GRAPEFRUIT ROSEMARY CINNAMON ROLLS

Cinnamon rolls.  They are breakfast, not dessert, so somehow they seem perfectly acceptable.  Especially when made with coconut sugar and maple syrup.  A bit healthier right? 

Last month was my birthday and the perfect excuse to make a batch.  They are my weakness (well, one of my weaknesses).  I started them in the morning so didn't actually have them until an afternoon snack with tea, which ended up being just as delightful.  And I didn't even worry about an icing.  No need really.

INGREDIENTS

Cinnamon Rolls (which technically they don't have cinnamon so maybe should be called spice rolls?):

  • 1/4 c warm water
  • 1 pack yeast
  • 1/3 + 1tsp maple syrup
  • 4 1/2 c flour
  • 1 1/2 c coconut pulp (from making coconut milk)
  • 1 tsp salt
  • 1 Tbs grapefruit zest
  • 1 Tbs rosemary, chopped
  • 1/2 tsp coriander
  • 1/4 tsp nutmeg
  • 4 Tbs coconut oil
  • 1/2 c + 2 Tbs coconut milk (made fresh, reserving the coconut pulp)

Filling:

  • 2 Tbs coconut oil
  • 3/4 c coconut sugar
  • 1/2 tsp coriander
  • 1/4 tsp nutmeg

Begin by combining the yeast and 1 tsp maple syrup in the warm water to proof.  Set aside for roughly 10 minutes until foamy.  Meanwhile, combine the flour, coconut pulp, grapefruit zest, rosemary, spices, and salt in a large mixing bowl, whisking to combine.  Set aside

In a small saucepan melt the coconut oil over low heat.  Add the coconut milk and warm gently.  Add the 1/3 cup maple syrup and whisk to combine.  Remove from heat and add the yeast to the wet ingredients and again whisk to combine.  Stir into the flour mixture with a wooden spoon.  Work the dough together, kneading in the flour as needed until you have a manageable, soft dough that is no longer sticking.  Cover with a moist towel and let rise in a warm place for two hours.

Once the dough has had time to rise, sprinkle flour on your clean work surface and form into a rectangle, about a 1/2″ thick.

In a bowl, combine the coconut sugar and spices for the filling.  Spread the 2 Tbs coconut oil evenly across the dough.  Sprinkle the filling mixture evenly over the dough, leaving a slight border around the edges (1/2″ to 1″).  Now, here comes the really only slightly difficult part.  Gently, yet tightly, roll the dough into a log (rolling in from one of the long sides).  The dough will be soft so try to make sure to get as tight a roll as possible.  Now, seal the dough and place the seam side down.  Using a sharp knife, cut the dough into 1″-1 1/2″ pieces. 

Carefully place the rolls into a 9″ x 13″ baking dish.  Some of the sugar mixture is sure to escape.  Don’t worry.  You can scatter any lost sugar along the bottom of the baking dish before placing the cinnamon rolls in if you want or just don't worry.  Try to fit the cinnamon rolls as tightly together as possible so to help them maintain their shape while cooking. 

Now, cover with the towel and allow to rise for another hour.  Heat oven while the rolls are rising to 350 degrees.  Once the rolls have finished their second rise, place in the middle rack of the oven and bake for 25-30 minutes (checking after 20 minutes).  Bake until they are beginning to color and become golden brown.  To test, tap them and make sure they feel set and cooked through.  But be mindful, they will still have some give and be soft.  Remove from oven and let cool completely.

Enjoy!