Move over Cinnabon. Jk, I love Cinnabon. Their cinnamon rolls are a classic and I can’t ever go wrong with them. But I decided to recreate a recipe at home on New Years Eve! Squeezing in one more recipe before 2017 ends :’)
These cinnamon rolls are yeast free so there is no need to wait hours for dough to rise. It took about 45 minutes to prep and bake! What? YES, under an hour! Something about the smell of homemade baked goods is so comforting.
I’m going to venture out this year & make more recipes I’ve never made. Growing up, I was in a bubble when it came to food. I was really asian, haha yes, very asian. I had lots of white rice, bok choy, green beans, chicken/pork and steamed fish. For desserts, it was red bean soups, asian pastries and cakes. I never ate salads, sashimi or anything raw. I wasn’t allowed to because my mom always said no and it wasn’t safe. It wasn’t until I started cooking for myself in college, I learned that there was so much more food out there I’ve never heard or tried. I came out of my shell!!!
My desire to cook new recipes includes sweet and savory foods. I got a slow cooker for Christmas and I’m obsessed. So far, I’ve made balsamic chicken & turkey chili in it. I plan to make some chicken curry and soups in it as well! For baking, I want to make gingerbread cookies, blueberry scones, chocolate bark, etc. The list is endless. I want to make all the foods!
Also, these photos were all taken with my iPhone 7 plus because I was lazy to bring out my camera.
Left Hand is holding my iPhone. Right hand is pouring in some vanilla almond milk. So happy I nailed this shot!
Forming the dough together into a ball.
Rolling the dough out. I DID NOT HAVE A DOUGH ROLLER. So I used my hands.
Adding in the cinnamon, nutmeg, sugar & ghee filling.
Rolled up, cut into pieces!
Added into a 8 x 8 pan.
Ooey Gooey. I’m a fan. Definitely.
Recipe Yields: 12 rolls
Prep Time: 20 minutes // Cook Time: 25 minutes // Total Time: 45 minutes
For the dough:
- 2 1/4 cups all-purpose flour
- 2 tbsp pure cane sugar
- 1 tbsp baking powder
- 1 tsp himalayan pink salt
- 1/4 cup butter or ghee (cut in small chunks, not melted)
- 1 cup almond milk**
For the filling:
- 3/4 cup coconut sugar
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 cup ghee (melted)
For the icing:
- 1/2 cup vanilla frosting (I used Simple Mills)
- 2 tbsp almond milk**
- Preheat oven to 375 F.
- In a medium bowl, mix together flour, cane sugar, baking powder and salt.
- Add in ghee and almond milk. Mix well into a large ball, adding more flour as needed. Leave to the side.
- Mix together the filling – coconut sugar, pure cane sugar, cinnamon, melted ghee and vanilla extract. Leave aside.
- Take your ball of dough. On a clean surface, sprinkle flour and using a rolling pin, roll out dough into a 12 x 15″ rectangle.
- Add cinnamon sugar filling, covering the entire rectangle, leaving about a pinky sized border.
- Starting on the long end, roll the dough up tightly.
- Cut into 12 pieces.
- Place cinnamon rolls on a greased 8×8 pan (can bake 9 pieces) or 12×15 (can bake 12 pieces). You can also use parchment paper like I did!
- Bake at 375 degrees for at least 25 minutes (may need up to 30 minutes).
- Take them out the oven when they begin to slightly brown.
- Let them cool for 5 minutes before spread frosting on top!
Place them in a sealed tupperware for 2 days or leave in the fridge for up to 1 week! They are best warmed up before eating!
*Ghee is used in this recipe. Butter will work as well.
**Any nut/regular milk with also work. Almond, cashew, coconut, etc.