Cinnamon Sticky Rolls

I’ll be honest this recipe isn’t the easiest one I’ve created… but it’s SO worth it! I’ve had 3 already… oops. Self control flew right out the window! For this recipe you will need a dough hook (which not everyone has unless they have a kitchen aid or in some cases a bosch). You can try mixing the dough by hand but it will take a lot of mixing and it won’t be as smooth! It’s possible because I’ve done it before, but definitely not as easy.

Yields: 12-16 (depends on the size you want them)

Prep time: 15 minutes

Rising time for dough: 45- 60 minutes

Bake Time: 20 minutes

Serving Size: 1 roll

Macros: 

12 rolls – 210 calories 5g Protein/ 10g Fat/ 27g Carbs/ 2.5g Fiber/ 24.5g Net Carbs

16 rolls- 158 calories 4g Protein/ 7g Fat/ 20g Carbs/ 2g Fiber/ 18g Net Carbs

 Dough Ingredients:

  • 1 1/4 cup blanched almond flour
  • 1 1/4 cup unbleached white flour (or Namaste Perfect Flour Blend for gluten free)
  • 2 1/4 tsp active dry yeast
  • 3 tbsp stevia in the raw
  • 1 tsp cane sugar (activates yeast for dough to rise)
  • 1 tsp salt
  • 1 egg beaten
  • 1/2 cup water
  • 1/4 cup unsweetened almond milk
  • 3 tbsp olive oil

Filling Ingredients:

  • 1/4 cup raw honey
  • 2 tbsp brown sugar
  • 2 tbsp ground cinnamon

Topping Ingredients:

  • 1/4- 1/3 cup pure maple syrup
  • 2 tsp ground cinnamon
  • 2 tbsp brown sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. In a bowl whisk together almond flour, unbleached flour, salt, cane sugar, stevia, salt, and yeast. Put mixture into kitchen aid or bosch.
  3. In a separate bowl combine almond milk and water. Put in microwave for 30-45 seconds. The mixture needs to be pretty warm. I do what I call the “finger test”- If i can keep my finger in there but it’s fairly hot it’s ready. If it’s too hot to your finger let it cool until you can put your finger in the liquid without it being uncomfortable. If you have a baking thermometer the liquid needs to be about 115 degrees F.
  4. Add liquid mixture and olive oil. and beaten egg to the dry mixture in the kitchen aid. Mix with the dough hook for 3-4 minutes on a medium high speed.
  5. The dough needs to get to the point where it’s sticking to the dough hook more than the sides of the kitchen aid/ bosch. You may have to add more flour 1 tablespoon at a time until it gets to that point.
  6. sprinkle flour on your counter and knead your dough into the flour for about 15 seconds until the dough isn’t sticky.
  7. roll into a rectangular shape with a rolling pin. (mine was about 1 1/2 feet x 8 inches or so)
  8. Spread/ drizzle honey over rolled out dough, and sprinke brown sugar and cinnamon.
  9. Roll the dough tightly length wise into a “log shape”
  10. Cut the dough (or I use dental floss for clean lines-  put the dental floss under the area you want sectioned off, pull the floss over and pull through) I cut them about 1- 1 1/2 inches apart
  11. Put in a greased 9×13 pan and cover with a cloth or plastic wrap and let rise for 45 minutes to 1 hour in a warm dry area
  12. Bake for 20 minutes. Take out and let them cool for 5-8 minutes in the pan
  13. In a small bowl mix pure maple syrup, ground cinnamon, and brown sugar and brush over rolls.
  14. Enjoy!

2 Comments Add yours

  1. ginphoria says:

    These look unreal :O i LOVE CINNAMON 🙂

    Like

  2. GORGEOUS pictures… UGHH I WANT THEM NOW! I will be making this recipe soon!

    Like

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