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Homemade Seed-Oil Free Cinnamon Rolls

These soft and chewy seed-oil-free cinnamon rolls will make you forget store bought cinnamon rolls! You’ll love it because this recipe makes the softest and most delicious cinnamon rolls–the extra effort is totally worth it!   
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Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes

Ingredients
  

Dough

  • 4-5 cups flour If freshly milled, mill ~3 cups of hard red, or hard wheat berries
  • 1½ cups hot water
  • ⅓ cup healthy oil I use extra virgin olive oil
  • ⅓ cup honey
  • 2 tsps salt
  • 1 tbsp instant yeast
  • 2 tbsp sunflower lecithin optional
  • 1 egg

Filling

  • 6 tbsps butter softened
  • ¾ cup brown sugar or sucanat
  • 1 tbsp cinnamon more or less to your taste
  • 1 tsp freshly-ground nutmeg

Caramel-y sauce

  • 1 cup brown sugar or sucanat
  • 1 cup heavy whipping cream

Instructions
 

  • Combine hot water, egg, salt, honey, oil, and lecithin in mixer.
    1½ cups hot water, ⅓ cup healthy oil, ⅓ cup honey, 2 tsps salt, 2 tbsp sunflower lecithin, 1 egg
  • Mix in 2 cups of flour until fully incorporated.
    4-5 cups flour
  • Mix in yeast until fully incorporated.
    1 tbsp instant yeast
  • Add in 2 additional cups of flour, and begin checking your dough and gradually adding more flour until your dough is the appropriate texture (see instructions above for more details).
    4-5 cups flour
  • (Optional) If using freshly milled flour, at this point you can let the dough rest for 15 minutes before kneading.
  • Knead the dough on a low to medium speed for 5-15 minutes—until it passes the "window pane" test (see instructions above for more details).
  • Place your kneaded dough ball in a lightly oiled bowl, and cover with a damp towel to prove until doubled in size, about an hour and a half.
  • To make cinnamon rolls, place your dough in a ball on a lightly floured or oiled surface. Use a rolling pin to roll your dough into a rectangle about ½ inch thick and about 12x18 inches in size.
  • Spread the butter over the surface of your dough leaving about 1/4th of an inch on each edge. Sprinkle on your cinnamon, sugar, and nutmeg evenly over the butter.
    6 tbsps butter, 1 tbsp cinnamon, 1 tsp freshly-ground nutmeg, ¾ cup brown sugar or sucanat
  • Start gently rolling your dough up into a log. If your dough starts sticking to the counter, use a bench scraper to help gently release it.
  • Take your log and cut it about every 1-2 inches (depending on how tall/thick you want your rolls). Using a sharp bread knife or some cooking twine is the best way to cut your dough while keeping its shape.
  • Place each cinnamon roll in a nonstick or greased 9x13 baking dish.
  • Cover with plastic wrap or a kitchen towel and let it rise for a second time (About an hour, or until the dough is 1.5 times bigger).
  • After about an hour, preheat your oven to 350.
  • While your oven is preheating, mix a cup of brown sugar or sucanat with a cup of heavy whipping cream and evenly pour the mixture over the top of the cinnamon rolls.
    1 cup brown sugar or sucanat, 1 cup heavy whipping cream
  • Once your oven is preheated, bake your cinnamon rolls until the internal temperature is about 190. This will generally take about 15 minutes.
  • Let the cinnamon rolls cool for about 10 minutes then flip them out onto a serving tray. The whipped cream and sugar will have made a delicious caramel-y glaze–its so good!