1cupunsweetened almond milkplain or vanilla, 236 mL
8Tbspmargarinedivided, or butter, 112 g
½cupbrown sugar100 g
1cuppowdered sugar115 g
1-2Tbspunsweetened almond milkplain or vanilla, 15 to 30 mL
Proof yeast: Heat almond milk, 3 Tbsp of the margarine, and sugar in a saucepan until lukewarm (not hot!), or heat in microwave in 30 second intervals. Transfer to a large mixing bowl then sprinkle in yeast. Allow yeast to activate for about 10 minutes, then mix in ½ teaspoon of salt.
Mix in flour: Add flour and stir. The dough will start to become difficult to mix with a spoon and eventually form a loose ball. Transfer the dough ball onto a lightly floured surface.
Knead: Knead by hand (8 minutes) or with the bread hook of a standing mixer (5 minutes), adding additional flour a tablespoon at a time if dough is really sticking to the surface. Dough is finished when smooth.
Rise: Place dough in a lightly greased bowl and cover with plastic wrap. Set in a warm place* and let rise for 1 to 2 hours, or until dough has doubled in size.
Filling: Right before rolling out dough, melt remaining margarine. In a separate bowl, mix cinnamon, brown sugar, and ¼ teaspoon of salt.**
Roll: On a floured piece of parchment paper, roll dough into a rectangle, about 10 x 14 inches. Brush dough with 3 tablespoons of the melted margarine and sprinkle evenly with the filling. Gently and tightly roll dough from the widest edge of the rectangle (it's easiest to simply lift the parchment paper to roll the dough into an even cylinder). If needed, seal the seam with a touch of water.
Cut: To cut the rolls, a string of floss works best. Work a string of floss under the rolls. Cross your hands in opposite directions over the roll to make a clean cut. Each should be about 1 inch wide.***
Bake: Place rolls in a greased or parchment-lined baking tin. Brush tops with remaining 2 tablespoons of melted margarine. Cover with plastic wrap and allow rolls to rest for 30 minutes while oven preheats to 350°F (176°C). Remove plastic and bake for about 25 minutes, until lightly golden.
Ice: Mix together sugar and almond milk, adding more or less almond milk to your taste and desired consistency. Pour over hot cinnamon rolls.
*Faster Rise: To help you dough rise faster, heat your oven for just a few minutes to get it warm. Turn it off then set dough inside the oven. The warm (but not hot!) temperature will help the cinnamon roll dough rise more quickly!
**More Spices: You can also add a pinch of ground nutmeg and cloves for a depth of flavor!
***Freeze Dough: After cutting the rolls, you can freeze them on a baking sheet. Once frozen, transfer to a freezer-safe container. To thaw, transfer frozen rolls onto a baking sheet, cover, and set in the fridge overnight. In the morning, place rolls on the counter for 30 minutes, while oven preheats, then bake as instructed above (I did this as Christmas gifts this year and they were a hit!)