I used to have this preconceived notion that cinnamon rolls were one of those things that you could only get from a bakery because you needed some sort of special machine to actually make the roll. To my surprise, not too long ago I discovered that I could (quite easily) make them at home without the need for any fancy equipment.
Although I wished we lived in some alternate universe where cinnamon rolls were considered a healthy breakfast, I’m all for “everything in moderation.” These are the perfect occasional indulgence to satisfy a sweet tooth or something to bring to your next potluck brunch. These rolls, together with your morning coffee, are sure to become your next guilty pleasure.
Ingredients
Dough
- ½ c warm water
- 1 package active dry yeast (about 2 ¼ tsp)
- 1 tsp sugar
- 2 ¾ c all-purpose flour, plus more for kneading the dough
- ⅓ c coconut oil, melted
- ½ c almond milk
- ⅓ c cane sugar
- 1 tsp sea salt
Filling
- 3 tbs coconut oil, melted
- ½ c brown sugar
- 1 ½ tbs cinnamon
Glaze
- 1 ½ c powdered sugar
- 3 tbs almond milk, plus more if needed
- ½ tsp vanilla extract
Method
- In a small bowl, gently mix the warm water, yeast, and sugar. Set aside for approximately 5 minutes or until the mixture begins to foam and bubble.
- In a medium bowl, combine the coconut oil, almond milk, yeast mixture, sugar, and salt. Place the flour in a separate large bowl and then add the yeast mixture – stir until combined. Using your hands, knead the mixture inside the bowl (it will be sticky). Transfer the dough onto a floured surface and knead for about 3 minutes. As you knead, continue to sprinkle with flour until a smooth ball is formed. Place the dough inside a large bowl, cover with a towel or lid, and set aside in a warm place until the dough doubles in size (about an hour).
- Punch down the dough and roll out on a floured surface into a 20×12-inch rectangle. In a small bowl, mix the brown sugar and cinnamon. Brush the dough with the 3 tablespoons of melted coconut oil and sprinkle the cinnamon sugar evenly over the rolled out dough.
- Starting with the short edge of the dough, roll the dough tightly into a log. Slide the log into 12 even rolls. Place the rolls into a greased baking dish, cover, and let rise for one hour.
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the powdered sugar, almond milk, and vanilla until smooth. If it’s too thick, add more almond milk as needed.
- Bake the rolls 25 – 30 minutes or until lightly golden on top. Remove and allow to cool for 10 minutes, then drizzle the glaze on top.
– Corinna