Cinnamon Rolls


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Remember being a child and the smell of cinnamon rolls wafting through your house on a Saturday morning? Well not you can have that again with these healthy cinnamon rolls!

They take a bit of effort but they are worth every minute to start the new year out right and delicious!

Whole Wheat Cinnamon Roll Recipe


1 c almond milk
1 packet instant yeast
2 c whole wheat flour
1/2 c bread flour (plus 1/4-1/2 c for kneading)
2 t baking powder
1/4 c sugar
1/4 t salt
1 t cinnamon
4T pumpkin puree


2 T butter or margarine
4 T brown sugar
2 t cinnamon


Powdered sugar
Almond milk

Slightly warm the almond milk in the microwave. You want it slightly warm, but not hot. Kinda like a bath for a baby. Mix the yeast & almond milk and set aside while you measure all the dry goods.

Mix all the dry ingredients together. Pour in the milk & yeast mixture. It should be a little bubbly on the surface.

Add the pumpkin. Now mix away. Only don’t mix too much. Knead the dough until it magically forms a ball. Add bread flour as needed or you’ll have a sticky mess.

Roll out the dough. Make as close to a rectangle about 1/4 of inch.

Melt a little butter/margarine and pour it across the rolled out dough. Sprinkle the butter with brown sugar and cinnamon.

Then roll it up. Try to start with a tight roll so it doesn’t get loose and sloppy on the ends. You can always cut the ends off it doesn’t work. Then slice into rounds about an inch-wide.
It should make about 10 or 11.

Spray or butter a pan and fill with the cinnamon rolls. Cover it with plastic wrap & put it in the fridge for 30 minutes.

Preheat the oven to 350 degrees. Take a little bit of cold butter/margarine and spread it on the tops of the buns. Then sprinkle the cinnamon rolls with granulated sugar, brown sugar, and cinnamon. Bake them for 20 minutes. The key is to ever so slightly under bake them about 20 minutes. While they’re baking in the oven, mix up the icing.

Honestly, I’m not giving you measurements on purpose. Just pour a bunch of powdered sugar in a cup, and add a splash of almond milk and tiny bit of vanilla.If it’s too thick, add more milk. Too thin? Add more sugar.

When the cinnamon rolls come out of the oven, let them cool just a bit and then drizzle them with icing. EAT!

Based on 11 rolls: 155 Calories; 2.9g Fat; 5.6mg Cholesterol; 75mg Sodium; 32g Carbohydrates; 3.5g Fiber; 11g Sugar; 4g Protein

Recipe provided by Kelly Bruneman.  Read more at her blog at:

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