I love home-cooked breakfast on Sundays. I woke this morning thinking about the other half of a double batch of pizza dough I whipped up yesterday. The dough was what my Nana would describe as “happy”– full of air, fluffy and nearly bursting through the wrap, eager to get into whatever creative plan I would soon hatch.
So inspired, I came up with this delicious treat. The scent of warm cinnamon and buttery brown sugar wafting through the house is irresistible.
1/4 cup flour for rolling
1/4 cup dairy-free buttery spread (such as Earth Balance), softened, plus extra for pan
1 big tablespoon cinnamon
1/2 teaspoon nutmeg (optional)
1/2 cup packed brown sugar
1/2 cup finely chopped nuts
Note: Ingredients amounts are flexible. If you like more cinnamon, by all means, pile it on. That goes for sugar, nuts, raisins, chocolate–whatever you like. You can’t mess this up. It’s your creation!
Grease a 9 inch cake pan with buttery spread until well-coated.
Lightly flour a clean surface and roll the dough into a rectangle about 1/2 inch thick, checking underneath periodically, adding flour as needed to prevent sticking.
Spread the margarine to cover the dough to the edges. Sprinkle sugar, cinnamon and nuts evenly and pat down to adhere to dough.
Roll the long side tightly to form a log shape. With a very sharp knife, cut into 1 to 1/2 inch thick slices and place side by side in the cake pan. Brush with additional margarine if desired.
Bake at 375 degrees for 15-20 minutes, until sugar is bubbly and rolls are lightly browned.
Serve with vanilla glaze if desired:
1 cup powdered sugar, sifted
2-3 tablespoons non-dairy milk
1/2 teaspoon vanilla
Blend together well and drizzle over rolls