Healthier Cinnamon Rolls

Lactose free and can certainly be made vegan with a few swaps!!:-) I adapted this recipe from Fit Mitten Kitchen’s recipe for “whole wheat cinnamon rolls with salted caramel glaze” (so if that sounds good to you and you are not gluten free, you could check that one out, I love her recipes!) The photos I have provided following the recipe have captions and may be helpful if you are making these 🙂 Happy cinnamon rolling!

Ingredients (*subs listed)

3 + C Bob’s Red Mill 1:1 Baking flour (another all purpose might work, but I have not tested any others! Can use whole wheat white flour if not GF)
2 1/4 tsp active yeast
2 T coconut sugar for dough (*or brown sugar)
1 room temperature egg (*or flax egg if vegan)
1 tsp salt
1/3 C water
1/4 cup additional coconut (*or brown) sugar for filling
1 1/2 T ground cinnamon
2 T softened ghee (*or butter or coconut oil)
1/3 C water
1 + C milk of choice (dairy or non-dairy according to your preference)
1 C powdered sugar
Canned frosting of choice (optional… I added Simple Mills organic vanilla frosting into my glaze)

Directions

In a stand mixer, place 3 C flour, 2 T sugar, the salt and the yeast. Mix until combined
Microwave ghee (or sub), milk, and water together in a bowl or measuring glass until hot, about 1 minute with breaks to stir. Turn stand mixer back on (with beater attachment) and slowly add the warm milk mixture. Then add the egg or flax egg and mix until everything is combined
Switch to the beater attachment and beat dough for 5 more minutes, adding up to 1/4 C of flour if too sticky
Shape the dough into a ball and cover the bowl with saran wrap, allowing to rise for 45 minutes
While waiting for the dough to rise, mix 1/4 C sugar with the cinnamon and ensure that the ghee or sub is softened
Flour your rolling surface (as you can see in these photos, I just used our cleaned countertop, but a large cutting board would work) lightly and place the dough on the surface and begin to roll out… have flour available as you may need to flour the rolling pin or your hands to prevent sticking!
Roll it out to be about about 1 cm thick, as close to a rectangle shape as you can get
Spread the ghee or sub on the dough evenly and then coat evenly with cinnamon sugar mixture
Use a knife or pizza cutter to cut into 6-7 strips (the long way) 1-2″ wide. Mine made 7
Roll like a fruit roll-up and place in a greased circle or square dish
Cover dish with the rolls loosely with tin foil and allow to rise for 30 additional minutes, ideally warm/dry heat. Fit Mitten Kitchen suggested to turn the oven to 200 ° F and then turn it off, and place the dish in there while the oven cools back down. This is what I did!
Remove from the oven and preheat the oven to 350 ° F and once heated, bake for 25 minutes
To make the glaze, stir 1 C powdered sugar with 1-2 T milk of choice (water would work too) and if using frosting, melt 1/2 of the can and stir with the powdered sugar/milk glaze. Adding frosting will give you a lot more glaze!

Here are photos I took while making them to help anyone who decides to make them! Note* if on the computer, hover your mouse over to view the caption, and if you are on a mobile device, tap the photo and the caption will appear!

xo, Celiac Sweetie