A holiday breakfast classic in our home.
One of my favourite meals of the day is breakfast. If I could eat breakfast for lunch and dinner as well, I totally would. I am a HUGE fan of all the pastries and delicacies like pancakes, that you can really only get for that special first meal of the day.
What's better than every day breakfast? Holiday breakfasts. Bring out the scones and cinnamon rolls galore. This is the time of year I get to splurge and make the breakfasts of dreams. I mentioned that I might make a holiday meal series, because there are so many foods that I think are extra special around the holiday time. So here's the second one on my list:
NO MIXER CINNAMON ROLLS
I make these every year for breakfast/brunch on Christmas morning, but there's nothing stopping you from adding a little pizzazz to an ordinary Saturday morning. I promise, these will make it impossible for anyone to stay in bed once the aroma begins to waft through the house!
These cinnamon rolls are SERIOUSLY the easiest, most delicious cinnamon rolls you could ever have!
I would like to say that you might be skeptical about no knead. Well I can tell you that it works - trust me; you will end up with the SOFTEST cinnamon rolls. This makes me wonder if I really had to use a mixer/hand kneed the dough in order to get soft fluffy rolls or breads or whatever. This is a game changer.
It's also great if you're like me, who didn't have a stand mixer until recently. Mixing by hand can be daunting.
You'll notice that the icing I made is not the usual cream-cheese icing that you'll find on cinnamon rolls. That's for two reasons. One - I can't eat dairy, and have made a conscious decision to avoid using dairy in my recipes on this blog. Two - don't hate me - but I think cream cheese frosting is gross. I have never liked it, even on top of red velvet cupcakes. And three - it's just too heavy, you end up eating one roll and are just bursting out of your pants, which is not a great feeling in the morning.
So this is a lighter take on a frosting, that's also a little more runny - so I guess it's more like a glaze. You can swap out the maple syrup for honey, if that's what you have; and you can use any type of plant based milk that you'd like. It might affect the taste, and sweetened milk will be, of course, sweeter - so you might try less sugar and adjusting to suit your taste.
Pro-tip: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly (assuming the yeast is good).
NO MIXER CINNAMON ROLLS
Serves 8
INGREDIENTS
DOUGH
1/3 cup warm water
2 1/4 tsp instant yeast
1 tsp sugar
2 eggs
1 cup plant milk, lukewarm
1/2 cup sugar
1/3 cup coconut oil, melted
4 cups all-purpose flour
1 tsp salt
FILLING
1 cup brown sugar
3 tbsp cinnamon
1/2 cup coconut oil, melted
GLAZE
2 Tbsp maple syrup
2 Tbsp coconut oil
2-3 Tbsp oat milk
2 Tbsp dark brown sugar
¾ cup confectioners' sugar
1 tsp vanilla
INSTRUCTIONS
In a medium size bowl whisk together the water with the instant yeast and 1 tsp of sugar. Let it rest for 5 minutes.
Add the eggs, plant milk, sugar and melted coconut oil to the yeast mixture and whisk until well combined.
In a large bowl combine the flour with the salt. Pour the yeast mixture and using a wooden spoon stir until well combined. You should have a thick sticky dough. Cover with plastic wrap and let it rest for 10 minutes. See notes for tips.
Preheat your oven to 350 F degrees. Line a 9x13 inch baking pan with parchment paper.
Roll the dough out onto a well floured surface, until it's approximately 16 inches long by 12 inches wide and about 1/4 inch in thickness.
In a small bowl whisk together the brown sugar with the cinnamon.
Brush the 1/2 cup of coconut oil over the entire surface of the dough, then sprinkle with the cinnamon sugar evenly over the surface of the dough.
Starting at the long edge, away from you, roll the dough down to the bottom edge. Cut the dough into 2 inch slices. Place the rolls into the prepared baking pan.
Let the rolls rest for another 10 minutes (you'll notice they will rise until there is no more space between them).
Place the baking pan in the oven and bake for 20 minutes or until golden brown.
While the rolls are baking, prepare the icing. Add the ingredients to a mixing bowl and mix until smooth. If the icing is a bit too stiff add 1 tbsp of milk.
Ice the rolls immediately when they come out of the oven.
Serve and enjoy!
NOTES
To freeze unbaked rolls, complete everything up to and including step 8, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.
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