Cinnamon Rolls

There’s something incredibly comforting about baking Cinnamon Rolls on a chilly fall morning. I remember the first time I decided to make them; the aroma of warm dough and sweet spices wafted through my kitchen, bringing back memories of family gatherings and cozy breakfasts. As I rolled out the dough, I could hardly contain my excitement. Each swirl promised a pillowy bite of sweetness, perfect for sharing with loved ones. Whether it’s a special occasion or just a treat for yourself, homemade Cinnamon Rolls create moments worth savoring. Trust me, they’re a delight that will have your family asking for seconds!

Ingredients You’ll Need for Cinnamon Rolls

The ingredients for these Cinnamon Rolls are simple but essential to achieve that perfect texture and flavor. Each ingredient plays a crucial role in the overall taste, from the sweet sticky filling to the fluffy dough. Let’s dive into the key players:

• 1 packet of active dry yeast (about 1 and 1/4 teaspoons): This is the magic ingredient that makes your rolls rise and become fluffy.
• 1/2 teaspoon honey: Adds a touch of sweetness and helps activate the yeast.
• 1/8 cup warm water (100 to 115 degrees F): Essential for dissolving the yeast and honey.
• 1 cup unsweetened almond milk: This serves as the liquid base, keeping the rolls moist.
• 1/4 cup honey: This sweetens the dough and filling, enhancing the flavor.
• 1/4 teaspoon salt: A little salt balances out the sweetness.
• 2 tablespoons olive oil (plus a little extra): Helps keep the dough tender and moist.
• 1 egg: Adds richness and helps bind the ingredients together.
• 3 1/2 cups whole wheat pastry flour: This gives your rolls the structure they need without being too dense.
• 1 tablespoon molasses: Adds a deep flavor and moisture to the filling.
• 1/4 cup whole wheat pastry flour: Used for rolling out the dough to prevent sticking.
• 2 tablespoons cinnamon: The star of the show, bringing warmth and flavor to the filling.
• 1 cup chopped pecans: Optional, but they add a wonderful crunch and flavor!

Making This Cinnamon Rolls

Creating Cinnamon Rolls at home is a rewarding experience! Follow these detailed steps to bring your delicious dreams to life. You’ll want to savor every moment, so let’s get rolling!

1. Start by preparing the yeast. Pour the active dry yeast into a large mixing bowl and mix in the warm water and honey. Let this sit for about 5 minutes until it becomes frothy. This step is crucial, so don’t rush it!
2. Next, add in the almond milk, 1/4 cup honey, salt, olive oil, and egg to the yeast mixture. Whisk gently until everything is well combined and smooth.
3. Now, it’s time to add the flour. Gradually stir in the whole wheat pastry flour with a wooden spoon until the dough is too thick to mix. This might take a bit of elbow grease, but don’t worry, it will come together!
4. Once it’s too thick to stir, it’s time to knead. Turn the dough out onto a lightly floured surface and knead by hand for about 10 to 15 minutes. You should end up with a nice, firm ball of dough that’s slightly sticky but holds together well.
5. Coat your dough ball in a thin layer of olive oil and place it back in the bowl. Cover it with a towel and let it rise in a warm place for about 1 hour. It should double in size. This is when the magic happens!
6. After the first rise, punch down the dough to release any air. Cover it again and let it rise for another hour. Each rise is key for developing that fluffy texture.
7. Once it’s risen for the second time, punch it down again and let it sit for 10 minutes. This will relax the gluten, making it easier to roll out.
8. While the dough is resting, prepare your filling. In a medium mixing bowl, combine the cinnamon, 1 cup honey, and molasses until you have a smooth, thick mixture.
9. On a generously floured surface, roll out your dough into a rectangle. Make sure to use plenty of flour to prevent sticking. Once rolled out, pour the filling onto the middle of the dough, spreading it evenly.
10. Starting with one edge, roll the dough tightly up to the edge. It’s crucial to keep it tight but not so tight that the filling spills out. When you reach the end, wet the edge with a little water to seal it.
11. Cut the rolled dough into approximately 1-inch strips. Place each strip into a greased baking pan, ensuring they fit snugly but still have some room to rise.
12. Cover the pan with a towel and let the rolls rise for one last time, about 1 hour. This final rise is what makes them fluffy.
13. Preheat your oven to 375 degrees F while the rolls are rising. Once ready, sprinkle with chopped pecans (if using) and bake for 15 to 18 minutes until golden brown.
14. Once they’re out of the oven, allow the Cinnamon Rolls to cool for a few minutes. Drizzle a bit of honey over the top for an extra sweet touch!

Making Adjustments

Every cook has their style, and these tips will help you personalize your Cinnamon Rolls even further. Here are some helpful suggestions:

• Storage: Store leftover Cinnamon Rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them.
• Freezing: You can freeze unbaked rolls! Prepare them up to the second rise, then cover and freeze. When ready to bake, let them thaw and rise before baking.
• Variations: Experiment with fillings! Try adding chocolate chips or a cream cheese filling for a different flavor profile.
• Serving: Warm your rolls in the oven for a few minutes before serving for that fresh-out-of-the-oven experience.
• Glazing: Consider drizzling a glaze made from powdered sugar and almond milk over the top for an added sweetness.

Serving Options for Cinnamon Rolls

When it comes to serving Cinnamon Rolls, the possibilities are endless! Here are some delightful ideas to make the most of your baking:

• Breakfast Treat: Serve warm Cinnamon Rolls with freshly brewed coffee or tea for a cozy breakfast indulgence.
• Brunch Delight: These rolls are perfect for brunch gatherings. Pair them with fresh fruit salads and yogurt for a balanced meal.
• Holiday Special: During the fall season, Cinnamon Rolls are a festive treat that can elevate any holiday table, making them a great addition for Thanksgiving or family get-togethers.
• Storage Tip: If you have leftovers, store them in an airtight container to keep them fresh. You can also reheat them in the microwave for a quick snack.
• Seasonal Pairing: In the colder months, serve with warm apple cider or hot chocolate for the ultimate cozy experience.

FAQ

Conclusion

Baking Cinnamon Rolls brings a delightful blend of warmth and sweetness that is hard to beat. With their fluffy texture and rich flavors, they create a special experience for everyone who takes a bite. I encourage you to try making them; you won’t regret the joy they bring to your kitchen!

Cinnamon Rolls

The ultimate comfort food, Cinnamon Rolls are a sweet, fluffy delight perfect for any occasion. With the warm aromas of cinnamon and honey wafting through your home, these rolls will create memories worth savoring. Indulge in this easy weeknight treat and impress your family tonight!

Print Recipe Pin Recipe

Prep Time 3 hours hrs 45 minutes mins

Cook Time 20 minutes mins

Total Time 4 hours hrs 5 minutes mins

Servings: 15 servings

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 packet active dry yeast about 1 and 1/4 teaspoons
• 1/2 teaspoon honey
• 1/8 cup water warm, 100 to 115 degrees F
• 1 cup almond milk unsweetened
• 1/4 cup honey
• 1/4 teaspoon salt
• 2 tablespoons olive oil + a little extra on reserve
• 1 egg egg
• 3 1/2 cups whole wheat pastry flour
• 1 cup honey
• 1 tablespoon molasses
• 1/4 cup whole wheat pastry flour
• 2 tablespoons cinnamon
• 1 cup pecans chopped

Equipment

• Blender
• Food Processor
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Note: This recipe will require 3 hours of total rising time. So plan accordingly. This will all be done in one large mixing bowl: Pour the yeast into the bowl and mix in the warm water and honey. Let sit for 5 minutes. Now, add the almond milk, 1/4 cup honey, salt, olive oil and egg to the yeast mixture. Whisk gently until combined.
2. Using a wooden spoon, stir in the flour. When it’s partially mixed and too thick to mix with the spoon any longer, begin kneading by hand. This will be very sticky at first, but you’ll find that the more you knead, the more the gluten starts to pull everything together. In the end, you’ll have a fairly firm ball of dough. So keep kneading (about 10-15 minutes).
3. Coat the ball of dough in a thin layer of olive oil and set back in the bowl. Cover with a towel and let stand for 1 hour to rise. Punch down the dough, and cover again. Let it sit for another hour.
4. Punch down the dough one last time, cover and let sit for 10 minutes while you prepare the filling. In a medium mixing bowl, blend all your filling ingredients together. You should have a nice, thick, molasses-like filling when you are done mixing.
5. On a generously floured surface, roll out your dough. Again, be generous with the flour. If you are not, the dough will stick to your counter making the rolling process a real chore. Roll the dough into a rectangle. Cut with a knife if necessary and place the cut offs in the center of the dough to be rolled back in with the rolling pin (no wasting good dough here!) In fact, if you look closely at the photo above, you can see the lines in the dough where I rolled my cut-offs back in.
6. Pour the honey mixture onto the middle the dough. Smear on your filling. Make sure it only touches 3 of the four sides of your rectangle. Roll the dough, starting with the side that has the honey mixture up to the edge.
7. When you get it rolled almost all the way, use your fingers to “paint” some water onto the edge of the dough that does not have any honey mixture on it. Give the dough one final roll so the dough will be “glued shut” by the water. Note: If you get to this point and feel like you should just throw the whole thing in the trash, you’re probably doing it right.
8. Cut the roll into approximately 1 inch strips, and place each strip in an oiled baking pan or casserole dish. You want the dish to be big enough to give your rolls a little room for rising, but so that they fit tightly after rising. I used a 9X13 pan. But if you have something one size smaller, go with that. If the pan is too big, all the filling will run out.
9. Cover the dish with a towel and let the dough rise, one last time, for 1 hour. Preheat your oven to 375 degrees F. If using the pecans, sprinkle them on now. Place rolls in the oven and bake for 15-18 minutes.
10. Allow to cool and squeeze some honey over the top of the rolls.

Notes

• Storage: Store leftover Cinnamon Rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them.
• Freezing: You can freeze unbaked rolls! Prepare them up to the second rise, then cover and freeze. When ready to bake, let them thaw and rise before baking.
• Variations: Experiment with fillings! Try adding chocolate chips or a cream cheese filling for a different flavor profile.
• Serving: Warm your rolls in the oven for a few minutes before serving for that fresh-out-of-the-oven experience.
• Glazing: Consider drizzling a glaze made from powdered sugar and almond milk over the top for an added sweetness.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.