Homemade Cinnamon Rolls

In our home Saturday is the day we slow down.  No appointments, no agendas, nothing.  It's on these mornings I like to make something really special for my family. Usually it's HOMEMADE PANCAKES or HOMEMADE WAFFLES.  But recently I have really been into making these INCREDIBLE Homemade Cinnamon Rolls.  

Let me preface this by saying that I am NOT a baker.  However, this year I have been on a journey to become a dough master.  lol  Part of this journey has been perfecting these Homemade Cinnamon Rolls.  Y'all they are so easy.  If they weren't I wouldn't make them from week to week.  I like to make a double batch of the dough and freeze half for the next week.  I know your family is going to go bananas for this recipe so here is how I made it.  

Q:  Do I have to use bread flour?

A:  No.  I have used All Purpose Flour in this reciep, but I will say the bread flour makes for a lighter, less dense bun.

Q:  Can you make this recipe the night before?

A:  Yes.  I frequently prepare these the night before, cover them with cling wrap, and put them in the fridge to slow raise over night. 

Q: I put mine in the refrigerator over night and they didn't seem to rise enough.  Are they ruined?

A: No, not at all.  It may be that the fridge was too cold.  All you need to do is turn your oven on 200 degrees, place the pan on top of the stove, and let it raise for 30 minutes to an hour.  This usually happens when I have frozen the dough, thawed it enough to roll it out, and then put it in the fridge.  The dough was just too cold.

Q:  Can these be made vegan.

A:  ABSOLUTELY YES!  I simple replace the regular butter with plant based butter, the honey with sugar or agave syrup and there you have it! 

Q:  Do I need to use unsalted butter in this recipe?

A: No.  I use salted all the time. In fact, I have never used unsalted.  lol