These rolls are a great dessert (or breakfast!) and will satisfy any Cinnabon craving. You could have 6 of these and it still wouldn’t equal 1 Cinnabon mini roll! Talk about crazy.
This Recipe vs. Cinnabon
Spelt Cinnamon Rolls
Adapted from Veggie-wedgie.com
- 1 teaspoon active dry yeast
- 2 teaspoons maple syrup
- 15 drops liquid stevia
- 3 tablespoons warm water
- 1/4 cup unsweetened almond milk
- 1 teaspoon lemon juice
- 1 cup spelt flour
- 1/2 cup AP flour
- 1/2 teaspoon salt
- 1 tablespoon coconut oil, melted
- 1 tablespoon banana puree (you could probably use applesauce too)
- ground cinnamon
- 4 packets xylitol (a sweetener similar to sugar, but completely natural and about half the calories. you can buy it any health food store or online. you could also use white sugar, rapadura, or any other powdered sugar substitute–just not liquid!)
Mix 1 teaspoon yeast, maple syrup, stevia, and warm water in a small cup. Let stand until it is frothy. In another small cup, mix lemon juice and almond milk together in another small cup and let sit for about 5 minutes.
Put flours and salt together in a third bowl. Make a well in the middle of the bowl and add all the wet ingredients (the froth, the milk mixture, coconut oil, and banana puree) in the center. Mix with a spatula, folding the flours over the wet ingredients. When the batter is thoroughly mixed and formed into a ball, take the dough out and knead for 5 minutes.
After you knead, form the dough into a ball and place it in a well-oiled bowl and cover with a damp cloth. Put it in a warm place until it doubles in size, about 30 minutes.
Take the dough and begin to roll out, creating a large rectangle. I tried to make the dough as thin as possible, without ripping it. Spray canola oil on the surface of the dough–be pretty generous with the spray. Then add cinnamon and sugar on top. I don’t actually know how much cinnamon I put in–I just sprinkled it on until it looked like it had enough!
Once the sugar and cinnamon are spread out and cover the entire surface, roll up the rectangle. Try to be as “tight” as possible. Cut the roll into about 17 pieces or so (depending on the size). I chose to make my cinnamon rolls mini, since they’re a better size for a treat.
Preheat oven to 350 degrees. Place the rolls on a well-oiled baking sheet and let sit for 30 minutes. Then pop them in for about 20 minutes! (I rotated the pan about halfway to ensure even cooking). Meanwhile make the creamcheese frosting while your kitchen smells of yummy cinnamon!
As the time got closer and closer to the end, I kept checking the oven just because they smelled so good. Serve with or without the creamcheese frosting. You can store these in the fridge, but you’ll need to microwave them to soften them up.
Cream Cheese Frosting
This frosting is pretty sweet, although I think that’s the expectation with a frosting for cinnamon rolls. Feel free to reduce the amount of sweetener in it. Also, the stevia is a bit more strong tasting in the frosting, so if you are a huge stevia-hater, then I would reduce it down to about 5 drops and increase the maple syrup a bit).
- 1/4 cup lite silken tofu
- 2 tablespoons reduced-fat cream cheese
- 1/2 tablespoon maple syrup mixed with 15 drops stevia (or 1 tablespoon just maple syrup)
- a little less than 1/4 cup water
Mix in a blender.