100% Whole Wheat Cinnamon Rolls

For quite some time now I have been experimenting with whole wheat cinnamon roll recipes. Sadly, the majority of the experiments have turned out dry and hard. But….at last I have found the BEST homemade, healthy-ish cinnamon roll. These are soft, moist, and have a gentle, natural sweetness on their own, but when you combine them with icing, well, dangerous things happen. I would like to take a moment to talk about types of whole wheat flour. White Whole Wheat flour works best with homemade dinner rolls and loaf bread, it also does well in pies. Whole Wheat Pastry flour (emphasis on pastry, emphasis on my favorite) is excellent for biscuits, gravy, cinnamon rolls, cookies, brownies, anything sweet and soft. Stone Ground Whole Wheat Flour can be used for any type of baked bread, but should be sifted once or twice before use or the finished product could be tough. Now that we have clarified wheat flour types, let us bake!

Cinnamon Rolls: 3 cups whole wheat pastry flour, 1 cup coconut milk, 1/4 cup light brown sugar, 3 tbsp. coconut oil, 1 pkg. Fleischmann’s rapid rise yeast.

Melt the coconut oil over medium low heat, add the coconut milk and sugar, stir until the sugar is dissolved. When the mixture is warm to the touch, remove it from the heat and pour in the yeast. Let sit for five minutes. Preheat your oven to 200 degrees. Add the wet mixture and half of the flour to the bowl of your stand mixer. Using the paddle attachment, mix until just combined. Add the remaining flour, mix for 3 minutes until the dough is very elastic. When the oven is preheated, turn off the heat, cover the mixing bowl with foil and place it into the oven. Let it rise for 40 minutes.

Filling: 1/2 cup light brown sugar, 3 tbsp. melted butter, 1 tbsp. cinnamon.

Mix together the ingredients and refrigerate until the cinnamon roll dough has risen. When the rising time is up, remove the dough from the oven and roll it out to a half inch thick. Evenly spread the filling across the dough. Roll it into a log and pinch the ends and the seam closed. Slice the rolls and place them in a large pie dish. There should be an even dozen. Bake at 350 degrees for twenty minutes.

Icing: 1 cup powdered sugar, 3 tbsp. almond or coconut milk, 3 tbsp. softened butter.

Combine all of the ingredients, mixing well. Refrigerate it while the rolls cook. As soon as you take them out of the oven, pour the icing over the top and let sit for ten minutes. Serve while warm.

These will barely be on the table before they are gone, this picture was hastily snapped after I iced them. There were NONE LEFT. Making these again!:)

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