Happy Easter! We started our day with homemade cinnamon rolls, a Neal family tradition that has been carried over to the Phillips tribe (and welcomed with open arms I might add!).
These Sunrise Cinnamon Rolls have a traditional cinnamon roll base, with a dash of citrus love! No matter the Easter traditions, these are a delicious addition to any Springtime breakfast table.
Prep Time: Approximately 1 hour
Rise Time: 2 hours (split)-Overnight
Bake Time: 20 Minutes
1 1/4 cups Vanilla Almond Milk
1/2 cup raw sugar/brown sugar mix
1/4 teaspoon sea salt
1 teaspoon Vanilla or Almond extract
1/4 cup tepid water (no hotter than 120 degrees otherwise the yeast will die)
1 envelope of active dry yeast
4-4 1/2 cups all-purpose baking flour
1/2 cup raw sugar
1/2 cup brown sugar
4 Tablespoons cinnamon
Dash of Nutmeg (an aquired taste, you can skip this part)
1 batch of Vegan Cream Cheese Frosting
3 Tablespoons of Orange Zest
Olive Oil or Coconut Oil Spray
*I used my Kitchen Aid Mixer + dough hook to kneed the dough, but feel free to use a mixing bowl, and a counter top! I've done it both ways, but today I was feeling lazy :/
In your mixer's bowl, or in another small bowl, start your yeast mixture: 1 packet + 1/4 cup tepid water. If the yeast is live, it will start to slightly bubble after about 10 minutes. If not...well, start again. Make sure the water isn't too hot, as it will cook the yeast to death. After about 15 minutes, turn on your mixer, and start adding the other ingredients: Almond milk, sugar, salt, margarine, extract, and lastly the flour. Do not add this all at once. Allow the the dough to get thoroughly mixed before adding another cup. The end result dough should be slightly sticky. Shut off your mixer when it forms a dough ball, and cover the bowl with a damp kitchen towel. Let it rise for 1 hour. It helps if your kitchen is slightly warm, I always set mine on top of the oven while its on.
Preheat the oven to 375 degrees.
After an hour, it should have risen to almost 2x it's original size. Remove from the bowl, and lay out on a well-floured board or counter. Using a rolling pin, roll into a large, even, rectangle. It should be about 1/4" thick sheet.
I've always been a true believer of using as few bowls, pots, pans, utensils to make a dish as humanly possible, just because I hate doing dishes. So when I make the filling, this applies as well. Instead of mixing these ingredients in a bowl, I apply them right to the dough. Take a butter knife, and butter the entire slab of rolled out dough (thin & glaze-like, not Paula Dean style!). Sprinkle your raw sugar, brown sugar, and cinnamon in the same fashion. If you feel you are short on something, add a bit more! Be careful however, they get sweet fast. Nice additions are nuts, raisins, coconut or dried cranberries.
When all your filling ingredients have covered your dough, it's time to roll. From top to bottom long-ways, roll the dough into a log.
Once rolled into a log, use a sharp knife to cut into 1 1/2" slices and lay them flat on their sides in a well-oiled 9x13" casserole pan. Once they all have been cut and placed in the pan (you may have to reorganize them a bit to get them all to fit) cover them again with a damp kitchen towel and allow them to rise for another hour.
When risen, place in the oven for 20 minutes to bake.
Add the orange zest to the Vegan Cream Cheese Frosting and mix well. Apply while the rolls are warm for best results.
Tips for making these easy:
Make the dough and allow it to rise overnight & create in the morning.
Create the rolls, cover the dish, and refrigerate and bake in the morning.
Happy Baking & Happy Easter!