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:
- 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.
- Meanwhile, combine yeast with warm water in a small bowl. Let sit for 10 minutes or until mixture is foamy.
- 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.
- 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.
- 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:
- Lightly grease a large baking pan. A 9×13-inch pan works well, or a large pie or cake pan.
- Punch dough down and turn onto a lightly floured surface. Cover with plastic wrap and let sit for 10 minutes.
- Roll dough out into a 20×13-inch rectangle. Spread melted margarine evenly over the dough.
- 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.
- 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.
- 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.
- Preheat oven to 350°F. Remove plastic wrap and bake cinnamon rolls for 25 – 30 minutes, or until lightly browned.
- Allow cinnamon rolls to cool slightly in the pan to soak up the cinnamon sugar before icing them.
- Whisk together powdered sugar, almond milk, and vanilla extract until smooth. Drizzle over slightly cooled cinnamon rolls.
heavily adapted from Food Network