Cinnamon rolls are one of those foods that conjure nostalgia. I’m not talking the ubiquitous cinnamon roll place in the mall/airport. I’m thinking the ones your mother or grandmother pulled out of the oven. Sometimes, from a can but ideally, made from scratch.
Cinnamon rolls are not that difficult, actually. For some reason, a certain brand in American food has made us think that cinnamon buns come best out of a can. When they were introduced, an ad from 1960 boldly declared this “America’s new way to bake.” http://goldcountrygirls.blogspot.com/2013/04/then-and-now-95-pillsbury-cinnamon-and.html To be fair, this is a convenient way to bring this into your home, and in that era, I can imagine it was nice.
Anyone know that feeling of being startled when you pop! open a can of biscuits or cinnamon bun? Just me? Anyways, baked goods involving yeast can freak people out. I get it, yeast is finicky, it must be treated with respect, warm not too hot water, etc. But the results are worth your trouble, let me tell you.
Here’s a little recipe for something better than the canned goodness:
Overnight dairy-free whole wheat cinnamon buns:
1 cup dairy-free milk (almond, soy, coconut)
1/3 cup vegan butter
1 packet rapid rise yeast
1/2 cup white sugar
scant 1/2 cup brown sugar
4-4.5 cup white wheat flour (finer grain than regular whole wheat flour)
pinch of salt
1 tablespoon cinnamon
1 teaspoon vanilla extract
1-2 cups of powdered sugar
2-4 teaspoons of dairy-free milk
a dash of vanilla extract
Add yeast to warm liquid ingredients and allow to dissolve. Add eggs and slowly add flour until a ball of dough forms. Flour a surface and knead dough for 5-10 minutes, depending on how vigorously you knead.
Allow to rise in a warm spot for an hour, covered.
Roll out dough and spread with brown sugar and cinnamon. Roll up and then cut into equal-sized cinnamon rolls. Place in a casserole dish, cover and keep in the fridge overnight.
The next morning, preheat oven to 375 and let rolls sit on counter for awhile, until the chill is off. Bake for 25 minutes. Mix up powdered sugar, milk and vanilla to create a glaze and drizzle on warm cinnamon buns. Enjoy!