Cinnamon rolls are an absolute MUST during the holidays. There’s nothing better than making them with family, especially kids.
So, I just made a wedding cake today. Yeah, I know! It’s a huge undertaking, but I was up for the challenge. I made 3 kinds of cakes and stacked them on top of each other and they were fantastic! The bottom layer was banana chocolate hazelnut, the middle layer was orange raspberry and the top layer was carrot cake with lemon buttercream frosting.
The last time I made a cake for an event was my dad’s wedding two years ago. That was also a great cake, but this time; it was much more complex and more layers.
I know that when it snows again (like it did on Friday), I’m really going to need these to keep me excited about winter.
These rolls are:
Sticky
Cinnamon-y
Sweet
Comforting
In the spirit of the holidays!
- 2 cups + 5 Tablespoons whole wheat pastry flour
- ⅓ cup coconut sugar
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2¼ teaspoons baking powder
- 2 Tablespoons coconut oil, melted
- 3 Tablespoons pure maple syrup
- ⅓ cup unsweetened almond milk or soy milk
- 1 large egg, beaten
- ½ cup canned pumpkin puree
filling- ½ cup creamy natural peanut butter
- 1 teaspoon coconut oil, melted
- 3 Tablespoons pure maple syrup
- 3 Tablespoons coconut sugar
- 1 teaspoon cinnamon
- ½ cup chocolate chips or mini chocolate chips
chocolate drizzle- ¼ cup dark chocolate, chopped
- 1 Tablespoon coconut oil
- Preheat oven to 400 degrees F. and grease 8 cups of a muffin tin.
- In a large mixing bowl, whisk together dry ingredients.
- Melt coconut oil in microwave.
- In a medium bowl, whisk together coconut oil, maple syrup, almond milk and egg. Add pumpkin and whisk until combined and dough forms.
- Cover with plastic wrap and freeze 20 minutes.
- Meanwhile, generously flour large surface.
- In a medium bowl, stir together all filling ingredients until combined.
- Roll out a long rectangle with dough. (flour rolling pin as needed)
- Using a butter knife or spoon, spread filling over dough, leaving about an inch without filling around the edge.
- With a very sharp, large knife, slice 8 strips (cutting left to right, with the rectangle facing the long way up/down).
- Carefully roll dough into pinwheel-like rolls.
- Place each roll with the swirl side up in greased muffin tin.
- Bake 13-16 minutes, or until rolls are firm.
- Let cool at room temperature at least 10 minutes before removing from muffin tin. Serve warm with milk.
- To make chocolate drizzle, combine both ingredients in medium heat-safe bowl and microwave in 20 second intervals, stirring in between each time, until melted.
