Description
Delicious homemade cinnamon rolls with a sweet glaze, perfect for breakfast or dessert.
Ingredients
Scale
- 1 pkg active dry yeast
- 1 ¼ cups warm almond milk (around 105°–115°F)
- 3 cups all purpose flour (plus more for rolling dough)
- 2 Tablespoons cane sugar
- 1 teaspoon sea salt
- 3 Tablespoons melted vegan butter (plus more for greasing)
- ⅔ cup packed brown sugar
- 1 ½ Tablespoons ground cinnamon
- ¼ cup vegan butter (softened)
- 2 Tablespoons almond milk
- 1 cup confectioners’ sugar
Instructions
- Heat milk in a saucepan or in the microwave (about 40-50 seconds) until warm, but not hot (around 105°–115°F). Stir active yeast into warm almond milk until dissolved. Let stand for 10 minutes.
- In a stand mixer with the paddle attachment, add flour, sugar and salt. Mix to combine. With mixer running at low speed, add melted butter and yeast mixture. Increase speed to medium-low, and mix 2 minutes until dough starts to form.
- Switch to the dough hook attachment and knead the dough in the stand mixer at medium-low speed for about 5 minutes, or until dough is smooth. Increase speed to medium and mix for about 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F. Your dough shouldn’t be sticky, but if it is add a little more flour, starting with 1 Tablespoon at a time.
- Once combined, place dough in an oiled mixing bowl and cover with plastic wrap. Let rise 1-2 hours, or until doubled in volume. Time will depend on how warm your house is.
- While dough is rising, make cinnamon sugar filling by stirring together brown sugar and cinnamon in a bowl. Grease 13 x 9-inch baking pan or round 9 pie pan with vegan butter or cooking spray (I used coconut oil cooking spray).
- Once dough has doubled in size, sprinkle extra flour on your surface and rolling pin and roll dough into 14 x 12-inch rectangle.
- Spread softened vegan butter on the dough with fingers or a knife then sprinkle cinnamon sugar mixture over butter.
- Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat.
- When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Using a serrated knife or large sharp knife, cut roll crosswise into 12 1-inch-thick pieces and place on prepared baking pan.
- Cover, and let rise in warm place 45 minutes, or until doubled in size.
- Preheat oven to 350°F. Bake cinnamon rolls for 20-25 minutes, or until golden in color and cooked through and no longer doughy. I pulled mine at the 22-minute mark.
- While cinnamon rolls are cooling make glaze by whisking together almond milk and confectioners’ sugar in a mixing bowl until combined and smooth.
- Spread glaze over warm cinnamon rolls and serve.
Notes
- For best results, let your dough rise in a warm, draft-free area.
- These cinnamon rolls can be frozen after baking; just reheat in the oven before serving.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg