Chef Chloe's Cinnamon Rolls
These are chewy, the perfect balance of cinnamon and sweet, and so comforting you’ll want to give it a hug.
1 cup Almond Milk
1/2 cup Granulated Sugar
1 tbsp Granulated Sugar
1/2 tbsp Salt
8 tbsp Vegan Butter
1 tsp Vanilla Extract
1/4 cup Warm Water
1 pckg Active Dry Yeast
4 1/2 cup All-Purpose Flour
3/4 cup Packed Brown Sugar
1 1/2 tsp Ground Cinnamon
4 tbsp Vegan Butter
1 1/2 cup Powdered Sugar
3 tbsp Almond Milk
1/2 tsp Vanilla Extract
2 tbsp Granulated Sugar
In a small sauce pan, combine the Almond Milk, Vegan Butter, Salt, and Granulated Sugar and heat over medium-low heat until the butter has just melted. Remove from the heat and stir in the Vanilla Extract. Allow to cool.
Place the Warm Water, Granulated Sugar, and Active Dry Yeast in a 1 cup measuring cup. Stir for two seconds, then set aside for ten minutes. The yeast will foam, double in size, and should reach the 3/4-cup line.
In a stand mixer with the paddle attachment, combine the butter mixture and yeast mixture. Beat at medium speed for one minute. Reduce to low, and add All-Purpose Flour. Mix for two minutes, then add remaining flour. Beat for 1 more minute
Remove the dough from the mixing bowl. It will be somewhat wet and sticky. Place on a lightly floured surface and knead for 2 minutes with your hands. You can add more flour to keep your hands from sticking.
Place the dough in a well oiled bowl (I used coconut oil spray) and rotate so the dough is covered with the oil. Cover with a dry kitchen towel and place in a warm part of the kitchen. Allow to rise for 1 1/2 hours, until doubled in size.
Remove the towel and punch in the center of the dough to deflate. Remove the dough and transfer to lightly floured surface. Cover with a dry kitchen towel, and rest for 10 minutes.
Lightly grease a 9x13-inch pan.
On the same floured surface, roll the dough into a 20-inch x 13-inch wide rectangle
Combine the Packed Brown Sugar, Granulated Sugar, and Ground Cinnamon and mix. Evenly brush the Vegan Butter over the entire surface of the dough. Evenly sprinkle over the sugar mix.
With the long end of the dough towards you, roll the dough. With the seam side down, use a piece of twine or string to wrap around the dough and cut the log in half. Then cut each half into six equal pieces.
Place the rolls, cut side up, into the prepared pan in 4 rows with 3 cinnamon rolls in each row.
Cover with a kitchen towel and place in a warm area until they have risen and expanded, about 1 hour.
Preheat the oven to 375 degrees F.
Bake, uncovered, for 20-25 minutes. Allow the rolls to cool for 10 minutes before glazing.
Combine the Powdered Sugar, Almond Milk, and Vanilla Extract and whisk until smooth. Adjust sugar or milk to achieve desired consistency. Drizzle the glaze over the warm cinnamon rolls. Serve and enjoy!