Blueberry Cinnamon Rolls
| Prep Time: 25 min | Serves: 8 |
| Cooking Time: 25 min | Yield: 8 rolls |
This recipe is a healthier version of a cinnamon roll! You can play around with the sugar and type of flour to make it even healthier! It also uses blueberries which are a great source of antioxidants!
Ingredients
- 1 cup Silk Light Vanilla Soy Milk
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup Apple Sauce (unsweetened)
- 1 1/2 cups Whole Wheat Flour
- 1 1/4 cups All Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tbsp Agave Nectar Amber
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 2 tbsp Smart Balance Light Butter Spread
- 1 1/2 cups Fresh Blueberries
Directions
Directions:
1. Coat an 8×8 inch square baking pan, or 9-inch round cake pan, with baking spray. Set aside.
2. Scatter yeast over warmed milk and allow to activate for about 10 minutes, or until frothy (you may need to help out the yeast a bit by gently pushing it into the milk, but don’t stir the mixture quite yet).
3. Meanwhile, whisk together both kinds of flour (SAVE 1/4 CUP OF WHITE FLOUR FOR KNEADING AND ROLLING THE DOUGH), baking powder, 1/2 tsp cinnamon, and salt in a large bowl.
4. In a small bowl, stir together the agave- I prefer Dark Amber (you can use honey, but the dark agave has a really good and unique flavor),1 Tbsp cinnamon, and melted margarine. Set asides. This not added into the dough, it goes on top after you roll it out :)
5. When yeast and milk mixture is bubbly, stir in the applesauce. Add wet ingredients into the dry and mix just until incorporated.
6. Transfer dough onto a clean lightly floured surface and knead until soft and smooth, adding enough extra all-purpose flour (up to 3 Tbsp) to keep dough from sticking, about 2 minutes. Let rest for 5 minutes.
7. Lightly flour work surface again and roll dough out to about 1/4-inch thickness, about a 12-inch x 9-inch rectangle.
8. Sprinkle agave, cinnamon, and margarine mixture evenly over the rolled-out dough, leaving about a 1-inch border around the perimeter.
9. Scatter blueberries evenly over the top. Gently push berries into dough.
Preheat oven to 350 degrees F.
10. Starting at a short end, carefully & tightly roll the dough jelly roll-style, making sure the filling doesn’t come out at the sides. Gently pinch seam closed. Cut the roll into 8 even pieces (or ten for 150 calorie treats) and place in prepared pan. Cover with a clean kitchen towel and let rise in a warm place (I like to place it on top of the preheating oven) until doubled in size, about 1 hour. Either refrigerate, covered, overnight or proceed immediately to step 11.
11. Remove the towel and bake rolls at 350 degrees for about 25 minutes, or until golden brown on top.
12. While cinnamon rolls are baking, prepare the glaze (look up cinnamon roll glaze) or just lightly drizzle with 1 tsp (20 calories) of agave or honey if the roll isn't sweet enough already!
13. Remove rolls from the oven and let cool in the pan for 10 minutes. Transfer rolls to a wire rack and enjoy (or drizzle with glaze if you must).