I love a good cinnamon roll. I especially love waking up to the smell of freshly baked cinnamon rolls! Nick and I put these lovelies together at night and enjoyed them warm and gooey from the oven the next morning. In fact, this was my first attempt at homemade cinnamon rolls. While I love homemade, I’m not going to complain with the ones from the tube! But I have to say, these cinnamon rolls ROCKED! Warm, chewy, cinnamon-y and sweet. Mmmm. Super satisfying for a weekend breakfast. Thankfully, Nick is an ‘ol pro at baking, so he was there the whole time!
These babies are totally worth waiting for!
Ooey Gooey Cinnamon Rolls
recipe adapted from Chloe’s Kitchen
1 cup almond milk
1/2 cup + 1 T evaporated cane juice, divided
1/2 tsp kosher salt
8 T earth balance
1 tsp pure vanilla extract
1/4 cup warm water, about 110 degrees
2 1/4 tsp active dry yeast
4 1/2 cups all-purpose & whole wheat 50/50 blend
In a small saucepan, heat almond milk, 1/2 cup evaporated cane juice, salt and earth balance over low heat until the earth balance is just melted. Remove from heat and add vanilla. Let cool until warm to the touch. About 110 degrees. While the butter mixture is cooling, place the warm water, remaining 1 T evaporated cane juice and yeast in a 1-cup glass measuring cup. Stir for a second or two and set aside for about 10 minutes. The yeast will foam double in size and reach to at least the 3/4-cup line. If it doesn’t, either your yeast is dead or the water was the incorrect temperature. Try again before going on to the next step. In a stand mixer fitted with the paddle attachment, combine the earth balance mixture and the yeast mixture and beat on medium for about 1 minute. Reduce the speed to low, and add 2 1/2 cups flour. Mix for 2 minutes and then add 2 cups more flour. Beat for 1 minute more. Remove the dough from the mixing bowl (it should be a bit wet and sticky) and place on a lightly floured surface. Knead the dough with your hands for 2 minutes. Place the dough in a large well-oiled pan and rotate the ball of dough so it is completely covered with the oil. Cover with a dry towel and place in a warm spot and let rise until it has doubled in size. About 1 1/2 hours.
Remove the towel and punch in the center so it deflates. Take the dough out, place it on a floured surface and cover again with the towel. Let rest about 10 minutes. Roll the dough out on a lightly floured surface into a wide rectangle. (roughly 20×13 inches) No worry about being exact.
3/4 cup packed light brown sugar
2 T evaporated cane juice
3 tsp ground cinnamon
4 T earth balance, melted
With the long end towards you, roll the dough evenly. Pinch dough to seal the seam. With seam side down, use a sharp, serrated knife and cut into 12 rolls. Place the rolls, cut side up, into a greased 9×13-inch baking pan, leaving a bit of space in between them. Cover with a towel and place in a warm place to rise, about an hour.
If you choose to bake them after the previous step, bake at 375 degrees for 20 minutes. Or you can wait and bake them the next morning. Take the risen rolls, cover in plastic wrap and keep in the fridge overnight. Bake as stated above.
3/4 cup powdered sugar
1 1/2 T water
I know these seem like a lot of work, but I assure you they really aren’t! Who knew cinnamon rolls were this easy?