15/12/2021
Since Christmas morning and cinnamon rolls are a yearly tradition at our house, our house smells like Christmas today. 😍😋🎄
For the past few times, I’ve been making sourdough cinnamon rolls...since they get bigger and fluffier. But this year, I decided to go the easier (and cheaper!) route.
Since I had sprouted spelt flour in my freezer, I adapted my Sprouted Wheat Cinnamon Roll Recipe and used it. The Sprouted Wheat Cinnamon Rolls don’t rise as much as the sourdough ones do, but these are still soft, delicious and yummy. 😋 (We always heat them a bit before serving.)
I also used a revised version of my Caramel Icing recipe. Since I hardly ever follow a recipe or measure much, I didn’t realize how sweet this recipe was as printed. 😏 I thought you may enjoy this updated version:
Follow the recipe as written, but for the “powdered brown sugar sweetener,” don’t add the stevia. Only use the erythritol and molasses.
Once the icing is cooked, cooled and whipped until somewhat thickened, set it aside. In a separate bowl, beat 1/2-3/4 block of softened cream cheese. Slowly add the icing and mix just until combined and creamy. Spread on top of cinnamon rolls. (Or eat it like my girls are doing right now...with apple slices. So YUMMY! It makes a fantastic fruit dip. 😊)
