Ingredients: |
Ingredients: 3–4 1/4 cups (405g–570g) unbleached all-purpose flour, just enough to form a soft dough plus a little more for dusting (can use up to half whole-grain flour—spelt, einkorn, or whole wheat, if you’d like)
3 teaspoon rapid rise or instant yeast
1 teaspoon salt
3/4 cup warm (not hot) almond milk or other milk of choice (approximately 110º F)
1/2 cup warm water (approximately 110º F)
1/3 cup avocado oil or other oil
1/4 cup maple syrup, cane sugar, or other sweetener of choice
Filling:
1/2 cup softened butter
3/4 cup coconut sugar or brown sugar
1 heaping tablespoon cinnamon
Frosting:
4 ounces cream cheese (softened)
1/4 cup salted butter (softened)
1 to 1 1/2 cups powdered sugar
1 1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
|
Directions: |
Directions:Combine 2 cups of flour, instant yeast, and salt in a mixing bowl. Add warm milk, water, sweetener, and oil, blending until mixture is combined and smooth. Knead in extra flour, a little at a time, until it forms a soft dough. Careful not to add too much flour or the rolls will be dry and hard.
Cover and let dough rest in a warm place for 5-10 minutes. Meanwhile, combine coconut sugar with cinnamon and set aside.
Place dough onto a lightly floured surface and roll into a large rectangle. Spread softened butter generously over the surface of the dough and top with the cinnamon sugar mixture. Beginning at the long edge of the rectangle, tightly roll dough into a log.
Using a very sharp knife, carefully divide the log into 12 equal portions and place into a greased or parchment lined 13×9 baking dish. (To make the next morning, now skip down to the instructions for Overnight Rolls).
To make rolls immediately: Cover and let rise in a warm place for 30-45 minutes. Close to the end of the rising time, preheat your oven to 350ºF.
After rising, place dish onto the middle rack and bake for 20–25 minutes, just until rolls are lightly golden around the edges and centers are puffed. Don’t overbake.
Make the frosting while the rolls bake. Make sure the cream cheese and butter are softened. Using a hand mixer, mix together well. Add powdered sugar a little bit at a time. Add vanilla and milk. Can add more milk to thin it more if desired.
Remove rolls and let cool slightly before topping with the frosting.
TO MAKE OVERNIGHT ROLLS: To make the rolls the next morning, after putting the cut rolls into the dish, cover the pan tightly and place into the refrigerator.
The next morning, take the dish out of the refrigerator and set in a warm place to rise, about 30–60 minutes, or until puffy (they may not take that long if they had risen some overnight.) Once the rolls have risen, preheat the oven to 350ºF.
Place pan onto the middle rack and bake for 20–25 minutes, just until rolls are lightly golden around the edges and centers are puffed. Don’t overbake.
Make the frosting while the rolls bake. Make sure the cream cheese and butter are softened. Using a hand mixer, mix together well. Add powdered sugar a little bit at a time. Add vanilla and milk. Can add more milk to thin it more if desired.
Remove rolls and let cool slightly before topping with glaze/buttercream. |
This recipe for Cinnamon Rolls is from