If you know me, you know that I absolutely LOVE to bake. My favorite thing to bake is cake – the bigger and more extravagant the better. What I am not 100% confident baking is yeast based recipes. So, this year I have been challenging myself to bake breads. Thus far I have made really delicious soft pretzels. Seriously, they were so good, sorry I ate them before I could make a post but I promise, that won’t be the last time I make them!
My second yeast based dough bake were these homemade cinnamon rolls. I absolutely love love love cinnamon rolls and usually end up just busting open a can of the Pillsbury pop and bake ones. This time, I decided to just go all out and spend the time to make them from scratch at home. They turned out ????
Want to try this recipe at home? Great for a lazy Sunday at home as it does take some time to make these rolls.
For the dough:
- 2 cups Almond milk at room temperature (substitute for your favorite milk product, dairy or non)
- ¼ cup sugar
- ½ cup melted butter
- 1 packet of Active yeast
- 5 ½ cups flour (set aside ½ cup in separate bowl)
- 1 teaspoon salt
In a large glass bowl whisk together room temperature milk, sugar and melted butter until sugar crystals dissolve – your mixture should be between 100-110 degrees F.
Sprinkle yeast evenly on top of liquids and let sit for 1 minute.
Add in 5 cups flour and 1 tsp. Salt – mix together with wooden spoon (don’t use metal as this can affect your yeast based doughs)
Once combined – cover bowl with plastic wrap and set in warm place for 1 hour to rise (when you come back to it, your dough should be about double in size)
After 1 hour – add in ½ c flour and a pinch of salt and combine
On a floured surface knead the dough gently adding more flour as needed until dough no longer sticks to your hands or work surface.
Roll out into large rectangle (about ½” thick)
Filling:
- ½ c very soft butter
- ¾ c brown sugar
- 2 tablespoons cinnamon
One your dough is rolled out spread the very soft butter over the dough.
Spread brown sugar and cinnamon evenly over butter
Roll your dough – forming a log – pinch seams together and place seam side down
Cut evenly into 14 sections (about 1 ½” thick each)
To Bake:
- ¼ c very soft butter
Coat 2 pie or cake dishes with your very soft butter to prevent sticking
Place 7 cinnamon rolls in each cake pan (6 around edge, 1 in the middle)
Cover with plastic wrap and let rise for 30 minutes
Preheat oven to 350 degrees F
Remove plastic wrap and bake in preheated oven for 25-30 minutes, or until golden brown
Frosting:
- 1 c powdered sugar
- 1 TB almond milk (or your choice milk product)
- ½ tsp vanilla extract
While your cinnamon rolls are still warm – drizzle with frosting.
Now, sit back, relax and enjoy the fruits of your labor!
xo co
