| Prep Time | 90 mins |
| Cook Time | 25-30 mins |
| Servings |
rolls (approx)
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Ingredients
Filling
- 1 ½ C coconut sugar
- 1 stick butter melted
- 1 T cinnamon
Frosting
- 2 ounces mascarpone cheese or cream cheese
- 1 tsp vanilla
- 1 ½ C powdered sugar I used monkfruit powdered sugar
- 2 T milk or nutmilk
Ingredients
Filling
Frosting
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|
Instructions
- Combine water, oil, honey, salt, and egg. Add lecithin, gluten, and then slowly add in the flour and then the yeast.
- Knead the soft dough for about 5 minutes (If you have a bread machine you can use it for these. I use the Zojirushi bread machine and simply toss all the ingredients in there on a dough setting).
- Let the dough rise until its doubled and then roll it out into a large approximately 18-inch rectangle on a floured surface.
- Mix the filling ingredients and spread over the dough rectangle.
- Roll the dough tightly from top to bottom in a roll.
- Using a serrated knife cut the rolls into 1 ½ inch slices. Using two greased 9 inch round cake pans place 7 rolls in each pan.
- Cover with a towel and let them rise again for about 30-50 minutes.
- Bake at 350 degrees for about 20-25 minutes depending on your oven.
- Remove when golden on top and allow to cool in the pan.
- For the frosting beat the mascarpone cheese, milk, and vanilla until well combined and then add the sugar gradually.
- Spread the frosting over the warm rolls and enjoy!