*Courtesy of Chloe Coscarelli
Makes 12 rolls
- After the unbaked rolls have risen in the 9 x 13 pan, they can be covered in plastic wrap and refrigerated overnight to bake the next day.
Cinnamon Roll Dough
- 1 cup plain almond milk
- 1/2 cup sugar, plus 1 tablespoon, for later
- 1/2 teaspoon salt
- 8 tablespoons Earth Balance margarine
- 1 teaspoon vanilla
- 1/4 warm water
- 1 packet active yeast
1/2 cups flour
- 3/4 cup brown sugar
- 2 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons melted Earth Balance
- 1 1/2 cups powdered sugar
Cinnamon Roll Dough
- Stir together almond milk, 1/2 cup sugar, salt, and margarine in a small saucepan and heat on low until the margarine has melted. Remove from heat and let cool until you can touch it without it burning.
- Stir warm water, remaining 1 tablespoon sugar, and full packet of yeast in a liquid measuring cup. Let sit for 10 minutes. The yeast will cause the mixture to rise to about the 3/4 cup mark.
- Combine yeast mixture and milk and margarine mixture with a stand mixer (recommended paddle or whisk). Beat for a minute on medium. Get your flour ready and on low speed add in 2 1/2 cups flour. Keep mixing for 2 minutes and add last 2 cups of flour. Beat for 1 minute to ensure all ingredients are incorporated. Dough will be very thick and sticky. Remove from bowl and knead for a couple minutes.
- Pour a little bit of canola oil in a large bowl, place in ball of dough and move around so it's covered in oil. Cover bowl with a dry towel. Let sit for 1 1/2 hours, dough should double in size.
- Punch in center of dough so it deflates and remove from bowl. Lightly flour a flat surface and put the dough on it. Cover again with dry towel and wait 10 minutes.
Filling and assemble rolls
- Lightly grease a 9 x 13 pan. Roll out the dough using a rolling pin. You want to make a rectangle that is about as wide as the long side of your pan and about 20 inches in length.
- Using a pastry brush, cover dough with melted margarine. Mix together brown sugar, sugar, and cinnamon. Now sprinkle this mixture and the raisins over your dough.
- Roll the doll into a log on the long side. Cut in half. Cut each half into 6 (will be about 1 1/2 inches). You want to have 12 rolls. Place the rolls into your greased pan. They will expand so leave some space in between if you can.
- Last wait time I promise - cover your pan with rolls for 1 hour.
- Preheat oven at 375 degrees. Bake rolls for 20 minutes. Let cool for 10 to 15 minutes.
- Mix powdered sugar and water in a small bowl. Pour the icing over the cooked rolls.
- Give it time to set before diving in!
- Store extra rolls in an airtight container at room temperature for up to 2 days.