Cinnamon Rolls w/ Cream Cheese Frosting
A sweet cinnamony treat with whipped lemon & cream cheese frosting.
Servings: 8 Large Rolls
Ingredients
Ingredients
1c warm almond milk
1 yeast packet
4c bread flour + extra for kneading
1/3c caster sugar
1/2tsp salt
2 eggs (room temp)
50g butter (room temp)
1.5tsp vanilla
2tsp baking vegetable glycerin (optional)
1tbsp olive oil
Filling
100g butter (room temp)
1/3c dark brown sugar (packed)
1tbsp cinnamon
Frosting
50g butter (room temp)
50g cream cheese
1c icing sugar (sifted)
1 1/2tsp vanilla extract
1tsp lemon juice
Method
Prepare the Dough
Warm the soy milk until it's warm to the touch (but not hot). Stir in the instant yeast and set aside for 5 minutes to activate.
In a large mixing bowl, combine the bread flour, caster sugar, and salt. Add the eggs, vanilla extract, softened butter, and the activated yeast mixture.
Using a hand mixer with a dough hook, mix on low to medium speed until the ingredients come together into a slightly sticky dough ball.
Lightly flour a clean, dry surface and knead the dough for 3-5 minutes, adding a sprinkle of flour to your dough while kneading if you feel it is too sticky (i.e. sticking to your counter and fingers). The dough should feel soft and only slightly sticky when done.
Place the dough back into the mixing bowl, drizzle with olive oil to prevent drying, cover, and let it rise for 1 hour. For an overnight rise, cover with plastic wrap and refrigerate overnight to bake the next day.
Cinnamon Filling
In a small bowl, mix the softened butter, brown sugar, and cinnamon until a smooth paste forms.
Form Cinnamon Rolls
Once the dough has doubled in size, lightly flour a clean surface and roll it into a large rectangle (about 16 x 10 inches).
Spread the cinnamon filling evenly over the dough using a spatula, leaving a 1 cm strip along one long edge to seal the roll.
Roll the dough into a log and slice it into 8 equal rolls, about 2 inches thick.
Second Rise & Baking
Using a large casserole dish, cover the base in baking paper. (For better placement, crumple the paper first, then smooth it into the dish). Arrange cinnamon rolls in the casserole dish evenly apart, cover and let rise for another 45 minutes.
Preheat the oven to 180°C (bake). Bake cinnamon rolls for 25 minutes or until lightly golden. Let them cool slightly before frosting.
Cream Cheese Frosting
In a mixing bowl, combine all frosting ingredients. Use a hand mixer to whisk on low speed until blended, then increase to medium-high to create a whipped texture.
Spread the frosting over the warm cinnamon rolls using a spatula. Serve and enjoy!
Extra Info
Milk vs. Alternative Milk - Dairy milk wasn’t used for intolerance purposes but the beauty of this recipe is the ability to adjust and cater to your likes & dislikes. You can swap the alternative milk for dairy milk or the butter for margarine.
Baking Vegetable Glycerin - This is optional; it aids in keeping the cinnamon buns softer longer.
