The welcoming smell of cinnamon, the feel of sweet orange icing oozing over fingertips, the decadent warmth of a cinnamon roll on a Sunday morning before the kids get up... Ok. Stop drooling, I'll share my secret to making this blissful scene a reality - without any dairy, eggs, or nuts! My secret?
Make pizza on Saturday for dinner. Yup, pizza is this busy mom's secret to a stolen moment of quiet on Sunday morning! You can turn your leftover homemade pizza dough into a wonderful breakfast. You can be "Supermom"! Added bonus, your family will fall over themselves to say thank you when they come into the kitchen greeted by that luscious smell of cinnamon rolls! Of course, you could also just make the pizza dough Saturday night and have it ready for the morning...
*This recipe is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!
Here's the pizza dough recipe:
(This is basically a double batch of the recipe on the back of the yeast packet)
Ingredients:4 cups All purpose flour
6 Tbsp Olive oil
2 packets Pizza Crust yeast
1 1/3 cup warm water
1 Tbsp sugar
1 1/2 tsp. salt
Combine 2 cups of flour with the undissolved yeast, sugar, and salt. Add the water and oil, mixing until blended.
Add the remaining flour gradually, until a sticky, soft dough is formed.
Turn the dough out onto a floured surface and knead for approximately 5 minutes until a smooth round ball is formed. Divide the dough in half. Make a pizza with one half, and save the other for tomorrow morning. Coat the ball lightly with oil and place in a covered bowl in the fridge.
When you wake up, put on your "Supermom" cape. (Doesn't everyone have one of those?) Then, take your dough ball from the fridge and knead it for a minute or two. On a floured surface, roll the dough into a rough rectangle, keeping the dough about a 1/4 inch thick.
Drizzle about 4-6 Tbsp of your favorite dairy-free margarine, melted, all over the surface of the dough. I like to use Earth Balance spread for this. I think it has the most buttery taste. (They also have a soy-free version!)
Spread the margarine evenly with a rubber spatula. Leave a 1 inch border on one of the long sides.
Mix together 1/2 cup granulated sugar and 1 Tbsp ground cinnamon in a small bowl.
Sprinkle the entire surface with the cinnamon sugar, leaving that one inch border on one of the long sides.
Carefully roll the dough toward the edge with the border.
Dip your finger in water and carefully wet the border, then gently pinch the roll closed along that edge. The water will act as glue to keep the roll from unraveling when you slice it!
Slice the log into rolls using a serrated knife and place them, with a little space in between, in a greased glass baking dish.
Bake at 350 until golden brown (approximately 25 minutes).
And now for the glaze! Zest one orange into a bowl with a microplane. then squeeze the orange juice into a separate bowl. Add about 2 Tbsp of juice in with the zest, reserve the rest in case you need it.
Whisk 1/2 cup confectioner's sugar into the orange juice and zest. Test the consistency. Adjust the amount of juice and sugar to your liking. I like my glaze to be pretty thick, and I like a lot of it! Spoon the glaze over the top of the warm (but not hot) cinnamon rolls and enjoy!
Congratulations! You are officially a "Supermom!"
As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!
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