bowl in the microwave until viscous but not bubbling; brush over top of warm cinnamon buns and let set before frosting. Frost and let cool further before serving.
*At this point, instead of resting on the counter, the dough can be placed in an airtight container and refrigerated for up to two days. Bring to room temperature before proceeding with rolling process.