Recipe
It’s no secret that cinnamon rolls are one of my favorite things to both make and eat. Especially the eating part.
But sometimes you need something a little easier and a little healthier.
The solution?
Cinnamon twists!
A simple dough made with whole wheat flour and pumpkin puree provides a healthy base for these slightly sweet, cinnamon-y delights.
Just roll out the dough…
Cover in non-dairy butter, cinnamon, and sugar.
Slice.
And twist!
A quick stint in the oven and…
Cinnamon twists!
Not an exact cinnamon roll replacement if that’s what you’re going for, but a guilt free & easy snack to have on hand when the sweets craving strikes.
The perfect post-holiday munchie.
by with a Side of Sneakers
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1 tablespoon honey {use agave or maple syrup if making vegan}
- 1/4 cup canned pumpkin
- 1/2 tablespoon coconut oil
- 1/4 teaspoon salt
- 1 cups whole wheat flour
- 3/4 cup bread flour
- 1/2 tsp cinnamon
- 1 tablespoon non dairy butter
- 2 tablespoons granulated sugar
- 2 tsp cinnamon
Whisk yeast into warm water. Set aside.
Mix pumpkin, honey, and coconut oil.
Stir in yeast mixture.
Slowly add flour, a third at a time.
When you can’t mix the dough together anymore, move to flat floured surface and knead gently until elastic-y ball forms.
Place in oiled bowl and cover with towel. Set in a warm place for about an hour; up to 2.
After dough has risen, punch down and roll out into 1/4″ thick rectangle.
Spread with melted butter then sprinkle with cinnamon sugar mixture. Adjust cinnamon sugar amounts to your preference.
Slice dough into 1 inch strips and twist.
Place on baking sheet.
Bake ~12 minutes at 375.
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Recipe
When you’re self-employed and most of your work is online, it’s not hard to go a little…insane.
To keep my head on straight, I try to get out of the house to work as much as I can. Enter my best friend, Starbucks. Not because of their piping hot lattes and iced chai teas, but because of their free WiFi.
When I’m feeling a bit cooped up or unproductive I grab my mug, my laptop, and my power cord and head out the door. I’d feel bad for just using them for their internet, so of course I give my due patronage. {Like it takes a lot of convincing for me to buy something there.
}
My favorite work fuel? A soy cinnamon dolce latte and a famous Starbucks cinnamon chip scone.
Of course I can’t always work at Starbucks, so it’s nice to be able to whip up my own latte and a scone or two to go with it. I’ve been making cinnamon scones for awhile, but they’ve never been quite right.
Until my stepdad saved the day. He hunted the aisles of copious grocery stores until he came upon exactly what my scones needed: cinnamon chips!
Scone making no longer requiring me to first make a batch of cinnamon chips, I was now able to throw together a more authentic {though less sugar-laden} version of my favorite coffee shop delight.
Ingredients
- 1 cup spelt flour
- 1 cup all purpose flour
- 1/3 cup almond milk
- 1 tsp lemon juice
- 1 Tbsp flax seed meal
- 3 Tbsp water
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1 T sugar
- 1 T brown sugar
- 1/4 cup vegan butter {or regular}
- 1/4 cup cinnamon chips
Instructions
- Mix together milk & lemon juice. Set aside. Mix flax meal & water. Set aside.
- Stir together dry ingredients.
- Using pastry blender or a pair of knives, cut in cold butter. Pop mixture in the freezer if it gets too warm.
- Mix in liquid ingredients.
- Fold in cinnamon chips.
- Dough may be slightly dry- add more liquid if you need to, but not too much- use your hands to finish mixing the dough.
- Roll dough into a circle about 3/4 inch thick.
- Slice dough into triangles {like a pie}.
- Place on greased or lined baking sheet.
- Bake at 375 for 12 minutes.
- Optional: sprinkle with sugar
3.1
https://www.sideofsneakers.com/cinnamon-scones/
What’s your favorite coffee shop indulgence?
Recipe
Apparently the word on the street is that I have a thing for cinnamon rolls.
I don’t ever know what you mean.
But these aren’t cinnamon buns. So quit rolling your eyes and go make some…cinnamon swirl bread. 
My intentions were purely innocent, I assure you.
I just set out to make a regular loaf of whole wheat bread.
We’d been out of bread for a few days, and somehow in my mixed up pregnant brain, I thought whipping up a loaf would be a lot easier than trekking all the way to the grocery store.
Girl needs her carbs. Do not get between us.
And then I channeled my inner Eat, Live, Run and added a tiny cinnamon swirl at the end.
It was modest, I swear.
But of course that ruled it out as sandwich bread.
Now it was dive-right-in-and-devour-it-all bread.
Yes, thanks, I think I will.
All that’s missing is a big dollop of apple butter. C’mon apple picking season!
Ingredients
For the Bread
- 1 1/3 cups warm water
- 1 Tbsp active dry yeast
- 2 Tbsp coconut oil
- 1/8 cup demerara sugar {or regular or brown}
- 1 Tbsp molasses
- 1/2 Tbsp salt {I actually use just under 1/2 T}
- 3 cups whole wheat flour
-
For the Cinnamon Swirl
- Butter
- Brown Sugar
- Cinnamon
Instructions
- Stir the yeast into warm water. Set aside for a few minutes.
- After the yeast bubbles, mix water and yeast with the coconut oil, sugar, salt, and molasses.
- Gradually mix in the flour using an electric mixer {or by hand}.
- When dough is combined, place on floured flat surface and knead until the dough forms an elastic-y ball.
- Place dough in greased bowl. Cover with a dish towel and set in a warm place for 30 minutes to rise.
- When dough has risen, punch it down, then roll it into a rectangle.
- Spread melted butter on dough. Sprinkle with brown sugar and cinnamon.
- Starting from narrow end, roll dough.
- Place in greased and floured loaf pan.
- Bake for ~35 minutes at 350 degrees. Bread should be lightly browned on top.
- Remove from pan onto cooling rack.
- Go ahead and dig in while it's warm, but let it cool completely before storing.
3.1
https://www.sideofsneakers.com/cinnamon-swirl-bread/
I mean, you don’t have to add the cinnamon swirl… but why not?;)
{Incidentally, it’s quite delicious with Cacao Bliss. My computer ate the picture almost as fast as I ate the loaf of bread.}
Don’t miss the latest baby posts: the first trimester screening & the new midwife appointment.
