In my opinion, it’s just not Christmas morning without waking up to a warm and sweet cinnamon roll and a creamy cup of coffee or tea. But did you know that you can enjoy soft, delicious cinnamon rolls without all the sugar and gluten that traditional ones are loaded with? (These don’t have all the gluten like traditional ones, because when the grain is sprouted, it breaks down the proteins and carbohydrates and makes it easier to digest. Many people with gluten sensitivities and allergies can eat sprouted wheat, but celiacs should still avoid it. Everyone is different so you have to see what works for you.)
These cinnamon rolls were requested by more than one of our family members when I asked them what they want me to make for Christmas. If you’ve never made cinnamon rolls before, these are super easy! You can do it!
Our family just arrived home several days ago from another prison ministry tour, sharing at several Florida prisons. We are also in the final stages of completing our apartment for a vacation rental. Needless to say, we are VERY busy right now! But…I LOVE to bake and enjoy making special, healthy dishes for my family. Between decorating and creating special treats, I’m having a lot of fun these days! Ever hear the statement….“So much I want to do, but so little time?” I’m sure you can identify with this!
Late last evening, I started making these rolls and finally climbed into bed at 1:00 this morning. Not exactly the best thing for tired adrenals!! It’s a good thing I decided to make a double batch, because my family enjoyed waking up to these this morning. The rest are in the freezer for the holidays. We may have limited treats this year, but the most important one is done! 🙂
3/4 C. warm water
2 T. yeast
2 C. sour cream
1/2 C. Truvia (Click here for my homemade recipe) Of course, you can substitute honey, sugar, etc. if you’re not on the THM weight-loss plan.
4 T. oil (I used MCT oil)
1/2 t. baking soda
2 t. salt (I use Celtic sea salt)
2 eggs (room temperature)
6 to 6 1/2 C. sprouted whole wheat flour
*butter (room temperature)
*brown sugar Truvia (Or brown sugar, sucanat, etc. if you’re not on the THM weight loss plan)
(This recipe makes 6 pie pans full…approximately 36 rolls.)
Combine warm water and yeast in small bowl and set aside. Heat sour cream until warm, but not hot. Run eggs over hot water for few minutes, if they’re cold. Combine eggs and sour cream in mixing bowl (I used my Bosch mixer). Add the water and yeast mixture, truvia, oil, baking soda, salt, and about half of the flour then turn mixer on and add the rest of the flour until it doesn’t stick to the sides of the bowl. I only used 6 cups. Knead for no more than 5 minutes, then let it set until it rises for about 45-60 minutes. Knead just briefly and then place on greased counter and divide in half.
With a rolling pin, roll out in an rectangle-ish shape.
With fingers, cover with soft butter.
Sprinkle with brown sugar Truvia, (I used 3/4-1C.) and cinnamon, then roll it up.
Cut with pizza cutter…
…then place in pans…
…and let it rise again. Mine took about 45 minutes.
Bake at 350 degrees for 15-20 minutes. The amount of baking time is very important. Don’t over-bake! You don’t want them doughy, but it’s better to under bake them rather than having them too done and becoming dry.
Cool and then cover them with THM Caramel Icing. These freeze well!
I hope you enjoy these as much as we do! Merry Christmas!
(I’m working on getting an easier way for you to print off my recipes, but don’t have it done yet. Thank you for your patience!)