Alright you guys...for the past 2 Christmases I have made the most amazing, and perfect cinnamon rolls! And I have yet to share the recipe with you, so I thought...it was about time!
Yall...I am literally coming up on 3 FREAKIN' YEARS of NO SUGAR!!??
What!?!? How is this even real life!???
But did you know that growing up, CINNAMON ROLLS were my jam!?!? Like every single weekend, like clock work, we busted open a can of the big 'ol Pilsbury ones, smothered in icing, and enjoyed!
So to make these is such a treat for me! And they can be for you and your family too!
[SUGAR FREE] CLASSIC CINNAMON ROLLS
4.5 tsp yeast, dissolved in 1 cup of warm water
- 6 TBSP grass fed butter or coconut oil (I've used both)
- 1 cup monkfruit
- 8 cups organic, all-purpose flour (if the dough is too sticky, you might end up adding more, up to 9-10 cups)
- 2 cups hot water
- 2 egg, beaten
- 1 TBSP salt
- 1/2 cup soft grass fed butter or coconut (both work great!)
- 1.5 cups coconut sugar
- 2 TBSP cinnamon
- Add yeast to a cup of lukewarm water, sprinkle about a tsp of honey in it. Stir, and set aside for about 5 minuts.
- In the bowl of a stand mixer, add butter, monkfruit, and salt to hot water and beat for 30 seconds, using the beater blade. Let the temp of the hot mixture cool for a few minutes. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Then mix in the beaten eggs.
- Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Or until the dough begins to pull away from the side of the bowl. Remove dough from the bowl and place on a lightly floured counter. Kned by hand, adding a little flour if the dough feels sticky. Knead until dough feels satiny and smooth.
- Cover and let rise for 30 minutes.
- After dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 x 13 inches. Spread dough evenly with half of the butter or coconut oil. Mix in a bowl, the coconut sugar and cinnamon. Split in half and spread half on top of the butter. Feel free to add raisins or nuts at this time too.
- Roll up the dough in to one long roll. Cut rolls, with a bread knife, about 2 inches thick. (I made about 12 rolls for this half, 24 total with the recipe). Place rolls in a greased 9x13 baking pan. Follow the same directions for the other half of dough.
- ****If freezing, put in the freezer now. Then, when you are ready to cook them, set them out and let them rise for several hours. I usually set mine into the fridge overnight before the morning of baking.
- Let the rolls rise until double in bulk.
- Preheat the oven to 350 degrees. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle.
TOPPING: (2 options)
- I topped ours with the [sugar free] Caramel Sauce from my Simply Sugar Free Cookbook! It was amazing, plus I also enjoyed it topping my morning coffee too, which is such a treat!
- Or, mix together pure maple syrup, coconut oil, and cinnamon, melted and pour over the top! I do about 4 TBSP maple syrup, 1-2 TBSP coconut oil, and a tsp of cinnamon for waffles, so quadruple that and add more if you need to.