The Ultimate Holiday Cinnamon Rolls
The Ultimate Holiday Cinnamon Rolls
My classic recipe a little makeover to make it plant-based for Hammie!
From the twinkling lights of Christmas to the vibrant blooms of Easter, one tradition in my home never changes: baking my ultimate cinnamon rolls. The sweet aroma filling the house evokes cherished memories while creating new ones. Over the years, these cinnamon rolls have become more than just a treat—they're a symbol of celebration, warmth, and family.
This year, I gave my classic recipe a little makeover to make it plant-based for Hammie. With oat milk and plant-based butter, these rolls are just as soft, fluffy, and delicious as ever, but now they’re friendly for everyone to enjoy.
The Perfect Recipe for Any Holiday
This recipe is my go-to for several reasons. It strikes the perfect balance between a soft, fluffy interior and a caramelized, slightly crispy bottom. For Hammie, I keep it simple with a basic icing, while for everyone else, I whip up a cream cheese frosting. Both add the perfect finishing touch to the sweet, spiced filling, making these rolls utterly irresistible!Ingredients.
For the Dough:
3/4 cup (177 ml) milk, lukewarm (whole or oatmilk)
1 packet (7 g) instant or active dry yeast
1/4 cup (50 g) white sugar
1 whole egg plus 1 egg yolk, at room temperature
1/4 cup (60 g) melted butter (or plant based butter)
3 cups (360 g) bread flour
3/4 teaspoon (3 grams) salt
For the Filling:
2/31 (46 g) packed dark brown sugar
1 1/2 tablespoons ground cinnamon
1/4 cup (60 g) softened butter
For the Simple Icing:
1 cup powdered sugar
2–3 tablespoons oat milk (or your preferred plant-based milk)
1/2 teaspoon vanilla extract
For the Cream Cheese Frosting:
4 oz (113 g) softened cream cheese
3 tablespoons (43 g) softened butter
3/4 cup (90 g) powdered sugar
1/2 teaspoon vanilla extract
Let's Get Baking
1. Warm the Milk:
Heat the milk to around 110°F—it should feel like warm bath water. I recommend microwaving the milk in a microwave-safe bowl for 40–45 seconds.2. Mix the Dough Base:
Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast on top and let it sit for a minute. Add the sugar, egg, egg yolk, and melted butter. Mix until well combined.3. Incorporate Dry Ingredients:
Stir in the flour and salt using a wooden spoon until a shaggy dough forms.4. Knead the Dough:
Attach the dough hook to your stand mixer and knead the dough on medium speed for about 8 minutes. The dough should form a ball and be slightly sticky. If it’s too sticky (sticking to the bottom of the bowl), add 1–2 tablespoons more bread flour.
No stand mixer? Knead the dough by hand on a floured surface for 8–10 minutes.5. Let the Dough Rise:
Place the dough in a well-oiled bowl, turning it to coat all sides. Cover the bowl with plastic wrap and a warm towel. Let it rise in a warm spot for 1–1½ hours, or until it doubles in size. The rise time may vary based on the temperature and humidity in your home.6. Prepare the Dough:
Once risen, transfer the dough to a floured surface and roll it into a 14x9-inch rectangle. Spread the softened butter evenly over the dough, leaving a ¼-inch border on one long edge.7. Add the Filling:
In a small bowl, mix the brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough, then gently rub it into the surface with your hands.8. Roll and Cut the Dough:
Starting from the 9-inch side, tightly roll the dough into a log, seam side down. Seal the edges of the dough as best as possible. Trim about an inch off each end where the filling may be sparse.Cut the log into 1-inch slices using a serrated knife or dental floss. This should yield 9 large rolls.
9. Second Rise:
Place the rolls in a greased 9x9-inch baking dish or a round 9-inch cake pan lined with parchment paper to catch any leaking filling. Cover the pan with plastic wrap and a warm towel, and let the rolls rise again for 30–45 minutes.10. Bake the Rolls:
Preheat your oven to 350°F. Once risen, remove the plastic wrap and towel, and bake the rolls for 20–25 minutes, or until they are just slightly golden brown on the edges. Slightly underbaking ensures they stay soft and gooey in the center.11. Cool and Frost:
Allow the rolls to cool for 5–10 minutes before frosting.12. Make the Frosting:
In a stand mixer or using a hand mixer, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. Spread generously over the warm cinnamon rolls.Enjoy these warm, soft, and gooey cinnamon rolls fresh out of the oven!
