This recipe is a doubled variation of the Six Sister’s Dinner Rolls. https://www.sixsistersstuff.com/recipe/30-minute-dinner-rolls-recipe/. It should make 24 large sized cinnamon rolls. You can half it to make one large batch of 12 cinnamon rolls, but I wouldn’t change the filling recipe. Just save the leftover filling in the refrigerator for the next time that you make cinnamon rolls. It takes 45 minutes from beginning to end. Seriously fast, healthyish, and tasty!
Sorta Natural Cinnamon Rolls
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Cinnamon Roll Ingredients:
Fleischmann’s Active Dry Yeast– 4 tbsp. yeast (yep, you read that right!)
Warm Water- 2 cups and 4 tbsp. water
Carrington Farms Coconut Oil– 1/3 cup oil (You can melt solid coconut oil, and it will work the same. You also can use any light tasting oil to substitute.)
Local Honey- 1/2 cup
(You can purchase local honey at the Greenwood Feed Store http://www.greenwoodfeed.com/ and support two local businesses at the same time!)
Fresh Eggs- 2 eggs slightly beaten together (You can substitute 2 tbsp. flax seed here with 5 tbsp. of warm water set aside for five minutes to gel.)
King Arthur Flour– 7 1/2 cups of flour
Salt- 1 tsp. salt
Spectrum Flax Seed– 2 tbsp. flax seed (If you subbed flax seed for eggs, leave this out of the recipe.)
Unflavored Dental floss– you will use the unflavored dental floss for cutting the cinnamon rolls apart.
Grandma’s Original Blackstrap Molasses– 2 tsp. molasses
Local Honey- 1/2 cup honey
Watkin’s All Natural Vanilla– 1 tsp. vanilla extract
Cinnamon- 1 tsp. cinnamon
Pumpkin Pie Spice- 1/2 tsp. pumpkin pie spice
Carrington Farms Coconut Oil– 1 tsp. coconut oil (You can substitute melted butter or margarine here if you have coconut allergies.)
Better Body Foods Chia Seeds– 1 tbsp. chia seeds
Powdered Sugar- 2 cups of powdered sugar
Watkin’s All Natural Vanilla– 1/4 tsp. vanilla extract
Watkin’s Pure Almond Extract– 1/2 tsp. almond extract
Dairy Farm Milk- 4 tbsp. milk (You can purchase Morrell Dairy Farm milk, cream, and butter from the Greenwood Feed Store, just call ahead to see what’s in stock! A GREAT way to support two local businesses here in the Shreveport, LA area.) http://www.greenwoodfeed.com/
Preheat oven to 400 degrees. Dump yeast, warm water, oil, and honey into a large mixing bowl. Give it a stir and allow the yeast mixture to sit and foam for 10 minutes.
Meanwhile, mix the filling ingredients together in a small bowl and set aside. Next, beat two eggs in a small bowl or make the flax seed « egg » substitute.
After the ten minutes have passed for the yeast to grow, add the eggs to the yeast mixture and then dump half the dry ingredients into the mixture, stir, then add the other half of the dry ingredients (only add the flax seed here if you didn’t use the flax seed « egg »). Stir to make the mixture come together as dough . I sometimes add a little more flour here after working with the dough if it’s too sticky. I also use my hands to knead it for 2-3 minutes to make sure it’s rollable but not sticky. It will be thick !
Lightly flour a surface and roll out the dough into a very long rectangle. Drop the filling by tablespoons over the dough and spread the filling evenly over the dough. Roll the dough longways to make a long cinnamon roll log. (I just do this by hand but some people have fancier ways.) Take the dental floss and slide it under the end of the log and crisscross over the top of the log to cut through the dough. Set the cut cinnamon rolls inside a nonstick casserole dish or cake pan with their sides touching. Let the rolls sit for ten minutes if you want them to grow larger ( I just skip this step if they look big enough!)
Bake at 400 degrees for 12 minutes and then check. Bake for 2-3 minutes longer if the rolls are still too doughy.
While the cinnamon rolls are baking, mix together the icing in a pourable liquid measuring cup. Once the rolls are done, set them to cool on the stovetop and pour the icing over them as desired.
And VOILA ! Tasty rolls that you can feel sorta good about feeding your kids.😉