These will disappear quite fast.
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2 3/4 c Flour
1/4 c Sugar
1 pack (1/4 once) Instant Active Yeast
1/4 c water
3/4 c Milk (non-dairy)
1/4 c Butter (earth balance is great)
1 tb cinnamon
1/2 c butter
1 c sugar

Heat Milk and butter on stove almost to boiling. Turn off to come to a warm temperature. Combine 2 1/4 cups of flour (spelt is great) and 2 1/4 tsp active yeast, and sugar. Add water and when milk and butter are not hot add to flour mix and stir until dough comes off the sides. Add nus 1/2 c or vegan chocolate chips if desired.

Put dough on clean surface and add remaining flour. This will be 1/2c and knead into dough. Knead for about 5-7 minutes until dough is smooth. Put in an oil bowl and cover with a damp cloth. Let rise for about 10-15 minutes.

Take dough and put on floured surface and roll with a rolling pin into 9 x 12 rectangle. Spread cinamon, sugar, butter mixture. I always leave about 1/2 inch space between cinnamon mixture and edge. Roll like a snake. I tuck in the sides and slowly start rolling.

Once you have your beautiful log, use serrated knife or I use a piece of thred and gently slice your rolls about an inch thick as you move down the log. Place each roll on a greased cookie sheet or pan. I just spray a cookie sheet and place ontop. Then cover with a damp cloth and let rise and additional 10-15 minutes.

Preheat oven to 350 degres. Once risen bake for about 10-15 minutes. You will have warm gooey beautiful cinnamon rolls. While still hot out of the oven , spread your icing and watch it melt over your warm cinnamon rolls. Try not to eat them all. They are amazing. As you do this recipe you will find it can be super quick and easy. I found the most challenging part was actually cuting each roll.

Icing:
1/4 c Butter
1 tablespoon milk
1/2 tsp vanilla
2 c confectioner's sugar

Mix with a spoon and spread over warm rolls. Yummy!




 


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