Coriander Rolls: A Unique, Aromatic Twist on a Classic

Coriander Rolls

This is my version of "cinnamon rolls" without the cinnamon. If you've read my website in the past, you know that "cinnamon" can damage the liver and interfere many medicines (see http://www.peoplespharmacy.com/2013/12/30/cinnamon-offers-health-benefits-but-also-carries-serious-risks/). I believe that the flavor in these coriander rolls was FABULOUS, although I should have placed them closer in the pan. See recipe below:

Ingredients:

Follow the Instructions for a Bread Machine

2 teaspoons Oil

1 3/4 Cup. Hot Water

4 1/2 Cups. Bread Flour

2 teaspoons Sea Salt

2 teaspoons Dry Soy Milk

1 teaspoons Cane Sugar

1 teaspoon Yeast

1. Separate the 1 flour "balls" into 2 flour "balls" so it is easy to work with it.

2. On a lightly floured surface, roll out a 1/8 inch thin rectangle.

3. Brush the dough with melted butter.

4. Spread the "filling" onto buttered dough. Use a medium spatula to "paint" the filling, covering the entire area.

5. Roll the dough tightly as possible.

6. Cut the rolls into 1 1/2 inch sections using a serrated blade.

7. Place sections in a pan so they are barely touching each other.

8. Place in oven at 350* for 15 mins.

9. Remove from oven and sprinkle with raisins and finely chopped nuts.

10. Place back into oven for 5 mins; remove from oven, let stand for 10 mins.

11. Add icing liberally and enjoy!

Icing

1/2 tub Vegan Cream Cheese

1/4 Cup Vegan Butter (Earth Balance)

2 Cups Powdered Sugar

1 Tablespoon Non-Alcholic Vanilla (from Country Life Natural Foods)

1/4 Cup Raisins

Filling

4 Tablespoons Coriander

1 Cup. Cane Sugar

1/2 Cup Vegan Butter (above)

NOTE: Sift the cane sugar and coriander to remove lumps.