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Rustic Cinnamon Rolls

Shared by our friend Chelsea. See her awesome blog at: fromthemountainswellness.wordpress.com or see this recipe on her blog at: fromthemountainswellness.wordpress.com/2018/03/30/rustic-cinnamon-rolls/

Ingredients

2 cups Namaste Waffle and Pancake Mix
2/3 cup coconut milk, from a carton
* Filling
2 Tbsp. ghee, butter or coconut oil, softened
2 Tbsp. brown sugar, coconut sugar or maple sugar
1/2 Tbsp. cinnamon
* Frosting
4 oz. lactose-free cream cheese, room temperature
4 oz. (1/2 stick) butter, ghee or coconut oil, softened
1 cup powdered sugar

Directions

  1. Preheat oven to 350° F, and liberally grease either an 8x8 baking dish or a 9 inch pie pan.
  2. To make the cinnamon roll dough combine the Waffle and Pancake Mix with the coconut milk. If the mixture seems a little dry, try adding an additional 1/2 tsp. coconut milk until it reaches a doughy consistency and comes together in a ball.
  3. Either using a floured kitchen surface (just grab some more Waffle and Pancake Mix!) or laying down plastic wrap, dump out your dough ball.
  4. Begin rolling into a rectangular shape until you reach a mostly uniform 1/2" thickness all the way around. Covering the dough with plastic wrap and using the rolling pin on top can prevent sticking.
  5. Once your rectangle of dough is formed, spread the butter, ghee or coconut oil on top of the rectangle - keeping in mind these are "rustic" and don't have to reach every corner or be perfectly consistent!
  6. Mix together the brown sugar and cinnamon and distribute evenly over the dough.
  7. Starting at one of the shorter ends of the rectangle, carefully begin rolling into a log shape (with a pretty swirl!)
  8. Using dental floss, starting at the top of the dough, gently slide the floss to cut 1" pieces of dough.
  9. Place rolls cut side down into prepared dish, you can nestle them pretty close as they won't rise or expand much.
  10. Bake 12-15 minutes an let cool completely before frosting.
  11. For the frosting: Using a stand or hand mixer, combine the cream cheese and butter until fully incorporated.
  12. Add the powdered sugar by 1/4 cup increments until combined.
  13. After the rolls are completely cooled (about 40 minutes), frost the rolls and enjoy!