XL Cinnamon Rolls

    The ultimate weekend warrior

    GF. V. SF. Can easily be made NF.


    Dough: 1 tbsp sugar

    1 3/4 cup warm water (105°F - 110°F)

    1 tbsp active dry yeast

    3 cups GF AP flour (I use Pamela's Artisan Blend)

    2 tsp baking powder

    1/2 cup sugar (yes, more sugar)

    2 tbsp sunflower oil (or other neutral oil)

    1 tsp salt

    Cinnamon Suga Filling:

    1 1/2 cup brown sugar (packed) 3 tbsp cinnamon

    1/4 tsp nutmeg 1/2 cup neutral oil (I use sunflower oil)


    Velvety Vanilla Icing:

    1/4 cup raw cashews (soaked if you don't have a Vitamix or a high speed blender)

    1 cup powdered sugar

    1 tsp vanilla extract or 1 vanilla bean, scraped

    1/4 cup non-dairy milk (I use unsweetened almond milk)

    *Blended until smooth*

    *For a nut free version, skip all of the above and whisk 1 cup powdered sugar & 1/2 tsp vanilla extract


    Make the dough:

    Combine 1 tbsp sugar, warm water, and yeast in a glass and let sit until foamy (about 5 mins) - if your mixture doesn't get foamy, your water is too hot or too cold. Or your yeast is dead. Try again! In the bowl of a stand mixer add flour, baking powder, the rest of the sugar, oil, and salt Dump in the yeast mixture and mix using the hook attachment (or your hands) until you have a soft, sticky dough If your dough is too dry - add more warm water, if it's too wet - add more flour

    Cover the dough and let it rest for 30 minutes

    Preheat oven to 350°F

    Generously oil an 8" x 8" cake pan

    Make dem rolls:

    Roll out dough between two pieces of parchment paper, until it's about 12" x 17" and 1/4" thick

    Remove the top layer of parchment and spread on 2/3 of the cinnamon sugar filling, leaving a 1" border on all sides

    Spread the remaining 1/3 of the filling in the bottom of your pan - pan juice! oooohhh weeeee hooooooo (yes I just made a Nelly reference)

    With the 12" (shorter) side closest to you, use the parchment underneath for assistance by carefully lifting and tucking, and roll the dough away from you (as tight as you can) until you end up with a fat cinnamon roll log

    Using a sharp, wet knife, cut log into 6 even rolls

    Arrange in pan, pretty side up

    Gently press down on the rolls to smoosh them together

    Bake for 30-35 minutes, or until golden brown

    Serve warm with velvety vanilla icing ribbons

    Vicious Variations:

    Stick some chopped apples in the filling for an awesome apple cinnamon roll

    Skip the cinnamon sugar and use fruit preserves! Blueberry rolls anyone?

    Sound Mate:

    Badlands - S/T

    Runnin like a river full of hunger!

    (Seriously you guys this record is so underrated as is Jake E. Lee)

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    Killer Recipes. Scratch Made. Real Food. Gluten Free. Vegan. Soy Free. Filthy Batch.