Chocolate Chip Cinnamon Rolls

I think I’m starting to forget what baked goods are like with real milk. I haven’t had anything in so, so long now.

Okay, so that is a lie. There was that amazing tiramisu in Seattle at That’s Amore, but I’m pretty sure anything I’ve made at home is about as milk free as can be. Yeah, I’ve used butter, but that doesn’t seem to affect me in the same manner. I finally bought a container of Smart Balance to see what that does for me. It sauteed up some onions and carrots without being able to tell the difference, so we’ll see how it goes.

These cinnamon rolls are also dairy-free, and I couldn’t tell a difference. I’m slowly but surely embracing this whole yeast thing. Thankfully I had things to do to distract me while I waited for the dough to rise. Damn, I’m impatient. I wish I had fresh berries like the original recipe, but chocolate chips were just going to have to do.  These stayed moist for days. I actually left a couple for Andrew’s return, but only just barely. They were good. I used olive oil instead of butter on the filling because I was almost out of butter. I’m a rebel. I didn’t ice them either. I’m just not into super sweet things. Will I eat a cinnamon roll if it has icing on it? Absolutely, but I don’t go out of my way for it.

Inspiration: Peas and Thank You

Ingredients

  • 1 cup non-dairy milk, warmed
  • 1 packet yeast
  • 1/4 cup applesauce
  • 2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 cup chocolate chips

Preparation

  1. Mix yeast and warm milk in a separate container, like a measuring cup.
  2. In a mixing bowl, combine flours, teaspoon of cinnamon, baking powder, sugar, and salt.
  3. In a small bowl, combine brown sugar and tablespoon of cinnamon.
  4. After yeasty water starts to foam [5ish minutes], mix in applesauce.
  5. Pour this into the bowl of dry ingredients and mix.
  6. Once combined, move to a floured flat surface and knead.
  7. Add enough flour to make the dough smooth. You don’t want it to stick! [I needed another 1/4 cup or so]
  8. Roll the dough out in a large trapezoid rectangle.
  9. Brush on all of the olive oil.
  10. Cover the oiled dough with all of the brown cinnamon and sugar.
  11. Sprinkle surface with chocolate chips.
  12. Roll it up.
  13. Cut into eight equal pieces.
  14. Place them into a sprayed loaf pan and cover for 40 minutes. My kitchen sucks for yeast, so I have to turn my oven on to 170º and leave the door open. Only then have I been able to get a decent rise.
  15. After it has risen, bump the oven up to 350º.
  16. Bake the rolls for 25-30 minutes.
  17. If you’re going to ice them, now is the time. I, however, proceeded to eat two while they were still warm. Then two more for breakfast. Gluttony, it looks good on me.
  • http://carbzilla.britehive.com Carbzilla

    Hi! Saw your lists on Yelp, love your blog. We do the reverse trips – Seattle to Portland. Your eats look great – can’t wait to see them all!

    • http://thehooteats.wordpress.com Michelle

      It’s so great that our cities are so close together, but far enough apart to feel like a mini-vacation. Thanks for taking a look around the blog, too! I love that yours is carbzilla. Sometimes I think that same monster lives inside of me!

  • http://amongthetortillas.wordpress.com Sara

    Oh you have got to be kidding me, chocolate chips in a cinnamon roll!$!! Oh gosh I need some! hahaha