It’s not too late to make these Cinnamon Rolls!❤️ They’re sweet, plush, and cinnamony. I’ve dropped the recipe below.👇 I hope you’re taking some time to enjoy the Holidays!
You may have seen in my stories that I’ve wrapped up my recipes for the Two Spoons Cookbook! Although there’s still many steps before the book is complete, this is definitely a milestone worth celebrating. 🎉
What is something you’re proud of achieving in 2020? I know this year has been hard – I’ve felt it too. There was pain, and struggle, and many sad days. But in the struggle there is learning to be had. I am thankful to have had my book, which brought me true joy in the hardship. What has brought you joy this year? I’d love to hear about it. ❤️
1 cup almond milk
¼ cup vegan butter
2 tbsp sugar
2 tsp dry active yeast
2 ¾ cup all-purpose flour
½ tsp sea salt, finely ground
¼ cup vegan butter
1/3 cup brown sugar
1 tbsp cinnamon
1 tbsp more vegan butter
1 cup icing sugar, sifted
2-3 tbsp almond milk
1. In a small saucepan add the milk and vegan butter. Bring to med heat and warm until melted (it should feel like bath water). Pour in a large bowl and add the sugar and yeast. Whisk to combine, cover and let sit until foamy (10 mins).
2. Add 2 ¼ cups of flour to the liquid and mix with a spatula. Cover and proof for one hour, or until almost doubled in size. Add ½ cup more flour and knead into a plush ball.
3. Sprinkle work surface with flour and roll dough into a rectangle about ½ inch thick (mine was 18×11 inches).
4. In a small bowl, mix together the brown sugar and cinnamon. Slather the dough with the melted butter to cover and sprinkle with the sugar. With the long edge, roll up the dough into a log and cut into 10 equal pieces (about 4.5 cm wide).
5. Heat oven to 350C/180F. Grease a 9-inch cake pan with the melted vegan butter and transfer the rolls to the pan. Brush the tops with more butter. Cover with wrap and let rise for 15 mins, or until the rolls have risen and are snug.
6. Bake for 25 to 30 mins, until golden.
7. Mix together the icing sugar with 2 tbsp almond milk. Drizzle the icing over the cinnamon rolls and serve.