Have you always had a desire to make fluffy, large cinnamon rolls that looked fabulous and tasted just as good? Here is your chance to easily make them, succeed AND they are healthy! YAY! I have been making cinnamon rolls for years now, but they were the unhealthy white fluffy kind–when I found I could make them with healthy sprouted flour, I had to try them right away.
When I first tried making cinnamon rolls or anything with yeast they were pretty flat and pathetic! That was 15 years ago–so I have had a lot more time to improve! You can make these rolls if you follow the steps! Make sure your water is not too hot and not cold when mixing in the yeast. That is one key to fluffy rolls, also make sure you have fresh yeast! If you don’t know how old the yeast is or if it is a few years old–most likely time to give it a toss!
Making the Roll Dough
In small microwave safe bowl, heat 1 cup of water to a boil. Meanwhile, place 1/2 stick of butter, 1/2 cup sweetener (sugar equivalent), and salt in an electric mixing bowl. Pour boiling water over mixture and stir. Allow the butter to melt. Next add 1/2 cup of warm 110-115 degree water, 1 cup cream–I like to warm mine for 20 seconds. Next, add 2 eggs. Then add 2 Tablespoons yeast. Mix well.
Add 6 cups–1 at a time of 100% sprouted whole wheat flour. Use dough hook in mixer and turn on electric mixer for 10 minutes. Add 1/2 cup more flour until dough is just sticky to the touch.
Put dough in large, oiled bowl. Allow dough to rise for one hour. Should double in size. Pat dough out into a large rectangle size. Keep dough at about a 1/2 inch thickness. Spread softened butter on surface of dough (see picture) Sprinkle sweetener of choice–equivalent to sugar, and finish up with a sprinkle of ground cinnamon.
Roll up rectangle into a big cinnamon roll. Pinch down dough to attach fairly tightly. Next, pinch open ends closed.
With a sharp knife, cut into 4 equal parts, then cut those sections into 3. (12 rolls) Line rolls in a greased 9 X 13 inch pan. I like to pat down the rolls a bit with my hand. Cover with tea towel and let raise for 30 minutes. Put in oven for 20-25 minutes.
Picture shows only 8 rolls, put the last 4 into an 8 inch square pan.
Cream Cheese Frosting
Please visit Nana’s website above for recipe! I do leave out the lemon zest, but feel free to try it! I added a little coffee grounds to my cream cheese frosting and it was OH so good!
Please visit Nana’s website above for caramel recipe! I love to spread this caramel out into a 9 X 13 pan. Then I place the raw rolls into the pan and let the dough rise. Bake and flip pan a take out of pan right away. Caramel seeps and runs down into rolls! Oh how I want one right now!
Keep your body, soul and mind healthy!
Soft Sprouted Cinnamon Rolls – THM XO
- Pyrex Glass Liquid Measuring Cups
- Electric Mixer
- Measuring Cups
- Dough Hook
- 9 X 13 Pan
- 8 Inch Square Pan
- 1 Cup Hot Water or boiling water
- 1/2 Stick Unsalted Butter Do no substitute
- 1/2 Cup Gentle Sweet or Truvia
- 1 Tsp Honey
- 1/2 Cup Water
- 2 Tsp Mineral Salt
- 1 Cup Cream or Almond Milk
- 2 Eggs
- 2 Tbsp Instant Yeast
- 6-7 Cups 100% Sprouted Whole Wheat Flour
- 1-2 Tsp Butter
- 1 Tsp Ground Cinnamon
- 1/4 Cup Gentle Sweet
- In mixing bowl, pour very warm (or boiling) water over butter, sweetener, and salt. Mix well.
- When butter is melted, add 1/2 cup of warm water, warm cream, and raw eggs.
- Add yeast.
- Add 6 cups of sprouted flour, mixing well.
- Mix for about 10 minutes, then add 1/2 cup of flour until dough is still a bit sticky to touch.
- Dough will start to pull away from sides of bowl.
- Let dough rise until doubled.
- Grease table/counter with Coconut Oil. Pat out dough into large rectangle. One inch thick.
- Spread out 2-3 Tablespoons of butter on dough.
- Sprinkle Ground Cinnamon, then Gentle Sweet on dough.
- Roll up dough into a long tube, pinch down dough to connect and pinch sides together.
- Cut Rolls into 12 equal parts. Put 8 rolls into 9 X 13 pan. Put 4 rolls into 8 inch pan.
- Slightly press down on each roll. Let rise for 20-30 minutes.
- Bake for 20-25 minutes at 350 degrees.
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