breakfast recipes

Overnight Cinnamon Rolls

Nothing tastes better than a nice home cooked breakfast on a stressful morning- but who really has time (or patience) on a hard morning to even think about it. That’s where these cinnamon rolls come in. If you know that it’s gonna be one of those days (standardized test days for the win), and you can take a minute to get these rolled out the night before; all it takes is a warm oven and half an hour the next day to get your day started out right. Ooey, gooey, and fresh from the oven- these rolls are enough to get even the most grumpy of over-sleepers to the table.

20170125_062850_resizedItems you’ll need:

  • 4 cups gluten free 1:1 flour
  • 1/2 cup sugar
  • 2 1/4 tsp yeast
    • (or one package)
  • 5 1/2 tbs butter substitute
  • 1 cup rice milk
    • almond and soy work just as well, although they will leave a slight nutty aftertaste
  • 1 tsp salt
  • equivalent of 3 eggs worth of egg substitute
    • if using the powder type of substitute, reconstitute it first
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 tablespoon nutmeg (optional)
  • melted butter to cover dough (optional)
  • if making icing
    • 1 cup powdered sugar
    • 1 cup rice milk

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Process- Night Before:

(1) Heat rice milk in a small saucepan until it gets bubbly (keep in mind that because it is not dairy milk it will take longer than you think it will)

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(2) Add butter to the milk and melt it – remove from heat and let it cool until lukewarm

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(3) Once the milk is lukewarm, dissolve the yeast and let it sit for 10 minutes

(4) In a stand mixer, combine milk mixture, eggs, flour, and salt (hand mixing works too)

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(5) Once the dough has come together, turn out on a well floured cutting board and kneed in some extra flour until the dough is no longer sticky and feels velvety

(6) Cover the dough with a damp towel and place it in a warm place for about an hour

(7) Once the dough has risen, pat it down and roll it out into a flat sheet (should be thin enough to roll, but not so thin that it falls apart)

**it is worth mentioning that because you are working with so many substitute ingredients, this dough won’t ever be perfect. you will get cracks, or lumps, or not so pretty spots, but the filling will fill these in and you can always just smoosh the dough together as you need to- please don’t spend too much time overthinking whether your dough sheet is good enough: it is.

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(8) Brush the now flat pastry sheet with melted butter substitute and sprinkle brown sugar, cinnamon, and nutmeg on top

(9) Roll lengthwise into a long tube

(10) cut into cinnamon rolls, and place into a greased 13 x 9 baking pan

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(11) cover with plastic wrap and place in refrigerator over night

*** while this seems like a long process it really isn’t, it just takes a lot of steps to fully explain***

Process- Day of:

(1) Take rolls out of the oven and let them sit out while oven preheats to 375 degrees

(2) Bake Cinnamon rolls for 25-30 min (they’re done when they turn a nice golden brown, or your kids magically arrive at the table thanks to the smell- whichever comes first)

(3) turn them over and dump them out of the pan as soon as possible so that all of the left over inside filling will run down onto the top of your rolls instead of making them caramelize onto the pan (trust me on this one)

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Optional Icing:

Honestly, these cinnamon rolls often times are just the right amount of sweet for me without doing anything else to them; however according to my 3 year old everything is better with icing. So for all of the extra sweet lovers in your life whisk together an equal amount of rice milk and powdered sugar, then add extra powdered sugar until the glaze becomes a consistency that is thick enough to stay on the rolls, but thin enough to spread.

Best if eaten still warm

 

 

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