Monday, June 14, 2010

Some Great Gooey Cinnamon Rolls

I must say, these cinnamon rolls that I made this morning were GREAT! They were my first ever cinnamon rolls and they were probably the healthiest I have ever eaten. I'm not saying they're healthy per se, just comparatively healthy when set up next to your traditional gooey cinnamon roll. We used raw sugar, coconut milk, whole grains, etc. So here's the recipe! Have fun!


Recipe adapted from AllRecipes Cinnamon Rolls

Ingredients

  • 1 teaspoon raw sugar
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup coconut milk
  • 1/4 cup raw sugar
  • 1/4 cup butter
  • 1 teaspoon sea salt
  • 2 eggs, beaten

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup ground flaxseed
  • 1/3 cup oat bran
  • 1/3 cup ground coconut
  •  
  • 3/4 cup butter
  • 3/4 cup brown sugar (you can make your own raw brown sugar by putting raw sugar in a food processor and adding molasses, little by little until it is the color and texture that you want)
  • 1 cup chopped walnuts, divided
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup melted butter

Directions

  1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the coconut milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm. Mix flours and grains together in a separate bowl or measuring cup.
  2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour mixture; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in oven on low (170 degrees) until doubled in volume, about 45 min.
  4. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  5. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up (start in the corners and work toward the middle while rolling then work out toward the corners and back in; be sure to roll tightly), pinching seam to seal. Brush with remaining 2 tablespoons butter. With a piece of thread, cut into 15 pieces (pull thread under the roll and then wrap around and pull tight to cleanly cut the piece); place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then flip onto serving platter. Scrape remaining filling from the pan onto the rolls.

YUM!

1 comment:

Heather & Nathan said...

These sound delicious!

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