These are healthy and delicious cinnamon rolls. They are delicious because of the combination of all the ingredients, but what makes them healthy? The sprouted spelt flour!
Yay for sprouted flour!
I don’t want to get into why sprouted is much better than regular flour in this post because that’s a long explanation and I’m not sure I would do it justice. Here is a website to go to if you would like to read up on it. I use sprouted flour more than any other flour and am glad that I do.
Are these cinnamon rolls as gooey and soft as ones made with white flour? No (though they are gooey and soft). Are they just as yummy? Yes. And I know I feel better eating them as opposed to the white flour version. Not just better, I feel, dare I say, virtuous eating them. So, that means I should eat them, a lot. It’s the right thing to do. Don’t you agree?
Christopher does because he LOVES them. Loves!!
It’s so gratifying that he loves my cooking and baking. *Tear rolls down my plump cheek and plops on my chest.*
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How to make healthy cinnamon rolls
Gather the ingredients – yeast, milk and honey. (A)
Check the temperature again, it should be between 105 – 110. (B)
Stir in a tablespoon of honey and let it sit for 10 minutes – so it bubbles up. (C)
In the stand mixer, add flour, egg, honey, yeast mixture, salt and melted butter. (D)
Attach the paddle and turn the mixer on until everything is just mixed.
Remove the paddle and replace it with the hook attachment so the machine can do the kneading.
It takes around 5 minutes for the dough to become smooth.
Take some butter, grease the bowl and add the dough. (E)
Cover the bowl with plastic wrap and place a dishtowel over that.
My house isn’t the warmest for raising dough, but I put it in the most optimal spot in the house. It took an hour for the dough to double in size. (F)
While waiting for the dough to rise, I gather the filling – cinnamon, brown sugar and raisins. (G)
Now, for the fun part: Rolling out the dough.
Liberally flour the table or surface you are using to roll out the dough. (I)
Roll out the dough to approximately 1/4 of an inch thick. (J)
Take the room temperature butter and spread it on the rolled out dough. (K)
Sprinkle the cinnamon sugar mixture evenly on the buttered dough. Also sprinkle raisins on top. (L)
Start at one of the long sides and start to roll the dough. (M)
Try to get it as tight as you can. (N)
Cut the dough into one inch thick slices by either using a knife or a piece of dental floss. I chose my knife.
Place each piece in your baking dish.
Let the rolls raise a little more in the pan, so lightly cover the pan with a dish towel for 15 – 30 minutes.
Check them at 15 to see how they are doing, if they are nice and puffy, they are ready to be baked. My cinnamon rolls took the full 30 minutes.
Before the rolls are finished rising, preheat the oven to 400 degrees Fahrenheit.
Bake for 15 minutes.
All done. They should be lightly browned.
Time to make the icing. See recipe below in the recipe card.
By the time the icing is ready, you can spread it on the still warm cinnamon rolls.
Now, all that’s left is to serve these darlings to your hungry hubby and enjoy a couple of rolls yourself.
I hope you enjoyed this healthy cinnamon roll recipe as much as we enjoy eating them.
Other breakfast recipes
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Healthy Cinnamon Rolls
- 1 1/4 teaspoon active dry yeast
- 1/2 cup milk or water warmed to 110 F
- 1 tablespoon honey
- 2 3/4 cups sprouted spelt flour or your choice of flour
- 1/2 teaspoon salt
- 1/4 cup honey
- 2 tablespoons melted butter
- 1 egg
- 1/4 cup butter softened
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup raisins
- 1 cup confectioner’s sugar
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 tablespoon milk or more if too thick
Proof the Yeast
- Heat up milk on the stove to 110 degrees. I used a candy thermometer to take the temperature
- Pour milk into a glass receptacle
- Add 1/4 teaspoon of honey and the yeast
- Stir and set aside for 10 minutes[br]It will get bubbly, which means it’s proofed
To Make the Dough
- Get out your stand mixer, attach paddle
- Add flour, salt, egg, melted butter, honey and proofed yeast
- Turn on the mixer until the ingredients are just mixed
- Switch the paddle to the hook attachment
- Turn mixer on for 5 minutes or until the dough gets smooth
- Grease a bowl and place dough in it
- Cover bowl loosely with plastic wrap and cover that with a dishtowel
- Set in warm spot without any drafts
- Let rise for 1 hour or until the dough doubles in size
Assemble the filling
- In a small bowl, combine brown sugar and cinnamon
Rolling Out The Dough
- Flour a good sized work surface
- Place dough on work surface and roll the dough as thin as you can get it, approx. 1/4 inch
- Spread softened butter on rolled out dough
- Sprinkle sugar/cinnamon mixture, covering the dough fully
- Sprinkle raisins on top of the sugar/cinnamon
- Starting with the long edge of rolled out dough, roll the dough as tightly as you can
- Take a knife and cut the rolled dough in 1 inch slices
- Place the cut dough in an 8 x 8 baking dish
- Let the raw cinnamon rolls rise for 15 – 30 minutes
- Preheat oven to 400 degrees Fahrenheit
- Place rolls into oven and bake for 15 minutes[br]They are done when golden brown
- Let cool 5 minutes before icing
- Separate rolls
- Place on plates
- Get your coffee or tea
- Use your fork or your fingers