Nope, I’m being serious. I made these gorgeous things yesterday and I was equally parts horrified as I was stunned, from the time I started making them, to the time they actually met my taste-buds.
Again, I topped these with a little bit of Halo Top Vanilla Bean ice cream, and no I don’t work for Halo Top – I’m just a huge advocate of theirs, and still nothing else compares to them.
Ingredients for Cinnamon Roll Dough:
- 2- 2 1/2 cups of flour
- 1 1/4 tsp of dry yeast
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup warm non-fat milk (I used unsweetened cashew milk)
- 1/2 tbsp. unsalted butter, melted (I used “I Can’t Believe it’s Not Butter)
- 1 tbsp sugar (I used zero calorie sweetener)
Ingredients for the filling:
- 5 tbsps sugar (or zero calorie sweetener)
- 2 tsp ground cinnamon
- 1/2 tbsp. unsalted butter, melted (or ICBINB)
Ingredients for the glaze:
- 1/4 cup coconut oil (measured solid, then melted)
- 1/4 cup cream
- 2 tbsp. zero calorie sweetener
- 1/4 tsp vanilla extract.
- Preheat the oven to 350 degrees and coat a pan with non-stick spray.
- To prepare the dough, whisk together 1 cup of flour, yeast, baking powder and salt in a medium bowl. Then, in a large bowl stir together the milk, butter and sugar. Mix in the prepared flour mixture. Continue to mix the remaining flour, 2 tbsps at a time, until the dough begins pulling away from the sides of the bowl
- Turn the dough out onto a well-floured surface and knead for 3-5 minutes. Let the dough rest while you prepare the filling.
- To prepare filling, stir together the sugar and cinnamon together in a small bowl. Melt the butter to liquid in another little small bowl or dish – just a few seconds in the microwave should do.
- Roll the dough out on the floured surface until it’s a rectangle approximately 16″ long and 10″ wide. Brush the melted butter onto the flour leaving just an inch border on the long ends. Sprinkle the cinnamon/sugar mix evenly over the dough, and then carefully roll the dough into a log, starting at one long end, ending at the other. Wet your finger to pinch and seal the dough seam together.
- Slice the log into 12 pieces (I used a pizza cutter and it worked flawlessly) and then place them in the pan. Bake them for about 17-20 mins, or until the sides feel firm. Cool in the pan for about 20 mins, and then drizzle the glaze over them before serving.
- To prepare the glaze, whisk the oil, cream, sugar and vanilla together until smooth. Then drizzle the glaze over the rolls 🙂