Our no sugar experiment is going along really, really well. I actually don't even miss it and why would I when I am figuring out how to make the things I love refined sugar free? Today my daughter requested cinnamon rolls. I knew this one was going to be a little more complicated to pull off. I did some internet searching and compiled a few ideas and then came up with this gem. They turned out so good. To someone with a palate that is used to processed foods it might not taste as amazing as it did to us. How glad I am that I don't have to worry about that!
100% Whole Wheat Cinnamon Rolls with Cream Cheese icing
Dough-
3/4 C warm water
1/4 C honey
1/4 C applesauce
1/4 C olive oil
1/2 T yeast
1 T vital wheat gluten
1/2 tsp salt
5-6 C whole wheat flour
Filling-
10 mejool dates, pitted (equals 1 C)
1/4 C maple syrup
1 T cinnamon
3 T coconut oil, melted
1/2 C pecans, chopped (opt)
Cream Cheese Icing-
4 oz cream cheese
1/4 C butter, melted
1/4 C honey
1/4 C maple syrup
1 tsp vanilla
2 T heavy cream
For the dough- Put all ingredients into a bread machine on dough cycle and let it work it's magic.
For the Filling- Put the ingredients in a food processor and process until it is a paste. There will be some date chunks in it and that is okay.
Once the dough has run through the dough cycle turn it out onto the counter and roll it out into a large rectangle. Spread the date mixture on to it making sure to get it out to the sides. Sprinkle nuts on top of that if you are including those. Roll the dough up and cut into 8 large cinnamon rolls. Place on a cookie sheet to rise in a warm place until double.
While the rolls are rising prepare the icing. In a bowl beat the cream cheese until smooth- this is important! You don't want clumpy icing. Then add the other ingredients mixing well after each addition.
Bake the rolls at 350 degrees for about 20 minutes. Let cool a little before icing. And ENJOY!!!
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