Cinnamon Rolls

Prep time is 30 minutes. Rising time is 2 hours. Tips: Make sure your almond milk is at room temperature. "I like to measure the almond milk and pop it in the microwave for 15 seconds before mixing it with the other ingredients." Let the dough rise somewhere warm. Yeast responds to warmth, so, for an extra productive rise, stick the dough somewhere warm. We like to put ours on a sunny windowsill! I’ve also had success putting them in the oven while it’s turned off but the oven light is on. Add the glaze when the rolls are still warm, but not hot. If the rolls are too hot when you add the glaze, it will melt. If they’re too cold, it won’t spread and ooze over them. How to Make Overnight Cinnamon Rolls Get ahead on this cinnamon roll recipe by assembling the rolls the night before you plan to serve them. That way, you can easily bake them off in the morning! To make overnight cinnamon rolls, prepare the recipe up to the point of slicing the rolls. Place them in the baking dish and cover tightly with foil or plastic wrap. Instead of letting the rolls rise at room temperature, refrigerate them overnight. The next morning, remove the rolls from the refrigerator. Let them stand at room temperature for 1 hour before uncovering and baking them according to the recipe Storage Tips Store these homemade cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, I recommend freezing them. How to Freeze Cinnamon Rolls Allow the cinnamon rolls to cool completely after baking. Wrap individual rolls in foil or plastic wrap, or tightly cover the entire baking dish. Store the rolls in the freezer for up to 3 months. Wrapped or covered in foil, they reheat perfectly in a 350°F oven. Add the glaze right before you eat!

Unbalanced

% Daily Values based on a 2,000 calorie diet