Cinnamon Rolls
This is a recipe for delicious and fluffy cinnamon rolls. The rolls are filled with a sweet cinnamon sugar and topped with a decadent frosting. If you’re looking for sweet and fulfilling breakfast, this is it.
Origin:
This recipe originally came from Betty Crocker cookbook and was adapted by my Mom, Nici Lawson. She adapted the recipe to be dairy-free.
Cinnamon Rolls
Author: Nici Lawson | Family Recipe Connection
Preparation Time:
Cooking time:
Servings: 15 servings
Calories per serving: Enter calories per serving here
This is a recipe for delicious and fluffy cinnamon rolls.
Ingredients for Rolls:
- 3 1/2 cups flour
- 1/3 cup sugar
- 1 tsp salt
- 2 packages active dry yeast
- 1 cup Ripple Unsweetened Original
- 1/4 cup Earth Balance Vegan Buttery Sticks
- 1 egg
Ingredients for Filling:
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/4 cup Earth Balance Vegan Buttery Stick
Ingredients for Frosting:
- 2 tbsp Earth Balance Vegan Buttery Stick
- 2 cups powdered sugar
- 2 tbsp Ripple Unsweetened Original
- 1/2 tsp vanilla
Instructions:
- In a bowl combine 2 cups of the flour, sugar, salt and dry yeast
- Heat milk over medium heat until very warm
- Add milk, 1/4 cup Earth Balance Vegan Buttery Stick and egg to flour mixture
- Beat with mixer on low spead for 1 minute, stop to scrap sides until all flour is moistened
- Beat on medium for 1 minute, stop and scrape bowl if needed
- With a wooden spoon stir in remaining flour 1/2 cup at a time, until dough leaves sides of bowl and is easy to handle
- Sprinkle flour on countertop
- Place dough in flour. Knead dough for 5 minutes, sprinkle countertop with more flour as needed
- Sprinkle about a tbsp of olive oil in a bowl. Place dough in bowl and flip to cover with oil on all sides.
- Cover with plastic wrap, let rise in a warm place for 1 1/2 hours, or until dough doubles in size
- In a bowl mix 1/2 cup sugar, 2 tsp cinnamon
- Gently punch the dough to deflate it
- Lightly sprinkle flour on countertop and place dough on it
- Roll out dough to a 15x10 inch rectangle
- Melt the 1/4 cup Earth Balance Vegan Buttery Stick and spread it over the dough
- Sprinkle the cinnamon sugar over the dough
- Starting on a long side, roll up the dough and seal the seams by pinching
- Stretch and shape the dough into an even 15 inch log
- Cut into 15 1-inch slices
- Place in a 9x13 inch pan
- Cover with plastic wrap and let rise for 30 minutes
- Preheat oven to 350ยบ and bake for 30 minutes or until golden brown
- Cool 5 minutes
- Combine 2 tbsp Earth Balance Vegan Buttery Stick, 2 cups powdered sugar and 1/4 tsp vanilla
- Slowly add milk to desired consistency
- Spread over cinnamon rolls and serve warm
Notes:
Soy milk is also a good non-dairy milk subsitute
Rolls can be made the night before and placed in the refridgerator instead of letting rise for 30 minutes. Just take out of fridge in morning and let rise and bake as directed.
Rolls can be made ahead and placed in the freezer instead of letting rise for 30 minutes. Take out of freezer and place in a cold oven and bake as directed.
