2 things I love, homemade cinnamon rolls and a clean kitchen. That being said, I don’t typically make them as they can be somewhat of a mess lol. So if I’m going to clean up, it’s going to be for a good flavor concept and these were a total win! Aka, worth every piece of dough that stuck to my kitchen counters lol
So let’s talk about these cinnamon rolls!
I’ll be honest, I’m not the best at rolling them. I feel like I can’t get the shape right, the butter can melt making it harder to slice and the list goes on. Full transparency though, it’s not about perfection. I think that’s where many get overwhelmed and pass on making them. I promise you, perfection is overrated. As long as you impart the right flavors aka this amazing filling, you’re good! Bonus, my personal favorite slicing hack is to just use a pizza slicer. The cuts are more uniform, you don’t have to worry about rolling, using a knife etc. It’s just too easy, you have to try it.
Let’s talk about brown butter!
If you know anything about brown butter, you’re probably hooked too! Brown butter started off as a food trend years ago, but has stuck around as it truly elevates any food concept. From savory to sweet, you can feature brown butter! It took me a moment to embrace brown butter as I didn’t see what all the fuss was about, but it’s completely worth exploring. It’s simply cooking butter down where it sizzles and takes on a more golden color, and the flavor you get is butter times 100!
What’s great about these cinnamon rolls?
These are quick, easy, buttery soft, pack a rich brown butter flavor, have notes of salt, brown butter in the filling and frosting, these are perfect for any season. Look like everyday cinnamon rolls, but hit you with a surprise of flavor!
If you love all things brown butter, you have to try these new 1 Hr vegan Brown Butter Cinnamon Rolls
Make the brown butter: Add the butter to a pan over medium heat. It should sizzle and turn golden within 3-5 mins. Continue to stir as it browns and keep a close eye on it. Once browned place in a heat proof bowl and allow to slightly cool. then place in the freezer for about 10 minutes. We’re looking for softened, not liquid, but not frozen.
Preheat oven to 200 degrees. (for proofing)
Place almond milk in the microwave for 1 minute or until warm like bath water. If it’s too hot it will kill the yeast.
In a large bowl combine the almond milk, yeast and sugar. Allow it to activated for at least 5 minutes until it becomes foamy on top.
To the yeast add the melted vegan butter (cooled), salt, and the flour. Stir with a spoon or your hands until it comes together. Add flour about 1/3 cup at a time until it becomes less sticky and pulls away from the bowl.
Knead the dough on a floured surface for about 4 minutes. Place in a greased bowl and cover with a towel. Place the dough in the preheated oven with door open for about 20 minutes or until doubled in size.
Preheat the oven to 375. Punch the dough down and roll into a rectangle on a floured surface. The dough should be 1/2 inch thick.
Combine the filling ingredients in a bowl until smooth and spreadable. Try not to let the butter melt as it will be harder to roll. Spread the filling over the entire dough leaving about 1/2 inch bare.
For the most seamless method, simply take a pizza cutter and make even strips. Start rolling from one end and place rolls in a 9 by 13 inch casserole dish, or (2) 9-inch pie pans.
Bake on the second rack to prevent the tops from burning. Bake for 20-30 minutes, until the rolls are lightly golden brown and the centers are cooked through. Place a toothpick in to check it comes out clean. If not done but everything else is cooked, cover with tinfoil and put the oven down to 350 and bake until complete. (the larger you make them, the longer they will take to cook through)
For the icing combine all the ingredients in the bowl of a standing mixer. Mix until smooth. Adjust the consistency as desired. Allow the rolls to cool slightly before frosting