Homemade Cinnamon Rolls
Cuisine: Sweet, Southern, Breakfast, DessertIngredients
- Dough
1/2 to 3/4 cup warm milk (start with 1/2 to activate the yeast)
1 pack active yeast
1 cup all purpose flour
1/4 cup coconut flour
1/4 cup almond flour
1/2 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup melted butter
1/2 teaspoon salt
1 teaspoon baking powder
- Filling
1 cup dark brown sugar
3 tablespoons softened butter
Lots of cinnamon
- Icing
1 cup confectioners sugar
1/2 teaspoons vanilla
2 maybe 3 tablespoons whole milk
Directions
- Preheat oven to 325 (Viking) or 375 (regular oven).
- Mix the warm milk with the yeast and let sit for about 10 minutes.
- Mix all the dry ingredients together.
- Add the eggs, vanilla, and milk to the dry ingredients. It should form a pliable dough. If it is too loose, add more flour of your choice.
- Roll out the dough on parchment paper. Form a long horizontal shape.
- Mix together the filling ingredients and spread evenly across the dough.
- Take one end of the dough and roll it up until the dough is a tubular log.
- Cut the log into 6 even sections.
- Cover the dish with a towl and let the rolls sit in a warm place until they rise (about 20 minutes).
- Place cinnamon rolls in a casserole dish and bake for about 20 minutes.
Notes
- The Power thing drink in the picture is not mine. It is my bf’s whose diet, well…I’ll leave it at that.
- You do not have to use the alternative flours. Coconut flour is very absorbent, so if you replace that, you need to probably double the amount of the chosen flour.
- You want a pliable dough. So add flour as you need to to make it where you can roll it into a log.
Comments are closed