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Bready delights are certainly not my forte; however, these really do hit the spot. These cinnamon rolls are simple, wonderful to share, and downright delightful. They also have a bit of a twist and pack a little extra protein in them as well - because, why not!?
In a short period of time, my wife and I have indulged in these cinnamon rolls and think we will continue to rely on this recipe as the days, weeks, months, and years go on. That's how good they are, and it is why I wanted to share this recipe with you!
I hope that you not only find this recipe delightful but that you also enjoy sharing it with others!
Makes 9 Cinnamon Rolls
Ingredients
Dough
1 cup warm water 110 degrees F
1 & 1/2 Tbsp sugar
1 tsp active dry yeast
1/2 tbsp plant-based butter
1 & 1/4 cup (180g) of flour
1/2C & 1 tbsp (90 g) vital wheat gluten
1/2 tsp salt
Cinnamon Sugar Filling
2 tbsp sugar
1 tbsp cinnamon
1/2 tsp salt
1 tbsp plant-based butter, melted
Icing
1 cup of powdered sugar
1 tsp vanilla extract
2 - 3 tablespoons plant-based milk
Directions
Dough
Stir 1 1/2 tablespoons of sugar and the yeast into the warm water until the sugar has dissolved. Let the mixture sit for 5 minutes until the yeast is foamy.
Stir 1/2 tablespoon of butter into the yeast mixture and stir until it has fully melted.
In a large bowl, mix all-purpose flour, vital wheat gluten, and salt until combined.
Mix your wet ingredients into your dry ingredients and knead for 2-3 minutes until a cohesive dough forms. Note: do not over-knead your dough as it will become tough.
Cover your dough with plastic wrap and set it aside to rise for 1 hour. It should just about double in size.
Cinnamon Sugar Fills
In a small bowl, mix the sugar, cinnamon, and salt until combined.
Bringing it all Together
Preheat oven to 350 degrees Fahrenheit and spray a 9"x9" baking pan with cooking spray or lay down a piece of parchment paper.
On a lightly floured surface, roll your dough out into a rectangle that is 1/2 inch thick.
Pour 1 tablespoon of butter across the dough, leaving 1 inch of the long side unbuttered.
Sprinkle your cinnamon-sugar mixture evenly over the dough. Continue to leave one inch of the long edge bare.
Starting with the long edge that is covered with filling, begin tightly rolling the dough towards the exposed edge. Seal the exposed edge against the rest of the roll by gently pressing it into the dough.
Using a wet knife, gently cut your log into 9 even cinnamon rolls.
Place your cinnamon rolls, swirl side up in your baking dish.
Cover with aluminum foil and bake for 20 minutes at 350 degrees Fahrenheit.
Remove the foil and continue to bake uncovered for another 20 minutes.
While your rolls are baking, make your icing by mixing all the icing ingredients together in a small bowl. You do not want to thin your icing out too much, as it will melt a bit when you put it onto the rolls.
Allow the cinnamon rolls to cool for about twenty minutes when finished baking, then spread the icing on the rolls while still in the pan.
Enjoy!
Nutritional Breakdown per Serving
Calories: 203
Carbs: 35.8 grams
Fat: 2.3 grams
Protein: 9.9 grams
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