We could not be more excited and joyful to give you this recipe which uses one of our mixes. This recipe comes from the request of one of our customers. If you ever have a recipe request, feel free to send them to us. We figured why not try to make our bread mix into cinnamon rolls for this customer and for the rest of you! Cinnamon rolls aren’t new for us to make, but we hadn’t tried them with our bread mix. Laura took her recipe and made some tweaks to see if our bread mix could make good cinnamon rolls. The result was AMAZING! This cinnamon roll dough is glorious to work with, super easy and forgiving. It rolls beautifully and produces the best cinnamon rolls. They are soft on the inside, gooey in the middle, and a bit crisp on the outside. Perfection. You know we test and re-test our recipes many times before we post them. Our taste testers could not get enough of these and ate several pans in a few short days. They are THAT good! Do not delay, you must make these as soon as possible. Sharing is always nice, but not required. ;-) These are great warm, but if you can’t eat them right away, just pop them in the microwave for about 20 seconds. Just long enough to get them warm again. Enjoy!
1 Rustic Scoop Bread mix
1 Tablespoon Dry active yeast
⅓ Cup Whole psyllium husk OR 5 teaspoons Psyllium husk powder
3 Tablespoons Sugar of choice we use coconut sugar
1-1/2 Cups Milk of choice
2 Flax eggs (2 Tablespoons flax meal + 6 T HOT water) or 2 whole eggs
6 Tablespoons Vegan or regular butter, softened
2 teaspoons white vinegar, lemon juice, or apple cider vinegar
For the inside of the cinnamon rolls
6 Tablespoons Vegan or regular butter, softened but not melted
½ Cup Sugar of choice (we use coconut sugar and recommend it)
1-½ Tablespoons Ground cinnamon
2 Cups Powdered sugar (we love Wholesome brand and Trader Joe’s because they don’t have corn starch)
2-4 Tablespoons Milk of choice
2 teaspoons Vanilla extract
Preheat your oven to *350° F. Spray a 9 inch round pan with non stick spray (avocado oil does not work) and set aside.
In a stand mixer using the paddle attachment, place the Rustic Scoop bread mix, dry active yeast, and sugar of choice in the bowl. Briefly blend until combined. Warm up milk until it is warm to the touch but not hot (approx. 100°F), then pour it into the dry mix. Mix on medium speed until barely combined. Next add your egg or egg replacer of choice, butter, and vinegar. Blend it all together on medium speed until well combined. Be sure there aren’t any large chunks of butter.
Let the dough rest while you get out a silicone baking mat and 2 pieces of parchment paper. Spray both pieces of parchment paper with non stick spray. Place one piece of parchment paper on top of your silicone mat, non stick spray side up. Scrape your dough onto the first piece of parchment paper on top of the silicone mat. Now place your second piece of parchment paper that is sprayed with non stick spray on top of the dough, spray side down. Gently roll the dough out evenly in a rectangle using a rolling pin or simply press with your hands. The dough should be about ¼ - 3/8 inches thick and measure 12x16 inches rolled out. Once your dough is rolled out evenly, spread softened butter all over the dough until the whole surface is lightly covered. Sprinkle your sugar of choice on top of the butter layer, covering the whole surface completely. Lightly sprinkle ground cinnamon over the sugar layer.
Now for the rolling. Start at one end of the dough (short side of the rectangle) and begin to roll the dough starting with one end and making half a roll then moving further to half roll the next section, continue this until the whole side is half a roll. Then gently start rolling further being sure the whole edge of the dough is getting rolled. Don’t keep rolling if the whole edge isn’t rolled the same amount. By far the easiest way to roll is to start the rolling, and make one full roll, then gently pull the bottom piece of parchment paper in the direction you are rolling. It will roll all the way for you if you pull gently and slowly. Roll the whole dough into a log. If the ends are not as thick as the middle, gently press the ends in to make them more even. Using a sharp knife. Cut each roll about 1 ½ inches thick. This recipe makes 9-10 cinnamon rolls. Pick up each roll, one at a time, placing them in your prepared round pan. They will all touch each other.
For making ahead/cold rise: Place your cinnamon rolls in the round pan into your refrigerator for up to 24 hours. When you are ready to bake the cinnamon rolls, follow the directions below.
For baking right away: Place in a warm, draft free area with a warm damp cloth to rise for 30 minutes. Once the cinnamon rolls are done rising, bake at 350°F for 22-27 minutes. The rolls will feel soft to the touch, but should not feel “raw”. They will crisp up a bit as they cool. While the rolls are baking, make the glaze. Put 2 cups of powdered sugar in a medium sized bowl, then add the vanilla, and 2 Tablespoons milk of choice. Mix all of the ingredients with a spoon. If you like a thinner glaze, add 1 Tablespoon more milk at a time until you reach your desired consistency. You can drizzle the glaze in a fancy fashion once the cinnamon rolls are cooled a bit or just slather the glaze on. To each is own, but you must enjoy! ☺
*If you live at high altitude, you will want to only bake at 365° F for 22 minutes to start. If the cinnamon rolls don’t feel quite done, bake in 2 minute increments. Don’t over bake them, because you don’t want dry cinnamon rolls!