If you read my Christmas Eve post, then you would have seen that I was making homemade cinnamon rolls, and that I wanted this to be a tradition for Christmas morning. Well, this year the rolls went to work with Kevin. Just to make sure they were edible, I had to sink my teeth into one.. or two.
This recipe isn’t soaked, which I do with all of my wheat flour recipes. The ultimate goal would be to make these with gluten-free flour, but for those of you who eat wheat, I think you’ll be surprised how tasty these are.
If you’re gluten-intolerant I am sure you know how to convert this recipe to your liking. The reason you should stick around though is because of the icing on these babies. Oh my. I’m not sure why I didn’t think of this sooner, but I am so glad I know now.
But first, the rolls!
1 c. raw warm milk
1 T. active dry yeast
1/2 c. raw honey or 100% maple syrup
1/3 c. pastured, organic butter, softened
1 t. salt
2 pastured eggs
2 c. whole wheat flour
1.5 c. oat flour
1-1.5 c. unbleached white flour (or white whole wheat)
First, dissolve yeast in warm water, just enough to cover it, and let sit at least 10 minutes. Meanwhile, melt the butter in a saucepan, then place in mixing bowl. Add milk to saucepan and warm, but do not boil. Add all ingredients, including yeast mixture to bowl, mix well. Knead until the dough holds together and is elastic. The amount of flour will be dependent upon how sticky our dough is.
Knead at least 3 minutes before adding more flour (I used my KitchenAid mixer). Add flour in small amounts if necessary. Knead until elastic.
Cover dough with a damp cloth and place in oven with light on. Let rise at least 1 hour, the longer you can let these rise, the fluffier the rolls will be. Shoot for 2 1/2 hours!
Roll the dough out to about 1/4 inch thick, your dough will be pretty big so make sure you have adequate counter space. Smear coconut oil over counter and rolling pin to prevent sticking.
6 tablespoons pastured butter, melted
1/4 c. coconut sugar
1/3 c. chopped pecans
approx. 4 T. cinnamon
Melt butter in saucepan. Once dough is rolled out, evenly spread the filling ingredients over the dough, making sure to go all the way to the edge.
Gently roll the dough up and place seamside down. Using a bread knife or string, cut rolls to desired length (the thicker you cut, the longer they will need to bake). Place in a buttered pie plate and let rise at least 1 hour. Again, longer rise fluffier rolls.
Bake at 350 for approximately 25 minutes. This time will vary on your roll size and oven. They are finished once the edges are slightly browned and crusty. The middle will be soft and gooey.
1 medium sweet potato, peeled and diced
1/4 c. Grade B maple syrup
4 T. pastured butter
2 T. arrowroot powder
Using same saucepan, cover the potato in water and boil until potato is soft enough to easily fork. Then add potato and rest of the icing ingredients to your food processor and process until smooth and silky, scraping down sides of bowl as you go. Pour/drizzle over rolls as they come out of the oven.