This recipe is brought to you from the kitchen of someone who is officially done with school! Or…taking a two month break…
Nonetheless, I had time for this recipe and needn’t rush when I made them earlier today. The calm morning aided in the good outcome of these cinnamon rolls.
The last time I had cinnamon rolls was my birthday, back in October. My friends, ma, and I were shopping around and the beautiful aroma of fresh baked goodies found its way to our noses. The six of us split two massive cinnabons and were instantly transported to a happy place.
Why doesn’t anyone make homemade cinnamon rolls anymore?
It does take quite some time and effort, but the end product [to me] is definitely worth the time. I don’t mind spending a couple hours in the kitchen—it’s one of my favourite places. 
Breakfast is a big deal to me. I like having my family together and copious amounts of food on the table.
Mother’s Day Brunch was lovely, with Pb & J waffles making an appearance.
Today was a gal’s brunch, with cinnamon rolls, sausage, hashbrowns, fruit salad, and Guatemalan coffee. I made the dough last night, so all I had to do this morning was pop them in the oven and prepare the rest of the dishes. 30 minute meals. Rachel Ray taught me well.
The feedback was positive affirmations of nodding with full mouths and sleepy eyes.
- 1 c. almond milk
- 2½ tsp. active dry yeast
- ¾ c. cane juice
- 4½ c. ap bread flour
- 3 tsp. egg replacer
- 4 Tbs. warm water
- 1 tsp. baking powder
- 1 tsp. salt
- 3 Tbs. melted earth balance
- ½ c. dark brown sugar
- 3 tsp. cinnamon
- 8 oz. vegan cream cheese
- 2 tsp. vanilla extract
- 5 c. powdered sugar
- Microwave the almond milk for about 30 seconds. Pour the yeast in the bottom of your mixer and add the warm almond milk. Let the yeast activate—two minutes. Add the cane juice, flour, egg replacer mixed with water, and baking powder.
- Mix on medium speed with a dough hook for about 30 seconds before adding in the salt and earth balance. Continue to mix until the dough is kneaded and formed—five minutes.
- Transfer the dough to a large greased bowl and cover with a kitchen towel. Let rise for 1 hour in a warm place.
- Combine the brown sugar and cinnamon. After the dough has risen, lightly flour your work surface and hands. Dump (just go for it) your dough onto the floured surface and pat into a rectangular shape with your hands. Pat the dough until it’s about ½ inch thick.
- Sprinkle the cinnamon sugar mixture on top and roll the dough lengthwise as tight as possible. Using a sharp knife, cut each roll about 1½ inches thick and place in a greased 9 x 13 inch baking pan.
- Cover with a dishtowel and let rise for 30 minutes.
- Bake the cinnamon rolls on 350 for 15-18 minutes, until golden brown.
Much Love,
Katherine Marie
My Bible Verse For Today:
“What we have received is not the spirit of the world, but the Spirit who is from God, so that we may understand what God has freely given us.”
1 Corinthians 2:12
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