Fresh Baked Cinnamon Rolls
I’m not going to lie to you and tell you that cinnamon rolls can be thrown together quickly. Preparing these little beauties take a little bit of time, but overall are very easy to make! They will be worth it, I promise!
FOR THE DOUGH:
- 1 1/2 cups of almond milk, at room temperature* (or sub regular milk)
- ⅓ cup vegan butter, melted (or sub for regular butter)
- 1/4 cup cup cane sugar
- 1 packet active dry yeast (2 1/4 teaspoon of yeast)
- 4 cups of self-rising all-purpose flour, divided
- 3/4 tsp teaspoon salt
FOR THE FILLING:
- 1/2 cup of vegan butter at room temperature (or regular butter)
- 3/4 cup of brown sugar
- 1 1/2 tablespoons of cinnamon
FOR THE FROSTING:
- 1 cup of powdered sugar
- 1-2 tablespoon of almond milk (or sub regular milk)
- 1/2 teaspoon of vanilla extract
How to make these delicious cinnamon rolls:
- In a small saucepan, mix together the milk, butter, and sugar. Cook over low-medium heat, stirring frequently, until the sugar is dissolved and the liquid reaches 110 degrees F. Not too hot or you may kill your yeast. Remove from the heat.
- Sprinkle the packet of yeast over top of the milk mixture and let sit for 2 minutes so the yeast can activate. Pour the mixture into a large bowl.
- Add in 3 1/2 cups of flour and the salt. Mix with a wooden spoon until just combined. Cover the bowl and let the dough rise for 1 hour. It should rise until it is nearly double.
- Preheat the oven to 350 degrees F and grease a roughly 9×13 inch casserole dish and set aside.
- In a small bowl, mix together the brown sugar and cinnamon for the filling. Set aside.
- Add an additional 1/2 cup of flour to the dough and mix with your hands until combined. Turn out onto a well floured surface and knead for about 3 minutes. If the dough is still pretty sticky at this point, add more flour, 1 tablespoon at a time until it doesn't stick to your hands.
- On a floured surface, roll the dough out into a rectangle that’s roughly 15 x 9 inches. Stretch the corners just a bit to make sure that everything is even.
- Spread the softened butter on the dough leaving about a 1/4 inch margin around the edges. Evenly sprinkle on the brown sugar and cinnamon mixture.
- Starting at one of the longer edges, tightly roll up the dough and place the log seam side down. Cut the dough into 12 even pieces and then place them into the prepared baking dish. Cover the dish and let rise again for 30 minutes.
- Bake for 30 minutes until the ops are golden brown. Prepare your frosting while your rolls bake. You will do this by whisking together the frosting ingredients.
- Once out of the oven, let your cinnamon rolls cool slightly before spreading the frosting on. Serve warm with our favorite cup of coffee! Enjoy!