Tuesday, February 11, 2014

Dairy Free Cinnamon Rolls

I have yet to come up with an icing for this but I wanted to get it posted for you. My kids both liked them without icing, but, of course,  love icing (aka more sugar) and would LOVE it even more then. 

Dairy Free Cinnamon Rolls

  • 2 1/2 cups white whole wheat flour
  • 1/4 cup powdered cane sugar (or try regular cane sugar)
  • 1/4 tsp sea salt
  • 3-5 Tbps Coconut Oil (I recommend Barlean's) + a little extra (or use organic butter)
  • 3/4 Coconut Milk, Vanilla (I used sweetened)
  • 1/2 tsp Pure Vanilla Extract
  • 2 1/4 tsp yeast
  • 1/2 cup coconut sugar (grounded to fine preferred)
  • 2 Tbps cinnamon

1) Add flour, sugar, salt and coconut oil to a bowl and combine. (I melted my coconut oil first)
2) Heat the 3/4 cup of coconut milk for 45 seconds in microwave to reach around 120 degrees.  Add vanilla and yeast to milk and let sit for about 2-3 minutes. It will look frothy.
3)Add the wet to the dry. Mix well. Then knead if necessary for a couple of minutes until it can form a ball.
4) Roll out on a floured surface to about 1/4 inch thick rectangle that is about 12 inches long. (make more out of the scraps, until all is gone)
5) Combine the coconut sugar and cinnamon in a Vitamix or any blender (or simple mix by hand without)
6) Coat the dough with melted coconut oil with your fingers (or brush). Sprinkle heavily with the coconut sugar/cinnamon mixture.
7) Cut long strips in the dough (about 1 inch wide).
8) Roll the strips into a cinnamon roll shape and place on a nonstick pan.
9) Bake at 350 for about 13-15 minutes.

NOTE: I had leftover coconut sugar/cinnamon mixture I will save for another recipe. 

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