. Stand Mixer
. Instant-Read Thermometer
. Rolling Pin
. 9×13-Inch Cake Pan
Notes
Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour. I recommend Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
Make it Dairy-Free: For the butter, substitute coconut oil, margarine, or shortening. For the milk, use water, coconut milk, almond milk, or cashew milk.
Microwave Proofing Box: Heat 1 cup of water on high power in the microwave for 2 minutes. Leave the cup inside and immediately add the covered tray of cinnamon rolls. Close the door until the rolls double in size. Alternatively, make an oven-proofing box.
Storing: Store in an airtight container at room temperature for up to 2 days, refrigerated for up to 7 days, or frozen in a resealable plastic bag for up to 4 months.
Reheating: Cover with foil and heat in the oven at 350ºF (177ºC) for about 10 to 15 minutes until warm. Alternatively, microwave individual rolls in 5 to 10-second increments until warm
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