Whole Wheat Cinnamon Rolls
These cinnamon rolls were made for late Sunday mornings. They will make your home smell heavenly, and the balance of cinnamon will help manage your blood sugar levels so your lazy Sunday doesn’t turn into a sugar spike and crash. Are you a practitioner? Check out our all-in-one system to grow your business.
For the dough:
- 1/2 cup lukewarm water
- 1/4 cup maple syrup
- 2 teaspoons dry yeast
- 1-1/2 cups + 2 tablespoons whole wheat pastry flour
- 1-1/2 cups + 2 tablespoons spelt flour
- 2 tablespoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup almond milk
- 1/4 cup + 2 tablespoons melted coconut oil
For the filling:
- 2 cups walnuts
- 8 medjool dates roughly chopped
- 1 Tablespoon + 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- ¼ cup
- Pinch of salt
For the glaze:
- 3 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of ground ginger
- In a small mixing bowl, whisk together 1/2 cup warm water and maple syrup. Add yeast to bowl and let sit to activate yeast.
- In a large bowl, whisk together flours, cinnamon and salt. In another bowl, whisk together almond milk and 1/4 cup coconut oil.
- Pour almond milk mixture into dry ingredients. Add yeast mixture and stir to combine. Knead dough about 10 minutes. Place dough in large bowl, cover and let rise in a warm area until it doubles in size, about 1 hour.
- Roll out dough into a 9”x18” rectangle. Trim the sides so that they are even and as straight as possible. Spread walnut and date mixture evenly over dough. Roll into a cylinder and, using a bread knife, gently cut into 12 discs.
- Coat rectangular baking dish with remaining 2 tablespoons coconut oil. Place discs in dish and bake at 350 degrees for 30 minutes. When about 10 minutes remain, whisk together glaze ingredients, remove rolls from oven and brush glaze over rolls. Return to oven and bake for another 10 minutes or until lightly browned on top and firm to the touch.