Cinnamon Rolls -

Cinnamon Rolls

This healthier cinnamon rolls recipe is refined sugar free and dairy free without sacrificing taste or texture. Kid approved and guilt free, these cinnamon rolls sweetened with maple syrup are the perfect way to satisfy a sweet tooth without compromising on health. This is the perfect homemade cinnamon rolls recipe to make for Christmas morning or any other special morning.

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Prep Time: 25

Cook Time: 22

Rising Time: 2 20

Total Time: 3 7

Servings: Cinnamon Rolls

Calories: 325kcal

Equipment

1 9x13 Baking Dish

Ingredients

Dough

175 g almond milk or other non-dairy milk
1 tbsp active dry yeast
2 eggs
25 g olive oil
60 g maple syrup
1/4 tsp salt
500 g flour

Filling

105 g maple syrup
53 g honey raw
38 g coconut oil
2 1/2 tbsp cinnamon

Icing

170 g maple syrup
75 g arrowroot powder

Metric - US Customary

Instructions

Make the Dough

Warm your dairy-free milk of choice in the microwave or on the stove until it is quite warm but not too warm to leave your finger in it (about 110-120 degrees F). Add the yeast to the warmed milk and allow to activate for 15 minutes.
In a medium-size bowl (stand mixer bowl if using a stand mixer), combine eggs, olive oil and maple syrup, whisking to break up the eggs and mix everything together.
Once yeast has activated and is nice and frothy, add the yeast milk to the other liquid ingredients and whisk to combine.
To the liquid ingredients, add salt and flour. If mixing by hand, work the dough with your hands until it is thoroughly mixed and then knead for about 5 minutes. If using a mixer, fit your mixer with the dough hook attachment and mix on low-medium speed until the dough rolls into a ball. Flip the ball of dough if necessary and then mix for a couple more minutes to knead the dough.
Cover dough with an oiled piece of foil and place somewhere very warm to rise for 20 minutes.
* See note.

Fill the Cinnamon Rolls

While the dough is rising, combine all the cinnamon filling ingredients in a small-medium size bowl, mixing thoroughly with a spoon.
At the end of the 20-minute rise time, oil a 9x13 inch baking dish and generously flour a large, flat surface for rolling your dough.
Remove your dough from the bowl and place it on the floured surface. Roll out the dough until you have a large rectangle that measures about 12x18-20 inches.
* See note.
Once your dough is rolled out, spoon the cinnamon filling onto the dough and spread it evenly, leaving about a 1/2 inch of dough on each edge.
Using a pizza cutter and beginning on the long side of the dough, cut 12 dough strips of equal width. If necessary, trim the short sides of the dough to eliminate uneven edges before cutting your strips.
Working one at a time, loosely roll up each strip of dough and place them in your oiled baking dish with the spirals facing up. There will be a lot of extra space in the baking dish. This will allow the cinnamon rolls to rise and expand.
If you have any leftover filling that has oozed out of the cinnamon rolls, scrape it up and dollop it on top of the cinnamon rolls or place it in the bottom of the pan.
Cover the cinnamon rolls with an oiled piece of foil and place in a very warm space to rise for 2 hours.

Bake & Ice the Cinnamon Rolls

Ten minutes before the 2-hour mark, preheat your oven to 350 degrees F.
Place the cinnamon rolls in the oven, covered with foil to prevent overbrowning the tops for 15 minutes. Remove the foil and continue baking for another 7 minutes for a total bake time of 22 minutes.
When fully baked, remove the cinnamon rolls from the oven and allow to cool on the counter for 15 minutes.
While the cinnamon rolls are cooling a bit, make the icing. Add the maple syrup and arrowroot powder to a small-medium size bowl and mix with a spoon until fully combined. it should be thick but still spoonable.
When cinnamon rolls have cooled slightly but are still very warm, spoon the icing evenly over the tops of all the cinnamon rolls.
Serve fresh or reheated for the best experience. Store leftovers in an airtight container or covered with plastic wrap. Leftovers can be stored for 5 days on the counter or two weeks in the fridge.

Notes

To get a proper rise from your dough, it is important to place it in a very warm space for each rise time. A proofing drawer is ideal. However, if you do not have a proofing drawer, you can simply heat your oven to 150 degrees F, turn off the oven and then place your dough inside to rise.
For the filling, your coconut oil does not need to be liquid, but it should be soft enough to mix in. It's okay if there are small chunks of coconut oil once it is mixed in. These will melt and incorporate during baking.
Before rolling out your dough, it is helpful to flatten it with your hands and shape it into a rectangle by pulling out corners.
Do not try to roll your dough strips tightly or all of the cinnamon filling will squeeze out. Keep the rolling loose, almost more like a fold, to avoid putting pressure on the filling.

Nutrition

NaturallySweetenedKids.com