Recipe: Whole Wheat Gingerbread Cinnamon Rolls

Ingredients

Warm the water and milk to about 100-105°F and add yeast and 1 tsp of sweetener to proof for 5 minutes.
In a bowl, whisk together the flours, sweetener, and salt.
Cut in the almond butter until well incorporated.
Mix in the yeast mixture and molasses, then knead the dough until smooth and not sticky.
Let the dough rise in a greased bowl covered with a towel until it doubles in size, about 1 hour.
Prepare the filling by soaking cashews, then blending them with oil until smooth, then adding molasses, sugar, cinnamon, ginger, and salt.
Roll the dough into a rectangle, spread the filling evenly, and roll it tightly.
Cut the rolled dough into 8 equal pieces and place them in a greased pan to rise again for 30-45 minutes.
Preheat the oven to 350°F and bake the rolls for 12-15 minutes until golden.
Make the frosting by mixing cream cheese, powdered sugar, yogurt, coconut milk, vanilla, lemon juice, and brown rice flour.
Let the rolls cool slightly before frosting and serve warm.

Servings

Calories

250

Total fat

10g

Total carbohydrates

36g

Total protein

Sodium

200mg

Cholesterol

20mg