Cinnamon roll ingredients
1,5 cup whole wheat flour (haven’t tried any other type yet, but if go ahead if you dare :-))
0,5 packet instant yeast
0,5 cup almond milk (or any NON-dairy milk)
4 tbsps melted coconut oil
Pinch of salt
0,5 tbsp cinnamon
2 tsps stevia
2 tsps pure maple syrup/raw honey
Glaze ingredients
2-3 tbsps greek yogurt
0,5 tbsp stevia
1-2 tbsps pure maple syrup
Start of by carefully mixing the dry ingredients (flour, yeast, salt, cinnamon, stevia).
Mix your wet ingredients in a seperate bowl. Be sure the coconut oil isn’t too hot! It should be about body temperature.
Add about half of the dry ingredients to the wet ingredients and mix gently with your hands, then slowly add the remaining flour mix.
Transfer to a lightly floured surface and kneed for about a minute until it forms a neat dough ball.
Lightly grease a new mixing bowl with coconut or flax seed oil and add your dough ball in it. Cover with some plastic wrap and let it rise for about 1 hour (or until doubled in size) in a warm place.
On a lightly floured surface, roll out the dough ball into a thin rectangle. Brush the entire rectangle with about 1-2 tbsps coconut oil, 0,5 tbsp cinnamon, 1 tsp stevia and 2 tbsps maple syrup or coconut sugar (i used maple syrup but its kinda runny :-().
Tightly roll up the rectangle and cut up the roll in desired size (about 2 inch parts).
Place your rolls tightly next to each other in a pre-greased oven tray and pour some more coconut oil and tiny bit of sugar on top. Place the tray on top of the oven while you let it heat up to 180 degrees Celsius.
When the oven is ready to go, transfer your buns and let them sizzle in the oven for about 25 minutes or until golden brown.
Serve immediately!
(optional: top with glaze)
Enjoy!
Xx,
Cee