For the longest time I’ve been wanting to make healthier cinnamon rolls. Thankfully I finally pulled the trigger. I could even skip the icing.. they are THAT good. But you be the judge.
- 1/2 cup brown sugar
- 1.5 tsp baking soda
- 1/2 sea salt
- 1/2 tsp vanilla extract
- 1 egg
- 1 cup light coconut milk (canned)
- 2 cups whole wheat pastry flour
- 1 cup all purpose flour (+ more later)
- 4 tbs grass fed butter, melted
- 1 cup brown sugar
- 1.5 tsp cinnamon
- 3/4 cup powdered sugar
- 2-3 tbs coconut milk
- 1/4 tsp vanilla extract
Preheat oven to 375 F. Grease your muffin pan with butter or coconut oil; or use muffin cups.
In a large bowl, mix the sugar, baking soda, salt, vanilla and egg. Add the coconut milk and then the flours and stir until fully combined. You may need to add a bit more all purpose flour to get the dough managable and not so sticky. Turn the dough out onto a floured surface and knead for a few minutes. Roll the dough into a 12 inch by 24 inch rectangle. Make sure the surface stays floured so that the dough doesn’t stick. Brush the flat dough with butter and then sprinkle evenly with the cinnamon sugar mixture.
Roll the dough into a log, beginning with the wide side. You want to keep the roll tight, as much as possible. Cut the log in half and then proceed to cut them into even rolls about 3 or 4 inches in length. Place the rolls into your muffin pan and bake for 15-20 minutes.
While they are baking, mix the powdered sugar, coconut milk and vanilla until combined. Allow the rolls to cool for 10 – 15 minutes before icing.
Yields 16 cinnamon rolls.