There may be little time in the schedule to prepare homemade breakfasts and enjoy a leisurely morning meal on weekdays. But once the weekend arrives, home cooks can experiment with tasty treats that fill homes with decadent aromas and rouse late sleepers from their slumber.
French toast or pancakes may be popular weekend breakfast options, but why not switch things up with another sticky and sweet option? “Sweet Sunday Rolls” from “The Contented Vegan” (Head of Zeus) by Peggy Brusseau are quick to prepare and perfect for a relaxing morning meal when time allows. Enjoy with tea or coffee.
Sweet Sunday Rolls
1⁄2 cup desiccated (shredded) coconut
1⁄2 cup lightly packed soft light brown sugar
1 teaspoon ground cinnamon
101⁄2 ounces all-purpose or whole-wheat flour, plus extra for dusting your work surface
2 teaspoons baking soda
1 teaspoon cream of tartar
23⁄4 ounces coconut oil, plus a little extra for greasing the dish
5 ounces plant milk
2⁄3 cup raisins
2 tablespoons extra virgin olive oil
3 ounces maple or barley malt syrup
Preheat the oven to 425 F, and grease an 111⁄4 inch round baking dish or similar ovenproof dish with a generous coating of coconut oil. Sprinkle the shredded coconut over the greased dish, jostling it a little to distribute evenly.
Combine the sugar and cinnamon in a small bowl. Sprinkle half of the cinnamon sugar over the coconut-coated baking dish.
In a separate bowl, mix the flour, baking soda and cream of tartar. Add the coconut oil and use a table knife to “cut” it into the dry ingredients until the mixture resembles fine breadcrumbs. Add the plant milk and stir well, then knead to a firm dough using your hands.
Lightly flour a work surface. Turn out the dough and shape it into a rough rectangle. Use a rolling pin (or simply press with your hands) to flatten it into a bigger rectangle of about 8 by 12 inches, with a thickness of about 5⁄8 inch.
With the long edge closest to you, spread the raisins over the dough, leaving a gap of about 11⁄4 inches all around the edges. Lightly press the raisins into the dough. Sprinkle the remaining cinnamon sugar over the raisins, and drizzle with the olive oil and half of the syrup.
Roll the dough into a log from the long edge, working away from you. Press firmly as you roll to ensure the filling is properly embedded. Check that the ends and the long edge are closed — if necessary, dampen those edges and press together to seal.
Using a serrated bread knife, cut the roll into slices about 11⁄4 inches thick. Lay the slices flat in the prepared baking dish, leaving a little room between each slice. Bake in the oven for 15 minutes.
While the rolls are baking, cut a piece of baking paper large enough to cover the baking dish. When the rolls are cooked, set the dish on a wire rack or trivet. Lay the baking paper over the dish and put a large plate or tray upside down on top of the paper, with the baking dish centered underneath. Using oven gloves, carefully lift the dish and plate, holding them firmly together as you turn them over.
Leave the baking dish upside down on the plate for 2 to 3 minutes, then carefully lift off. Collect and spread any coconut mixture left in the dish over the rolls, which are now upside down. Drizzle the remaining syrup over the rolls while they are still hot. Cool for 10 to 15 minutes before gently pulling them away from each other. Eat while still warm.