Dairy Free Cinnamon Rolls- Large and In Charge and Mini and Cute
Dairy-Free Cinnamon Rolls:
Large vs. Mini
Being big offers some advantages. Large and in charge. Reaching things high on the shelf. Slam dunking. Tom Hanks in Big. Decadent cinnamon rolls that fill you up in the best way.
Being small also offers advantages. Tiny and cute. Good things come in small packages. Fit better in an airplane seat. Gymnastics. Mini cinnamon rolls that give you a hint of cozy decadence while leaving room for more.
I aimed to assess whether big or small is superior via a worthy challenge- the cinnamon roll.
Primary hypothesis: Cinnamon rolls can be dairy free and delicious.
Exploratory hypothesis: One size will reign superior.
Method
Recipe source
Technically, I used the dough recipe and filling ratios from Half-Baked Harvest's Chocolate Cinnamon Sugar Pull Apart Wreath (which as written, is absolutely amazing).
Tiegan Gerard has subsequently published actual cinnamon roll recipes, with slightly different amounts in the bread dough. I'm sure it's also amazing, and you can find one version here.
Dairy-Free Substitutions
1. Almond milk instead of milk
2. Stick margarine (Imperial brand) instead of butter
Procedures and Modifications
1. First, I proofed my yeast, and mixed up the dough per instructions. I always start with the 3.5 cups of flour and end up putting in 3.75-4 total so that it comes together but is still a little tacky.
2. Pro-Tip #1: To save time and increase relaxation on the morning that I wanted to eat fresh cinnamon rolls, I made this dough the night before. Instead of leaving it on the counter to rise, I put it in the fridge overnight. Then, I let it come to room temperature for about 1-2 hours in the morning while I relaxed.
3. That next morning, after I let the dough come up to room temperature, I prepared my cinnamon sugar and let the margarine soften.
4. Then, I rolled out the dough, spread the softened margarine, and sprinkled the cinnamon sugar on top.
4a. However, I divided the dough in half. For the first half, I rolled it out in a wider rectangle (above) and cut it into 6 large cinnamon rolls (below).
4b. For the second half of the dough, I rolled it into a narrower, longer rectangle, and cut it into 13 mini cinnamon rolls.
Pro-Tip #2: I used floss to cut the rolls, by wrapping a small pieces around the log, then slowly tightening.
5. Proof again, then bake.
Results
As per my modifications, this recipe yielded 6 large cinnamon rolls, and 13 mini ones.
I topped with a simple vanilla frosting (powdered sugar and stick margarine (begin with 4:1 ratio), vanilla, pinch of salt, and add almond milk until it reaches the desired texture). It didn't need it, but I wasn't mad at it either.
Discussion
The primary hypothesis was supported in that these cinnamon rolls were absolutely delicious and not many were spared.
I am sorry but also not sorry to report that the exploratory hypothesis was not supported. BOTH the large and mini versions had their strengths and drawbacks. The larger cinnamon rolls were delicious and decadent, but not overwhelming but definitely filling. On the other hand, the mini versions were cute, and left me room for more dessert (although probably just more cinnamon rolls).
In summary, cinnamon rolls can and should be allergy and size-inclusive, and that's a battle I'm certainly willing to fight for. Future research definitely will include more experimentation with time management, and more creative fillings and toppings. Stay tuned!