Whole Wheat Gingerbread Cinnamon Rolls
Ingredients
The rolls
-
½
cup
water
-
½
cup
milk of choice
-
1
packet (2 1/4 tsp)
active dry yeast
-
1
tsp
sweetener of choice
-
2
cups
whole wheat flour
-
½
cup
all-purpose flour
-
1
Tbsp
sweetener of choice
-
½
tsp
salt
-
¼
cup
almond butter
-
1
Tbsp
molasses
The filling
-
¾
cup
cashews, soaked
-
1
Tbsp
oil
-
2
Tbsp
molasses
-
2
Tbsp
light brown sugar
-
1
tsp
cinnamon
-
1
tsp
ginger
-
¼
tsp
salt
The frosting
-
3
oz
cream cheese
-
¼
cup
powdered sugar of choice
-
½
cup
yogurt, vanilla
-
¼
cup
coconut milk
-
½
tsp
vanilla paste
-
½
tsp
lemon juice
-
2
Tbsp
brown rice flour
Instructions
- Warm the water and milk to 100-105°F and add yeast with 1 tsp sweetener to proof.
- In a bowl, whisk together flours, sweetener, and salt.
- Cut in almond butter until well incorporated.
- Add yeast mixture and molasses, mixing until combined.
- Knead the dough until smooth and not sticky, then let it rise until doubled in size.
- For the filling, boil water and soak cashews, then blend with oil until smooth.
- Add molasses, sugar, cinnamon, ginger, and salt to the cashew mixture and blend.
- Roll out the dough into a rectangle and spread the filling evenly.
- Roll the dough tightly and cut into 8 equal pieces.
- Place rolls in a greased pan and let rise again until puffy.
- Preheat oven to 350°F and bake rolls for 12-15 minutes until slightly golden.
- Make the frosting by mixing cream cheese, sugar, yogurt, milk, vanilla, and lemon juice.
- Allow rolls to cool slightly before frosting and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
200mg
Cholesterol
15mg
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