The perfect cinnamon rolls! With easy dairy free and gluten free adaption options.

Okay folks I have the perfect recipe for Christmas breakfast! Cinnamon rolls! Or if you're like my family we use all special occasions where we have to get up early and not have school to make these ;) There are intext adaption options for both dairy free and gluten free. Don't forget if you're new to this or a seasoned pro ALWAYS read the labels for your go to substitute items. There have been a couple times where I used the same product for years and then when I got sick found out they had changed the ingredients. 

ENJOY! 

Perfect Cinnamon Roll Dough

Warm and soft with the slightest touch of sweetness, this roll dough is simply perfect for making cinnamon rolls. If you're wary of making yeast breads, you really have nothing to fear. The only vaguely tricky step is mixing the yeast into appropriately warm water. Water too hot can kill off the yeast, but lukewarm water won't activate it. A good rule of thumb to use when preparing the warm water for your yeast is to run your own hand under the faucet and feel the temperature of the water. If you'd take a nice, long bath in it, it's probably the perfect temp for your yeast. Enjoy!

2 cups very warm water

2 tablespoons dry yeast

1/4 cup sugar

1/2 cup instant, nonfat dry milk – substitute ½ cup non-dairy vanilla pudding or gluten free vanilla pudding

2 teaspoons salt

1 egg

4-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand) - substitute Bob's gluten free bread mix!

1 stick butter (softened) –

substitute 4 tbs of butter flavored shortening and 4 tbs of dairy free margarine

In a large bowl, whisk together the warm water and yeast. Whisk in the sugar and allow the yeast too foam slightly by letting it sit alone for 5 minutes, or so. Stir in the dry milk( or ½ cup pudding mix), salt, and egg. Slowly start stirring in the flour, cup by cup, until a thick, sticky dough is formed. Don't add too much! You want it sticky and pliable, not overly floury. Turn the dough out onto a floured surface, sprinkle a thin layer of flour on top, and knead the bread until it becomes a little less sticky and slightly elastic. Now begin to knead the butter into the dough. It should make the dough very soft and greasy enough so the dough no longer needs any flour. Once the butter has been kneaded through, and the dough is elastic, set it in a lightly greased bowl, cover it with a slightly damp, clean cloth, and allow to rise for about 1 hour.

*

Melt-In-Your-Mouth Cinnamon Rolls

The true secret to amazing cinnamon rolls isn't so much the recipe, it's the method. Be sure to read through the instructions below, I've tried to let you in on the ultimate tips to make absolutely perfect cinnamon rolls.

1 stick butter, very soft (or dairy free margarine)

1 1/4 cup sugar

1/4 cup cinnamon

Once the dough has risen and doubled in sized, turn it back out onto a lightly floured countertop. Use a rolling pin to roll the dough out quite thin, about 1/4 inch thick. (To make smaller cinnamon rolls, I like to roll the dough into a long rectangle that is about 4 inches wide. For monster sized cinnamon rolls, I tend to roll the dough into more of a square).

*

Use your hands to spred the butter in a nice, thick layer across the surface of the dough. Sprinkle a generous layer of white sugar on top of the butter. (You can use brown sugar, too. But I love the white-sugar-taffy that pools in the bottom of a pan when making it this way.)

*

Now for the IMPORTANT step. Sprinkle a GOOD layer of cinnamon on top of the sugar. Too much and you'll clear out the sinuses of everyone eating. Too little, however, and you're cinnamon rolls won't be nearly as delicious as they could be. Don't be stingy with the cinnamon. If you're feeling really daring, drizzle a second layer of 3-4 tablespoons of melted butter over the cinnamon & sugar layer.)

*

Roll the cinnamon rolls up tightly, pinching the top edge closed to keep the cinnamon rolls closed while baking. Slice into 2" rolls with a knife and place on a lightly greased cookie sheet. Allow to rise for another 25-30 minutes before baking.

*

Bake in an oven preheated to 375 degrees for 18-22 minutes, or just until the edges of the rolls have browned slightly. Remove from oven, allowing to cool for 20-30 minutes before frosting and serving.

*

Decadant Cream Cheese Buttercream

This is it. The only way to make light, fluffy, melt-in-your-mouth cream cheese frosting in the way it's made in this recipe...a teensy taste of cream cheese, a boatload of butter. You're gonna love it.

4 oz. (goat) cream cheese

2 sticks butter (or dairy free margarine)

2 pounds powdered sugar

1 teaspoon vanilla

2-4 Tablespoons (coconut) milk

In a large bowl beat together all ingredients until a thick but spreadable frosting appears. Slather on slightly warm cinnamon rolls and enjoy!

Trader Joes has gluten free vanilla pudding mix
and so does the life source store, so I'm sure if
you don't live near either you could find one in a
local health store or just skip this step and add
vanilla flavoring but it really does make
the dough super moist!

Great substitute for the flour in the dough mix! I've
used Bob's many times!

Make sure you have enough flour to where the dough doesn't stick but not too much to dry it out =)

Give ample amount of room for these babies to grow!

All done!