Good morning! Mmm – to wake to fresh cinnamon rolls. Well, I’m not today. Off to a homeschool museum day, so quickly to the point today. [Post updated 3/30/09]
Lisa’s Honey Cinnamon Rolls
2 c. hot purified water (steaming not boiling)
1/3 c. raw organic coconut oil
1/3 c. raw honey
1 tsp. unrefined salt (Real®, himilayan, or celtic)
Put above into your mixing bowl.
Add:
approx. 4 c. freshly milled, organic hard white wheat flour
1 slightly rounded Tbl. SAF yeast (instant) (on top of your flour)
Mix and knead, adding enough flour to make a soft dough. (That is, add flour until it cleans the side of your bowl in a Bosch, knead in Bosch for approx. 5-6 minutes.)
Prepare “Carmel Topping” (above recipe makes 2 pans of Cinnamon Rolls – so prepare 2 pans as below.)
For each pan, Melt:
1/3 c. unsalted butter (organic, if you can)
1/3 c. raw honey
(Can use 1/2 c. each for a stickier, sticky bun.)
1 tsp. blackstrap molasses (can use 1 Tbl. unsulfured light molasses)
Stir together well.
Pour into 9×13″ pan, and distribute evenly across the bottom.
“Grease” your working surface, we use liquid lecithin /olive oil (see below).
Divide dough in half, and prepare each half as follows.
Roll out on your greased surface, into a rectangle, approx. 1/4″ thick. Spread (smear) dough evenly with approx. 1/3 c. soft butter. Pour over that, and evenly distribute, 1/3 c. raw honey (you can also substitute 1/2 c. sucanat, if you wish). Sprinkle well with non-irratiated, organic ground cinnamon. Roll up (like a jelly roll,) slice into 12 equal slices. Place cut side down in your prepared pan.
Cover with a flour sack towel. Let rise until doubled (nice and puffy.) Preheat oven to 350°. Bake approx. 20 minutes.
Notes: Start milling wheat, while water is heating and you’re measuring first ingredients.
You can use milk substitute to replace water, if you desire.
Our “greasing” recipe: 1/3 c. liquid lecithin, 1 c. olive oil, mixed well. Store in a covered container. Use to grease pans and surfaces for dough handling.
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