Crazy Good Cinnamon Rolls (And Shh! They're Secretly Healthy!)
Who says healthy food can't be delicious? These homemade healthy cinnamon rolls are a tasty and guilt-free treat that will satisfy your sweet tooth without compromising on your health goals.
These cinnamon rolls are 100% whole grain, dairy free and vegan.
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Recipe here:
Ingredients
For the filling
¾ cup (3 ½ ounces) coconut sugar
1 tablespoon ground cinnamon
⅛ teaspoon kosher salt
2 Tbs. unsalted butter or coconut oil, melted
1 teaspoon vanilla extract
For the dough:
1 ¼ cups almond milk (110 degrees)
4 teaspoons instant yeast
1 tablespoon coconut sugar
2 ¾ - 3 cups (330- 360g) white whole wheat flour
2 ½ teaspoons baking powder
¾ teaspoon kosher salt
3 Tbs. unsalted butter or coconut oil, melted and cooled
For the glaze
1 cup (120 g) confectioners sugar
1-2 Tbs. almond milk
2 Tbs. maple syrup
Instructions
For the filling: Combine coconut sugar, cinnamon, and salt in a bowl. Stir in coconut oil (or butter) and vanilla until mixture resembles wet sand; set aside.
For the dough: Grease 9-inch round cake pan. Line bottom of pan with parchment paperand grease parchment. Whisk warm milk, yeast, and coconut sugar in a bowl and let sit until bubbly about 5 minutes.
Whisk flour, baking powder, and salt together in a large bowl. Stir in yeast mixture and 2 Tbs. melted butter (or coconut oil) until dough forms. Dough will be sticky. Transfer dough to well-floured counter and knead until dough ball forms, about 2 minutes.
Roll dough into 12 by 9 inch rectangle with long side parallel to edge. Brush dough completely with 1 tablespoon melted butter, leaving ½-inch border on far edge. Sprinkle filling over butter and press filling firmly into dough. Cut dough into 8 strips. Roll each strip into a tight roll. Place each roll spiral side up. Place buns into prepared pan. I place one in the middle and 7 buns in a circle around the middle one. Cover with plastic wrap and let rise for 30 minutes, until dough springs back when gently pressed. Adjust oven rack to middle position and heat oven to 350 degrees.
Remove plastic wrap and place buns in the oven until edges are well browned - 23 to 25 minutes. Rotating pan halfway through baking. Loosen buns from sides of pan with paring knife and let cool for 5 minutes. Flip buns out of pa and then flip again, right side up, onto platter. Let cool for 5 minutes.
For the glaze: In a small mixing bowl, whisk together all glaze ingredients until smooth. Adjust consistency by adding more milk or more sugar, if needed. Drizzle glaze evenly over buns and serve.
Notes
Freezing instructions: After rolling and cutting you can wrap the pan in plastic wrap (and then a layer of tin foil to ensure no freezer burn). When ready to bake, allow to thaw overnight in the fridge, or at room temperature for 2 hours then continue with the rise and bake as directed. You can also freeze baked cinnamon rolls. After baking, allow to cool completely before wrapping up and freezing.
Make ahead: You can also make the cinnamon rolls and shape them and let them rise overnight in the fridge, covered. Then allow to rise on the counter at room temperature for 1-2 hours until puffy and then bake the next morning.
Storage: Keep them wrapped at room temperature for up to 2 days. Just warm them ( I do this in the microwave for a few seconds until warm and gooey again). You can also try warming them in the oven for a few minutes (200oF).
Test the milk temperature. You want to use a thermometer to test the temperature of your milk before adding to the yeast. Yeast is a living thing, which means if the milk is too hot, it will kill the yeast. If the milk is too cold the yeast will not proof properly. Because this mixture uses Rapid Rise Yeast, it can be at a higher temperature than use for other types of yeast. The mixture can be between 120-130°F. You can read more here from Bob’s Red Mills about what temperature kills yeast.
Active dry yeast: You can swap and use but your rise times will be longer.
Vegan cinnamon rolls: Swap out the butter and use vegan butter, melted coconut oil, or olive oil.
Milk: I used almond milk but any type of milk will work.
Coconut sugar - You can swap and use brown sugar instead.
#healthybaking #cinnamonrolls
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