The first Artic Blast of the season is here, and it isn’t even winter yet! What better reason to warm up the house with holiday scents coming from the oven. This recipe is easy and can be prepared the day before if you want to impress for breakfast. Just refrigerate the prepared dough, take out 1 hour before popping in the oven. The baking cinnamon rolls will have everyone running to be the first in line for breakfast!
Warm Cinnamon Rolls with Brown Sugar & Walnut Filling
The warm cinnamon scent will have you waiting next to the oven for a sample of this sweet treat.
Recipe by: Gourmetmarichef
- 1 pack of Red Star instant quick-rise yeast
- ¼ c. warm water (between 105° – 110°)
- 3 tbsp. sugar
- 3 ½ c. flour
- 1 ¼ c. warm rice or almond milk
- 3 tbsp. coconut oil
- 1 large egg
- ½ tsp. salt
- ½ c. brown sugar
- 2 tbsp. cinnamon
- 3 tbsp. coconut oil
- ½ c. crushed walnuts and a handful of raisins
*For best results, always serve these cinnamon rolls immediately after baking. You can also warm the rolls before serving, adding the frosting before eating.
- In a mixing bowl, place the warm water, 1 tbsp. sugar, and 1 pack of yeast. Whisk a bit, then let it sit until it doubles, about 10 minutes.
- In a microwave safe bowl, warm the rice or almond milk, coconut oil, and the rest of the sugar and salt for 1 minute and set aside.
- In a larger bowl, mix 2 cups of the flour with the warmed ‘milk’ mixture, and the egg. Add in the rest of the flour a little at a time until it becomes a dough. If it is still too sticky, add in another tbsp. of flour to the dough.
- Turn the dough out onto a floured countertop and kneed for 5 minutes adding flour if necessary then shape it into a ball.
- Place the dough in a greased bowl and find a warm, quiet spot for the dough to double in size. This can take about 1 hour. I placed a hot bowl of water under my dough in the oven to give it the heat it needed. Make sure you cover the bowl with a clean kitchen towel.
- Punch the dough down and let it rise again for another ½ hour.
- While the dough is rising the 2nd time, make the filling.
- Warm the first 3 ingredients in the microwave for less than 60 seconds. Stir them, adding in the walnuts and raisins.
- Roll the dough out to ½ inch thick.
- Spread the filling over the dough, keeping a 1 inch margin all the way around.
- Carefully roll up the rectangle and pinch the ends to seal the seams. Slice the roll into 12 one inch pieces and arrange them in a parchment lined pan.
- Cover and let rise until doubled, about 30 minutes.
- If you plan to serve these for breakfast the next day, refrigerate overnight. Take the dough out of the refrigerator and allow the dough to warm up and rise a bit.
- Preheat the oven to 350°. Bake for 20-30 minutes or until they are golden. These cinnamon rolls are best served warm. When they cool, always pop in the toaster oven for a few minutes for best results. Just leave the icing off until serving.
- Drizzle with Vanilla Icing: Mix together 1 ¼ c. powdered sugar, ½ tsp. vanilla, 1-2 tbsp. almond milk. Keep in the refrigerator until ready to use.