A little over a week ago, I spent the weekend at Kendall College doing their Advanced Pastry Class. I have a whole lot to say about the experience, but that post is coming yet. We made so many delicious things, and there are several I can’t wait to recreate at home. One thing I noted right away was that my two day to make cinnamon rolls were a thing of the past.
We made delicious cinnamon rolls with baking soda and baking powder that didn’t need to rise and came together in under an hour that were absolutely amazing. There were a few things that I wanted to do differently with them, so I’ve adapted the original recipe to meet my own preferences – including making them dairy free, although it’s easy enough to sub back for the regular recipe.
When my husband goes digging around in the pan for any last little spare bits that are left over, you know you have a hit on your hands. Mister Man even closed his eyes in bliss, which is a rarity. And my dad is on his way over to my house right now, not the least of which is so that he can try out the cinnamon rolls.
No Yeast Cinnamon Rolls (based on a recipe from Kendall College)
1 c brown sugar
2 T coconut oil, melted
2 t cinnamon
1/2 t ground cloves
1/2 t salt
1/2 c raisins (optional)
2 1/2 c flour, plus more for kneading
2 T brown sugar
1/2 t salt
1 1/4 t baking powder
1/2 t baking soda
1 c rice milk* (or almond or soy or hemp or coconut)
scant 1/4 c mayonnaise*
1 T coconut oil
*This approximates buttermilk exceedingly well when baking. If you’re vegan, use vegan mayo, and you’re set for all those pesky recipes that call for buttermilk. If you aren’t making this dairy free, replace all the mayo/rice milk with buttermilk in equal proportions.
1 T rice milk
1 t mayonnaise
1/2 t vanilla bean paste (or extract if you don’t have any)
1 c powdered sugar
1/4 c cocoa powder
1 t cinnamon
Preheat your oven to 425 degrees. Use the coconut oil to grease the bottom and sides of a round cake pan.
Make your filling first. Mix together the sugar, cinnamon, cloves, and salt. Add the melted coconut oil and stir until it’s incorporated and about the consistency of wet sand (my favorite comparison from the whole class).
Next, create your dough. Add the flour, baking soda, baking powder, brown sugar, salt, and salt to a bowl. Whisk to incorporate all the ingredients and ensure that the flour is fluffy and not clumped together. In a separate bowl (or liquid measuring cup for those of us who prefer to not make more dirty bowls than necessary), add the rice milk, mayonnaise, and coconut oil. Whisk to combine, then pour over your dry ingredients.
Using a wooden spoon or spatula, gently stir the wet and dry ingredients together until they’ve combined. It will look fairly loose, but that’s ok.
Turn the dough out to a lightly floured surface and knead for a couple minutes to get the dough well mixed and into a nice consistency. Roll the dough out to a rectangle approximately 9 inches by 11 inches. Think of your brownie pan, and know that this doesn’t have to be exact.
Brush your dough with another tablespoon or so of melted coconut oil (or butter if you’re a dairy eater) to cover the entire rectangle, less a half inch or so on one of the long sides of your rectangle.
Carefully pour your filling the long way in the general semblance of a line in the center of the dough. Spread it out to cover the rectangle, leaving about a half inch without filling on one of the long ends. This will be your seam where you have your dough hold together. Sprinkle the raisins atop this if you are using them.
Carefully roll the dough up, starting with the long side. Use your thumbs to tuck the dough down into the center when you start. After you’ve gotten a few rolls in, it gets easier. Pinch along the seam to seal the long log you’ve just created.
Cut the log into eight equal size piece. The easiest way to do this is to cut the log in half. Then cut the half in half and repeat one more time until you have eight equal pieces. It’s far easier than trying to eyeball it cutting from one end all the way down.
Carefully pick up your rolls and place them into your prepared pan, starting with one roll in the center and the rest forming a circle along the edge of the pan. It’s ok if they touch. Make sure you place the end sides down so that you only see the pretty cut sides of your rolls.
Brush the tops of your cinnamon rolls with just a little more coconut oil to give them a nice shine and keep them soft while baking. Place the pan in your preheated 425 degree oven and bake for 25-27 minutes until they are a golden brown.
While they are baking, prepare your icing. I love chocolate and cinnamon together, so I make a chocolate cinnamon icing for my cinnamon rolls. It’s my little touch. Add the rice milk and mayonnaise to a bowl (shhh, I use the same bowl my filling was in – that whole don’t dirty more bowls than necessary theory) and gently whisk to incorporate the two. Add the powdered sugar, cinnamon and cocoa powder. Stir with a fork until combined, then add the vanilla bean paste. Frost your cinnamon rolls after they’ve cooled for several minutes to keep the icing from completely melting.
These are definitely best served and eaten the same day, although they will keep until the next day in a tightly sealed container. They’re so quick and easy, and they taste like they should be a yeast roll. Call me lazy, but these are my new cinnamon rolls – made with my own twists.