Skip to main content

Whole Wheat Cinnamon Rolls (bread machine)

Image
By

These taste so delicious and are so much better for you than store bought or even some of those homemade recipes that has loads of refined sugar and flour. We always make these at night and let them rest in the fridge all night and bake them the next morning for breakfast.

For the Dough:
-2 cups almond milk (or other non-dairy milk)
-4 1/2 tablespoons coconut oil
-1/2 tablespoon pure vanilla
-1/4 cup honey
-1/2 cup rolled oats (I've used both old fashion and quick with good results)
-4 – 4 1/2 cups whole wheat flour (I use fresh ground white wheat)
-1 tablespoon vital wheat gluten
-1 3/4 teaspoon salt
-3 3/4 teaspoon yeast

Filling:
-3 tablespoons coconut oil melted
-3/4 cup sucanat or raw sugar
-1 tablespoon cinnamon

Combine ingredients in the bread machine in the order listed or according to your machines instructions. Use 4 cups of flour to start. Set the dough cycle and add more flour within the first few min. if the dough is too wet. When the dough has finished, roll out dough on a oiled surface until you have a 12 x 15-inch rectangle. Spread butter or oil on top. In small bowl, combine sucanat
and cinnamon. Sprinkle on top of dough. Roll up dough, jelly-roll fashion, starting from the long edge and pinching the seam to seal. Slice into 12 equal portions (I use string for this) and arrange evenly in a greased, 9 x 13-inch pan. Cover with plastic wrap and refrigerate overnight.

In the morning, remove from refrigerator and allow to rest 20 minutes. Preheat oven to 350°. Bake rolls until browned, about 20 to 30 minutes. Remove from oven glaze with icing

Icing:
-1/2 cup sucanut
-1 tablespoon almond milk
-1 teaspoon vanilla
-orange or lemon extract to taste (optional)

Blend sucanut in blender to make a "powdered sugar" add the rest of ingredients and blend. Glaze cinnamon rolls immediately after taking them out of the oven.

Or you could do a "cream cheese" like frosting that we tried for this first time this time around.

"Cream Cheese" Frosting:
-1/2 cup raw cashews
-1/2 tablespoon coconut oil, melted
-1/4 cup agave (or to taste)
- juice of half a lemon (to taste)
-coconut milk or other non-dairy milk for thinning
-dash of vanilla
blend in a blender until smooth
Labels:

Popular posts from this blog

Savory Garlic Sauce Pizza

By
You will be amazed at how yummy this cheese-less pizza is! When we first cut out dairy I thought cheese would be the hardest to give up but I am finding with delicious recipes such as this one, it's really not missed at all! My toddlers even loved it, they each ate 3 slices! Recipe was found here and we modified it by using our favorite whole wheat pizza dough recipe found here. -Pizza Dough (I make two medium pizzas and 1 medium loaf of bread with the best yet whole wheat bread recipe found here ) -10-12 garlic cloves -1/2 cup unsweetened coconut milk -1/4 teaspoon sea salt -1 small jar sun dried tomatoes drained and soaked in water for 1 hour -Italian seasoning, basil, any other seasonings you'd like Roast garlic cloves in the oven at 375 for 30 min or until brown. When cool enough to touch, blend cloves with coconut milk and sea salt. Spread mixture out on top of prepared pizza dough (make the crust of your pizza dough slightly thicker around the edges) place the sun dried...
Read more

Pumpkin Pie

By
With Thanksgiving right around the corner, I thought I would share a recipe for my favorite Thanksgiving dessert. Yummy pumpkin pie made with Sucanat. Recipe modified from Libbys website   Crust: -1 cup whole wheat flour -1/2 teaspoon sea salt -1/3 cup coconut oil -3-4 tablespoons of cold water Mix flour and salt together; cut in coconut oil with pastry blender or fork till pieces are the size of small peas. Sprinkle 1 tablespoon water at a time over part of mixture.  Gently toss with fork; push to side of bowl.  Form into a ball.  Flatten on lightly floured surface by pressing with edge of hand.  Sprinkle lightly with extra flour.  Roll from center to edge between two sheets of waxed paper till 1/8 inch thick, then press into pie pan. Pie Filling: -3/4 cup Sucanat -1 teaspoon ground cinnamon -1/2 teaspoon salt -1/2 teaspoon ground ginger -1/4 teaspoon ground cloves -2 large organic eggs 1 can 15 oz. pumpkin puree 1 1/2...
Read more