This post was created in partnership with Califia Farms.
We got into Chicago early Tuesday morning and hit the ground running. We wandered around the city for a bit, grabbed lunch at one of our favorites (the long line is worth it) (PROMISE), then spent a good portion of our afternoon at the Museum of Surgical Science. Later that evening I ditched Thom for work obligations but thankfully those obligations ended with doughnuts and second dinner so I really can’t complain. I woke up early Wednesday morning and grabbed coffee and more doughnuts (the vegan doughnuts at Do-Rite will always be my favorite) before heading to an event with Albertsons Co. I got to hang out with some of my favorite food blog peeps, cook in the Rick Bayless kitchen at Kendall College, and play a real life version of Supermarket Sweep so – all in all – it was a pretty good Wednesday.
This is our only full free day in Chicago so I’ve got to get ready and head out to get first coffee because we’ve got a long day of eating and drinking ahead of us. I saved my best stretchy pants for today but sadly my walking shoes are soaked from last night’s three mile walk in the rain (with a child-size umbrella.. for two full-grown humans) so it’ll be interesting to see if today pans out. I predict we’ll be tired and grumpy come 7PM and that I’ll have no less than five blisters on either foot. But maybe – just maybe – we’ll be fat and happy and Thom will get me so drunk that I won’t even care about the blisters. Though I’m going to go out on a limb and say the former is more likely. Setting the bar low, people!
Anyway, because it’s a short one today, here are some links for your enjoyment (but if I were you I’d skip right past them and get to making the cinnamon rolls).
Astrology h8r for life. Ask me my sign and you’ll get an eye-roll. ;)
I’m reaaaally excited for Molly on the Range to come out. Also really excited to get home because the book will be waiting at my front door. And, from the looks of it, there will be sprinkles and temporary tattoos, too (!!!).
ICYMI: Elizabeth Warren being a badass.
I straight up bought nine of these candles and I’m not even embarrassed about it.
“Together, the piece conveys a forest in flux.” WHOA.
Notes: This dough is on the soft side and you could easily add up to 1/4 cup (35g) more flour if you want to make dense + sturdy cinnamon rolls. If you don’t keep all-purpose flour in your house, you could use ivory wheat or white whole wheat flour.. but I wouldn’t recommend it (and the same goes for substituting spelt, whole wheat, etc.) (also, see this). If you prefer the doughy parts to be a bit sweeter, swap the unsweetened almondmilk with Califia’s vanilla almondmilk. I know some of you may want to replace the brown sugar with something more “nutritious”, but I regret to inform you it will make for some seriously sad cinnamon rolls. Proceed with caution (and see this again). To prepare the cinnamon rolls the night before, simply follow the overnight method used in this post.
This post is sponsored by Califia Farms, maker of my favorite non-GMO + carrageenan-free almondmilk (amongst other delicious beverages). All opinions are my own and I think Califia rules.
COCONUT OIL CINNAMON ROLLS
2 1/4 teaspoons (7g) active dry yeast
1/4 cup (50g) warm water, 105-110˚F
1/3 cup (74g) cane sugar
1/4 cup (48g) refined coconut oil
1 cup (205g) Califia Farms unsweetened almondmilk
1 teaspoon (6g) fine sea salt
3 cups + 2 tablespoons (438g) all-purpose unbleached flour (plus more for kneading)
2 tablespoons (22g) refined coconut oil, melted (but not hot)
1/2 cup (98g) brown sugar
1 tablespoon (6g) ground cinnamon
1 cup (100g) powdered cane sugar
1 tablespoon (12g) Califia Farms unsweetened almondmilk
1/4 teaspoon (1g) maple extract
Add the water to a small bowl and sprinkle in the yeast; gently stir to combine then add a pinch of sugar and set aside until foamy (15-20 minutes). In a small saucepan set over medium heat, melt the oil then whisk in the sugar and almondmilk. Cook for about 2 minutes, just until the mixture is hot, then remove from heat and set aside to cool. If you have a thermometer, stick that on the side of the pan so that you can gauge when the temperature has dropped below 110˚F (if it’s any warmer, you run the risk of killing the yeast) (dead yeast = flat cinnamon rolls).
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast and cooled almondmilk mixture. Using a rubber spatula, gently stir (scraping around the edges of the bowl) until the flour is completely combined, then set a timer and knead the dough for 4-5 minutes (lightly flouring the countertop as needed). The kneaded dough should be sticky but it shouldn’t be so sticky that it leaves residue on your hands or countertop. Transfer the dough to a lightly oiled mixing bowl, cover with a towel, and store in the warmest part of your house for 1-2 hours, or until doubled (if there isn’t a warm place in your house, heat the oven to 250˚F and set the bowl next to it).
Line a 9″ square baking pan with parchment paper then lightly brush with oil; set aside. In a small bowl, mix together the brown sugar and cinnamon; set aside. Line a flat surface with parchment paper and sprinkle with flour. Gently punch down the dough then remove from bowl and knead between your hands for 1-2 minutes, just until you’ve worked out the big air bubbles. Once kneaded, place the dough on the prepared surface and let it rest for 15-20 minutes. If you don’t let it rest, it will be hella difficult to roll. Roll the dough out into a 12×18 rectangle. Use a pastry brush (or the back of a spoon) to spread the coconut oil then sprinkle with cinnamon sugar. Starting at the long end, roll the dough into a log, slice into nine segments, and place them in the prepared pan. Cover pan with a towel and let the rolls rise for one hour in the warmest part of your house.
Preheat oven to 350˚F. Brush the tops of the cinnamon rolls with almondmilk (if desired) then bake at 350˚F for 26-28 minutes, or until golden. Remove rolls (along with the paper) from pan and set on a wire rack to cool for about 10 minutes.
While the rolls are cooling, prepare the icing by stirring together the powdered sugar, almondmilk, and maple extract. Smear onto cinnamon rolls and serve. Cinnamon rolls can be stored in an airtight container for up to three days.
Yield: 9 cinnamon rolls
Pumpkin spice cinnamon rolls – ‘Tis the season! Follow the recipe for this overnight pumpkin spice cinnamon roll loaf. To bake immediately, follow the steps above.
Sweet potato cinnamon rolls – Replace the pumpkin in the recipe above with canned sweet potato.
Caramel apple cinnamon rolls – Toss the cinnamon sugar mixture with 2 cups of finely shredded apples. Finish rolls with almondmilk caramel sauce.
PB&J cinnamon rolls – Slather the slab of dough with your favorite jam (instead of the cinnamon sugar), then finish the rolls with peanut butter glaze (to make the glaze, start with 1/4 cup of creamy peanut butter and thin to desired consistency with almondmilk and pure maple syrup).