I wish I could sleep in a bed of these cinnamon rolls – warm, fluffy, gooey deliciousness. I swoon a little every time I walk past a bakery and smell cinnamon rolls baking away. And then I cry a little because I can’t eat the dairy-laden treats.

So here’s my solution to my cinnamon roll problem. This isn’t a quick recipe, but the recipe is simple and the results are so worth it. I need to make a mental note to always make a double batch of these bad boys because they freeze beautifully. I let them cool and then individually wrap them in plastic wrap and store them in freezer bags. Then when I’m craving some cinnamony goodness for breakfast (or for a snack), I just pull one out and microwave it for a minute and ::bam!!:: (Almost) freshly baked cinnamon rolls.

The icing is probably unnecessary, but it makes the cinnamon roll real pretty 🙂

Ooey Gooey Dairy-Free Cinnamon Rolls
makes 1 dozen

for the dough:
3/4 cup unsweetened almond milk
1/4 cup vegan margarine (I used Earth Balance)
1 teaspoon vanilla extract
2 1/4 teaspoon active dry yeast
1/4 cup warm water (110°F)
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg

for the filling:
2 1/2 tablespoons vegan margarine, melted
3/4 cup brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoon ground cinnamon

for the icing:
1 cup powdered sugar
1 tablespoon unsweetened almond milk
1/2 teaspoon vanilla extract

to make the dough:

1. Heat milk in a small saucepan over low heat. Add in margarine and vanilla and stir until melted. Remove from heat and allow to cool.
2. Meanwhile, combine yeast with warm water in a small bowl. Let sit for 10 minutes or until mixture is foamy.
3. In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine 2 1/4 cups of the flour, sugar, and salt.
4. Whisk egg into the milk mixture until well combined. Pour milk and yeast mixture into the dry ingredients and mix until dough forms a sticky ball. Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky. The amount of flour you use will vary, but I usually use about 3 1/4 cups.
5. Lightly oil a large bowl. Form dough into a ball and place in bowl, turning to coat in oil. Cover and let rise in a warm place for 45 minutes.

to assemble the cinnamon rolls:

1. Lightly grease a large baking pan. A 9×13-inch pan works well, or a large pie or cake pan.
2. Punch dough down and turn onto a lightly floured surface. Cover with plastic wrap and let sit for 10 minutes.
3. Roll dough out into a 20×13-inch rectangle. Spread melted margarine evenly over the dough.
4. Whisk together brown sugar, granulated sugar, and cinnamon. Sprinkle cinnamon sugar mixture onto dough, making sure to get it all the way to the edges.
5. With the long end facing you, roll dough up evenly. Gently pinch the edge to seal. With the seam-side down, cut the dough in half. Cut each half into 6 equal pieces for a total of 12 cinnamon rolls.
6. Place rolls cut-side down in prepared baking dish, making sure to leave a little space between the rolls to allow them room to expand. Cover with plastic wrap and let rise for 45 minutes.
7. Preheat oven to 350°F. Remove plastic wrap and bake cinnamon rolls for 25 – 30 minutes, or until lightly browned.
8. Allow cinnamon rolls to cool slightly in the pan to soak up the cinnamon sugar before icing them.
9. Whisk together powdered sugar, almond milk, and vanilla extract until smooth. Drizzle over slightly cooled cinnamon rolls.

 

heavily adapted from Food Network