Hey!! Welcome to my favorite ever cinnamon rolls! I wanted a roll with more of a bread-like texture so I created this recipe! I’ve found most cinnamon rolls to be too sweet overall so I wanted to balance the roll part of it out by making it less sweet! Then, when you bite into that gooey, sticky middle, it’s all the better and can be enjoyed instead of adding to an overwhelmed palate. Anyway, let’s get to it. See the special notes for vegan and dairy free mods!! I also tested this recipe using Bob’s Red Mill 1 to 1 gluten free flour and it turned out pretty good. I had trouble with getting it to rise as much as the regular rolls, but my GF tester approved of the overall taste! 🙂

 

Ingredients:

For the Dough:

4 1/2 cups all purpose flour (or sub Bob’s Red Mill 1 to 1 flour to make this recipe gluten free!)

1 c. room temperature water

1 c. warmed whole milk*** (Vegan friends, see below)

1 Tbsp sugar

4 Tbsp melted butter*** (Vegan friends, see below)

2 1/4 tsp instant yeast (NOTE: this is not the same product as active dry yeast. To sub active dry yeast, combine yeast, sugar, water, and warmed milk in a bowl. Let sit for 10 minutes or until the yeast bubbles before adding the butter and flour).

The Filling:

1 c. Brown sugar

4 Tbsp butter

1 Tbsp cinnamon

1/2 tsp. cardamom (optional but it adds a little extra delicious kick)

 

***Vegan: To make this recipe vegan for a friend of mine, I simply substituted the milk with  French Vanilla Nut Pods (its a dairy free blended creamer). If you don’t have this on hand, use a 1/2 cup of canned coconut cream and 1/2 c. almond milk. I subbed the butter in the dough for vegtable oil. Note: I did not add anything extra to the brown sugar and spices in the middle of the roll and it was still moist and delicious!

STEP ONE: Combine all dry ingredients listed under “dough”. Whisk together.

STEP TWO: Add the water, milk, and melted butter. Mix with a rubber spatula until the dough comes together. It will be sticky.

STEP THREE: Transfer to a greased bowl and let rise for one hour or until doubled in size.

STEP FOUR: Turn out your dough onto a floured surface. Roll out into a rectangle, about 14 inches long by 10 inches wide.

STEP FIVE: Cut butter for the filling into small cubes. Scatter evenly over the surface. Then, spread the remaining filling ingredients equally over the surface.

STEP SIX: Roll tightly into a log. Cut into 18 equal pieces for smaller cinnamon rolls or 12 equal pieces for large cinnamon rolls.

STEP SEVEN: Place into greased pans, withat least 1/2 inch-1 inch between the rolls. (Let em rise!!!). Cover and let rise for an hour or until puffed up and edges touch. Preheat oven to 375F about 1/2 way through this second rise.

STEP EIGHT: Place in preheated oven and bake for 25-30 minutes or until golden brown. Remove from the oven and top with icing if desired. My favorite icing is this cream cheese frosting from Sally’s Baking Addiction. If you add this when they are hot, it melts perfectly over the top!

 

Thats all! enjoy! Don’t forget to tag @createdmakers and @mickylathemaker on Instagram when you make these! I can’t wait to see your beau bakes!!

Mickyla Jackson