Dairy Free Cinnamon Rolls
Makes 12 cinnamon rolls
*Dairy Free
- 1 cup warm water
- 1 Tbsp instant yeast
- pinch of sugar
Put warm water in a mixing bowl. Sprinkle the yeast over the water. Using a whisk, mix the yeast into water. Sprinkle sugar into mixture. Give another little stir. Let sit for 5-10 min. It should start to foam inside the mixture and bubble a little and start smelling sour. If this doesn't happen, throw out, rinse and start over. While thats proofing, gather your next ingredients.
- 2 Tbsp white sugar
- 3 Tbsps oil
- 1 egg
- 1 tsp salt
- 3 cups all-purpose flour
Add sugar, oil, egg and salt to the yeast mixture. Stir to combine. Add 2 cups of flour and mix until it looks like pancake batter. Add the last cup of flour and mix by pulling the mix to the middle of the bowl. It will start becoming thicker. You don't want it to form a ball but the dough should be thicker and smooth but sticky. Cover bowl with plastic wrap and let rise in a warm place until double in size. I like to set mine on the stove top with the surface light on.
Once the dough is double, remove it from bowl onto a lightly floured counter. Roll the dough into a large rectangle. Gather your next ingredients.
- 1 cup brown sugar
- 2 Tbsp cinnamon
- 1/4 cup oil
Combine brown sugar, cinnamon and oil in mixing bowl. Mix until well blended. Spread evenly over rectangle dough. Starting at the longest side, start rolling dough tightly. Lightly grease a 9x13 baking dish. I start by cutting my log in half. Then those halves in half. And so on until I have 12 "roughly even" cinnamon rolls. Place cut cinnamon rolls into dish 3x4 rolls. Cover with plastic wrap and let rise until double.
Preheat oven to 350 degrees. Bake cinnamon rolls for 20 min or until they begin to brown. Remove and let cool. Prepare your glaze.
- 1 1/2 cups powdered sugar
- 2 Tbsp NUT MILK (I use unsweetened Almond Milk with vanilla flavoring)
Whisk sugar and milk until a glaze forms. Pour evenly over cinnamon rolls.
ENJOY!
Recipe