I’m not sure if I’ve ever met someone who doesn’t like cinnamon rolls. I know I do! And these are everything I need in a perfect cinnamon roll but are even better! They are made with whole wheat flour, there’s no refined sugar (unless you choose to make the frosting!) and they are rockin the superstar seed, chia!

This recipe is actually dedicated to my half sister Brooke. I was experimenting with different dough recipes and was working with one made with cashews. I decided to make a big pan of cinnamon rolls for her upcoming baby shower. I mean what pregnant woman doesn’t want cinnamon rolls!

What I had failed to remember was that Brooke is severely allergic to nuts! (Our parents married when we were adults) When I got there and realized she couldn’t have any of them, I felt SO bad! How could I forget!! And how could I play such a dirty trick on a very pregnant woman!

I’ve been working on this recipe ever since, determined to make a scrumptious cinnamon roll that I would be able to make for her one day. My lovely family helped test this recipe until we got it  just right!

Cinnamon Rolls

Ingredients:

Dough:

1/2 cup mashed potatoes (waxy)

1 package active dry yeast

2/3 cup warm water

1/3 cup maple syrup

3 1/2 -4 cups whole wheat pastry flour (plus more for rolling out dough)

3/4 teaspoons salt

2 teaspoons ground chia

2 Tablespoons vital wheat gluten

1/4 cup coconut oil

Filling:

3/4 cup evaporated cane juice/whole cane sugar/rapidura

 (regular sugar will work ok if you don’t have these)

2 ½ teaspoons ground cinnamon

¼ teaspoon salt

1/4 cup coconut oil

*Optional-Frosting:

(Rolls are still jammin without any frosting, but another option would be to melt something like an Apricot All-Fruit spread and drizzle it on. Whatever floats your boat!)

1 c. powdered sugar

1-2 Tablespoons non dairy milk

½ teaspoon vanilla

1/8 teaspoon salt

Procedure:

Make the dough:

Cook and mash potato. Set aside to cool.

In the bowl of a mixer, dissolve the yeast in water and maple syrup and allow to proof for 10 minutes.

While the yeast is proofing, sift 3 1/2 cups of the flour, wheat gluten, salt, and ground chia.

With the whip attachment, add coconut oil and mashed potatoes and beat until smooth.

Switch to the dough hook attachment. Add 2 cups of the flour. Then continue to add by 1/2 cups. Allow to knead for 10 minutes, checking often and adding flour by the Tablespoons if the dough is too sticky. (sticking to the sides)

Lightly oil a large bowl, and put the dough in. Cover bowl with a towel and let rise in a place free from drafts until doubled, about 1 hour. 

Make the filling:

In a small bowl, add evaporated cane juice and cinnamon, and mix well with a fork. Melt the coconut oil and pour into the sugar mixture, mixing until combined. Mixture should resemble sand. Set aside.

Assemble:

Roll dough into a 11 x 16 inch rectangle. With the long sides facing you, dollop the filling evenly over the dough, then spread to connect the dollops, leaving a ¼ inch clear space along the top edge.

Roll up dough. Dab the end of the dough with water to help seal the end putting the seam underneath.

Cut the ends off to make them even, then cut the log into 12 even rolls. Place rolls in a 9×13 inch glass baking dish.

Allow to double in size about 60 minutes.

*Optional- Make the frosting:

In a glass measuring cup, add powdered sugar, vanilla, salt and 1 Tablespoon of the non-dairy milk. Mix until smooth, adding as much of the remaining Tablespoon of non-dairy milk as needed for texture. Set aside.

Bake and Finish:

Bake in a 350 degree oven for 20- 22 minutes or until lightly golden brown. Allow to cool on a rack for 5 minutes.

Here, you can serve them immediately, or add the glaze of your choice.

If you choose the full on frosting, then drizzle it all over the rolls and enjoy every sticky, delicious bite!