I think these may be my new favorite breakfast. Homemade whole wheat cinnamon rolls with a strawberry, raspberry, blueberry, and blackberry filling and a berry yogurt icing. These are a great healthier, nutrient dense alternative to the high calorie, high sugar cinnamon rolls you find at the bakery. The best part? All of the ingredients are most likely things you already have in your pantry/refrigerator.
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon sugar of choice
- 1/4 cup warm water
- 3/4 cup pure pumpkin puree/sweet potato puree (either work fine)
- 1/4 cup milk of choice (I used skim)
- 1/4 cup oil of choice (I used olive oil)
- 2 1/2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
Directions for dough
1). Combine yeast, warm water, sugar, milk, and oil in a bowl and let sit for about 10 minutes. add pumpkin puree, baking powder, cinnamon, and whole wheat flour. Combine well until a dough forms. cover your bowl with a towel and place in a 200 degree heated oven. Let sit for about an hour until your dough doubles in size.
2) Once the dough has risen, roll out flat into a large rectangle. I found that a cookie sheet was the perfect size for rolling out the dough but you can roll it out to whatever length suits you. Mine ended up being about 15×14 inches. Once rolled out, set your dough aside and prepare your berry filling.
Ingredients for berry filling:
- 2 12-ounce bag frozen mixed berries (you will use 1 1/2 bags of fruit)
- 4 tsp cornstarch
- 1/2 cup water
- 2 tsp sugar of choice (I used honey)
Directions for berry filling:
1) In a small pot, combine half of one bag of your frozen fruit with about 1/2 cup water, 2 tsp cornstarch, and 1 tsp sugar. Heat until your mixture starts to liquify and your berries start to soften and break down. Set aside. This will be used for the berry icing (recipe below).
2) Combine your other 12 ounce bag of fruit with the other 2 tsp cornstarch and 2 tsp honey. Mix well. Add a few spoonfulls of your mixture from step 1 to this mixture. Set aside.
Directions for whole wheat cinnamon rolls continued…
1) Spread a few spoonfuls of your berry mixture from step 1 onto your rolled out dough. Then spread your berry mixture from step 2 onto your dough. Tightly roll up your dough and then cut into 8 equal pieces. Spray a 9×13 inch glass pan with cooking oil and place your rolls into the pan. cover with a towel and set back inside your 200 degree preheated oven. Let sit for about an hour or until your rolls double in size. Remove rolls from oven and set oven to 375 degrees. Bake for 20-25 minutes. Once cool, top with yogurt berry icing (recipe below).
Ingredients for berry yogurt icing
- berry mixture from step 1 of berry filling
- 1 cup plain greek yogurt (I used oikos traditional whole fat yogurt)
Directions for icing
1) Mix the remaining heated berry filling with your yogurt and generously spread over the cinnamon rolls. (throw mixtne Into your food processor for a smoother consistency).
Have you ever made homemade cinnamon rolls? Did you make any of your own changes? How did they turn out?
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