Einkorn Cinnamon Rolls - Refined Sugar Free
Einkorn cinnamon rolls that are guilt free? You heard that right! I have been working for months to created warm, soft, fluffy einkorn cinnamon rolls that are refined sugar-free and artificial sugar-free! Ok no sugar means they will taste gross then... Nope! These yummy einkorn cinnamon rolls and cream cheese frosting are sweetened with natural alternatives: honey, dates, and maple syrup. So get ready to dig in!
Ingredients
Einkorn Cinnamon Roll Dough
- 60 g water warm
- 7 g active yeast (or 1 active yeast packet)
- 21 g honey
- 600 g einkorn flour all-purpose
- 1 tsp cinnamon powder organic
- 2 Tbsp baking powder aluminum free
- 340 g yogurt
- 85 g honey
- 15 g vanilla extract
Einkorn Cinnamon Rolls Filling
- 38 g dates
- 170 g honey
- 7 g butter
- 2 tsp cinnamon powder
- raisins (optional)
Before Baking
- 1-3 Tbsp heavy cream
Einkorn Cinnamon Rolls Frosting
- 170 g maple syrup
- 140 g cream cheese
- 56 g butter
- 5 g vanilla extract
- 2 pinches salt
Don't have a scale to measure in grams? Check out the notes for cup and spoon measurements!
Instructions
Einkorn Cinnamon Roll dough - First rise
- Set out your butter and cream cheese on the countertop so that they will be room temperature when your einkorn cinnamon rolls finish baking.
- In a small bowl combine the 60 g water, 7 g active yeast and 21 g honey. Let this sit for 5 minutes.
- In a standing mixer (or large bowl with a hand mixer) combine the 600 g einkorn flour, 1 tsp cinnamon powder, and2 Tbsp baking powder.
- Add the yeast mixture, 340 g yogurt, 15 g vanilla extract, and 85 g honey to the dry ingredients and mix until the dough is combined. You may need to stop and knead by hand to finish combining the dough.
- Roll it into a loose ball and then cover the bowl with plastic wrap.
- Set the bowl in a warm, dark place for 45 minutes to an hour.
Einkorn Cinnamon Roll
- For the filling you will combine the 38 g dates, 170 g honey, 2 tsp cinnamon powder, and 7 g butter in a blender or food processer.
- Blend until the consistency is smooth and liquid-like.
- When the dough has expanded, roll it out on to a buttered surface (butter your hands too).
- Use a rolling pin to evenly spread it out to about 16x11 inches.
- Once evenly rolled out, sprinkle cinnamon over the dough.
- Next, evenly spread out the filling over the dough.
- Then sprinkle more cinnamon over the filling.
- Optional: sprinkle raisins over the filling to your hearts desire!
- Starting on the long side of the rectangle, begin to roll the dough very carefully to the top of the rectangle. Lift the dough slightly as you roll it up so that all the filling doesn't get pushed to the end but instead stays between. Once you get about 6 inches from the top, lift the opposite side up and over the dough and pinch the dough into itself to seal the ends.
- Using a sharp serrated knife, cut the einkorn cinnamon rolls into 1.5 inch thickness discs.
- Place them into your buttered 9x13 dish or large cast iron pan.
- Cover and set them aside for 30-45 minutes in a warm dark place.
- Preheat the oven to 350 ℉.
- After the hour is over and the einkorn cinnamon rolls have grown, pour 1-3 Tbsp heavy cream around the edges and between the cinnamon rolls.
- Bake for 25 minutes or until the tops are slightly golden brown.
Einkorn Cinnamon Roll Frosting
- Cream together the 140 g cream cheese, 56 g butter, 170 g maple syrup, 5 g vanilla extract, and 2 pinches salt.
- Once the einkorn cinnamon rolls are finished baking, allow them to cool for about 10 minutes then slather that frosting over top and serve!
Notes
1. Troubleshooting: My home is too cold for the einkorn cinnamon roll dough to rise
My home is too cold for the dough to rise... Not to worry, this happens in our home too. If the weather is warm outside, set them covered in plastic wrap and with a dark towel so that they are protected from the light (sunlight can kill the yeast growing).
If it's cold outside too, then try this trick I use! Preheat your oven to it's lowest setting (mine is 175 ℉, if 150℉ that would be better). Once it's to temp, turn it off and place your rolls in and close the door for 45 minutes or one hour. When you come to check it you should have a doubled dough!
I do the same for the second rise when all the environments around me are not ideal!
2. Troubleshooting: When I am rolling up the einkorn cinnamon roll dough it's breaking apart.
During the first rise of the dough, once it has doubled in size you want to roll it out relatively soon. This is because if the dough over proofs, it will not be as elastic and when you begin to roll the dough up the rectangle shape, it can break apart. If you have allowed the dough to over proof and not used it quick enough (this has happened to me), then, the dough will be less firm and more flimsy and likely to break as you are rolling it. Just go slow and next time check the dough every 30 minutes after the first hour to see if it has doubled and is ready to roll out on your buttered surface.
Saving for later
Ok, if they last longer than the day you make them here is what you can do:
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- 4 days: if you are leaving them out on the countertop for the next day without the frosting, you can cover with plastic wrap and do so. If they have the frosting on, place them in the refrigerator for up to 4 days.
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- 1 month: store the finished product in a freezer friendly container in your freezer and move them to the refrigerator to thaw overnight when you are ready to reheat and eat them.
Don’t have a scale to measure grams? Here is the recipe in cups and spoons:
Einkorn Cinnamon Roll Dough- ¼ cup water warm
- 2 tsp active yeast (or 1 active yeast packet)
- 1 Tbsp honey
- 5 cups einkorn flour all-purpose
- 1 tsp cinnamon powder organic
- 2 Tbsp baking powder aluminum free
- 1⅔ cup yogurt
- ¼ cup honey
- 1 Tbsp vanilla extract
- ¼ cup dates
- ½ cup honey
- ½ Tbsp butter
- 2 tsp cinnamon powder
- raisins (optional)
- ½ cup maple syrup
- 5 oz or 10 Tbsp cream cheese
- 4 Tbsp butter
- 1 tsp vanilla extract
- 2 pinches salt
Tried this recipe?Let us know how it was!