For the holidays, I always bake these cinnamon buns from scratch. People love them because they are simple to prepare, soft, and gooey.
This recipe for cinnamon rolls is one of my go-to Christmas treats. Also, it’s always a smashing success.
Soft and gooey, these cinnamon rolls are handcrafted. On top of a sugary vanilla icing, they include a cinnamon brown sugar filling. Prepare to be amazed by the vast improvement over store-bought cinnamon buns when you make them at home.
Plus, they’re simple to whip up. Over the years, a plethora of readers have tried and enjoyed this recipe for cinnamon rolls. With over 200 five-star ratings, it is clearly popular!
Whether it’s for Christmas morning or just a weekend brunch, this cinnamon roll recipe is sure to be a hit. Personally, I really like it. May it also become one of yours!
What You Need to Make These Cinnamon Rolls at Home
To whip up a batch of these cinnamon rolls, gather the following ingredients:
Use either active dried yeast or quick yeast; either way, prove the yeast with warm water and cane sugar before adding it to the dough.
To make cinnamon rolls that are suitable for vegans, you’ll need almond milk and coconut oil (or melted butter). Traditional cinnamon roll recipes call for butter and whole milk.
Sugar-It adds a little sweetness to the cinnamon roll dough.
To make tasty dough, you need sea salt.
To measure all-purpose flour, spoon it into the measuring cup and smooth it out so it doesn’t pack too much.
Filling made with cinnamon and dark brown sugar is mouth-watering.
To make the glaze, you’ll need powdered sugar, vanilla essence, and more almond milk. Not only is it simple to whip up, but it’s also delicious and gooey. Try my vegan frosting or even cream cheese frosting on cinnamon rolls if you’re a fan of cream cheese icing.
Look down below for the full recipe with all the measurements.
Cinnamon Roll Recipe
I really like how simple this meal is to prepare. Forget about using a stand mixer! The process is as follows:
The dough must be made first. The yeast has to be proofed first. Before setting it aside for 5 minutes, or until the yeast becomes frothy, mix it with warm water and sugar in a small basin. If the mixture fails to froth, toss it and begin the process over using fresh yeast.
Then, in a medium bowl, combine the wet ingredients: almond milk, sugar, salt, and coconut oil. Mix the yeast with the water.
In a large basin, combine the flour with the liquid ingredients. After you’ve mixed everything together, knead it by hand until a rough dough forms.
Keep on kneading! After you’ve dusted the work area with flour, move the dough there and keep kneading until it’s smooth.
Finally, let the dough to rise. Coat it with coconut oil and roll it into a ball. Set it in a big basin. Wait for the dough to double in size, then cover the bowl with plastic wrap or a dish towel.
Continue by flattening the dough. After dusting a surface with flour, transfer the dough and roll it out into a broad rectangle. Coat the dough with coconut oil and then, being sure to leave a border around the edges, sprinkle it with brown sugar and cinnamon.
Recipe for homemade cinnamon rolls
Cut the rolls after rolling them. Roll out the dough into a log shape, beginning at one of the shorter edges of the rectangle.
Make 12 uniform rolls from the wood using a sharp knife. Cut side up, lay them in a big baking dish that has been buttered. Allow the rolls to rise for one further hour before covering them.
Lastly, bake the cinnamon rolls for 25 to 30 minutes at 350°F, or until they’re just starting to turn a light golden color. After taking them out of the oven, let them cool for ten minutes.
As they cool, whip up the glaze. Spread some on top and eat while it’s still warm!
Ways to Make Cinnamon Rolls
The almond milk should be served at room temperature. It is essential that the milk be at room temperature when you mix together the wet components for the dough, since I often use melted coconut oil for softened butter in these cinnamon rolls. In any other case, the coconut oil would harden once melted. Before combining the almond milk with the other ingredients, I prefer to measure it out and microwave it for 15 seconds.
The dough needs a warm place to rise. If you want your dough to rise more quickly, place it somewhere warm since yeast loves warm environments. A sunny windowsill is perfect for ours! Another thing that has worked for me is to place them in the oven with the light on, even if the oven is turned off.
Glaze the rolls when they are warm, but not piping hot. Garnish will melt if rolls are heated to a point where it is added. It won’t be able to spread and ooze over them if they’re not warm enough. In my experience, the ideal temperature is achieved after ten minutes of cooling. The frosting will melt a little bit over the cookies, but they will still be warm when you eat them.
Cinnamon Roll Recipe for an Overnight Fix
The best way to make these cinnamon rolls ahead of time is to put the ingredients together the night before you want to serve them. In the morning, you can just bake them to remove any excess moisture!
In order to bake cinnamon rolls the night before, follow the instructions until the last step, which is to slice the buns. Cover the baking dish with plastic wrap or foil to keep them from escaping. The rolls will rise more quickly if chilled overnight rather being left at room temperature. After the night, take the rolls out of the fridge. Before uncovering and baking as directed, let them rest at room temperature for 1 hour.
How to Store
These cinnamon buns, cooked from scratch, may be kept for up to two days in an airtight container at room temperature. I suggest freezing them for extended storage.
Cinnamon Roll Freezing Instructions
After baking, let the cinnamon rolls cool entirely. Cover the baking dish securely or wrap each roll individually in plastic or foil. You may keep the rolls in the freezer for a maximum of three months. Reheating them in a 350°F oven is a breeze when you wrap them with foil. Drizzle on the glaze just before you dig in!
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