Tag: cinnamon rolls

Adaptable Recipes, Breakfast, Holiday Food

Makeover Monday Meal- Christmas Eve Bonus Recipe

ccanton84

 

It’s Christmas Eve, all the presents are wrapped (hopefully) and placed under the tree. Tomorrow morning will be filled with laughter, smiles, kisses, and hugs.  Happy faces are often followed by empty tummies looking for a morning treat.  To make sure that you won’t miss a moment, these make-ahead cinnamon rolls are just the ticket.

This recipe comes to us from Love From The Oven. We adapted the recipe with substitutions for those who have specific dietary requirements. The total hand’s on time for this recipe is thirty minutes to prep and thirty minutes to bake. Moreover, you can make the rolls in the morning as well without too much fuss. Either way, we are sure your family will love them.

 

Merry Christmas

 

Cinnamon Rolls by Love From The Oven adapted by Still A Chick Lit

Ingredients

Dough

1/2 cup sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed finely)

1/2 cup unsalted butter, melted (unsalted vegan butter)

1 tsp salt

2 eggs ( 1/3 cup plus 2 tablespoons Aquafaba, ½   cup silken tofu pureed with ¼  teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg replacer=2 eggs, liquid mung bean egg replacer=2 eggs)

 

4 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)

 

2 packets RAPID RISE yeast (this recipe is based on Rapid Rise yeast, and will not work the same with other varieties of yeast)

1 cup warm milk (dairy: whole milk, 2%, or fat-free) (non-dairy: almond, oat, soy, rice, or light coconut milk)

Filling

1/2 cup salted butter, softened (vegan butter) *

1/2 cup sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed finely)

 

1/2 cup brown sugar (Swerve brown sugar substitute, Splenda brown sugar substitute, or organic brown sugar)

 

1-2 TBSP cinnamon

Frosting

4 oz cream cheese, softened (dairy: low-fat cream cheese)  (vegan cream cheese such as Vitalife )

4 tbsp unsalted butter **, softened  (vegan unsalted butter)

1 tsp vanilla extract

2-3 tbsp milk (dairy: whole, 2%, fat-free, or light cream) (non-dairy: unsweetened almond, soy, rice, oat, or light coconut milk)

2 cups powdered sugar (Swerve confectioner’s sugar substitute or organic confectioner’s sugar)

1/4 tsp salt

Instructions

Dough

Mix butter, sugar, and salt in a large bowl until well combined. Add egg and mix until combined. Add in flour and Rapid Rise yeast, and stir to combine. Add in milk and mix well until soft smooth dough forms. Turn out on a lightly floured surface. Knead 10-12 times then place into a large bowl that has been well-oiled. Cover and let the dough rise in a draft-free location for at least 30 minutes or until almost doubled in size.

Once risen, punch down the dough and let rest for five minutes. Roll the dough into a 14 x 8-inch rectangle (approximately) on a lightly floured surface. Brush with softened butter for filling. Combine cup sugar, brown sugar, and cinnamon. Sprinkle over buttered dough. Roll up from the long side. Cut into 12 cinnamon rolls.

Place cinnamon rolls in a 13×9-inch pan that has been brushed with butter. At this point, you can cover the rolls with plastic wrap or foil and place the rolls in the fridge to bake the following morning. Or preheat your oven to 350 degrees F and let the dough rise for 30 minutes, then bake.

If placing rolls in the fridge, remove them from the fridge 30-60 minutes prior to the time you will start baking them (60 minutes is best). Let them rest in a warm, draft-free location. Preheat oven to 350 degrees. Once the oven is heated, bake the rolls for approximately 20 minutes (or until lightly browned). Remove from oven and frost immediately.

Frosting

Stir together softened cream cheese and softened butter. Add in vanilla, salt, and milk and mix until well combined. Add in powdered sugar and mix until smooth and creamy. If you would like your frosting thicker, add more powdered sugar, one tablespoon at a time and mix well. If you would like a thinner frosting, add more milk, one teaspoon at a time, and mix well, until desired consistency is reached.

Once rolls are removed from the oven, you can frost them immediately or allow them to cool slightly, then frost. Store any leftover rolls in the refrigerator.

Notes

**- You can use salted butter. If you do, omit the added salt

 

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Adaptable Recipes, Breakfast, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

ccanton84

 

 

 

 

 

The aroma of cinnamon rolls wafting through the air is enough to wake even Rip Van Winkle from the deepest slumber. It’s also quite tempting in malls and rest stops in the form of Cinnabon.  Their cinnamon rolls lure countless people to their kiosks and storefronts everywhere. The combination of the light fluffy consistency of the roll, the spicy sweetness of the cinnamon, and the sweet icing, is irresistible.

For many, making cinnamon rolls is a holiday morning treat to enjoy when everyone is at home and happily lounging in their pajamas. However, this recipe can be made the night before. All you need to do is allow it to rise for an hour while you get on with your morning, then bake them for about twenty-five minutes, and you are golden.

This is a great recipe to get your day and week off to a sweet start.

 

This recipe is by Natasha’s Kitchen and we’ve adapted it for:

  • Vegan/Vegetarian
  • Gluten-Sensitivities- Celiac
  • Low-Sugar

 

 

Overnight Cinnamon Rolls Recipe by Natasha’s Kitchen adapted by Still A Chick Lit

Prep Time: 2 hours 30 minutes

 

Cook Time: 23 minutes

 

Total Time: 2 hours 53 minutes

 

1 cup warm milk (98 to 110-degrees) ((dairy: whole, 2 %, or fat-free milk) (non-dairy: almond, rice, soy, or light coconut milk)

1/2 Tbsp active dry yeast (not quick rise)

4 Tbsp granulated sugar divided (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar, pulsed fine)

3 cups all-purpose flour  divided* (plus 2 to 4 Tbsp) (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sweet rice, brown rice, or sorghum flour)

1 large egg room temp (egg substitute) (2 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda,1 flaxseed or chia seed egg, or vegan egg replacer)

2 Tbsp unsalted butter melted divided (unsalted vegan butter)

1/2 tsp salt

For the Cinnamon Roll Filling:

7 Tbsp unsalted butter softened, divided (vegan unsalted butter)

1/4 cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar, pulsed fine)

1 Tbsp ground cinnamon

For the Cream Cheese Icing:

4 Tbsp unsalted butter softened (vegan unsalted butter)

4 oz cream cheese softened (dairy: light cream cheese, Neufchatel ) (non-dairy: vegan cream cheese)

1/2 Tbsp vanilla

1 cup confectioners powdered sugar (Swerve confectioner’s sugar substitute, organic confectioner’s sugar)

Instructions

How to Make Overnight Cinnamon Rolls:

In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven** for 25 min). It will look puffy.

Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter, and 1/2 tsp salt.

Using the dough hook on speed 2, add the remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). The dough should double in size.

Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 17″x10″ rectangle. Dot the top of the dough with 6 Tbsp softened butter and spread it out gently with a spatula.

Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized cinnamon rolls.***

Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.

Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

How to Make Cream Cheese Icing:

Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese, and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.

 

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For More Recipes by Natasha

 

https://natashaskitchen.com/