Last night, I was supposed to share a delicious soup recipe with you.

Instead, I was in the kitchen. Baking.

The only thing worth waiting 5 hours.

You see, when you make cinnamon rolls for the first time, you have to expect one thing: you’ll get asked to make some again.

So I didn’t write the soup post last night. And my guess is, now the last thing you want is for me to share that soup recipe. Because cinnamon rolls = better than soup, even if that soup is delicious.

 

First, prepare the flax egg and proof your yeast.

While you are waiting for your yeast mixture to get bubbly and foamy, mix the wet dough ingredients in a saucepan and heat on low until dissolved and combined. Let cool.

Gather 2 of the 3 cups of flour in a bowl.

When the wet ingredients are cooled enough, mix in the yeast mixture. Pour in the bowl with the flour and mix with a wooden spoon for 30 seconds. Then, add the remaining cup of flour. Mix with the spoon for 10 seconds, then knead with hands for 10 seconds.

Transfer the dough (and flour) on a counter or table.

And knead for 8 minutes.

Oil a bowl, make a ball with the dough and place it in the bowl. Cover with plastic wrap or a clean towel and let rise 90 minutes. The dough is ready when you poke the dough and it doesn’t spring back.

While the dough is rising, you can mix the sugar and cinnamon for the filling.

Gently press the dough to make a 8 x 20 inch rectangle. Spread 1/8 cup of earth balance on it.

Pour on the cinnamon filling, Mix the frozen raspberries with cornstarch and place evenly on the dough.

Grab the end of the dough starting at the shortest end and roll the dough, trying to keep the sides as straight as you can. If, like me, you are daydreaming and roll the wrong end, unroll and roll again ;).

Prepare the pan sauce and pour in a 9 x 13 inch baking dish.

Grab some floss and cut the rolls placing the floss underneath the dough and bringing it up and crossing it to cut the rolls. Place the rolls in the baking dish.

Let rise 45 minutes, then bake 25 minutes, or until golden.

Meanwhile, make your frosting!

When the rolls are done baking, drizzle the frosting on them.

Enjoy!

 

Raspberry Cinnamon Rolls with Lemon Frosting

Adaptation of Apple Pie Cinnamon Rolls with Sweet Almond Frosting

Print recipe

Yeast mixture:

• 2 tsp active dry yeast
• 1/2 tsp sugar
• 1/2 cup 100-110°F water

Dough:

• 1/2 cup milk (I used unsweetened almond vanilla)
• 1/3 cup golden cane sugar
• 1/3 cup earth balance buttery spread
• 1 tsp fleur de sel or sea salt
• 1/2 flax egg: mix 1/2 tbsp flax seeds, grounded, and 1 1/2 tbsp water
• Yeast mixture
• 3 cups unbleached all purpose flour

Filling:

• 1/8 cup earth balance buttery spread, at room temperature
• 1/2 cup golden cane sugar
• 1 1/2 tbsp ground cinnamon
• 1 1/2 cups frozen raspberries (not thawed)
• 1 tsp cornstarch

Pan sauce:

• 1/2 cup earth balance
• 1/3 cup golden cane sugar

Glaze:

• 1 cup icing sugar
• 2 tbsp milk (I used unsweetened almond vanilla)
• 1/2 tsp lemon extract
• 1 tsp lemon zest

Directions: Mix flax egg and set aside. Mix together yeast ingredients and set aside for 10 minutes until doubled in size and bubbly.
Meanwhile, combine the wet dough ingredients (almond milk, earth balance, sugar, salt and flax egg) in a small saucepan. Heat on medium heat and stir until combined. Remove from heat and let cool until it is 100-110°F.

Place 2 cups of flour in a bowl. When the saucepan mixture is cooled enough, add in the proofed yeast. Add the mixture to the flour and stir with a wooden spoon for 30 seconds. Add the remaining cup of flour. Mix with the spoon for 10 seconds, then knead roughly with hands for an other 10 seconds. Place the dough (and flour) on a floured surface.

Knead the dough for 8 minutes, starting slow, until it doesn’t stick to the touch. Add flour only if it starts to stick to the counter. Shape into a ball and place into an oiled bowl. Cover with plastic wrap or a wet towel and place in the oven with the light on. Let rise for 90 minutes.

Meanwhile, prepare the cinnamon sugar filling by mixing cane sugar and cinnamon.

After 90 minutes of rising, poke the dough to make sure it is ready. If you poke the dough and it does not spring back, it is ready. Use your hands to spread the dough into a 8 inch by 20 inch rectangle. Go slow so you don’t rip the dough.

Spread the 1/8 cup of room temperature earth balance on the dough with a pastry brush. Sprinkle on the cinnamon sugar. In a small bowl, mix frozen raspberries and cornstarch, then place evenly on the dough.
Grab the end of the dough starting at the shortest end and roll the dough, trying to keep the sides as straight as you can. Let it rest on the seam when it’s rolled up completely.

Prepare the pan sauce: place earth balance and sugar in a small saucepan over medium heat and stir until melted. Stir vigorously to combine. Pour in a 9 inch by 13 inch baking dish.

Grab some floss and cut the rolls placing the floss underneath the dough and bringing it up and crossing it to cut the rolls. Place the rolls in the baking dish. Cover with a wet towel or plastic wrap and place in the oven with the light on. Let rise 45 minutes.
Remove the rolls from the oven and preheat to 350°F. Remove towel or plastic wrap and bake for 25 minutes, until golden.

Meanwhile, prepare the glaze by whisking all ingredients together. When the rolls are done, drizzle the glaze on them while they’re still hot.

Makes 8 cinnamon rolls