Sharing my favourite Sunday Morning Cinnamon Rolls Recipe today! This recipe happens to be plant-based, but feel free to use whatever non-plant-based substitutions you like instead.
Heat the 1 cup of almond milk and 2 Tbsp of the butter in a sauce pan over medium heat, or until the butter is just melted. Set it aside and allow it to cool slightly for about 3-5 minutes.
Pour the almond milk/butter mixture into a large mixing bowl and sprinkle the yeast over it. Allow it to sit and activate for about 10-15 minutes, then sprinkle the white sugar and the salt over top. Stir.
Add the flour into the mixing bowl with the liquid ingredients, a 1/2 cup at a time, stirring constantly. Keep adding flour until the mixture can no longer be easily stirred. There will definitely be some flour leftover.
Sprinkle about 1/2 cup of the remaining flour onto a clean work surface and turn the dough out on the floured surface. Knead the dough for about a minute until it comes together into a nice ball.
Drizzle a bit of olive oil (or other oil will work fine too) over the interior of the same mixing bowl from before and put the ball of dough back into it. Cover and allow the dough to rise in a warm spot for about an hour.
When the dough has risen, re-flour your work surface and a rolling pin. Turn the risen dough out onto the surface and roll it out into a rectangle measuring about 10"x15".
Melt the remaining amount of butter and spread it out over the dough. Sprinkle with the brown sugar and the cinnamon. Feel free to use extra of both.
Roll your dough rectangle up and slice it into 1.5-2" rounds. You should end up with about 10-11 little rounds of dough. Arrange them in a baking dish. Bake at 350 degrees for 45 or cover and put in the fridge over night to be baked in the morning. The rolls can be placed in the pre-heated oven straight from the fridge when you're ready to bake.
If you wish to drizzle a glaze over your finished cinnamon rolls, mix together about 1 cup of icing sugar and about 3 tbsp of almond milk to make your glaze.