Ingredients

• 4 1/2 - 4 3/4 cups all-purpose flour

• 1 pkg. (2 1/4 tsp.) active dry yeast

• 1 cup milk

• 1 cup mashed potato

• 1/3 cup butter

• 1/3 cup granulated sugar

• 1 tsp. salt

• 2 eggs

• 1/2 cup packed brown sugar, 1 Tbsp. ground cinnamon, and 1/4 cup butter, softened, for the filling

Steps

1. In a large bowl stir together 1 1/2 cups of flour and the yeast. 

2. In a 2-qt saucepan heat and stir the next five ingredients (through salt) just until warm (120 degrees F to 130 degrees F) and butter almost melts.

3. Add milk mixture and eggs to flour mixture. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining flour as you can.

4. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

5. Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).

6. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes.

7. Meanwhile lightly grease a 13x9-inch baking pan. For filling, in a small bowl stir together brown sugar and cinnamon.

8. Roll dough into an 18x12-inch rectangle. Spread with softened butter and sprinkle with filling, leaving 1 inch unfilled along one of the long sides.

9. Tightly roll up, starting from filled long side, and seal seam with fingertips.

10. Cut into 12 slices; arrange in prepared baking pan. Cover and let rise in a warm place until nearly double in size (30 minutes).

11. Preheat oven to 375 degrees F. Bake 25 to 30 minutes or until golden. Cool in pan on a wire rack 10 minutes; remove from pan.

12. Drizzle or spread with icing.

13. Serve warm.

Ingredients

Dough

• 3 Tbsp. vegan butter

• 1 packet instant yeast (2 1/4 tsp.)

• 1 cup unsweetened plain almond milk

• 1 Tbsp. organic cane sugar

• 1/4 tsp. salt

• 3 cups unbleached all-purpose flour

Filling

• 3 Tbsp. vegan butter

• 1/4 cup organic cane sugar

• 1/2 - 1 Tbsp. ground cinnamon

Topping

• 2 Tbsp. vegan butter

Steps

1. In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.

2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp. sugar and the salt and stir.

3. Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky.

4. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix).

5. Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in.

6. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

7. On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch).

8. Brush with melted vegan butter and top with sugar and desired amount of cinnamon.

9. Starting at one end, tightly roll up the dough and situate seam side down.

10. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written). If preparing the cinnamon rolls the night before, stop here, cover the pan, and refrigerate overnight, then proceed with the next step in the morning.

11. Brush with began butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat to 350 degrees F.

12. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.

13. Best when fresh, though they will keep covered at room temperature for ~2-3 days.

If freezing the rolls for storage: You can make the rolls up to the point of putting in a baking dish (step 5), and instead, freeze them in a freezer-safe container. Then, thaw the night before in the fridge. Once completely thawed, proof covered with a towel in a greased baking dish as your oven preheats, then bake as instructed.

A Johnson family tradition.

Ingredients

Dough

• 1 cup warm milk (about 115 degrees F)

• 2 1/2 teaspoons instant dry yeast

• 2 large eggs at room temperature

• 1/3 cup salted butter (melted, but not over 100 degrees F)

• 1/2 cup granulated sugar

• 1 teaspoon salt

• 4 1/2 cups all-purpose flour

Filling

• 1/2 cup salted butter (almost melted)

• 1 cup packed brown sugar

• 2 tablespoons cinnamon

• 1/2 cup heavy cream (for pouring over the risen rolls)

Steps

1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.

2. Add the eggs, butter, and sugar. Mix until combined.

3. Add in salt and 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. Save the other 1/2 cup of flour and add later only if you need it. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.

4. Scrape the dough off the beater blade and remove it. Attach the dough hook.

5. To kneed, beat the dough on medium speed for 5-7 minutes, adding in up to 1/2 cup more flour if needed to form a dough. The dough should be elastic and smooth. The dough should be tacky and will still be sticking to the sides of the bowl.

6. Spray a large bowl with cooking spray.

7. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.

8. Cover the bowl with a towel or wax paper.

9. Set the bowl in a warm place and allow the dough to rise until double. You can turn the oven to the lowest setting for 1-2 minutes, then turn it off, and then place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls with be airy.

10. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar, and cinnamon, mixing until well combined. Set aside.

11. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.

12. Flour a rolling pin and roll the dough to about a 24x15" rectangle.

13. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.

14. Starting on the long end, roll the dough up tightly jelly roll style.

15. Cut into 12 slices and place in a greased 9x13 baking pan.

16. Cover the pan and allow the rolls to rise for 20 minutes to until nearly double.

17. Preheat the oven to 375 degrees.

18. Warm the heavy cream until the chill is off. Don't make it hot, you just don't want it cold. It should be warm to the touch.

19. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.

20. Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. This could take up to 25-27 minutes if the rolls are bigger.

21. While the rolls are cooling, prepare the frosting.

22. Spread the frosting over the cooled rolls.

23. Store in an airtight container.

Ingredients

• 1/2 - 2/3 cup packed brown sugar

• 1 - 1.5 Tbsp. ground cinnamon

• 1/4 cup butter, softened

Optional

• A pinch (up to 1/4 teaspoon) of nutmeg and ground cloves

Notes

• Use the upper ranges of brown sugar and cinnamon to make a thicker filling.

Ingredients

Apple-Raisin Filling

• 1/3 cup granulated sugar

• 1/4 cup butter, softened

• Chopped dried apples

• 1/4 cup raisins

• 2 tsp. apple pie spice

Notes

• Use no cinnamon sugar filling

Ingredients

Blackberry Sauce

• Need to find a recipe

Cinnamon Sugar Filling

• 1/2 cup brown sugar

• 1 Tbsp. Cinnamon

• 1.5 Tbsp. butter (softened)

Ingredients

Blueberry Sauce

• 2 cups blueberries (fresh or frozen)

• 2 Tbsp. orange juice (can also be substituted with lemon juice, cranberry juice, pomegranate juice, or water)

• 1/4 cup sugar

• 1 1/2 Tbsp. corn starch

• 2 Tbsp. Water

Cinnamon Sugar Filling

• 1/2 cup brown sugar

• 1 Tbsp. Cinnamon

• 1.5 Tbsp. butter (softened)

Notes

• Make the blueberry sauce prior to making the dough. The sauce needs to cool before being added to the dough.

• In a small saucepan over medium heat, combine the blueberries, sugar, and orange juice. Cook until blueberries begin to break down and then add the corn starch/water mixture. Cook until mixture thickens. Blueberries won't be completely broken down, that's how it should look! Remove from heat and set aside.

• When applying the filling, first apply a coat of the softened butter. Then apply the cinnamon sugar mixture. Then spread about 1/2 cup of the blueberry sauce over the dough.

• After baking, top the rolls off with the remaining blueberry sauce.

Ingredients

Caramel Apple Cinnamon Filling

• 1/3 cup granulated sugar

• 1/3 cup packed brown sugar

• 2 Tbsp. ground cinnamon

• 6 Tbsp. butter, (completely) softened

• 1 Granny Smith Apple (or any other soft or crispy apple), cored and finely chopped. Peeling is optional.

• 1/2 cup caramel sauce, homemade or store-bought

Notes

• Apply the softened butter layer. Then apply the layer of the sugar, brown sugar, and cinnamon mixture. Then spread the apple bits. Then drizzle with caramel sauce.

Ingredients

Cranberry-Pistachio Filling

• 1/3 cup chopped dried cranberries

• 1/4 cup chopped pistachio nuts

Cinnamon Sugar Filling

• 1/3 cup brown sugar

• 1 Tbsp. Cinnamon

• 1/4 cup butter (softened)

Ingredients

Cinnamon Sugar Honey Filling

• 1/4 cup granulated sugar

• 1/4 cup (packed) brown sugar

• 1/4 cup honey

• 2 teaspoons ground cinnamon

• 2 tablespoons butter (salted) softened

Notes

• Brush softened butter over the entire surface of the dough.  Then add the layer of sugar, brown sugar, and cinnamon. Then drizzle honey evenly.

Ingredients

Nutella Filling

• 2/3 cup Nutella

• 2 Tbsp. ground cinnamon

Notes

• Coat the rolled out dough with a layer of Nutella (warming up the Nutella can make it easier to spread).

• Then sprinkle cinnamon across the Nutella.

• (Optional) Drizzle the rolls with more Nutella after baking

Ingredients

Strawberry Cream

• 2/3 cup heavy cream

• 1 Tbsp. granulated sugar

• 1/2 tsp. vanilla

• 4 oz. cream cheese

• 1 cup chopped fresh strawberries

Cinnamon Sugar Filling

• 1/2 cup brown sugar

• 1 Tbsp. Cinnamon

• 1.5 Tbsp. butter (softened)

Notes

• In a medium bowl, beat the heavy cream, sugar, and vanilla with a mixer on medium until soft peaks form (tips curl).

• Beat in the cream cheese, cut up and softened, until combined.

• Fold in the strawberries.

• If desired, cover and chill up to 8 hours before using.