In a small bowl, place 1 packet or equivalent active dry yeast. I used the "fast rise yeast" in a jar -- on the label it says 2 1/4 teaspoons of jar yeast = 1 packet yeast. For this type of yeast, dissolve it in 3/4 warm water (90F to 100F.) For regular yeast, use 110F to 115F water. I do not recommend trying to "just guess" temperatures. A reasonably good thermometer is only a few dollars and is an investment well worth making.
In a mixing bowl large enough for the dough to double in size while rising, with an electric mixer, combine:
1 egg
1/4 cup liquid coconut oil, olive or or melted butter
2 tablespoons sugar (this sugar is for the purpose of feeding the yeast)
4 packets Truvia-type sweetener
1 teaspoon sea salt
1 1/2 cups whole wheat flour
Beat the mixture on medium speed until it is smooth, about 2 minutes. Stir until it is combined, another
1 1/2 cups whole wheat flour
This will form a very soft, sticky dough. Scrape down the sides of the bowl with a spatula (scraper.) Don't knead the dough. Cover it with plastic wrap and place it in the refrigerator, preferably in the back, in the coldest area of the refrigerator. Refrigerate the dough overnight up to about three days. Sooner is better, but when I made these the first time, I wasn't able to put them together after that first night. I ended up doing them two days later. Just be aware, there is a risk of the yeast over-proofing and fouling the dough. Thankfully, mine worked out just fine!
When ready to roll out the dough, pre-heat the oven to its lowest temperature setting, usually marked "warm," for 1 minute. Turn off the oven. Spray a baking sheet with cooking oil spray and set it aside.
Combine the filling ingredients in a small bowl and set aside:
1/4 cup melted butter
2 teaspoons ground cinnamon
1/2 cup coconut sugar
4 packets Truvia-type sweetener
Prepare a work surface with a sheet of either parchment paper or waxed paper at least 22" long sprinkled lightly with flour. Remove the dough from the refrigerator and turn the dough out onto the prepared work surface. First, roll the dough into a long cylinder, then flatten it into as close to an 18"x12" rectangle as possible. Spread the filling onto the dough within 1/2" of the edges. Roll the dough up the long way ("as for a jelly roll" -- but really, how many of us have ever made a jelly roll??) Using a piece of thread or clean fishing line, make 12 even cut marks on the top of the rolled up dough. To slice the cinnamon rolls, slide the thread under the dough to one of the cut marks. Bring it up and over the dough, then pull it together. It will make neat slices without smashing the rolls. Pretty nifty!
Place the rolls carefully as to not loose the filling, onto the prepared baking sheet. Cover the rolls with a clean, non-fuzzy towel and place them into the oven. (Oven is off and has only been preheated to "warm" at this point.) Allow them to rest and raise for about an hour, until the rolls have doubled in size. Remove them from the oven, keeping them covered in a safe, non-drafty location and pre-heat the oven to 375F. Once the oven is ready, remove the towel from the rolls and place them into the oven. Bake them for about 20 minutes or until they are golden brown and baked through.
While the rolls are baking, prepare the glaze.
Basic Vanilla Glaze recipe.
When the rolls are done, remove them from the oven and drizzle them with the glaze.
Enjoy!!
PS: I'll have pictures of the cinnamon rolls soon, but I wanted to share this recipe right away because it is so good!
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