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cranberry cinnamon wheels


dough:
2 c. whole wheat flour
1/4 c. other whole grain flour (barley, kamut...)
2 ts. traditional or dry yeast
2 tbs. evaporated cane juice
1 tbs. lime or lemon juice
1 c. very warm water
1 ts. vegan margarine

filling:
1 c. brown sugar
1/3 c. vegan unsalted margarine
1/2 c. raisins
1/2 c. cranberries
1. tbs. cinnamon

icing:
You can simply spread either original or cheddar creamy Sheese on these and it is delicious, but for something more decadent try:
1/2 tub original creamy Sheese
2 tbs. pure maple syrup
1 ts. pure vanilla extract
Blend and drizzle.

Preheat oven to 420F. In a large mixing bowl dissolve yeast and sugar in warm water and allow to froth (10 min.). With a large whisk, whip in margarine and juice. Slowly add wheat flour and whip in with whisk. Remove all dough from whisk and kneed in other flour by hand (keeping a handful to sprinkle the counter). Kneed for a least 5 min. Press into a ball, cover with a clean cloth and place on warm oven to rise (about 15 min.) then punch and allow to rise one more time.

In a medium bowl mix sugar and margarine until smooth. Stir in raisins and cranberries. Press dough out onto a floured counter unto a rectangle about 25cm X 40cm. Spread sweet filling evenly onto pressed out dough. Carefully roll the dough lengthwise into a roll. Cut with a bread knife into 1.5cm thick slices and place on a greased cookie sheet. Bake at 420F for 20 min.

Remove and serve warm or cool topped with creamy Sheese or icing.
Makes 10.