I kid you not when I say these are the BEST cinnamon rolls I have ever tasted. The last batch I made were absolutely fantastic, hands down. But this recipe. These rolls. I’m practically drooling.
Warm, gooey, chock full of flavour… I can’t think of anything else I would want. What else is better than sticking your hands in a big pile of dough and getting covered in flour? Um, nothing. 
There’s something sentimental about these kind of recipes. Letting the yeast rise, pounding my fists into the dough, rolling it out, and painting on butter makes me feel like I’m truly putting love into my food.
Before rising, after rising, and after turing into pure perfection in the oven.
I remember, as a kid, splitting a giant, steaming cinnamon roll from Cinnabon with my mom at the mall. We would watch the ice skaters as we practically inhaled our treat. I also remember after learning I had food allergies, solemnly walking past the Cinnabon cart, with my growling stomach to remind me what I was missing out on.
However, these ooey gooey so delicious cinnamon rolls knock that tragic time far away. I can tell you, with this recipe, you won’t be missing out on any store bought cinnamon rolls. They taste positively perfect in every way, and I guarantee this homemade confection will bring a smile to your face.
- 2¼ tsp. instant yeast
- 1 c. almond milk
- 6 Tbsp. earth balance
- ¼ tsp. salt
- 1 Tbsp. cane sugar
- 3 c. all purpose flour
- ½ Tbsp. cinnamon
- ¼ c. brown sugar
- In a small bowl, heat the almond milk and 3 Tbsp. Earth Balance until warm and melted in the microwave on 30 second intervals.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
- Next, mix in flour ½ cup at a time, stirring as you go.
- Transfer dough to a lightly floured surface.
- Rinse your mixing bowl out, and coat with a bit of olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
- On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp. melted Earth Balance and top with ¼ cup brown sugar and ½ Tbsp. cinnamon.
- Pick an end of the dough, and roll into a tight rectangle. Using a serrated knife, cut the dough into 1 inch rolls. You should be able to cut 10-12.
- Set on top of the oven to let rise again while the oven preheats to 350 degrees F.
- Once the oven is hot, bake rolls for 25-30 minutes, covered loosely with aluminum foil.
- Frost with either cream cheese frosting or a powdered sugar glaze.
- Serve immediately.
Much Love,Katherine Marie
My Bible Verse For Today:
“I will praise you with an upright heart as I learn your righteous laws.”
Psalm 119:7
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