Cinnamon Rolls
Ingredients:
For the filling:
1/2 c. coconut sugar
2 tsp. cinnamon
dash of salt
2 Tablespoons melted coconut oil
For the dough:
3 c. (whole grain) spelt flour (Plus another 1/4c-1/2 c. for kneading.)
3 TB. coconut sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. coconut milk from a carton mixed with 1 tsp. vinegar-(makes 'buttermilk')-room temp
6 TB. melted coconut oil divided into 3rds
1/3 C. pure maple syrup-room temp
For the icing:
1/4 c. coconut oil melted
1/3 c. pure maple syrup, room temp
1/2 c. silken tofu or softened cream cheese
1/2 tsp. molasses
dash of salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Directions:
1. Pre heat oven to 400 degrees. Next, start off by making your filling for the cinnamon rolls. Combine all ingredients in a bowl and stir with a fork. The mixture will be crumbly like sand.
2. Next start on the cinnamon roll dough. Using a large bowl with a sifter on top, sift all your dry ingredients together. (3c.flour, baking soda, baking powder, & salt)
Sifting flour, especially whole wheat and whole grain ones adds air into the flour. This makes it lighter and not as dense, as most whole wheat/grain flours are. I also tried using whole wheat pastry flour for these rolls, but it seemed to be too much of a dense flour. Spelt flour worked out perfectly! You can buy spelt flour at any health food store.
3. In a separate bowl, mix together the buttermilk, maple syrup, and coconut oil. Pour over the flour mixture and LIGHTLY stir mixture with wooden spoon until all flour is incorporated. The mixture will be very sticky!
4. Next using about of 1/4 c. of spelt four, sift it over your counter for the dough kneading.
5. Lightly knead the flour into the dough. This isn't going to be an arm workout, like most kneading it. Spelt flour is very delicate, so you don't want to over work it. Just lightly incorporate the flour into the dough, to form a smooth ball. (It will still be somewhat sticky.
6. Put the dough in a lightly floured bowl and cover and set in fridge for twenty minutes.
7. After 20 minutes, remove from fridge. Dust counter surface with a sifter, using about 1/4 c. of spelt flour or less, like so:
8. Next, roll out the dough to desired thickness.
9. Melt 2 TB. of coconut oil, then brush all over rolled out dough. It's ok if you don't use all the oil. Save it, because you can use it in the next few steps.
Then sprinkle your filling mixture on top of melted coconut oil. Add any additional toppings you prefer. I LOVE raisins in my cinnamon rolls, but I am also weird. Try coconut, nuts, chocolate chips, fruit, etc...
10. Now, carefully roll your dough up. Do this slowly, since the dough might be a little sticky underneath. The more careful you are, the better :-).
Cut roll into rolls using a knife, or my favorite way, which is using floss. Just slide some string underneath the roll, cross at the top and pull. It will cut a perfect roll for you without any mess. I cut my rolls about 1 inch thick.
11. Next, brush your pan with remaining coconut oil. Place your cinnamon rolls in greased pan fairly close together. Next, melt the remaining 2 TB. of coconut oil. You can combine your unused oil with the last two TB. Brush the tops and sides of the cinnamon rolls with the oil. Make sure to coat every roll.
12. Throw the rolls in the oven and bake for about 15 minutes. Just enough for the edges to crisp up, but the center is still soft. :-)
13. While the rolls are cooking, make your icing. Melt your oil and maple syrup over the stove until oil is fully melted. Add the melted ingredients, plus the rest of the icing ingredients, and throw them into a blender or food processor. Blend until creamy.
14. Once rolls are done and fresh out of the oven, pour icing over the rolls and enjoy!
