Heart Rolls

While we were in Tahoe they had a cinnamon roll shop near our hotel and Bailey thought they smelled so yummy as we'd walk by. Since I was pretty sure she couldn't eat them I looked for an allergy free version when we got home. Yesterday Gregory and I made the dough and rolled them out. They stayed in the refrigerator until this morning and we baked them and iced them for breakfast today. When Bailey took her first bite she said, "These are the BEST things ever!" Just makes all the hard work worth it when you hear something like that! :)

Here's what they looked like before we put them in the refrigerator last night. The rolls in the center are the end pieces so they didn't hold their shape very well.

Here they are all baked and iced! (But now you can't see they are heart shaped!)

They kind of look heart shaped??

Mmmmm

Gregory said to take a picture of his plate, not him

I got a shot of him too...Still in his pjs...AND SICK AGAIN!

DAIRY, EGG AND NUT FREE CINNAMON ROLLS
(another recipe from Food Allergy Mama)

1 c. soy or rice milk
1/4 c. dairy free shortening
1/4 c. granulated sugar
1 tsp. salt
2 T. water
3 1/2 – 4 c. unbleached all purpose flour (divided)
1 package active dry yeast

FILLING:
1/4 c. dairy free margarine, melted
1/2 c. granulated sugar
2 tsp. ground cinnamon
1/2 c. raisins (optional)

CONFECTIONERS’ SUGAR
1 c. confectioners’ sugar
1 1/2 – 2 T. Soy or Rice Milk
(Combine ingredients in a small bowl until mixture is of desired consistency.)

In a small saucepan, heat soy milk, 1/4 c. sugar, shortening and salt until just warm, about 115 degrees (use an instant thermometer). Meanwhile, combine 2 c. flour and 1 package active dry yeast in the bowl of a mixer fitted with the paddle attachment. When soy milk mixture is warmed through, add to flour mixture and mix on low for a few seconds. Scrape down the sides with a rubber spatula and add 2 T. water. Mix on high for 2 minutes. Add 1 1/2 – 2 c. flour ( a little at a time) and mix on low until dough is somewhat stiff. Transfer dough to lightly floured surface and knead about 5 minutes. Shape into a ball and place in a bowl sprayed with dairy free baking spray. Cover and let rise about an hour.

Punch dough down and divide into two balls. Cover with a kitchen towel and let rest about 10 minutes. Roll each dough ball into a 12 x 8 rectangle. Brush each half with melted margarine and sprinkle evenly with cinnamon sugar mixture. Add raisins if using. Starting with the long side, roll dough up and seal edges with a little bit of water. Make sure the seam is closed tight. Trim ends with serrated knife and cut each roll into 10-12 rolls, depending on how big you want them. Place rolls, cut side down in 9-inch cake pan sprayed with dairy free baking spray. Cover with kitchen towel again and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees. Bake risen rolls for 18-20 minutes or until lightly browned.

While the rolls are still warm, drizzle confectioners’ icing over the top with a spoon. These are best eaten the day they’re made. Reheat by placing in microwave for about 10 seconds.

Happy Baking!

To make a day ahead - Just make recipe through the part where you slice the rolls and place in pan. Cover tightly with plastic wrap and leave overnight in fridge. In the morning, remove the rolls from the fridge and let them come to room temperature, about 30-45 minutes. Bake as directed, perhaps adding a few minutes.