Lemon Almond Poppyseed Sweet Rolls

On Christmas day, I decided to make some sweet rolls.  Funny thing was, when I started I didn't know what kind I wanted to make.  Cinnamon rolls are good, with the sweet cream cheese frosting, but I wanted to be a bit more creative this time.  So while I did my morning workout I brainstormed some possible rolls I could make using ingredients I had on hand (since all the stores are closed).  I came up with 2 variations I was going to make, Lemon Almond Poppyseed and another which I will share soon in another blog entry, Maple with Cherry, Walnuts and Chocolate. 

The lemon almond poppyseed came to mind because I had some almond paste just waiting to be used in a creative way, and a big bowl of lemons on my counter.  I hadn't had anything poppyseed in a while, so I thought why not!  So what if the rolls were not in any way Christmassy, I am a little unconventional with my food, especially on holidays.  I wanted these to be vegan as well, and actually the last time I had made sweet rolls they were very un-vegan.  They were full of butter and eggs, so I thought it might be a challenge to make an equally delicious vegan variation.  But actually despite my worries, coconut milk, and oil, as well as a bit of Earth Balance made for light and beautifully textured rolls better than their eggy cousins I made last time. 

I filled this delicious dough with a combination of the almond paste, lemon juice and zest as well as poppyseeds and agave nectar for sweetness.  It was delicious with the bright tartness of the lemon, and the creamy light nuttiness of the almond with the little crunchy seeds.  I topped the warm rolls off with a lemon laced vegan cream cheese frosting.  The finished rolls were heavenly while still warm from the oven.  Comfort food as sweet rolls should be, perfect for a Christmas day sweet to enjoy!  Here is the recipe if you would like to expirience some of the goodness of the rolls for yourself!  They are a perfect pick me up now that we are into the winter season.  One last thing...Fragrant Vanilla Cake is now on Facebook!  So if you like this blog, check it out on Facebook! 

Vegan Lemon Almond Poppyseed Sweet Rolls

Makes 16 Large rolls

Dough:
2 packets rapid rise yeast
1 Tbsp maple sugar
1 cup warm water
1 cup coconut milk or almond milk
3/4 cup maple sugar
2/3 cup coconut oil
2 Tbsp melted Earth Balance vegan butter
1 tsp pure almond extract

1 Tbsp pure vanilla extract

1 Tbsp sea salt
3 cups organic bread Flour
3 cups organic whole wheat flour
Filling:

16 oz almond paste

1/2 cup agave nectar
juice of 2 organic lemons
1 Tbsp organic lemon zest

pinch of sea salt

3/4 cup poppyseeds

Frosting:
1/2 cup agave nectar

1/2 cup maple sugar

1/4 cup cornstarch

16 oz vegan cream cheese, such as Tofutti

1 Tbsp lemon zest

1 Tbsp lemon juice

In a large bowl, combine yeast, 1 Tbsp maple sugar and water.  Let sit 5 minutes, until yeast is foamy, then add coconut milk, maple sugar, coconut oil, earth balance, almond, vanilla, and sea salt.  Mix well, then add the flour 1 cup at a time until dough is not sticky.  Place dough on a lightly floured surface, and knead until smooth and elastic, about 10 minutes.  Place in an oiled bowl, cover with plastic wrap, and place in a warm area to rise for about an hour, or until doubled in bulk.  Meanwhile, to make filling, combine all ingredients except poppyseeds in a food processor until smooth.  Stir in poppyseeds until well combined, and set aside.  When dough has risen, punch it down, and divide into 2 pieces.  Roll each piece out to a 14 inch by 12 inch rectangle.  Spread filling onto each, dividing it evenly between the two, and leaving a 1 inch boarder.  Roll each up jelly roll style starting on the 14 inch side.  Line a 9x13 inch pan with foil and spray with non-stick spray.  Cut each dough log into 8 pieces, and place cut side down into the prepared pan until all pieces have been placed.  Cover with plastic wrap and place in a warm place to rise.  Let rise until almost doubled in bulk, about 35-45 minutes.  Meanwhile, preheat oven to 375 degrees with the rack set at the middle position.  Bake the rolls for 15 minutes, until golden brown, then cover with foil and continue to bake for 20 more minutes, until done in the center.  Remove from oven and let cool slightly.  Meanwhile, to make frosting, beat cream cheese until fluffy, then beat in all other ingredients until smooth.  Spread frosting onto the top of each roll, and enjoy while warm!