Whole Grain Cinnamon Rolls

 in Kitchen

Healthy Cinnamon Rolls
Aka cinna-cyst rolls

I wanted to call this recipe cinna-cysts because I developed it as a FU to my ovarian cysts (PCOS).
However, I didn’t think you would open something called cinna-cysts and if you did you wouldn’t have expected this recipe.

The first thing all doctors say when diagnosis PCOS is to get healthy, focus on your nutrition and take a birth control pill. I’ve been living with a diagnosis of PCOS since I was 20 years old. It was actually that diagnosis the fall of my senior year of college that made me drastically change my nutrition habits. Until then I was a bagel every day vegan, after that I was a kale smoothie, organic, local food vegan.

This recipe I developed recently after a relapse of cysts. I’ve been in doubled over pain for the last 2 months so I say FU cysts with these healthy, nutrient packed cinnamon rolls. Plus focusing on a project makes my day to day pain and discomfort more manageable.

What they have:
Whole wheat for fiber, iron and magnesium
Flax seeds for omegas
Chickpea for protein and other nutrients
Oats for vitamins and minerals including zinc
Cinnamon to regulate blood sugar


Recipe for Healthy Fiber Rich Cinnamon Rolls

Ingredients:
1 cup warm nut milk of choice
1 T active dry yeast
2-3 T agave nectur
1 ½ cup (160g) organic whole wheat flour (plus more for kneading)
1 cup (100 g) chickpea flour
½ cup (50 g) oat flour
2 T (20 g) ground flax seeds
2 T melted coconut oil
½ t salt

Filling:
¼ cup coconut oil melted
¼ cup sugar of choice
1 T (or more) cinnamon

Warm the nut milk in a pan, stirring with your finger.
Remove from heat when warm but not burning your finger.

Mix in the sugar and yeast and allow to proof for 5 minutes.

Meanwhile, in another bowl mix together all the flours and ground flax and salt.

When the yeast is poofy add the oil and all dry ingredients.
Mix in all the dry ingredients with a spoon until well inc operated.
You do not need to knead this dough.

Cover the bowl and allow the dough to double 1-2 hours depending on the temperature of your room.

Press or roll the dough into a large rectangle about 10 inches by 14 inches.
I did this on a silicone mat.
Mix all the filling ingredients together and cover the rectangle completely with cinnamon sugar filling. Add chopped nuts (optional)
Roll into a tight cylinder, pushing the ends together to make a more uniform roll.

Cut the dough into 6 or 12 pieces.
Lay into a baking pan lined with parchment paper.
Cover and allow to double in size. (30 minutes-1 hour)

Preheat the oven to 375 degrees F
Bake 25-30 minutes or until fluffy and golden brown.

Cover with frosting of choice or eat as is.
Makes 6 jumbo rolls or 12 normal rolls.

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