Sweet bay cinnamon rolls

ingredients


ingredients

For the rolls

  • 2 teaspoons active dry yeast
  • 1 tablespoon maple syrup, to activate the yeast
  • 3/4 cup warm water
  • 5 1/2 dl almond flour
  • 1 cup arrowroot powder
  • 2 tsp Himalayan salt
  • 1/2 cup coconut oil, melted and cooled
  • 1/4 cup maple syrup
  • 3 large eggs

For egg wash

For the filling

  • 1 cup date paste
  • 1/3 cup maple syrup
  • 1 tablespoon cinnamon
  • 1 tbsp vanilla extract

Instructions

  1. In a small bowl, combine the yeast with 1 tablespoon of maple syrup and warm water to activate the yeast. Let sit in a warm place until the yeast mixture is foamy and bubbly, about 5-10 minutes.
  2. Combine the flour, arrowroot powder, and salt in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a rubber spatula handy.
  3. In a separate bowl, whisk together the coconut oil, maple syrup, egg and yeast mixture.
  4. With the stand mixer on low speed, slowly pour the egg mixture into the flour mixture. Increase the speed to medium to fully incorporate the egg mixture into the flour mixture. Continue mixing the dough for another 5 minutes on medium speed. The dough should be smooth and soft, and slightly sticky/wet.
  5. Cover the bowl tightly with plastic wrap and place it in a warm place (we put it in our oven when it’s turned off). Let the dough rise until it has noticeably risen by about 50%, for one to two hours.
  6. Unwrap the bowl, pat down the dough with a greased hand, and cover again with plastic wrap. Refrigerate for at least 2 hours or until chilled. This is a good place to hit the pause button if you want to save these rolls to make ahead of time. Refrigerate for up to 2 days at this point (any longer and they may get too sour from the yeast), or freeze for up to 2 weeks.
  7. Take the dough out of the fridge. Roll out a large piece of baking paper and grease well with coconut oil. Press the dough onto the parchment paper, cover with another piece of parchment, and roll out to about 1/3 inch thick. Remove the top parchment paper and add the date filling, carefully spreading it evenly but leaving the outside 1/4 inch clean. Do not press too hard as the dough will be quite soft.
  8. To make the filling, combine the ingredients in a food processor and pulse until smooth and thin enough to spread. If you need it thinner, just add a little more maple syrup and pulse again.
  9. Then create the roll. Lift the long edge of the parchment and carefully fold over the dough covering the first inch of the date filling. Then, using the parchment to help you, continue rolling the dough over itself until you’ve made a parchment-covered log. Place the stick in the fridge for about an hour to set and make it easier to cut.
  10. Grease a frying pan. Take out the beam and carefully unpack it. The dough will want to stick to the parchment, so use a butter knife to separate it from the parchment. With a greased knife, cut the log into 1 1/2 thick slices, so you end up with between 15 and 17 rolls. Place the rolls in the pan, fill it up. Let the rolls rest while you preheat the oven to 350°F.
  11. Bake the rolls in the preheated oven for 20-30 minutes until the tops are golden brown and the rolls are firm to the touch when pressed. If you do the toothpick test, make sure you only stick the toothpick into the roll part, not the date filling. The toothpick can come out sticky due to the filling, so you won’t get an accurate reading of the doneness of the rolls.
  12. Remove from oven and cover with coconut cream cheese frosting (page 000). Serve warm. If you’re making them for later, don’t glaze them, cover and refrigerate for up to 3 days, then reheat the rolls just before serving.

Note: This is one of our longer recipes due to the time waiting for the dough to rise, but don’t be intimidated! You can hit the pause button and make these delicious rolls ahead of time, and it’s pretty simple to put together. The filling and glaze can also be prepared in advance.

Note: If you’ve made puff pastry before, you’ll expect to see the dough double and triple in size as it turns out – not so here! Expect to see things inflate a bit, around 50% at a time, rather than very dramatically. This is due to the heaviness of the almond flour and the low level of maple syrup that the yeast uses to convert to CO2.

Note: Yeast is a live bacteria, so heat can kill it. Make sure any ingredients you combine with it are below 120°F, and that when you’ve risen the dough, it’s in a warm but not hot place, for the same reason.

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