Sunday, November 18, 2018
Cinnamon Rolls - Phase 3
These are a treat! It looks complicated but it is really an easy recipe.
This also makes a GIANT batch! You can freeze them after you slice them and just thaw and bake as you need them. You can make this recipe for Thanksgiving and put into 2 pans- then Christmas breakfast is almost done!
I have not tried stevia or monk fruit with this recipe. I cannot say how they will work. You can use my gluten free flour mix instead of sprouted wheat.
If you are making these to share, you can sub coconut sugar for the xylitol.
Makes 36 standard grain servings- each one us partial fat
2 cups almond milk
½ cup safflower or coconut oil
½ cup xylitol
1 package yeast (or 2 1/2 tsp)
4 1/4 cups sprouted wheat flour
1/4 cup tapioca flour
1 tsp baking powder
¾ tsp baking soda
½ tsp xantham gum
2 tsp salt
1 cup of my vegan butter OR coconut oil
2T ground cinnamon
½ tsp ground nutmeg (freshly grated tastes SO much better here)
1/8 tsp ground cloves
1 cup xylitol (or coconut sugar, if you are on maintenance)
For the dough, heat the milk, oil and xylitol in a large saucepan over medium heat; do not boil. Set aside to cool to lukewarm. Combine the flours very well in a large bowl- set aside. Pour cooled milk mixture into large bowl. Add 4 cups sprouted wheat flour mixture, yeast, and xantham gum. Stir until just combined, cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour or longer, until doubled.
Remove the towel and add the baking powder, baking soda, salt and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you.
To make the filling, pour vegan butter or melted coconut oil over the surface of the dough. Use your fingers to spread the oil evenly. Generously sprinkle spices and xylitol or coconut sugar over the butter.
Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work. When you reach the end, pinch the seam together.
With a sharp knife, cut the log in half, then each section in half again, until you have 36 rolls. Pour a couple of tablespoons of coconut oil into baking dish and swirl to coat. Place the rolls in the pans cut-side up, being careful not to overcrowd. Use 2 pans if you need to.
Preheat the oven to 375 degrees F. Cover each pan with a kitchen towel and let rise on the countertop for at least 30 minutes before baking. Remove the towels and bake for 11 to 15 minutes, until golden brown. Don't allow the rolls to become overly brown.
For a frosting:
1 package almond cream cheese, softened
2 tsp vanilla
Pinch of salt
2-4T almond milk
Whip the cream cheese and xylitol until fluffy. Add salt and vanilla and enough almond milk to make a pourable frosting. Pour over the cinnamon rolls as soon as they come out of the oven.