Ingredients
For the dough
- 2 – 2 ½ cups (240-300g) whole wheat flour
- 2 ¼ tsp (7g or one ¼-oz package) dry yeast
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (180mL) warm nonfat milk (100-110°F)
- ½ tbsp (7g) unsalted butter, melted
- 1 tbsp (12g) coconut sugar
For the filling
- 5 tbsp (60g) coconut sugar
- 2 tsp ground cinnamon
- ½ tbsp (7g) unsalted butter, melted
To serve
- 2 tbsp Maca Cinnamon Almond butter
Instructions
- Preheat the oven to 350°F, and lightly coat a 9”-round springform pan or cake pan with nonstick cooking spray.
- To prepare the dough, whisk together 1 cup of flour, yeast, baking powder, and salt in a medium bowl. In a large bowl, stir together the milk, butter, and sugar. Mix in the prepared flour mixture. Continue to mix in the remaining flour, 2 tablespoons at a time, until the dough begins to pull away from the sides of the bowl.
- Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest while preparing the filling.
- To prepare the filling, stir together the coconut sugar and cinnamon in a small bowl.
- On a clean, well-floured surface, roll the dough out into a 16x10” rectangle. Brush with the melted butter (from the filling ingredients), leaving a 1” border on the two longer sides. Sprinkle with the cinnamon sugar, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the free end onto the roll to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.
- Slice the log into 12 pieces using dental floss or a sharp serrated knife. Place the rolls into the prepared pan. Bake the cinnamon rolls for 17-20 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.
- Serve with 1 or 2 spoonfuls of Sarais Maca Cinnamon Almond Butter.
