- Food: Cinnamon Rolls
- Writer: Lizzie Green
- Content-Type: Food Blog
Every year around the holidays, I prepare these handmade cinnamon rolls. They’re always a success with family and friends because they’re soft, gooey, and simple to make!
My family used to have cinnamon rolls for breakfast on Christmas morning when I was a kid.
They were simple to bake while my sister and I unwrapped gifts, and they were delicious – gooey, squishy, and coated in creamy cream cheese icing.
My Christmas morning excitement as an adult is no longer based on the gifts under the tree. I’m looking forward to spending some quality time with my family, and cinnamon rolls still seem like the ideal way to start.
Every year around the holidays, I make this cinnamon roll recipe. It’s quite simple, and the handmade cinnamon rolls are far superior to store-bought versions.
They’re soft and gooey all the way through, with plenty of brown sugar and cinnamon. The perfect sweet finishing touch is a generous slathering of vanilla glaze.
Make these for any occasion, a relaxing weekend brunch, or whenever you’re in the mood for something sweet!
How to Make Them?
My cinnamon roll recipe is easy to create; it only requires common cupboard ingredients and doesn’t require the use of a stand mixer. This is how it works:
Make the dough first. I wanted my cinnamon roll recipe to be dairy-free, so instead of melted butter and cow’s milk, I used coconut oil and almond milk in the dough. These vegan cinnamon rolls are just as rich and delicious as traditional cinnamon buns.
Knead the dough after you’ve mixed it all together. The dough will be sticky and elastic at this point. Knead it until it is smooth on a lightly floured surface.
After that, roll it into a ball and set it in a big greased bowl. Cover the bowl with plastic wrap and set aside for one hour, or until the dough has doubled in size.
Then it’s time to go rolling! Roll out the dough onto a lightly floured board into a large rectangle with a rolling pin.
It’s not necessary for this shape to be precise, but the straighter the edges are, the more uniform your cinnamon rolls will be. Brush the rectangle with coconut oil and sprinkle it with brown sugar and cinnamon, leaving a border all the way around.
Then roll once more! Roll the dough tightly into a log, starting at the short end of the rectangle.
Slice the dough into 12 even rolls once it’s been rolled up. Place them cut-side up in a large oiled baking pan. Cover the rolls and put them aside for another hour to rise.
Finally, bake the cinnamon rolls for 25-30 minutes at 350°F, or until softly golden brown. Allow them to cool for 10 minutes after taking them out of the oven.
Make the glaze as they cool. The glaze, like the rolls, is dairy-free! It’s made with almond milk, powdered sugar, and vanilla essence, and it’s delicious. Spread it on the rolls, warm it up, and enjoy!
Tips for Making Cinnamon Rolls
- Ensure that your almond milk is at room temperature before using it. Because I use melted coconut oil instead of softened butter in these cinnamon rolls, it’s critical that the milk is at room temperature while mixing the wet components for the dough. The melted coconut oil will solidify if it isn’t. Before mixing the almond milk with the other ingredients, I prefer to measure it out and microwave it for 15 seconds.
- Allow the dough to rise in a warm place. Warmth encourages yeast to grow, so place the dough somewhere warm for a faster rise. Ours looks great on a sunny windowsill!
When the rolls are still warm but not hot, drizzle with the glaze. The glaze will melt if the rolls are too hot when you add it. It won’t spread and ooze over them if they’re too chilly. Allowing them to cool for 10 minutes gets them to the correct temperature for me. When you eat them, they’ll still be warm, and the icing will soften but not fully melt over them.
- Make them ahead of time! Follow the recipe from beginning to end, stopping just before adding the glaze, to make these cinnamon rolls ahead of time. Allow for complete cooling before freezing the rolls for up to a month. They reheat wonderfully in a 350-degree oven when covered in foil. Just before serving, drizzle on the glaze!
|Time to Prepare: 30 minutes
30 minutes to cook
Time to rise: 2 hours
These handmade cinnamon buns are soft and gooey, and they’re wonderful for the holidays or any weekend brunch!
For the yeast
- ½ cup warm water, 110°
- 1 (¼-ounce) package of active dry yeast
- 1 teaspoon cane sugar
- ⅓ cup melted coconut oil, plus more for brushing
- ½ cup almond milk, at room temperature
- ⅓ cup cane sugar
- 1 teaspoon sea salt
- 2¾ cups all-purpose flour, plus more for kneading
- ½ cup brown sugar
- 1½ tablespoons cinnamon
- 1½ cups powdered sugar sifted
- 3 to 4 tablespoons almond milk
- ½ teaspoon vanilla extract
- Grease an 8×11 or 9×13-inch baking dish with cooking spray.
- Combine the water, yeast, and sugar in a small mixing basin. Allow for 5 minutes or until the yeast has foamed up.
- To make the dough: Combine the coconut oil, almond milk, sugar, and salt in a medium mixing basin. Incorporate the yeast mixture. In a large mixing basin, combine the flour with the wet ingredients and stir until well incorporated. It will be a sticky mixture. Roughly knead the dough with your hands before turning it out onto a floured surface. Knead for 3 to 4 minutes until smooth, then roll into a ball with extra flour if necessary.
- Place the dough in a large bowl that has been brushed with coconut oil. Cover with plastic wrap and place in a warm place to rise for 1 hour or until doubled in size.
- To make the filling: Combine the brown sugar and cinnamon in a small bowl.
- Punch down the dough and roll it out into a 20×14-inch rectangle on a floured surface. To within 12 inch of the edges, brush with 2 tablespoons of heated coconut oil and sprinkle with cinnamon sugar.
- Roll firmly into a log starting at one of the short 14-inch ends, then slice into 12 rolls. Place the rolls cut-side up in the baking dish, cover, and let rise for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- To make the glazing: Whisk together the powdered sugar, 3 tablespoons almond milk, and vanilla extract in a medium mixing bowl until smooth. Add extra almond milk if it’s too thick.
- Bake the rolls for 25 to 30 minutes, or until the tops are gently brown. Remove from the oven and set aside for 10 minutes to cool before drizzling the glaze on top and serving.