A chill long weekend calls for baking!
Not too long ago I made these cinnamonrolls, adapted the recipe from Oh She Glows and they turned out AHHHMAZING, so I’m making them again!
1/2 cup (125 mL) warm water
1 teaspoon (5 g) organic cane sugar
1 packet (8 g) quick-rise instant dry yeast
2 1/2 cups plus 3 tablespoons (430 g) unbleached all-purpose white flour, plus more for kneading
1/3 cup (67 g) grass-fed butter
1/2 cup (125 mL) unsweetened oat milk
1/3 cup (73 g) organic cane sugar
1 teaspoon (6 g) fine sea salt
CINNAMON SUGAR FILLING
1/2 cup (110 g) organic cane sugar
1 1/2 tablespoons (10 g) organic cinnamon
1/4 cup (50 g) grass-fed butter, melted
The original recipe has a pan sauce and cream cheese frosting, but we aren’t really a frosting family so I just did a plain-Jane adaptation, enjoy!