- 1/2 cup unsweetened almond milk* + 2 TBS water
- 2 TBS coconut oil
- 1 packet instant yeast (2 1/2 tsp)
- 1 TBS coconut sugar
- 1/4 tsp salt
- 1/2 cup freshly squeezed orange juice (about 2 large oranges)
- 2 1/2–3 cups One Degree organic sprouted spelt flour, plus more for hands and rolling
- 1/4 cup coconut oil, softened
- 1/4 cup coconut sugar
- 1 TBS ground cinnamon
- 1/2 tsp cardamom
- 1/2 TBS orange zest
- 1 cup organic powdered sugar
- 2 TBS freshly squeezed orange juice
- 1/2 TBS orange zest (from the 2 large oranges)
- *zest oranges and save before juicing
- In a microwave safe bowl or measuring cup, heat almond milk + 2 TBS water and coconut oil for about 20-30 seconds. Allow temperature of mixture to reach 110F (or lukewarm). If it’s too hot it will kill the yeast.
- Pour mixture into large mixing bowl of stand mixer and sprinkle on yeast. Allow to sit for 10 minutes.
- After the yeast has activated (it should like kind of foamy) stir in the 1 TBS of coconut sugar, salt, and orange juice.
- With the paddle attachment start adding in spelt flour, about 1/2 cup at a time. You will likely need about 2 1/2 cups. Dough should be elastic and start to pull away from edge of bowl when it is ready. At this time, change the attachment to the dough hook, and allow the hook to need the dough for about 2-3 minutes, you may need to add another 1/4 cup flour here.
- Oil large bowl and shape dough into ball, place dough in bowl and cover with towel and let rise in warm environment until dough has doubled in size, about 45 minutes. TIP: set oven to warm or preheated to 200F then turn off and let rise.
- Grease a 9″ pie dish or square baking pan with coconut oil, set aside.
- Once the dough has doubled in size, lightly cover rolling pin and flat surface with flour. Roll out dough into a 15×9 inch rectangle.(Be patient, and roll gently. If you’re new to this it could take some practice! Don’t use too much flour or your dough will be stiff.)
- Using spatula, spread softened coconut oil on dough, sprinkle on sugar, cinnamon, cardamom, and orange zest. Roll up dough into a log shape. Putting the seam side down, use a large sharp knife and gently cut into 9 rolls. (You can also use floss to slice through the dough.) Transfer rolls to prepared dish and allow to rise in a warm, draft-free environment. Again, you can use the warm oven tip above.
- Once the rolls have risen again slightly, preheat oven to 350F (take rolls out and wait for oven to get up to 350F). Bake cinnamon rolls for 18-20 minutes, until lightly browned. Then, if necessary, cover top of rolls with foil and bake for an additional 5 minutes. Covering the rolls for the last 5-10 minutes will prevent them from getting too brown on the top.
- Once rolls have cooled for about 10 minutes, cover with orange glaze and top with more orange zest if desired. Cinnamon rolls are best served fresh and enjoyed warm.
*may sub other non-dairy milk
-If you’d like, you can prepare the rolls up through step 8 the day before baking, allowing the rolls to rise overnight placed in the fridge. Then bake as normal. You may need to bake just a tad longer, watch the rolls for browning after 20 minutes.
- Serving Size: 1/9th
- Calories: 294
- Sugar: 24g
- Sodium: 71
- Fat: 10
- Saturated Fat: 8
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 4
- Protein: 5
- Cholesterol: 0