+SFO
How to describe cinnamon rolls? Cozy, luscious and distinctive are three words that come to mind. They’re a special morning surprise that will brighten any day. So whether you’re popping them in the oven for a family gathering, dessert for friends or just because you deserve it, take the time to enjoy a breakfast roll that is fit for a king. —LM + AM
MAKES 8 CINNAMON ROLLS
3 tbsp (45 g) vegan butter or coconut oil, divided
1⅓ cups (315 ml) plain unsweetened almond milk, divided
1 packet (7 g) active dry yeast
½ cup (100 g) granulated sugar
¼ tsp fine sea salt
2 cups (250 g) and 1 tbsp (8 g) all-purpose flour, divided
2 tsp (10 ml) vegetable oil
1 tbsp (8 g) ground cinnamon
2 tbsp (24 g) coconut sugar
1 cup (120 g) powdered sugar
Preheat the oven to 375°F (190°C) and prepare a round cake pan by greasing it with 1 tablespoon (15 g) of the vegan butter.
Warm 1 cup (235 ml) of the almond milk in a small saucepan over medium-low heat. When the milk is heated, about 3 minutes later, add the remaining 2 tablespoons (30 g) vegan butter to the almond milk and stir until the butter is melted into the milk. Remove the mixture from the stove.
Next, add the yeast to the milk and butter mixture. Make sure the milk is warm to the touch but not hot enough to kill the yeast. Pour the milk and butter mixture into a stand mixer with a whisk attachment. Whisk in the sugar and salt until all the ingredients are well incorporated and the mixture begins to foam. This process should take about 10 minutes.
Remove the bowl from the stand mixture and fold 2 cups (250 g) of the flour into the mixture using your hands. The dough will be slightly sticky.
Cover a clean surface with the remaining 1 tablespoon (8 g) flour. Take the dough from the bowl, pour the vegetable oil into your hands and coat the dough. Knead the dough for 1 minute on the floured surface and roll it back into a ball. Place the dough in the cake pan and cover with a clean towel. Allow the dough to rise in a warm place for 30 minutes.
After 30 minutes, place the dough back onto the floured surface and roll it out into a long rectangle.
In a small bowl, combine the cinnamon and coconut sugar. Sprinkle the top of the dough with the cinnamon-sugar.
Roll the dough long-side up. Using a serrated knife, gently slice the roll into 2-inch (5-cm) pieces. Arrange the pieces sliced-side up in the cake pan and bake for 25 minutes, or until golden brown.
While the rolls are baking, create the glaze by mixing the powdered sugar and remaining ⅓ cup (80 ml) almond milk until the mixture is well combined.
When the rolls are done baking, drizzle the glaze over the rolls and serve them warm.