Food: Cinnamon Rolls
Content-Type: Food Blog
Every holiday season, I prepare these handmade rolls. Family and friends love them since they’re soft, gooey, and simple to create.
For breakfast on Christmas morning, while I was growing up, my family would always have cinnamon rolls. As my sister and I eagerly opened gifts, they went into the oven quickly and easily.
They were amazing — gooey, soft, and covered in luscious cream cheese icing. I no longer get excited about Christmas morning because of the presents under the tree as an adult.
Rolls still feel like the ideal way to start a relaxed day that I look forward to spending with my family.
Every year around the holidays, I make these rolls. The homemade rolls are far superior to any that you would purchase from a store, and making them is simple.
They’re stuffed full of brown sugar and cinnamon and are soft and gooey throughout. The ideal delicious finishing touch is a thick layer of vanilla glaze.
Make them whenever you’re in the need of something sweet, whether it be for a holiday you celebrate, a pleasant weekend brunch, or another occasion.
MAKING CINNAMON ROLLS
My cinnamon roll recipe is easy to make and doesn’t even require a stand mixer. It only calls for common cupboard components. This is how it works:
Make the dough first. Instead of using melted butter and cow’s milk in the dough, I substituted coconut oil and almond milk because I wanted my cinnamon roll recipe to be dairy-free.
These rolls are completely vegan, but they are just as rich and delectable as traditional ones.
Knead the dough after you’ve combined it. The dough will be sticky and springy at this point. It should be smoothed out by lightly flouring a surface and then kneading it.
After that, roll it into a ball and set it in a big dish that has been oiled with coconut oil. Once the dough has doubled in size, cover the bowl and leave it for an hour.
It’s time to roll now! Roll out the dough with a rolling pin into a sizable rectangle on a surface that has been lightly dusted with flour.
Although the shape may not be exact, your rolls will be more uniform if the edges are straight. With a border around the edges, sprinkle brown sugar and cinnamon over the coconut oil-brushed rectangle.
Then, roll once more! Make a tight log out of the dough by rolling it from the short end of the rectangle inward.
Once the dough has been rolled up, cut it into 12 equal rolls. Put them cut-side up in a big, oiled baking pan. Cover the rolls should and leave for another hour to rise.
Finally, bake the rolls for 25 to 30 minutes at 350 degrees, or until they are just beginning to turn golden. After removing them from the oven, let them cool for ten minutes.
Make the glaze as they cool. The glaze is fully dairy-free, just like the rolls! Combine Almond milk, powdered sugar, and vanilla extract in this delicious mixture. Spread it on the buns, serve it hot, and take a bite.
COOKING ADVICE FOR CINNAMON ROLLS
- Check to see that your almond milk is at room temperature. Your milk must be at room temperature when you’re combining the wet ingredients for the dough since I make these rolls with melted coconut oil instead of softened butter. The coconut oil will solidify if it is not at room temperature. The almond milk is usually measured out and given a quick 15-second microwave treatment before being combined with the other ingredients.
- In a warm location, let the dough rise. The warmth stimulates yeast, so place the dough somewhere warm for an especially fruitful rise. On a bright windowsill is where we like to place ours!
- When the rolls are heated but not hot, drizzle over the glaze. When you add the glaze to the rolls, they will melt if they are too heated. The liquid won’t ooze over them if they are too cold for it to spread. The ideal temperature is reached when I give them 10 minutes to cool. You’ll be able to eat them while they’re still warm, and the icing will merely soften on top of them rather than melting totally.
- Make them in advance! The recipe should be followed from beginning to end, stopping only before adding the glaze, if you want to create these rolls ahead of time. Before storing the rolls in the freezer for up to a month, let them cool completely. They reheat flawlessly in a 350° oven while being covered in foil. Just before you start eating, add the glaze.
For the holidays or any brunch on the weekend, these handmade cinnamon rolls are ideal!
FOR THE YEAST
- 1/2 cup warm water, 110°
- 1 (1/4-ounce) package of active dry yeast
- 1 teaspoon cane sugar
- 1/3 cup melted coconut oil, plus more for brushing
- 1/2 cup almond milk, at room temperature
- 1/3 cup cane sugar
- 1 teaspoon sea salt
- 2 3/4 cups all-purpose flour, plus more for kneading
- 1/2 cup brown sugar
- 1 1/2 tablespoons cinnamon
- 1 1/2 cups powdered sugar, sifted
- 3 to 4 tablespoons almond milk
- 1/2 teaspoon vanilla extract
- Grease an 8×11 or 9×13-inch baking dish.
- Mix the water, yeast, and sugar in a small basin. Wait five minutes, or until the yeast starts to foam.
- Creating the dough Combine the coconut oil, almond milk, sugar, and salt in a medium bowl. Add the yeast mixture and stir. Use a large bowl of flour. Add the wet ingredients, and whisk to blend. It will be a sticky mixture. The mixture should be roughly kneaded with your hands before being spread out onto a floured surface. Add more flour as necessary, knead for 3 to 4 minutes, until the dough is smooth, and then form into a ball.
- Place the dough inside a sizable bowl and coat it with coconut oil. Cover with plastic wrap and let in a warm location for about an hour, or until it has doubled in size.
- To make the filling, combine the brown sugar and cinnamon in a small basin.
- Roll the dough into a 20×14-inch rectangle after punching it down. To within a half-inch of the edges, sprinkle the cinnamon sugar and brush with 2 tablespoons of heated coconut oil.
- Roll firmly into a log starting at one of the short 14-inch ends, then cut into 12 rolls. Rolls should be placed cut-side up in the baking dish, covered, and let for an hour to rise.
- Set the oven to 350 degrees Fahrenheit.
- Combine 3 tablespoons of almond milk, vanilla, and 3 teaspoons of powdered sugar thoroughly in creating the glaze in a medium bowl. You can add extra almond milk if it’s too thick.
- Bake the rolls for 25 to 30 minutes, or until the tops are gently brown. After removing, let the food cool for ten minutes, then cover with glaze and serve.