Cinnamon Rolls - white Kamut® flour                                       Recipes

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There are not many things that change the environment of your kitchen as does the smell of warm cinnamon rolls. From the aroma of sweet cinnamon and soft baked bread, cinnamon rolls are the ultimate comfort food.

This recipe makes not just good cinnamon rolls, these are amazing. If there was such a thing as a healthy cinnamon roll, this would be it. From using ancient grains like Kamut to natural ingredients and honey, each ingredient has a purpose and adds to the flavor, texture and color. And the end result - light, fluffy cinnamon rolls with great flavor.

Recipe is on the left  - keep reading below for the reasons we use these ingredients:

White Kamut (khorasan) flour - Kamut is an ancient grain, more easily digested, not hybridized, not sprayed, not contaminated with pesticides - the best all-purpose flour we have found, and  healthy.

Scalded Milk - milk adds tenderness and color to dough, and scalding the milk helps to neutralize the whey proteins and allows the dough to rise better.

Eggs - eggs add lift and color to the dough and act as a binder and leavener (better rise).

Honey - the natural sweetener. We're all about natural, not processed choices.

Butter - butter acts as an oil, a very good tasting oil that adds tenderness and softness to the dough.

Salt - salt does many things and is a key ingredient for any bread or sweet bread recipe. Salt balances flavor, controls the rise of the dough, adds color to the baked cinnamon rolls and is a must ingredient. Milk, eggs, honey and butter are all optional - all help make a better dough, but salt is a must.

 

 

Directions

Mixing, Kneading - 1st Rise

Using a mixer or by hand, add all Cinnamon Roll Dough ingredients together (remember to cool the scalded milk). Mix/knead until all ingredients come together and dough begins to become elastic and stretchy (knead 4 - 5 minutes).

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Let dough rest for 10 minutes - the dough will relax and become very soft. Knead for another minute or so, then cover the bowl and let the dough raise till doubled, about 1 hour.

 

Rolling Out, Adding Cinnamon - 2nd Rise

Rolling Tip - adding oil to the counter makes rolling the dough a breeze!

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Pour a bit of oil on the counter and spread it out with your hands over the surface where you will be rolling out the dough. Take the dough from the bowl, place it on the counter and stretch it gently left and right to about 18 inches wide. Roll the dough into an 18 inch square (dough should be about 1/8 - 1/4 inch thick)

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Melt 2 TBS butter and spread over the rolled dough. Combine the brown sugar and cinnamon well, sprinkle/spread generously over the dough leaving about 1/2 inch bare on all sides. Don't be afraid to pack on the cinnamon mixture, you want great cinnamon flavor. Save any extra for next time.

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Roll the dough as for cinnamon rolls, keeping the roll as tight as you can. Cut the rolled dough into 12 equal sized pieces. Place the cinnamon rolls onto a greased (or use parchment paper) 12 x 16 baking sheet, cover and let rise again until light and fluffy (30 - 60 minutes, depending on the temperature of your kitchen).

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​​Baking - Turning your kitchen into a bakery

Bake the cinnamon rolls at 340 degrees (171 Celsius) for about 20 - 25 minutes, until golden brown.

 

Cream Cheese Frosting - Sweetening Things Up

Mix the frosting ingredients together until very smooth. You can reduce the amount of cream cheese used if you prefer just a slight taste of sweetened cream cheese. Spread over the warm cinnamon rolls.

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Cinnamon Rolls made with white Kamut flour - they never last long!

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