Whole Wheat Cinnamon Rolls
Hello hello everyone! I hope everyone had an awesome time these past couple of days with the ones you love. There's something so calming and relaxing about Christmas that makes it my favorite time of year. Christmas Eve still feels busy from getting appetizers ready, to wrapping, or if you're like me, still shopping (I like to call it working well under pressure?).
I was dying to make cinnamon rolls ever since I got whole wheat flour from my last Xoby Organics order. Aren't cinnamon rolls one of the best comforting meals in winter slash holiday season? Sometimes you just crave a fluffy breakfast, so I tried to make them a little more nourishing than the delicious ones you find in a can.
Even though cinnamon rolls are a staple for Christmas morning, I like to save that for the gluten-filled bagels, cheese-y egg casseroles, sugar-y pancakes, or cinnamon rolls from the can. You know what I mean? Please don't try to add whole wheat flour, or sub my icing for coconut butter on Christmas morning.
So here I am, a day after Christmas, showing up fashionably late to the cinnamon roll craze with a whole wheat version. They satisfy that cinnamon roll craving, and I like to think of them as more of an everyday option.
Using whole wheat flour instead of white adds more fiber to the recipe, which can help lessen blood sugar spikes. It also preserves more of the nutrients found in the flour.
You may also see that I chose coconut sugar instead of white. That wasn't just to make you spend more at the store lol. Coconut sugar doesn't have a coconut-y taste, and it reminds me more of brown sugar. The benefit for using it is more nutrients, as well as it containing inulin. Inulin can help your body absorb sugar slower, also lessening those blood sugar spikes.
Getting back to Christmas, I got a Kitchen Hacks book as one of my gifts, and it has been one of my favorites so far. I mean, I already used some of them in this recipe (See floss and wine bottle below).
Yes that's a wine bottle. No, it's not used in the recipe! Though, I'm not judging :) I'm telling you, I love to cook and bake, but I don't have all the tools you need to make some recipes, which is why I love finding some short cuts.
For example, I don't have a rolling pin. Okay sure, I could grab one from the dollar store, but then that requires extra space, and if you're like me, you don't need another tool or appliance in your kitchen.
So I found a bottle of wine, and used that instead of a rolling pin. I actually liked it better, because the extra weight from the bottle required less effort on my end!
As for cutting the cinnamon rolls, I used dental floss. I know, right? Wine bottles and dental floss don't seem like normal props for cinnamon roll making, but they were the key players in this recipe.
You can search on YouTube, 'dental floss cutting cinnamon rolls' and it should come up. It may sound weird, but trust me- it cuts them so much cleaner than a knife.
So without further ado (and any more weird hacks), here is the recipe! I topped mine with a coconut butter drizzle and maple syrup. Serve warm for maximum flavor, and enjoyyyyyy!
- 2 1/4 cup whole wheat flour
- 1 packet quick rising yeast
- 1 tsp. baking soda
- 1 tbsp. ghee (or butter)
- 1 cup almond milk
- 1.5 tbsp. coconut sugar
- 1 tbsp. ghee (or butter)
- 6 tbsp coconut sugar
- 2 tbsp. cinnamon
- 2 tbsp. coconut butter
- 1 tsp. coconut oil
- 1 tbsp. maple syrup
- Pre heat oven to 325 F
- Grease a cake pan (I used ghee)
- For the dough, mix the flour, yeast and baking soda in a medium bowl
- Melt the ghee and heat the almond milk. Stir together in a small bowl. Add in the coconut sugar and mix well.
- Bring the ghee/almond milk mixture to a large bowl. Slowly add in the flour mixture, mixing lightly until a sough starts to form
- Clear out a surface, and sprinkle it with flour. Add the dough and knead for a couple minutes until malleable
- Using a rolling pin (or wine bottle!), roll out the dough until it comes somewhat close to 11" by 17" formation. I trimmed the edges to make them neat
- For the filling, melt the ghee and brush it onto the flattened dough with your fingers. Leave a small border (about an inch) around the perimeter
- Mix the cinnamon and coconut sugar together, and sprinkle on top of the brushed on ghee
- Starting from one end, fold inward, and roll until it looks like a long cannoli
- For ~flawless~ cinnamon rolls, use the dental floss method to cut them. You can use a serrated knife too
- Place in greased pan, and bake for 22-25 minutes
- For the coconut butter drizzle, melt the coconut oil, then add in the coconut butter. Mix well, and don't heat too much or it will burn.
- Once melted, add in maple syrup, stir, and drizzle over cinnamon rolls.
- Serve warm, and enjoy! I added some maple syrup to mine as well :)
Ingredients found on XobyOrganics.com (except for self rising yeast) while shopping from the comfort of my bed. No pants required grocery shopping? Yes pls