Crystal Margarine Recipes
Prep: 45 min
Servings: 12 cinnamon rolls
The key to savouring every magical moment on Christmas morning is to prepare breakfast the night before. Our overnight vegan almond cinnamon rolls make the perfect holiday morning breakfast, and can be made ahead of time. Though this cinnamon rolls recipe is easy to make, it tastes extra special. Tender, fluffy dough swirled and baked with sweet brown sugar, warm cinnamon, and sliced almonds. They’ll fill your home with a sweet and cozy aroma as they bake. Each cinnamon roll is generously glazed with a sweet almond glaze, and topped with crunchy toasted almonds. Serve these cinnamon rolls hot and fresh out of the oven, and start the holiday morning off on a sweet note.
For more holiday recipe ideas, follow Crystal Margarine on Instagram.
ingredients
Dough
1/4 cup (60 mL)
granulated sugar, divided
1 package (7 grams)
active dry yeast
3/4 cup (175 mL)
almond milk
1/3 cup (75 mL)
Crystal Margarine
1 tsp (5 mL)
vanilla extract
1/4 tsp (1 mL)
almond extract
3 1/2 cups (875 mL)
all-purpose flour (approx.)
1/2 tsp (2mL)
salt
Filling
1/2 cup (125 mL)
Crystal Margarine, at room temperature, divided
2/3 cup (150 mL)
packed brown sugar, divided
1 tsp (5 mL)
ground cinnamon
3/4 cup (175 mL)
sliced almonds
Glaze
1 1/4 cups (300 mL)
icing sugar, sifted
1/4 cup (60 mL)
Crystal Margarine, at room temperature
2 tbsp (30 mL)
almond milk
1/4 tsp (1 mL)
almond extract
3/4 cup (175 mL)
toasted sliced almonds
directions
Dough
Combine 1/4 cup (60 mL) warm water, 1 tsp (5 mL) sugar, and yeast. Let stand for 5 to 10 minutes or until foamy.
Meanwhile, warm almond milk and margarine in microwaveable bowl, stirring every 30 seconds, for about 1 minute or until margarine is melted and milk is warm (temperature should be no higher than 110˚F/45˚C).
Using stand mixer with dough hook, beat yeast mixture, warm almond milk mixture, remaining sugar, vanilla and almond extract until combined. Beat in 3 1/4 cups (800 mL) flour and salt on low speed until soft dough starts to form and gathers into ball shape. (If dough is too sticky, add up to 1/4 cup/60 mL more flour.)
On lightly floured work surface, knead dough a few times. Transfer to lightly greased bowl; cover and let stand for 45 to 60 minutes or until doubled in size.
Filling
Grease 13- x 9-inch (3 L) baking pan with 1 tbsp (15 mL) margarine; sprinkle 1/4 cup (60 mL) brown sugar in bottom of pan; set aside. On lightly floured work surface, roll out dough into 15- x 11-inch (38 x 28 cm) rectangle, about 1/4-inch (5 mm) thick. Spread 1/3 cup (75 mL) margarine over dough, leaving 1/2-inch (1 cm) border all around. Toss brown sugar with cinnamon; sprinkle over top. Sprinkle with sliced almonds.
Starting from one long end, roll up tightly into log shape; pinch ends to seal. Cut into 12 slices. Arrange buns evenly in prepared pan. Cover with plastic wrap; refrigerate overnight.
Preheat oven to 375˚F (190˚F). Remove pan from fridge; let stand for 20 to 25 minutes or until pan comes to room temperature. Melt remaining margarine; brush over rolls.
Bake for 25 to 30 minutes or until golden brown and bubbling. Let cool for 5 minutes; invert onto serving plate.
Glaze
In a bowl, beat together icing sugar, margarine, almond milk and almond extract until smooth and blended; drizzle over cinnamon buns. Sprinkle with toasted almonds. Serve warm.
Tips:
- Add a handful dried cranberries to filling if desired.
- If preparing and baking cinnamon rolls the same day, do not refrigerate. Assemble in pan and let stand for 30 to 45 minutes or until doubled in size.
- Craving more sweet breakfast recipes with cinnamon? Try our Cinnamon French Toast Bake or our Quick and Easy Apple Crisp Overnight Oats!
