Cinnamon rolls are one of my favourite treats. Many years ago during our initial years in the US we had to completely furnish our apartment, so we there was no way ignoring the big furnishing store starting with an “I”. We needed everything starting from spoons to bed sheets, chairs and everything else that one needs in the mail life. Once you make it through the long lines at the cashier, this furnishing store sells apart from hotdogs, freshly baked cinnamon rolls covered with a thick sugar glaze. Even Mr. S. and I were already quite conscious about what we were eating, we couldn’t always say “No” to such an offer and gave in to temptation. Especially Mr. S seemed to love them quite a bit and suddenly became fond of shopping there.
Ever since I wanted to create a recipe which not only contained less sugar and fat but would still taste just as good. I think I came really close with this one. It’s made with whole spelt flour, coconut oil and coconut blossom sugar. I added orange peel to give it that nice extra punch. We love to eat them for brunch or with a cup of coffee in the afternoon.
Orange and cinnamon rolls
For the dough
- 500 grams whole spelt flour
- 1 cube fresh yeast or about 40 grams dry yeast
- 5 tbsp honey
- 2 tbsp coconut oil
- 150 ml lukewarm almond milk
- 1 organic, range-free egg
For the filling
- 100 grams coconut blossom sugar
- 2 tsp cinnamon
- 2 tbsp coconut oil
- grated peel of 1 organic orange
Mix almond milk with honey and coconut oil and dissolve the yeast in it. In a large mixing bowl mix flour with the egg and yeast mixture. Knead for at least 5-10 minutes until you have a smooth dough. Cover the bowl and let rise for 2 hours until doubled in size. Knead dough on a floured surface and roll into a rectangle. Mix cinnamon and coconut blossom sugar. Brush the dough with coconut oil and then sprinkle the cinnamon and sugar mixture evenly on top. Distribute the orange peel evenly on top. Starting with the long side roll up the dough into a long roll. Cut into 8-9 pieces with a sharp knife. Grease a baking dish with coconut oil and place the rolls inside with the cut side facing up. Cover and let rise again for 20-30 minutes.
In the meantime preheat the oven to 190°C/350°F. Bake the rolls on the middle rack for 20-25 minutes. Let cool and enjoy them warm or cold.
Tip: Rolls can be frozen before baking and baked when needed.