Total Time: About 45 minutes | Makes about 12 servings
*An easy and slighty lighter cinnamon roll recipe!
Ingredients:
For the Dough:
3/4 cup Warm Almond Milk (or skim milk)
2 1/2 cups All Purpose Flour
1 packet (0.25 oz) Active Dry Yeast
1 TSP Baking Powder
1 TBSP Brown Sugar OR Coconut Sugar (the coconut sugar has a lower glycemic index but the brown sugar tastes sweeter - so use whatever you prefer!)
1/2 TBSP Unsalted Butter, Melted
For the Filling:
6 TBSP Brown Sugar OR Coconut Sugar
1 TBSP Cinnamon
1 TBSP Pumpkin Spice (optional)
1 TBSP Unsalted Butter, Melted
For the icing:
3/4 Cup Powdered Sugar
1 TBSP Almond Milk
Directions:
Preheat oven to 350 degrees. Lightly coat a baking pan with non-stick spray.
In a large bowl, stir together the milk, butter, brown sugar, and baking soda. Add in the yeast packet and stir.
Mix in 1 cup of the flour and stir. Continue to add in the flour 2 tablespoons at a time continuing to stir in between. (the dough should start to pull away from the sides of the bowl).
Turn the dough out onto a floured surface and knead for about 5 minutes.
To prepare the filling, melt the butter in a small bowl and set aside. In a seperate bowl combine the cinnamon, brown sugar, and optional pumpkin spice.
On the floured surface, roll the dough into a rectangle. Coat with the melted butter and add the sugar mix leaving about 1 inch on the two longer sides.
Carefully roll the dough into a log, starting at one long end rolling towards the other. Pinch together to seal (can brush edge with water to help seal).
Slice into about 12 pieces using a sharp knife.
Place the rolls on the plan and let sit for 15 minutes.
Bake at 350 degrees for 18-20 minutes. Let cool for 5-10 minutes.
For the icing, mix together the powdered sugar and almond milk.
Coat the rolls with icing and enjoy :)