Simple (but Scrumptious) Cinnamon Rolls!

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I got into the baking mood Saturday morning, and whipped these puppies out.  The girls helped, and by help I mean they dipped their fingers in flour and tasted the sugar to make sure it was sweet enough. 🙂  I don’t like a lot of steps when it comes to baking, so less is better in my book.  This Cinnamon Rolls recipe is an adaptation of The Minimalist Baker’s World’s Easiest Cinnamon Rolls, except that I substituted a few ingredients and made some minor adjustments because I am not vegan and do not hate myself.  The rolls keep well in the fridge ( I had one this morning, in fact).  Just microwave them for about 25 seconds or so.  Here’s the recipe:

Simple Homemade Cinnamon Rolls

Prep Time: 1  1/2 hours        Cook Time: 25 minutes      Total Time:  1 hour 55 minutes

Ingredients

  • 1 packet active dry yeast (2 1/4 tsp.)
  • 1 cup vanilla flavored (or unsweetened) almond milk
  • 1/2 cup butter, divided
  • 1/4 tsp. salt
  • 3 cups all purpose flour
  • 1 1/2 tsp. ground cinnamon
  • 1/8 cup of sugar (use as little or as much as you prefer)

Instructions

  1. Preheat oven 350 degrees.  In a large saucepan, warm the almond milk and 3 Tbsp of butter until the butter melts.  Remove from heat right before it boils.  Let it cool until it feels like warm bath water.  If it gets too hot it can kill the yeast.
  2. Pour mixture into a mixing bowl and sprinkle on the yeast.  Let the yeast activate for 10 min. and then add 1 Tbsp of sugar and the salt.  Stir.
  3. Next, add the flour 1/2 cup at a time, and stir.  The dough will get thick and sticky.  Transfer the dough to a lightly floured cutting board and knead it into a loose ball.  Wash the mixing bowl and spray with canola oil or grapeseed oil, and put the dough in the bowl.  Wrap with plastic wrap and set it out in a warm place for for 1 hour.
  4. Roll out the dough onto a lightly floured surface into a rectangle.  Brush 3 Tbsp of melted butter and sprinkle the sugar and cinnamon.
  5. Starting at one end, tightly roll the dough to the other end and lay seam side down.  Using a serrated knife, cut 1.5-2 inch sections and lay in a well buttered 8×8 in. round or square pan. Brush with remaining 2 Tbsp butter.
  6. Bake for 25-30 min.
  7. Let cool then frost with 1 cup of powdered sugar mixed with 1-2 Tbsp almond milk.
  8. Eat and enjoy!
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