A couple of weeks ago, my dear bride went away for the weekend on a scrap booking retreat. To please her fellow cult members (oops, I mean scrap bookers), she made fresh cinnamon rolls to share with the other ladies. She then left, with the cinnamon rolls and only left the wonderful scent of the cinammon rolls behind in our house. The kids and I were a bit dejected, even though I knew I couldn't eat the cinnamon rolls because of my diet. So, I set out to make cinnamon rolls that WOULD work with my diet. I found a recipe for whole wheat cinnamon rolls and with a few adjustments, was able to produce my own fresh, whole wheat, NO OIL cinnamon rolls. The first picture is the bread rising. The second picture is the finished rolls cooling. The last picture is one, yummy cinnamon roll. Here's the recipe (which can also be found in the "recipe" links in the upper right. Cinnamon Rolls Prep time: 3-4 hours Servings: around 30 rolls Ingredients: Dough Ingredients 1 cup water 2 Tbsp yeast (4-1/4oz packets) 2 tsp. honey 2 1/2 cups non-fat soy milk 1/2 cup unsweetened apple sauce (butter replacement) 1/2 cup honey 4 tsp. Braggs Aminos (salt replacement) 8 cups whole wheat flour Ingredients for the “ innards” of your cinnamon rolls: 1/2 cup unsweetened apple sauce (butter replacement) 3/4 cup Splenda (you can use white sugar if you want) 2 Tbsp. ground cinnamon Melt your butter and set it aside. Mix together the rapadura and cinnamon in a bowl. Ooey-Gooey Frosting 1/2 cup unsweetened apple sauce 6 Tbsp. milk 1 1/2 tsp. vanilla 8-9 Tbsp. powdered sugar to make the consistency you like (or more) Stir in apple sauce, vanilla, milk and powdered sugar. Whisk together until smooth. Instructions: Okay, here’s how to make the dough… In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 t. honey. Stir this together and kind of mush the yeast around. Let this sit for a few minutes while you do the next step. In a saucepan, add 1/2 cup of unsweetened applesauce, 1/2 cup honey, 4 t. salt and 2 1/2 cups of milk. Heat this to 120 degrees. Pour milk mixture into yeast mixture and stir. Stir in 8 cups of flour, 2 cups at a time. (add more if you need it) Knead the dough for 5-10 minutes. Plop it into a bowl, cover it and let it rise for 1-1 1/2 hours. After dough is nice and fat, punch it down and knead out all it’s bubbles. Cut the dough in half, setting one half aside. On a well floured surface, roll dough into a nice big rectangle, about 1/4 inch thick. Use a pastry brush to spread 1/2 of the applesauce all over the rectangle. Sprinkle 1/2 of the cinnamon/splenda mixture all over the applesauce. Roll up the dough. Cut into thin slices, about 1/2 inch thick. Place rolls side by side on baking pan. Repeat process with other 1/2 of dough. Allow dough to rise about 30 minutes. Bake for 25 minutes or until golden brown at 350 degrees. Allow rolls to cool a bit, then drizzle lots and lots of ooey-gooey frosting all over them.
0 Comments
Leave a Reply. |
Archives
August 2010
Categories |