Hooray for cinnamon rolls!
Yes, people. Cinnamon rolls.
I am SO excited to share this easy cinnamon roll recipe with you today.
I love cinnamon rolls. Like love LOVE them. There’s something so special about their ooey, gooey, cinnamony, sugary centers that I just crave.
It’s like a sweet little present every time.
I still can’t believe I don’t have a cinnamon roll recipe to the blog.
C’mon, we’re talking about cinnamon rolls here, right?!?
Why? Well, it’s kind of a long story…
Way back when, about 4 years ago, I wanted to add a cinnamon roll recipe to the blog.
So, like I always do, I started researching how to make cinnamon rolls and tried out a recipe or two.
And they were COMPLETE failures. Like almost inedible.
I say almost because, hey, we are talking about cinnamon rolls, here. And, well, me.
Anyways, I was so shaken but these horrible outcomes that I decided I just couldn’t make cinnamon rolls. It was just never gonna happen.
They were my Everest and I just couldn’t do it.
From time to time after that point, Dustin would suggest I try to make cinnamon rolls and I’d shrivel up into a pathetic ball and remember the horribleness.
And then politely decline.
So…fast forward to about a month ago when Dustin and I were making a list of all the recipes I should have on the blog, but don’t…recipes like fried chicken, dinner rolls, chicken noodle soup, ravioli (man, don’t get me started on my ravioli failures!), apple pie, and so on.
And then cinnamon rolls came up. Sigh.
Plus, they are a great Christmas morning treat to have on hand which goes perfectly in line with the Christmas theme we are doing on the blog this month. Double sigh.
It was time I put together an easy cinnamon roll recipe. It was just time.
So, I went back to the drawing board. I tried a few different things, made some adjustments, tried some more things, and then came up with this recipe.
And I nailed it!
FINALLY! Whew. Who wants an easy cinnamon roll recipe? ‘Cuz I finally have one to share with you. Woohoo!
When it’s Sunday #cheatday, we make cinnamon rolls. Oh man, these are delicious. Buttery, sugary, doughy goodness all rolled up and topped with a maple icing you could eat by itself. Even when eating clean, you gotta let yourself enjoy an occasional cheat to get it out of your system and then move on. And what better way to indulge than with these babies? Recipe and @youtube video #ontheblog at https://www.asweetpeachef.com/easy-cinnamon-roll-recipe/ @yahoofood @food52 @thefeedfeed @food_glooby @saveur
It’s funny, really, because they aren’t even difficult to make. In fact, they’re pretty much no-fail. Triple sigh. Needless to say, we are super happy. The girls are ecstatic they can have homemade cinnamon rolls. I am relieved and happy I was finally able to overcome my ridiculous issue with cinnamon rolls. Dustin is happy we have this recipe on the blog and can check it off the list.
All sorts of goodness.
- 2 cups unsweetened almond milk or milk of choice
- 1/2 cup plus 1/4 cup melted coconut oil
- 1/2 cup coconut sugar
- 1 package active dry yeast
- 4 cups plus 1/2 cup whole wheat pastry flour divided
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup coconut sugar
- 2 tbsp ground cinnamon
- 2 1/2 cups full fat plain greek yogurt
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp maple extract
Combine the milk, 1/2 cup coconut oil, and coconut sugar in a medium saucepan and heat over medium heat until heated through. Do not heat enough to boil, just until heated through.
- Set aside and allow to cool until it turns from hot to warm. You'll want the temperature to feel warm on your finger, but not to burn it. If the temperature is too hot, it will kill the yeast which would mean the yeast would never rise.
- Sprinkle the yeast over the warm milk mixture and let it sit for approximately 2-3 minutes, until the yeast starts to grow and smell yeasty.
In a large mixing bowl, combine the milk-yeast mixture with 4 cups of the whole wheat pastry flour and stir until just combined. The mixture will be sticky.
- Cover the bowl with a clean kitchen towel, and let sit for 1 hour to rise. It will double in size.
After 1 hour, remove the towel, and add the baking powder, baking soda, sea salt, and the remaining 1/2 cup flour. Using your hands, knead the dough and stir together to make dough go from semi-crumbly and powdery to smooth. This process of kneading the dry ingredients into the dough will take approximately 3-5 minutes.
- Start preheating the oven to 375 degrees.
- Now, it's time to assemble the rolls. Clear a very large, clean surface and sprinkle it generously with flour.
- Using a rolling pin, roll the dough into a large rectangle, trying your best to keep the corners as square (90 degrees) as possible. The dough should be relatively thin.
Take the remaining 1/4 cup coconut oil and pour over the rectangular dough. Spread until dough is completely covered with the oil.
Sprinkle the coconut sugar very generously over the entire surface of the dough. All the dough should be covered well.
Sprinkle the ground cinnamon over the coconut sugar, making sure to cover all the dough. Don't be afraid to go for it with the cinnamon - it's gonna be delicious.
- Beginning at the end farthest from you, start to roll the dough towards you by using both your hands and working slowly, taking care to keep the roll as tight and as even as possible.
- Once it's completely rolled up, carefully lay the log down on its seam.
- Using a sharp knife or other tool (some people use dental floss - I use my handy dandy kitchen scraper), divide the log into 12 equal pieces. I start in the middle, then keep halving the two halves until there are 6 equal halves on each side, totaling 12 rolls.
- Carefully, place the sliced rolls down flat into the buttered baking dish in 4 rows of 3 rolls. You may need to slightly shape the rolls back into circles after slicing them.
- Cover the baking dish again with the kitchen towels and let rise for an additional 20-30 minutes.
- Remove the towel and bake for 15 to 18 minutes, until golden brown.
While the rolls are in the oven, make the frosting.
Combine the greek yogurt, syrup, and extracts in a large mixing bowl, and stir to combine.
Remove the rolls from the oven and, while still hot, pour the frosting over the rolls and spread evenly.
- The rolls will keep, covered, unrefrigerated for 2-3 days or up to a week if refrigerated.
Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂