One of my favorite morning rituals is to bake breakfast for my family well before they are awake. I like it even more when most of the work has already been done the night before! These cinnamon rolls are super simple to make and the flavor is amazing with just a hint of lemon. When available, I love to use fresh lemon from our greenhouse lemon trees.
For the Dough
1 cup fed sourdough starter
3/4 coconut milk (dairy works too)
1 large egg (or flax egg for vegan)
4 tablespoons butter, melted and cooled (we use vegan butter)
3.25 cups all purpose flour
1/4 cup sugar
1 tablespoon lemon juice
For the Filling
3/4 cup brown sugar
1.5 tablespoons cinnamon
2 tablespoons butter, softened (we use vegan butter)
1/8 cup flour
For the Icing
1.5 cups powdered sugar
1 tablespoon lemon juice
1/2 tsp vanilla extract
1-2 tablespoons coconut milk (dairy is fine too)
Mix all of the dough ingredients together in a large bowl and combine until a sticky dough forms. If using an electric mixer, stir ingredients on medium for about 2 minutes or until well mixed using a dough hook attachment.
Let the dough rest for 20 minutes, covered. While dough is resting, make the filling.
Roll the dough out onto a lightly floured work surface into a rectangle measuring about 20" long and 12" tall. Spread the filling over the dough in an even layer from edge to edge with the exception of one short side. Leave about 1/2" of space on one short end. Starting with the short end covered with filling, roll the dough jelly-roll style until you have reached the opposite side. Pinch the end to close along the body of the dough.
Using a very sharp knife or baker's twine, slice the cinnamon rolls into 10-12 even slices. Place in a greased baking sheet or a greased/well-seasoned cast iron skillet. Cover and allow to rise in the refrigerator over night.
In the morning, remove the cinnamon rolls and uncover. Allow to rest while oven heats to 400°F. Bake for 20-25 minutes until edges just begin to turn a dark golden color. Remove from the oven and allow to cool.
While the cinnamon rolls are cooling, combine the ingredients for the icing. Start with one tablespoon of milk and add more to thin the icing if needed. Drizzle over cooled cinnamon rolls and serve immediately. Leftovers can be stored in the refrigerator in an air-tight container for one or two days.
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