Cinnamon Rolls!
Rated 5 stars by 1 users
Category
Sweets
Servings
8 - 10
Prep Time
4-5 hours
Cook Time
25 minutes
Ok, Cinnamon rolls has been on my list of To Do’s for like 5 years now. It’s not easy and if someone tells you that it is, then maybe they are just unique and talented and is perfect in every way. With that being said, I wanted to get this right so I did over and over again. The dos and don’ts of cinnamon rolls. DO NOT use Fast acting yeast, make sure you use INSTANT yeast. Makes a difference. DO use eggs, without eggs the dough became very dry and did not rise really at all. Give it all time. I know it’s exciting and we want the end result asap, but let it do its thing. USE a hand mixer. The first time, I just mixed myself with a whisk, guys it did not work, my hands are just not as good as a hand mixer. DO NOT, butter the dough when rolled out and then sprinkle the sugar and cinnamon on, MIX that shit together first. Big mistake! Huge! Look, the recipe above is the recipe and it won’t fail you. The recipes I started out with, you will never have to do, I just want to make sure you knew, I took all the mistakes out. I hope you love this journey as much as I did. Once you make these rolls, there’s no stopping you. What’s next, Everest?
Author:Traci
Ingredients
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Dry Ingredients:
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3 ½ cups of gluten free flour
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1 cup of sugar (regular, I know!)
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1 ¾ tsp baking powder
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2 tbsp INSTANT yeast (it’s capped for a reason). (if you bought Active yeast, make sure to mix with the oat milk but WARM the milk then let that mixture sit for 5 - 7 minutes)
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1 1/2 TBSP psyllium husk powder
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1 tsp salt
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Wet Ingredients:
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1 1/2 cups oat milk
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1 1/2 half sticks of vegan butter
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2 large eggs, beaten
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Filling:
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1 stick of butter, melted
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2 cups coconut sugar
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8 tsp of cinnamon
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GLAZE:
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1 cup of powdered sugar
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2 tablespoons of oat milk
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1 tsp of vanilla
Directions
With a hand mixer (which is important) blend the dry ingredients.
Then slowly incorporate the wet ingredients to your dry ingredients, still with a hand mixer (again important.
- The dough should be kind of sticky and hard to shape but if you can shape it into a ball, kudos to you.
Cover the bowl, put the dough in a warm place and let sit for 1 -2 hours. It should double in size. If you keep checking it like I did, then it’s hard to tell if it doubled so give it a bit to do it’s thing.
Once it’s doubled in size, you have to chill it for 4 hours, how annoying, this is taking forever. It’s worth the wait, calm down. All my internal monologue.
While you wait, you can make the filling. Which is just mixing the filling ingredients together. You can also go get a manicure, pedicure, take a nap and read a book but you can also make the filling.
Ok the dough is FINALLY ready. Flour your surface, your counter, your prep table, whatever you care gonna roll this thing out on should be well floured.
You are going to roll this bitch out flat. Here’s the thing, so many recipes will tell you exact measurements on how wide and long this roll out should be, I just feel like do your best to make it as much as a square, rectangle as you can. We can only do our best.
Spread your filling mixture out onto the dough. Evenly. Generously. Use it all.
Slowly, methodically (using as many words as I can for you) roll your dough. Once you rolled your dough into what looks like a log. CONGRATS, you have come so far. But put that bitch back in the freezer for 15 minutes. This will allow you to get a nice cut on the cinnamon rolls.
Grease your pan, we used a 9x9.
Again, a lot of people will tell you to use dental floss to get a nice clean cut on your rolls. At this point and with all the waiting, we just used a knife. They came out clean and then we laid them flat in our baking dish.
Cover the dish and you are gonna let those bad boys proof again. If you are in a rush, give it at least an hour.
I say let them sit overnight and then in the morning…
Preheat your oven to 350
Pop in oven for 20 -25 minutes until they are brown.
You’re gonna want to cover these bad boys in glaze, I know you do. How can you put in all this work without the satisfaction of an ooey gooey glaze. And the glaze is as simple as the filling. Whisk the ingredients together and dump on your cinnamon rolls.
I hope you love these!
1 comment
You are funny. Hilarious.
I’m the 5th of 10 kids. My mom made these every week! Don’t remember all the steps, but do remember her punching that dough! Keep it up, Tracy! I wish I had paid closer attention to my own mom’s battle with the “bad boys”. I always begged for the middle one filled with gooey goodness and raisins! X Maggie
