Who doesn’t love a cinnamon roll?

These are simplified and made without refined sugar. I cut down on the butter as much as I could while still making it work, and used spelt flour for its higher nutritional value.

I like enjoying these without the icing, more of a morning bun style. But add icing if you want. I have a simple recipe for a lower sugar glaze that I love, shared below.

This is made a lot lighter and cleaner than any cinnamon roll you’d find in the store. I used coconut sugar in place of regular sugar to keep it more blood sugar friendly since coconut sugar is a low glycemic food. I also used spelt flour instead of all-purpose for a better nutritional profile.

These bake up super fluffy are wonderful the next morning, warmed up with a cup of coffee. 🙂

INGREDIENTS

For the dough:

¾ cup warm water
1 packet active yeast
⅓ cup + 1 tbsp coconut sugar
2 eggs
3 cups Spelt flour
1 tsp salt
¼ cup butter, melted

For the filling:

⅓ cup room temperature butter
1 cup coconut sugar
2 tbsp pumpkin pie spice

MAKE IT

In a bowl, add warm water, yeast, and the 1 tbsp coconut sugar. Let activate for 10 minutes.
In another bowl, add all other dough ingredients: ⅓ cup coconut sugar, eggs, Spelt flour, salt, melted butter butter. Mix.
Add in the yeast mixture and mix again until a ball forms.
Take the ball of dough out onto a clean surface and knead it for a few minutes until it feels elastic.
Place it back in the bowl, cover it and put it somewhere warm for 2 hours or until it doubles in size.
While it’s rising, prep the filling by combiningall ingredients and mix well. It should be a wet, sticky mixture.
Roll the dough out and flatten it into a rectangle shape. Spread the filling evenly all over.
Carefully roll the dough up as tightly as possible.
Cut into 6 large pieces or 12 smaller ones and place in baking dish.
Let rise a second time while the oven preheats to 350F.
Right before placing in the oven, pour over heavy cream on top of the cinnamon rolls.
Bake for about 30 minutes.
Enjoy as is or top with frosting.