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There once was a time when every. single. Monday. morning. here on B.Britnell started with a breakfast recipe. That was until my breakfasts consisted mostly of a giant smoothie or a huge bowl of fruit/granola. My bfasts, while still filling and delicious, are pretty boring these days. So, I thought it was time to mix it up a bit and share a super yummy and fun breakfast recipes with you today. Welcome to the world THESE Vegan Lavender Cinnamon rolls!!!!
I bought a little packet of dried lavender at World Market about 6 months ago and I’ve just been holding onto it until the right recipes came to mind. I think my logic was that I really wanted to make and post cinnamon rolls BUT the world already has a ridiculous amount of cinnamon roll recipes. So, I changed it up a bit.
I’m a pretty big fan of the end result!
These cinnamon rolls are made in the typical cinnamon roll fashion.
Because I wanted them to be gluten-free, I used THIS 1 to 1 gluten free flour that I’ve been LOVING from Bob’s Red Mill (not a sponsorship…I just love their products). All-purpose flour would work just as well, though.
The ingredients are mixed together, the dough is kneaded, and eventually left to rise.
The big ball o dough is then punched down a bit to ensure that it knows its place in the world.
Then it’s rolled out and topped with sugary cinnamon yumminess. Like so:
All that’s left now is to simple cut the dough into slices, let them rise for a second time, and then bake em up.
After all the rising, luckily these only need to bake for about 15-20 minutes. (thankgoodness!)
Oh yea, and then we obviously have to cover them in a bit of icing, right?
Lets have more Monday morning breakfast chats, mkay?
Lavender Cinnamon Rolls
Ingredients
For rolls:
- 2 envelopes active dry yeast
- 1 cup of warm water
- Heaping 1/2 cup of sugar, divided
- 3 cups of flour, I used THIS gluten-free blendbut all-purpose will also work
- ½ teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 2 tablespoons of vegan butter, melted
- ½ teaspoon of coconut oil
- 1 ½ cups of packed light brown sugar
- 1 tablespoon of cinnamon
- ¼ cup of vegan butter, softened
- 2 tablespoons ofdried lavender, plus more for topping
For icing:
- 2 cups of icing sugar, powdered sugar
- 2 tablespoons of water or non-dairy milk
Instructions
- In a small bowl, dissolve the yeast in the cup of warm water. Let sit for 5 minutes or until it begins to foam.
- In a large bowl, sift together the sugar, flour, and cinnamon.
- In a separate bowl, mix together the foaming yeast, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and mix together with your hands until a nice dough ball forms. You can add a touch more flour if the dough is too sticky or a bit more water if it seems too dry.
- On a well floured surface, knead the dough for 5 minutes.
- Very lightly oil a large bowl and place the ball of dough into the bowl. Cover with plastic wrap and let sit for an hour to rise.
- When the dough is nearly done rising, make the cinnamon filling by mixing together the brown sugar, cinnamon, and butter. Set aside.
- In the bowl, deflate the dough by punching it down a bit. Take it out of the bowl and place it on a well floured surface. Press the dough out into a rectangle that's about 9x12 inches. I use my hands for this but you can also use a rolling pin.
- Spread your cinnamon mixture evenly across the dough leaving about 1/2 an inch border on the 2 shorter edges. Sprinkle on the lavender.
- Starting on one of the short ends, roll the dough up until you get to the other end. Crimp the dough together to seal it.
- Using a sharp knife, cut the dough into 9-12 pieces depending on your preference and dish size. I ended up with 10.
- In a large, greased baking dish, place the cinnamon rolls equally spaced. Let sit for an additional 45 minutes to rise once more.
- Near the end of the second rise, pre-heat the oven to 400 degrees F.
- Bake for 15-20 minutes or until your rolls are a nice golden brown color. Once out of the oven, let rest for 5-10 minutes before putting on the icing.
- Make the icing while the rolls cool. Whisk together the sugar and 1 tablespoon of the liquid. Continue adding more liquid, a little at a time, until the icing is at your desired consistency.
- Pour the icing over top of the rolls and ENJOY!!
Is the lavender added in the cinnamon filling? I did not see it in the instructions.
So sorry about that! Updating the recipe now. Yes- I sprinkled the lavender onto the dough right before rolling it up
They look delicious!
I’ve never tried cooking with lavender. What a unique way to use it!