Ingredients:
4- 4 1/2 cups whole grain flour
1/4 cup olive oil
2 tsp celtic sea salt
1/3 cup honey
1 1/2 cups water
2 T vital wheat gluten
1 T yeast
1/8 cup cinnamon
1/8-1/4 cup turbinado
You need a mixer with a dough hook to make this recipe as well as a rolling pen (or get creative with something that could roll out dough!). (You could knead it by hand. I have never tried it that way to give you feedback with this recipe.) Place first 6 ingredients into the mixer and mix on medium speed until combined. Then add the yeast. Leave mixer running for about 5-7 minutes until dough begins to "peel" away from the sides of the mixer. The dough should still be sticky. If it looks dry. Add 1 T of water at a time until it begins to combine well and be slightly sticky.
When finished mixing/kneading, turn mixer off and allow dough to sit while you are getting the next step ready. You can either using a pastry board or the counter to roll the cinnamon rolls out onto. Sprinkle a layer of flour onto your surface to keep the dough from sticking. (You will need to add more flour throughout the process when the dough sticks to your rolling pen or surface.)
Choose a pan in which to place your cinnamon rolls. A 9 inch round pan works well for this recipe. (If you double or triple the recipe you can use a larger pan.) Place oil in the bottom of the pan and spread it around to prevent sticking. Grease the sides as well. Preheat oven to 350 degrees.
Now, remove dough from the mixing bowl, and place it on your surface. Sprinkle with flour to keep rolling pen from sticking. Roll dough into a rectangle. Make it about 1/3-1/2 of an inch thick. Sprinkle cinnamon and sugar evenly over this surface. On the "long end" begin on one end to roll the dough. Continue to roll the dough all the way across and start over again until you have finished.
Then, simply cut the cinnamon rolls in 1 1/2 inch pieces. Place them in your pan, touching each other. Allow them to rise until they have doubled in size (usually about 30 minutes). Bake for 20 minutes. Remove from the oven and cover with icing.
ICING:
1/2 block of cream cheese
2 cups powdered sugar
2 fresh strawberries
1 tsp almond flavoring
2 T almond milk (if icing is too thick)
Blend all ingredients well in the mixer. This will store in the refrigerator for 2 weeks. It will make more than you need so you will have additional icing for another batch!
TIP:
1. I tripled the recipe. It made 2 loaves of bread and a large pan of cinnamon rolls!
2.
I am trying to get better at using what I have and at least trying an idea immediately instead of putting it on my To Do list. For example, if you do not have the right kind of sugar for this recipe, just use what you have for now. If you don't have cream cheese, just use powdered sugar and strawberries or combine greek yogurt and honey. Get creative and use what is easily available to you. You can do it differently next time but chances are, what you make will be just as good, and you may even like it better!
