Wholewheat healthy cinnamon rolls

If you were looking for a healthy and hassle free cinnamon rolls recipe you have hit the right spot and if you have never had cinnamon roll ever you can imagine them something like cake but closer to a bread. One thing that makes them stand apart from both is that they smell heavenly with cinnamon and are soft, chewy . I had tried them once earlier almost a year back but back then I was not so confident with breads and used white flour. They turned out fine but was lacking something I couldn't figure out somehow . So now when I thought of trying my hands again I wasn't too sure if it would be a success. But baking is something where you can only get better with time and trials . I have turned so obsessed with wholewheat flour that I skipped processed counterpart completely this time . I also replaced the butter for the dough with coconut oil. You might think why in the world would I use coconut oil for making cinnamon rolls so to kill your curiosity I just bought cold pressed coconut oil for baking last week and this was my chance to give it a try in baking. Another substitute was cane sugar replacing white sugar. So what put me off from trying this second time was the bunch of recipes I found which called for a lot of do's, don'ts and ways to get the rolls in right shape and size. And that was way too expecting to me. So I removed all those complex steps and made the process clean and simple. I am glad I did so as now I can make them more often and not wait for a day when I have a lot of time. Not to forget they are way much healthier than the traditional recipes .

Well there was some dough leftover from getting right size and shape of rolls and as nothing goes wasted in my kitchen I just went ahead and made quick cheese buns from same. I could make 4 small buns and bakes them with rolls for same time, find the recipe here.

Ingredients:

2 tablespoon coconut oil
1 tablespoon brown sugar

2 tablespoon cane sugar 

1.5 cups wholewheat flour

1 cup milk
2 tablespoon cinnamon powder

1 tablespoon active dry yeast 

1 tablespoon unsalted butter at room temperature

For the cream cheese icing:
1 table spoon cream cheese(unsalted)
little bit vanilla extract
1 tablespoon icing sugar


Recipe:

Take warm milk in a bowl and add 1 tablespoon brown sugar too it. Sprinkle the yeast on top and leave for 5 minutes to proof. Meanwhile take 1 cup of flour in another bowl, add 2 tablespoon of coconut oil to it. Once yeast is proved, pour it over the flour and mix together, it will be wet and that is fine. Now gradually add the flour to the batter and keep mixing either with a hand blender(kneading blades) or a spatula. Once it starts forming a dough stop adding flour and knead for 5 minutes . Grease a glass bowl with keep the dough in it. Let it rest at a warm place (inside preheated oven - switched off) for about 20 minutes. Meanwhile take unsalted butter,add cane sugar and cinnamon powder to it. You can keep it at same warm place so butter melts by itself.
After 20 minutes it will rise. Transfer the dough to clean work surface and roll it out in a rectangle with around  2 cm thickness. Using a knife cut it into a rectangle. At this point we would not need the remaining dough leftover from cutting the rectangular shape and I used it to make cheese buns, you can find the recipe here . Spread the butter-sugar mixture evenly over the rolled dough and start rolling it width wise from one side. Be careful at this step and try to roll it tightly but not doing too fast. Once it is shaped in a log, pinch and seal and ends lightly . Using a sharp knife cut the equal sized rolls and start placing then on a greased round pan. The size of pan should be big enough to hold all rolls.
Once done again leave it at a warm place to rise for another 20 minutes.
After the rolls have risen preheat oven to 180 C and bake for 20-25 minutes. They will turn little golden brown on top. Let it cool for sometime and prepare the icing mixing the cream cheese, vanilla and sugar. Spread on the roll while serving and enjoy warm.