Serves a Party of 4
I’ll never forget the time I took an almost 3 hour road trip to check out a café that featured insane looking cinnamon rolls with all kinds of different flavors. When I finally walked in, I remember looking into the glass display they had with at least 20 different styles of cinnamon rolls in their greatest form. It was a place in Pigeon Forge, Tennessee called Cinnaholic. I chose to go with an almond milk latte, and one of their “monster cookie” cinnamon rolls covered in chocolate chip and Oreo cookies and enjoyed every second of it.
Ever since my experience there I have been thinking of how awesome it would be to create something like that on my own, so I chose to do a more tradition style of cinnamon roll with a whole bunch of cinnamon and a cream cheese glaze frosting. I used a few healthier alternatives like gluten free flour to help with digestion, and coconut sugar to help with lowering the amount of sugar, while also giving them a super sweet and unique taste.
As for the cream cheese glaze frosting, I used a brand called Kite Hill, that has the best plant based cream cheese on the market, agave syrup, and a small amount of oat milk to thin out the creaminess.
For the garnish, I took another healthier approach and tossed a bunch of sliced strawberries to not only add to the sweetness, but aid in adding a more colorful and nutritious touch.
Ingredients for the Dough:
- 3 Cups of Gluten-Free Baking Flour (I used Bob’s Red Mill)
- 1 Packet of Active Yeast (mixed with about 1/4 cup of warm water and 2 teaspoons of oil)
- 1/2 Cup of Coconut Sugar
- 1 Cup of Plain Oat Milk
- Pinch of Salt
First, stir together the dry ingredients – the flour, coconut sugar, and salt – then fold in the active yeast mixture and oat milk, then stir it until fully combined.
Knead the dough for a few minutes and eventually shape it into a ball.
Drizzle down some oil in a large bowl and allow the dough to rise for about an hour.
After an hour, flatten the dough on a floured surface with a rolling pin or whatever you have available, then lay down your homemade filling that I’ll explain below.
Preheat the oven to 350 degrees and bake them on a cookie sheet with some parchment paper for about 20 minutes.
Ingredients for the Filling:
- 3/4 Cup of Coconut Sugar
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Nutmeg
- 1 Cup of Melted Plant Based Butter ( I used Earth Balance)
In a small bowl, combine all ingredients and set aside until the dough is ready.
Ingredients for the Cream Cheese Frosting:
- 8 Oz of Kite Hill Plain Cream Cheese
- 1/4 Cup of Agave Syrup
- 1/4 Cup of Plain Oat Milk
In another small bowl, combine all ingredients until you get a creamy mixture ready to be drizzled across your cinnamon buns.
Chop your strawberries as desired, lay them down gracefully, then prepare to plate and serve.
Plant Sugar Kitchen 