Um, yeah...excuse my horrible picture! My family dove into this pan of cinnamon rolls before I knew what was happening. I may have freaked out on them a little bit yelling "STOP eating those! I haven't gotten a picture yet!", their forks suspended in mid-air while I raced to grab my camera before they could do any more (delicious) damage. They are just THAT good I guess! My husband had another one for breakfast this morning and asked why I don't make these more often. And the truth is, my waist line cannot take these more than once a year. Totally sinful.
To me, nothing says "Easter Breakfast" more than cinnamon rolls. Actually, any family gathering for breakfast could warrant a good ol' pan of cinnamon rolls. Except, unless I bake them, the tend to include eggs and milk in the ingredients. I love cinnamon rolls, but not enough to feel like horse puckey the next day.
Growing up, my sisters and I used to frequently walk to the town mall which was only a 3/4 mile walk and I remember the day they got Cinnabon in the food court. I used to love watching through the window as they rolled out the yeast dough and spread the spicy sweet cinnamon mixture over it. And the smell! Ohh, the tempting and engrossing smell of hot cinnamon, sugar and sweet dough would just encompass you as you walked past.
Can I just say, on Friday afternoon, my house smelled just like Cinnabon. Ohhhh yessss! If someone could just bottle that smell they would be so rich because I would buy every bottle of it.
This recipe was originally from Paula Deen. I picked it up several years ago and adapted it to make it dairy and egg free. I swear, no one will know the difference. This is one of those dishes that the adaptation is just as good as the original. There's no funky or overly fibrous ingredients so there are zero health benefits to eating this. Unless you are deliriously happy when you eat cinnamon rolls (like I am), then yes, this helps your mental and emotional health I guess! I hope you enjoy it as much as we did!
Growing up, my sisters and I used to frequently walk to the town mall which was only a 3/4 mile walk and I remember the day they got Cinnabon in the food court. I used to love watching through the window as they rolled out the yeast dough and spread the spicy sweet cinnamon mixture over it. And the smell! Ohh, the tempting and engrossing smell of hot cinnamon, sugar and sweet dough would just encompass you as you walked past.
Can I just say, on Friday afternoon, my house smelled just like Cinnabon. Ohhhh yessss! If someone could just bottle that smell they would be so rich because I would buy every bottle of it.
This recipe was originally from Paula Deen. I picked it up several years ago and adapted it to make it dairy and egg free. I swear, no one will know the difference. This is one of those dishes that the adaptation is just as good as the original. There's no funky or overly fibrous ingredients so there are zero health benefits to eating this. Unless you are deliriously happy when you eat cinnamon rolls (like I am), then yes, this helps your mental and emotional health I guess! I hope you enjoy it as much as we did!
Vegan Cinnamon Rolls
Dough:
1/4 oz. yeast
1/2 cup warm water
1/2 cup scalded (almost boiling) almond milk
1/4 cup sugar
1/3 cup melted dairy free butter
1 tsp. salt
3 1/2 cups all purpose flour
Filling:
1/2 cup melted dairy free butter
3/4 cup sugar
2 tbsp. cinnamon
3/4 cup pecans (optional)
Glaze:
4 tbsp. softened dairy free butter
2 cups powdered sugar
1 tsp. vanilla extract
3-6 tbsp. hot water
For the dough: In a small bowl, dissolve yeast. In a large bowl mix milk, sugar, butter, and salt. Add 2 cups flour until smooth. Add yeast. Mix in remaining flour. Turn out on a well floured surface and knead for 5 minutes until smooth. Place in a well greased bowl and let rise for 1 hour. I put my dryer on for 60 minutes and put the bowl on top. The warmth from the dryer helps the dough rise beautifully! Punch dough down and turn out on well floured surface. Roll to 15 x 9. For the Filling: Spread melted butter over dough. Sprinkle with cinnamon and sugar. Beginning with the 15" side roll up and cut into 12-15 slices. Coat a 9 x 13 pan with butter. Place cut rolls in pan and let rise on dryer again for 45 minutes. Bake at 350 degrees for 25-30 minutes until golden brown. Let cool until just warm. For the Glaze: Mix all glaze ingredients together and pour over rolls. Store in your refrigerator for about a week. Reheat individual rolls in microwave.
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I hope everyone had a wonderful Easter! Josh and Harper were sick all day so Easter wasn't that exciting for them. Gabe woke up before everyone else and found his basket without waiting for anyone (!!!). It was a warm 65 degrees outside so the kids played in the yard for most of the day hiding and rehiding plastic eggs for each other and I laid on the couch and finished the third book in the Divergent trilogy. It was a nice, relaxing day.
Jesus Christ has risen! Hallelujah!
1/4 oz. yeast
1/2 cup warm water
1/2 cup scalded (almost boiling) almond milk
1/4 cup sugar
1/3 cup melted dairy free butter
1 tsp. salt
3 1/2 cups all purpose flour
Filling:
1/2 cup melted dairy free butter
3/4 cup sugar
2 tbsp. cinnamon
3/4 cup pecans (optional)
Glaze:
4 tbsp. softened dairy free butter
2 cups powdered sugar
1 tsp. vanilla extract
3-6 tbsp. hot water
For the dough: In a small bowl, dissolve yeast. In a large bowl mix milk, sugar, butter, and salt. Add 2 cups flour until smooth. Add yeast. Mix in remaining flour. Turn out on a well floured surface and knead for 5 minutes until smooth. Place in a well greased bowl and let rise for 1 hour. I put my dryer on for 60 minutes and put the bowl on top. The warmth from the dryer helps the dough rise beautifully! Punch dough down and turn out on well floured surface. Roll to 15 x 9. For the Filling: Spread melted butter over dough. Sprinkle with cinnamon and sugar. Beginning with the 15" side roll up and cut into 12-15 slices. Coat a 9 x 13 pan with butter. Place cut rolls in pan and let rise on dryer again for 45 minutes. Bake at 350 degrees for 25-30 minutes until golden brown. Let cool until just warm. For the Glaze: Mix all glaze ingredients together and pour over rolls. Store in your refrigerator for about a week. Reheat individual rolls in microwave.
********************************************************************************************
I hope everyone had a wonderful Easter! Josh and Harper were sick all day so Easter wasn't that exciting for them. Gabe woke up before everyone else and found his basket without waiting for anyone (!!!). It was a warm 65 degrees outside so the kids played in the yard for most of the day hiding and rehiding plastic eggs for each other and I laid on the couch and finished the third book in the Divergent trilogy. It was a nice, relaxing day.
Jesus Christ has risen! Hallelujah!