Whole Grain Cinnamon Rolls

I’m always looking for a way to put a spin on some classic desserts, and this one is a prime example. Introducing my delicious Whole Grain Cinnamon Rolls! For those of you who don’t normally keep yeast in your kitchen, this recipe is well-suited for you. The dough is quick and easy to make, and the dessert itself is definitely a crowd pleaser (and don’t even get me started on the amazing smell of a fresh batch of my cinnamon rolls). Check out the recipe below!

Total Time: 45 minutes

Yield: 11 servings

Ingredients

Cinnamon Roll:

1 cup oat flour

¼ cup of all-purpose flour

½ cup plus 3.5 tbsp of whole wheat flour

½ tsp salt

1 tsp baking soda

1 tsp baking powder

¼ cup coconut sugar

1 egg

¼ refined coconut oil, melted

1 tsp vanilla extract

1 cup 2% full fat Greek yogurt

Filling:

¼ cup melted butter

1 plus ¼ tsp cinnamon

3 tbsp coconut sugar

Glaze:

2 tablespoons butter

1 cup powdered sugar

1/2 teaspoon vanilla extract

3 tablespoons hot water

Directions

1. Preheat your oven to 375F.

2. Spray a cast iron skillet with cooking spray (or coat with butter).

3. Combine the filling ingredients in a small bowl. Set aside.

4. Combine the dry ingredients in a large bowl.

5. In a separate medium bowl, whisk together the wet ingredients.

6. Mix together the dry and wet ingredients. Once the dough has formed, heavily flour (use all-purpose flour) a flat, dry surface and begin to knead the dough until the surface is even. Form the dough into a ball.

7. Using a rolling pin, gently press and make three horizontal indentations in the dough.

8. Begin to roll the dough into a large oval shape, about ¼ inch thick.

9. Using a brush, spread filling all over the dough.

10. From the farther end, begin to gently roll the dough into itself while brushing off any excess flour on floured side of the dough.

11. Once the dough is rolled, gently slice into 11 pieces using a knife.

12. Starting in the middle of the cast iron skillet, nestle each piece next to each other and move outwards.

13. Bake for 23-30 minutes, or until cooked through.

14. Mix together the glaze ingredients. Set aside.

15. Let cool for 10 minutes. Brush a thin layer of the glaze onto each roll (I did not use the entire batch of the glaze). Serve immediately. Alternatively, reserve in an airtight container in the refrigerate and do not add the glaze (add at a later time).