Cinnamon Rolls

I found a recipe here and adapted it slightly so I could use what I had on hand (we didn’t have butter or quite enough white flour… plus I added my own favorite fillings)

  • 1 1/2 cup skim milk
  • 1/2 cup coconut oil
  • 4 cups unbleached all-purpose flour
  • 2 1/2 cups whole wheat flour
  • 3 Tbsp Vital Wheat Gluten *Optional. It just makes the bread a little more fluffy.
  • 1 tsp baking soda
  • 1 Tbsp paking powder
  • 2 Tbsp instant yeast
  • 1/4-1/2 cup honey, maple syrup or white sugar (you only need a little to help activate the yeast a little faster)
  • 1/2 cup water
  • 2 eggs
For the fillings I use
coconut oil/butter (whichever I have on hand, although butter is my preference, they both get the job done.
chopped frozen blueberries, sliced apples, raisins, craisins *optional
brown sugar
sliced almonds

Heat milk & butter in sauce pan until butter is melted and the milk is just warm.
Add water and eggs to your wet ingredients.
Mix all dry ingredients in bowl.
Slowly add dry ingredients to warm liquids, mix with mixer until you get to the point that the dough is forming and somewhat firm.  You should have some dry ingredients left.  Go ahead and put the remainder of the dry ingredients on the table, knead your dough until all the dry ingredients are kneaded in, then knead for an additional 3-5 minutes.
Cover loosely with a towel or plastic wrap and leave in a warm place to rise for about thirty minutes.
Take a handful of dough and spread into a rectangle on a greased surface, like so:


Rub lightly with coconut oil/butter
Sprinkle with cinnamon and Brown Sugar (add any toppings you like)
Roll Up
Put slices in a greased pan and let rise for about 10-15 minutes
I like to add blueberries and almonds to about half of the cinnamon rolls as well.



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