December 26, 2011 by Danielle
Otherwise known as the four C’s of Christmas!
I hope everyone who celebrates Christmas had a great day yesterday and for those celebrating other holidays, party on!
As you might have guessed, my day yesterday consisted of cinnamon (rolls-let’s be real people) at breakfast, cardio circuits at lunch and champagne with dinner. My mom and sister let me lead a post Christmas breakfast cardio circuit, but threatened my life if I posted that portion of the day, so I’ll get straight to the yummy stuff from Christmas morning(complete with pictures using my new DSLR! Thanks Mom and Dad!)…
I first found this recipe on Side of Sneakers, where it was originally posted as a vegan recipe, but since I’m not a vegan and didn’t have any pumpkin puree, on hand I decided to jazz it up a bit with some eggs (I know crazy, right?). Trust me, they’re way better than those things you get in a can or at the airport.
Christmas Cinnamon Rolls
Adapted from Vegan Cinnamon Rolls
1 c almond milk
1 active instant packet
2 c whole wheat flour
1/2 c bread flour (plus up to 1/4 c for kneading)
2 t baking powder
1/4 c sugar
1/4 t salt
1 t cinnamon
1 whole egg and 1 egg yolk
Unwaxed dental floss
Filling and topping
6 Tbsp unsalted butter
1/2 c brown sugar
2 Tbsp cinnamon
3/4 c powdered sugar
1.5 Tbsp almond milk
1/4 tsp vanilla
- Coat a round 9 inch cake pan or 9×9 inch non-stick spray and set aside.
- Mix all dry ingredients together in large bowl.
- Heat almond milk until it is warm (not scalding!), stir in yeast and set aside.
- In a smaller bowl, whisk together eggs.
- With a large spoon, mix eggs into dry ingredient mixture until just combined.
- Continue stirring and pour in almond milk mixture and stir until combined. Set aside.
- In a small bowl, mix together melted butter, cinnamon and brown sugar.
- Sprinkle bread flour on flat,clean surface and knead bread until it is elastic and bounces back when pressed.
- With a rolling pin, roll dough out into a rectangular 1/2 inch thick sheet (or rectangularish)
- Coat the sheet with the HALF of the cinnamon, sugar, butter mixture (the other half is for the top!)
- Take the edge of the sheet furthest from you and slowly roll the sheet into a log.
- Using dental floss, cut the log into 12 even pieces.
- Place cinnamon rolls in pan and top with remaning brown sugar, cinnamon and butter topping.
- Cover with saran wrap and place in fridge overnight to allow time to rise.
- Heat oven to 350 degrees
- Bake rolls for 20 minutes.
- While rolls are baking, combine powdered sugar and vanilla and whisk in almond milk bit by bit until desired frosting consistency is achieved.
- Once rolls are done baking, resist the urge to dig in immediately and allow them to cool completely in the pan.
- Top with icing.
Stuff your face!Enjoy!