Delicious Dairy-Free Cinnamon Rolls
From the kitchen of Michael Lennox
INGREDIENTS
For the dough:
-¾ cup warm milk mixture (equal parts soy milk, rice milk, coconut cream or just use Oat Milk ) (110 degrees F)
-2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
-¼ cup granulated sugar
-1 egg plus 1 egg yolk, at room temperature
-¼ cup Miyokos butter (any dairy free butter would work but I’ve found Miyokos bakes the best), melted
-3 cups bread flour, plus more for dusting (King Arthur’s preferred)
-3/4 teaspoon salt
For the filling:
-2/3 cup dark brown sugar (light brown sugar also works)
-1 ½ tablespoons ground cinnamon
-¼ cup Miyokos butter, softened
-Zest of one orange
For the glaze:
-2 tbsp Miyokos butter, melted
-1 cup powdered sugar
-1 1/2 tsp vanilla extract
-Light oat milk for consistency
-¾ cup warm milk mixture (equal parts soy milk, rice milk, coconut cream or just use Oat Milk ) (110 degrees F)
-2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
-¼ cup granulated sugar
-1 egg plus 1 egg yolk, at room temperature
-¼ cup Miyokos butter (any dairy free butter would work but I’ve found Miyokos bakes the best), melted
-3 cups bread flour, plus more for dusting (King Arthur’s preferred)
-3/4 teaspoon salt
For the filling:
-2/3 cup dark brown sugar (light brown sugar also works)
-1 ½ tablespoons ground cinnamon
-¼ cup Miyokos butter, softened
-Zest of one orange
For the glaze:
-2 tbsp Miyokos butter, melted
-1 cup powdered sugar
-1 1/2 tsp vanilla extract
-Light oat milk for consistency
DIRECTIONS
1. Warm milk to around 110 degrees F. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
2. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.)
3. Spray a bowl with cooking spray and transfer dough ball. Cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
5. In a small bowl, mix together brown sugar, cinnamon, and orange zest with a fork. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
6. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can.
7. Cut into 1 inch sections with a serrated knife or string. You should get nine large pieces.
8. Place cinnamon rolls in a parchment paper lined 9x9 inch baking pan or round 9 inch cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
9. Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls
2. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.)
3. Spray a bowl with cooking spray and transfer dough ball. Cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
5. In a small bowl, mix together brown sugar, cinnamon, and orange zest with a fork. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
6. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can.
7. Cut into 1 inch sections with a serrated knife or string. You should get nine large pieces.
8. Place cinnamon rolls in a parchment paper lined 9x9 inch baking pan or round 9 inch cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
9. Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls