Mini Cinnamon Rolls
Ingredients:
DOUGH:
• 2 cups Hockley Valley Spelt Flour
a little extra Hockley Valley Spelt Flour for dusting
3 tbsp powdered sugar
1/4 tsp salt
3/4 cup warm water
1 1/2 tsp dry yeast
1 1/5 tbsp avocado, sunflower, or canola oil
FILLING:
• 1/3 cup unsweetened applesauce
• 3 tbsp powdered sugar
• a pinch of salt
• 1 tbsp ground cinnamon
TOPPING:
• 2 cups powdered sugar
• 1/2 tsp pure vanilla extract
• a pinch of salt
• 2 tbsp water or allergy safe milk alternative, such as rice milk or oat milk
Instructions:
• Add the spelt flour, powdered sugar, and salt to a medium mixing bowl and whisk until combined.
• Add the yeast and warm water to a smaller bowl and let sit for ten minutes. The yeast will puff up and become murky. Avoid stirring it. Once it reaches this state, pour it into the dry ingredients along with the oil.
• Mix until it sticks together as a ball of dough, then knead for one minute.
• Transfer to an oiled bowl, cover, and let rest for half an hour.
• Flour a clean work surface. Press the dough out into a rectangle about 20 inches x 12 inches, and 1/4 inch thickness.
• Mix all of the filling ingredients in a small bowl. Brush it out evenly across the surface of the dough.
• Gently bring up the long end of the dough, rolling it over and over, brushing off excess flour as you go to create one long roll.
• Fold the ends up. Cut the roll into 1 1/2 inch sections.
• Line or grease a square cake pan. Place the sliced rolls face up in the pan, 4 across. They should not be packed too closely to allow room for them to rise.
• Squish them gently with your fingers to open up the face end that was pinched when cut.
• Let rest for 45 minutes. They will become puffy and grow about a third in size so that the edges are touching.
• Bake at 410F for 20 minutes
• Mix the topping ingredients in a small bowl until creamy. Set aside.
• When the mini cinnamon rolls are cool enough to handle, break them apart and drizzle the topping over top. Serve warm.
Makes: approx. 15 mini cinnamon rolls