Really, I rarely make bread without either converting 2 loaves into cinnamon rolls or raisin "snail bread." Here are the specifics on the cinnamon rolls.Whole Grain Refined Sugar Free Cinnamon Rolls
1 recipe Whole grain Bread*
1/2 c butter, softened
3/4 c sucanat**
3/4 c brown rice syrup**
3 t cinnamon
1 c coarsely chopped pecans (opt)
1 1/2 c raisins (opt)
**Could substitute a mixture of agave and barley malt syrup
Separate 2 loaves worth of dough from your regular 6 loaves, to use as your rolls.
Roll dough into a large rectangle (about 1/4 inch thick) on a lightly oiled surface.
Spread softened butter evenly over surface.
Mix sucanat, brown rice syrup and cinnamon.
Spread evenly over buttered dough.
Sprinkle nuts and raisins, if desired.
Roll up like a jelly roll. Cut into 1 inch slices using dental floss.
Slide floss under roll, cross it over top and pull down.
Place rolls cut side up on baking sheet. Flatten slightly with your palm.
Let rise until double in size and light and fluffy.
Bake at 350 degrees for 13-18 minutes.
Frost with Agave Creamy White Whipped Frosting.
*If you are exclusively making cinnamon rolls, and don't want any additional bread loaves here are my suggested alterations:
- 1/2 the whole grain bread recipe
- Increase honey by 1/3 c
- Increase gluten to 1/4 c
- Increase potato flakes to 1 c
mmmm any of those left?? --oh wait, never mind... ;( but they do LOOK amazing!!!
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