Cinnamon Rolls

These were possibly some of my favorite things I’ve ever baked., but I may be biased because I really love cinnamon rolls. AP tests finished this week, so I dropped some off at some of my friends’ houses to celebrate our freedom. I got raving reviews, though, who could complain when you’re delivering them a cinnamon roll? These are AMAZING just out of the oven, but still very good afterwards (I highly reccomend tossing it in the microwave to mimic the effect, though). I have long been a Panera roll Stan, but those having nothing on these- 12/10.

Ingredients:

Dough:

  • 1/2 c coconut oil
  • 1 c almond milk
  • 4 1/2 tsp yeast
  • 1/2 c sugar
  • 1 tsp salt
  • 5 c flour
  • 2 tbsp flax + 5 tbsp water
  • 1 tbsp apple sauce

Filling:

  • 1/2 c coconut coil softened
  • 1 c sugar
  • 1 c brown sugar

Icing:

  • 1/2 c coconut oil melted
  • 2 c powdered sugar
  • 1 tsp vanilla
  • 2 tbsp almond milk (if too thick)

Dough:

Heat milk on stove until tiny bubbles start to form at the edges of the pot, then immediately remove from heat and stir in coconut oil and let cool (it doesn’t have to completely). Mix flax and water and let stand to thicken. Mix yeast, 1 tbsp of the sugar, and and 2 tbsp of room temp water in a small bowl and let stand for 10 mins. In a stand mixer with a paddle, mix sugar, salt, and milk mixture until combined. Add 2 c of flour and beat for about 3 mins. Add yeast mix and beat for a min more. Add half of flax mix, apple sauce, and then other half of flax mix, leaving time to mix in between. Switch to dough attachment and add remaining 3 c flour. Mix until dough shapes and is becoming smooth, about 8 minutes, then knead on the table until fully smooth and forming a ball. Place in greased bowl and place in the oven with the light on for about 2 hours, mine was huge when it came out.

Filling:

Combine filling ingredients. Divide risen dough into three sections. Working with one section at a time, roll out the dough into a roughly 11 by 12 rectangle. Coat with filling, making sure to reach edges. Tightly roll and cut based on desired thickness, I did 6-8 a roll, and ended with about 20 rolls. Place in several greased baking dishes, close but not touching, then cover and put back in the cold oven with the light on for an hour, though I left for about 2 1/2 hours. Preheat oven to 350, and bake 20 minutes to start, then watch until brown.

Icing:

Beat wet ingredients and add sifted powder sugar. Add almond milk if too thick, add cornstarch or more sugar if it’s too loose. Ice warm buns.

Tips/Things I Would Change:

  • My frosting was wayyy to thick this time and wouldn’t melt since I added cornstarch to compensate for our lack of powdered sugar. Don’t get me wrong it was good, but would be better if it was loose, in my opinion.
  • If you’re making rolls ahead of time, try to prepare just to the point of baking, even if you let the dough sit in the fridge over night. That way, you can serve them right out of the oven and get them at their peek.

4 thoughts on “Cinnamon Rolls

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