We made fresh cinnamon rolls for breakfast, along with eggs and rice.  They were delicious – isn’t everything especially good when it’s fresh from the oven?  I made this same recipe a week or so ago and wasn’t thrilled with it.  So I eliminated the overly sweet maple topping (I didn’t share that below), replaced the white flour with freshly ground white wheat, and used sucanat in place of the sugar.  Very yummy and it was fairly healthy!

This makes a large recipe so be ready with about six pie pans, and you can pop them into the freezer for another day or can share them with someone else and brighten their day. So here it is:

Yummy Cinnamon Rolls

• 4 c. milk
• 1 c. oil (I used coconut oil)
• 1 c. sugar (I used sucanat)
• 2 pkg. dried yeast (I think I used 2 T.)
• 8 c. flour

Mix all this up, let sit covered for an hour.  Then add:

• 1 c. flour more (I had to add more than this to get it to a good consistency for rolling)
• 1 t. baking powder
• 1 t. baking soda
• 1 T. salt

Once all this is mixed, your dough is ready.  You can start to roll it out right away, or you can leave it covered in the fridge for a day or two. That’s what we did, which is why I had the dough ready to work with in time for breakfast.

Okay, now roll it out on a floured surface into a huge rectangle.  On top of that spread 1 1/2 – 2 c. melted butter (I used coconut oil the first time but preferred the butter flavor), then 1 c. sugar, and last a nice big sprinkling of cinnamon.

Roll up the dough so that you have a long skinny roll (not short and fat). Then cut through the dough at about 1 inch intervals.  Butter the pans, and place about seven rolls in each round pie sized pan in a circle, six around and one in the center.  (That’s not really important, it’s just how we do them and they look pretty.)

Let them rise for 20 – 30 min (it was cold today so I put them in the oven on ‘warm’ to hasten the process), and then bake at 400 degrees for about 15 – 18 minutes.  It’s important that you take them out when they are light golden brown.  Another batch we made was taken out when they were golden, and they were good but on the dry side.

These are especially good served warm, and if I hadn’t served them this morning, would have had some ready for the kids when they came in from playing in the snow.

If you wanted to make this as a rich dessert, you could add a glazed topping, but as I said, we all felt that was way too sweet.

Enjoy!

Avivah