Cinnamon Rolls - Dairy Free or Dairy Full

Cook Together, Eat Together:
Cinnamon Rolls for Brunch

Cinnamon rolls make a memorable and delicious centerpiece for breakfast or brunch. As family and friends arrive for your next gathering, let them be greeted by the aroma of cinnamon and fresh baked rolls. Who can resist?

Enjoy our new story: The Wax Paper Incident. When perfection in baking cinnamon rolls gets a bit sticky.

dairy free, dairy full, breakfast, brunch, holidays, Easter, Christmas, Mother's Day

Recipes

American

Yield: 24-30 rollsAuthor: Burnt Toast Food BlogPrint Recipe

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Cinnamon Rolls - Dairy Free or Full Dairy

prep time: 3 hour and 30 minscook time: 25 minstotal time: 3 hours and 55 mins

Loaded with brown sugar, cinnamon, raisins and walnuts or pecans, these delicious breakfast or brunch rolls can be served right out of the oven or cooled and drizzled with icing. They're easy to prep ahead and bake fresh. Make the filling dairy free or with butter.

ingredients:

Sweet Roll dough

• 4 1/2 teaspoons (2 packages) active dry yeast
• 2 cups warm water
• 1/3 cup sugar
• 1/3 vegetable oil
• 3 eggs, beaten
• 1 teaspoon salt
• 7 – 8 cups flour

Filling

• 1/2 cup vegan margarine, softened
• 1 cup dark brown sugar, packed
• 2 tablespoons cinnamon
• 1 cup chopped walnuts or pecans
• 1 cup raisins

Glaze

• 1 cup powdered sugar
• 2 tablespoons dairy free milk or dairy milk

instructions:

Make the Dough

1. In a large mixing bowl of a stand mixer, soften the yeast in lukewarm water, about 10 minutes.
2. Add the sugar, oil, eggs, salt and 2 cups of the flour. Beat with the paddle attachment on high speed for 3 minutes.
3. Switch to the kneading hook. On low speed, stir in 5 cups of the remaining flour.  When incorporated, knead on medium speed for 3-4 minutes. (You  may need to lower the speed on the mixer as the dough becomes more elastic.)  Work in as much of the remaining cup of flour as needed to make a moderately soft but not dry dough. Knead until smooth and elastic.
4. Oil a large bowl and place dough in it, flipping once so that the dough gets coated in oil. Cover with a tea towel or plastic wrap and set in a warm place until double, about 1 1/2 hours or more.
5. While dough rises, prep filling ingredients and baking pans.

Shape the Dough and Cut into Rolls

1. When doubled in bulk, punch down the dough and divide in half. Cover and let rest 10 minutes.
2. Lightly flour a work surface, parchment or wax paper. Roll out half of the dough into an 18 x 11" rectangle. Spread the dough with 1/4 cup (half) of the margarine or butter up to about 1/2" away from each edge. Sprinkle with half the cinnamon, sugar, raisins and nuts. Use more or less of each according to taste.
3. Roll up the dough from one of the long sides making the roll fairly tight (be careful not to stretch the dough). Secure the other long edge by pinching it into the dough. Slice into 12 or more pieces, about 1 1/2" each. Place rolls, cut side down, in greased pans. 
4. Repeat with remaining dough and filling ingredients.
5. Cover and let rise until nearly double in bulk, 45 minutes or more.

Bake

1. Preheat the oven to 350°.
2. Bake uncovered for 20-25 minutes until light brown around the edges. 
3. Cool for 5 minutes and then remove from pans to a serving plate. Serve warm or at room temperature. Store covered. Rolls will last several days but continue to dry out.
4. If desired, drizzle cooled rolls with powdered sugar glaze just before serving. Make the glaze by adding a couple of tablespoons of  milk or nondairy milk to powdered sugar and stirring. Adjust liquid or sugar as needed. Use a fork to drizzle over rolls.

NOTES:

If kneading by hand, stir in the 5 cups of floor with a wooden spoon. Turn out onto a lightly floured board and knead 6-8 minutes, adding additional flour to reach the right consistency. 

Slice rolls to desired thickness. Just be consistent so they line up in the pan.

Bake rolls in any size or shape metal pan - 13 x 9 x 2 or smaller cake pans. 

To make ahead:
 - Overnight: Cover and refrigerate the rolls in their baking pans after shaping. Let them come to room temperature and rise at least one hour, then bake.
- Bake and freeze: Bake rolls about 5 minutes less than directed, until before they begin to brown.  Cool, wrap in foil and freeze. When ready to eat,  thaw fully and bake 5-10 minutes until light brown.
- Freeze dough, then bake: Freeze after shaping, wrapped and sealed tight. Before baking, thaw in refrigerator overnight. Bring to room temp and let rise for 1 to 1 1/2 hours. Bake as directed.

Burnt Toast Food Blog 2019

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