Monday, October 7, 2013

Gluten Free/Refined Sugar Free Cinnamon Rolls.

My mom had this tradition every Sunday morning of LDS general conference to make cinnamon rolls. Since I am trying to eat clean, I have been the black sheep that has stopped that tradition. (boo me) however, I had my nieces and nephew over this weekend and decided I could make semi-clean cinnamon rolls. It's not a common occurrence that things turn out well when I experiment...but this, THANKFULLY, was an exception to the rule. :)


It's making me hungry all over again.

You will need:
Dough:
3 1/2 C Pamelas Bread Mix
1 Stick (1/2 Cup) Clarified Butter or Ghee
1/2 C small curd Cottage Cheese (hormone free, grass fed)
2/3 C warm water
1/2 t salt

Yeast Prep:
1/2 Warm water (almost scalding)
1 packet instant dry yeast
1 t coconut sugar
LET SIT FOR 5-10 MINUTES.

Filling:
1/2 C melted butter or Ghee
coconut sugar and organic cinnamon (enough to coat rolled dough)

Glaze:
See Recipe here!

Instructions:
  1. In a standing mixer (Bosch, Kitchen Aide, etc) cream together cottage cheese and butter.
  2. In a separate bowl, prep your yeast and let stand.
  3. In the creamed mixture, add bread mix, water and salt; mix until dough is formed and smooth. (if you see chunks of the cottage cheese mixture, dont worry, they'll cook out.)
  4. pour yeast mixture in with bread mixture and mix until  once again smooth.
  5. LET DOUGH REST FOR 40-60 MINUTES
  6. between two pieces of parchment paper, take dough and spread until about 1/4 inch thick.
  7. remove top piece of parchment and spread filling mix evenly across dough.
  8. lifting the edge of parchment paper closest to you, begin to roll the dough away from you until it folds and starts to roll up.
  9. once rolled up, take unscented dental floss or thin thread and pull it through the dough until sliced in 2 inch rolls.
  10. place on a greased cookie sheet and bake for 45 minutes at 350 degrees.


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