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Jillian Harris The Best Cinnamon Rolls Ever

13

Dec

2019

Bailey Campbell

The Best Cinnamon Rolls Ever

Hey everyone! It’s Bailey here from Basics with Bails and I’m back with another delicious recipe for you … The Best Cinnamon Rolls EVER! It’s always been a tradition in my family to make cinnamon rolls on Christmas day. My Memere, (French grandmother), always made the best cinnamon rolls, (dare I say, better than Cinnabon). I remember making them with her as a little girl, kneading the dough, rolling them out, and letting them rise. My Memere is actually the reason I got into baking in the first place. She loved it so much and inspired me every time we baked together. She always used real whole foods in all her baking and cooking and was so strong from all the kneading and beating she did. Jillian Harris The Best Cinnamon Rolls Ever Jillian Harris The Best Cinnamon Rolls Ever DO NOT BE INTIMIDATED TO MAKE THESE IF YOU’RE NOT A BAKER!!! Follow the recipe exactly, and they should come out flawless. You have never had a REAL cinnamon roll till you’ve had these babies! Jillian Harris The Best Cinnamon Rolls Ever

Why THESE are the best cinnamon rolls:

1. The coconut brown sugar glaze

2. The creamy vegan cream cheese icing

3. They are VERY gooey

4. They are much more healthy than your traditional store-bought cinnamon roll

The ingredients in these cinnamon rolls are:

quick rise yeast

sugar

almond milk

vegan butter

pasture-raised eggs

salt

all-purpose flour

water

brown sugar

cinnamon

full fat coconut milk

vegan cream cheese

powdered icing sugar

Jillian Harris The Best Cinnamon Rolls Ever

Fool-Proof Cinnamon Roll Instructions

1. Activate the yeast

Start by warming water on the stove, or simply add lukewarm water from the tap. Approximately 115 degrees F. I rarely use a thermometer, I just ensure that the water is warm to the touch. If the water is too hot, it will kill the yeast. If the water is too cold, it won’t activate the yeast. In a small bowl, dissolve the sugar into the water. Add both packages of yeast to water (do not mix). Put the bowl in the oven with light on (without heat), and let stand until foamy. If it does not foam up, throw it away and start again. Jillian Harris The Best Cinnamon Rolls Ever

2. Begin making the dough

Cream the vegan butter. Add sugar, warm water, warm almond milk, and salt. Add eggs, ensuring the mixture is not too hot or the eggs will begin to cook. Then add the yeast mixture. Begin adding the flour one cup at a time. Once you have added about 5 cups, the mixture may be too tough to mix with a spatula. Switch to using your hands, and begin kneading the dough. Knead for approximately 8 minutes, until the dough looks smooth and doesn’t fall through your fingers while holding it. Jillian Harris The Best Cinnamon Rolls Ever

3. Let dough rise

Grease a large bowl all around the sides (bowl must be at least 3 times the size of the dough). Put a clean tee towel over the bowl and put in the oven with the oven light on (again, no heat). Let rise for 1.5-2 hours, until almost tripled in size. Jillian Harris The Best Cinnamon Rolls Ever Jillian Harris The Best Cinnamon Rolls Ever

4. Roll out ball of dough

Flour the surface and rolling pin. Cut the dough into 3 equal sections. Roll out the first ball of dough to approximately 14 inches by 9 inches. I use a tape measure to get the measurements accurate. Take a third of the 1/2 cup of vegan butter, and slab it on the dough spreading evenly. Then sprinkle 1/2 cup brown sugar (a third of the 1.5 cups brown sugar) evenly over the butter. Finish by sprinkling 1 tsp cinnamon over the brown sugar. Jillian Harris The Best Cinnamon Rolls Ever

5. Rolling up cinnamon rolls

Starting at the long end, roll the dough up as tight as possible. Once it is tight, pinch the ends so the rolls stay together. For bigger cinnamon rolls, like seen below, cut into 2.5 inch pieces. For smaller, cut into 1.5” pieces. I use a tape measure for this step as well so make sure they are even as possible. Use a very sharp knife. Jillian Harris The Best Cinnamon Rolls Ever Jillian Harris The Best Cinnamon Rolls Ever

6. Let rise again

Grease a few baking dishes. For the bigger buns I use one round baking cake pan, and one 9 x 13 baking dish. Leave lots of room in between the buns (as seen here) as they will rise a lot. Cover with tee towel and put back into the oven with oven light on. Let them rise again for 60 minutes. They will double or triple in size again. Jillian Harris The Best Cinnamon Rolls Ever

7. Make the glaze and cream cheese icing

In a medium-size bowl, whisk the full-fat coconut milk, brown sugar, and cinnamon. Set aside. In a separate bowl, use an electric mixer to cream together the vegan cream cheese and vegan butter. Add in the icing sugar and vanilla. Put frosting in the refrigerator till the cinnamon buns are cooked.

8. Bake them babies!

Preheat oven to 375F. Pour the coconut milk glaze mixture evenly over the cinnamon rolls. Uncovered, bake the cinnamon rolls for 14-20 minutes. If you like them gooier, like me, bake them for 14 minutes.

9. Invert, Ice and inhale!

Let cool in the pan for 3 minutes, then invert onto a serving platter. Scrape remaining filling from the pan onto the rolls. Lather on the cream cheese icing. Force your friends to try them. This was an all-day baking affair and you should be BRAGGING. Jillian Harris The Best Cinnamon Rolls Ever Jillian Harris The Best Cinnamon Rolls Ever Jillian Harris The Best Cinnamon Rolls Ever

The Best Cinnamon Rolls Ever

Recipe by From the Kitchen of Jillian Harris

Ingredients

  • For the yeast mixture
  • 1/2 cup lukewarm water

  • 2 packages quick rise yeast

  • 2 tsp sugar

  • For the cinnamon roll bread dough
  • 6 1/4 cups all-purpose flour

  • 1 tsp salt

  • 3/4 cup warm water

  • 1 cup almond milk (warmed)

  • 1/4 cup vegan butter

  • 1/2 cup sugar

  • 2 beaten pasture raised eggs

  • For the cinnamon roll filling
  • 1/2 cup vegan butter

  • 1 1/2 cups brown sugar

  • 3 tsp cinnamon

  • For the cinnamon roll glaze
  • 1 can full fat coconut milk

  • 1/2 cup brown sugar

  • 1 tsp cinnamon

  • For the frosting
  • 1/2 8oz vegan cream cheese (such as Tofutti)

  • 1/4 cup vegan butter

  • 3 cup icing sugar

  • 1 tsp vanilla extract

Directions

  • In a small bowl, dissolve 2 teaspoons sugar and yeast in lukewarm water. Put bowl in oven with light on (without heat), and let stand until foamy, about 10 minutes. If it does not foam up, throw it away and start again.
  • Cream the vegan butter. Add sugar, warm water, warm almond milk, and salt. Add eggs, ensuring the mixture is not too hot or the eggs will begin to cook. Then add the yeast mixture. Add the flour one cup at a time. Once you have added about 5 cups, switch to kneading the dough using your hands. Knead for approximately 8 minutes, until the dough looks smooth and doesn’t fall through your fingers while holding it.
  • Grease a large bowl all around the sides (bowl must be at least 3 times the size of the dough). Put a clean tee towel over the bowl and put in oven with oven light on (again, no heat). Let rise for 1.5-2 hours, until almost tripled in size.
  • Flour the surface and rolling pin. Cut the dough into 3 equal sections. Roll out first ball of dough to approximately 14 inches by 9 inches. I use a tape measure to get the measurements accurate. Take a third of the 1/2 cup of vegan butter, and slab it on the dough spreading evenly. Then sprinkle 1/2 cup brown sugar (a third of the 1.5 cups brown sugar) evenly over the butter. Finish by sprinkling 1 tsp cinnamon over the brown sugar. 
  • Starting at long side, tightly roll up, pinching seam to seal. For bigger cinnamon rolls, cut into 2.5 inch pieces. For smaller, cut into 1.5” pieces. I use a tape measure for this step as well so make sure they are even as possible. Use a very sharp knife.
  • Grease a few baking dishes. For the bigger buns I use one round baking cake pan, and one 9 x 13 baking dish. Leave lots of room in between the buns, as they will rise a lot. Cover with tee towel and put back into the oven with oven light on. Let them rise again for 60 minutes. They will double or triple in size again. 
  • In a medium size bowl, make the cinnamon roll glaze by whisking the full fat coconut milk, brown sugar and cinnamon. Set aside. In a separate bowl, make the vegan frosting by using an electric mixer to cream together the vegan cream cheese and vegan butter. Add in the icing sugar and vanilla. Put frosting in refrigerator till the cinnamon buns are cooked. 
  • Preheat oven to 375F. Pour the coconut milk glaze mixture evenly over the cinnamon rolls. Uncovered, bake the cinnamon rolls for 14-20 minutes. If you like them gooier like me, bake them for 14 minutes. 
  • Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls. Let cool a bit longer, then lather on the cream cheese icing and serve!
Jillian Harris The Best Cinnamon Rolls Ever Jillian Harris The Best Cinnamon Rolls Ever

Healthy Cinnamon roll substitutions

Milk

I used almond milk for the bread dough, but any non-dairy milk will work. As for the glaze, I highly recommend using full fat coconut milk. My grandmothers’ original recipe called for thick whipping cream, so I knew it was important that the non-dairy milk was thick and creamy.

Flour

You can substitute whole wheat flour for all-purpose flour if you desire. That is the only other flour I have ever tested, so I would not recommend using any other type.

Sugar

You can also substitute the white sugar with coconut sugar or cane sugar. Jillian Harris The Best Cinnamon Rolls Ever

NOTES

Be careful when purchasing yeast. This recipe is much quicker and easier when using quick-rise yeast, rather than traditional yeast. It will take much longer for the dough to rise if you use traditional. If your yeast doesn’t bubble or foam, make sure you restart! Your water may have been too hot and would have killed the yeast. Or too cold which would have not activated the yeast. I’d also check your yeast packages for the expiry date, to ensure they have not gone bad.

A Few More Recipes You May Like To Bake Over The Holidays

The Best (Vegan) Christmas Cookies

Maple Glazed Apple Fritters

Upside-Down Pear Gingerbread Cake

Enjoy! Bailey

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  1. Cathy Gunn says:

    Yummy recipe! Surprised it was mostly vegan except for the eggs. Any vegan substitute? Thank you and Merry Christmas 🎄

    Cathy Gunn

  2. Carla B says:

    Is there a way to omit the eggs – I’m allergic. Thanks!

  3. Luisa says:

    Hi, these look sooo yummy! Wondering if these can be made vegan w subbing out the egg for flax egg?

  4. Julia says:

    Can you make these up to step 6 before they’re baked, and leave in fridge overnight to cook in morning?

  5. Courtney says:

    Can you make these the night before and then bake in the oven the next morning?

  6. Katie says:

    I love that these are ALMOST vegan….except for the eggs!! Has this been tried with flax eggs in place? Would it work?

  7. Rita says:

    If I’m not vegan, can I use regular butter and cream cheese? They look delish! Merci, Memere!

  8. Shannon says:

    Can I make the dough and let it sit overnight and just bake them in the morning so they’re fresh for brunch?

  9. Christine says:

    Do you have to leave the light on in the oven? Does it actually do anything? Mine is burnt out lmao

  10. Andra says:

    These cinnamon buns were amazing! I served them to my dairy-loving family and nobody noticed the non-dairy swaps. BEST cinnamon rolls ever!!

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