Is there a better way to start out a relaxing Saturday morning than with some fresh cinnamon rolls? Didn't think so.
Theres something about the brown sugar glaze that makes you wish you baked more than just one tray. They are so sweet, sticky and the interior is so soft, I'll recommend not sharing so there's no fighting over who gets the last bite!
Oddly enough, the thought of this recipe came about for a "game day" night and I'm glad we made them for it because the tray was empty halfway through the night! I definitely pulled my weight in eating one (a lie, I had a several), but this is a recipe I will definitely be keeping for those early Saturday mornings when you are craving something sweet!
Recipe Details
Ingredients for dough (dry):
3 1/3 cups of bread flour
3/4 cup corn starch
1/2 cup of powdered sugar
Ingredients for dough (wet):
1 1/2 cup dairy free milk
1/2 cup vegan butter
2 teaspoons of active dry yeast
Ingredients for icing:
1 cup of icing sugar
1/4 dairy free milk
1 teaspoon vanilla extract
Ingredients for glaze:
3/4 cup of vegan butter
1/2 cup maple syrup
A handful of chopped almonds
Description:
1. Combine your vegan butter and milk and heat until all the butter is melted then mix together. After both are warm and mixed, add your yeast and set aside for about 5-7 minutes to let the yeast activate. It should start to foam a bit on the top, that’s how you know it’s working.
2. For the dry ingredients of the dough you’ll wish together bread flour, cornstarch or corn flour, and powdered sugar. Once the you’ve mixed the dry ingredients together and the wet ingredients are finished activating add them together and you’ll need to mix/ knead them together for about 5 minutes.
3. Once the dough is made and kneaded you’ll have to let it rise for around an hour in a greased bowl covered with a clean towel and left somewhere warm. Alternatively you can cover your bowl with plastic wrap and place in the fridge over night for a morning breakfast.
4. When the dough is done raising, it will maybe grow around half its original size, then on a lightly floured surface you’ll roll your dough out into a long rectangular shape about 1/8 of an inch thick and spread about a tablespoon worth of vegan butter on the dough and the coat with brown sugar and cinnamon. Roll the dough along the long side and cut into about 7 or 8 pieces. Place into a pan with an inch in-between each roll and place again somewhere warm to rise for 45 min to an hour. While the rolls are rising make the sticky glaze. Mix all ingredients together until thick and bubbly.
5. Preheat your oven to around 365 degrees and when the rolls are done rising pour some of the glaze over the top of the cinnamon rolls. Bake for about 25 minutes then add the rest of the glaze and some additional almond flakes on the top. Bake for another 10 minutes and then remove them.
6. Next make your icing. Combine all the Icing ingredients together and wait until the cinnamon rolls are completely cool to pour the icing over the top. Enjoy!
Try it and Let Me Know What YOU think!
If you try this recipe and love it as much as I do, please send me a picture of what you make! I would love to see how other people interpret the recipe and if there are any additions that you made!
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