Mini Whole Wheat Cinnamon Rolls

 

I tried a cinnamon roll recipe from halfbakedharvest.com, and boy was it a hit!  So much that my little family devoured all 24 mini rolls in about 24 hours.

Whoever writes that blog calls it a "30 minute" recipe.  It took me at least an hour, but I wasn't very organized & had lots of little distractions. 

Oh, but I did doubled the recipe.  Yeah. That has to be why it took me twice as long

 We paired our rolls with a quiche & green smoothies and called it "brupper."  Yum!

Here is my version of the recipe:
Mini Whole Wheat Cinnamon Rolls

Ingredients:

Dough:
• 1 1/2 cups white whole wheat flour
• 1 teaspoon brown sugar (I used turbinado)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup buttermilk (I used kefir)
Filling:
• 2 tablespoons coconut oil, melted
• 1/4 cup brown sugar (or turbinado)
• 2 teaspoons cinnamon
Vanilla Icing:
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375 degrees. Grease a mini muffin pan.
2. To make dough mix together flour, brown sugar, baking powder and salt in a bowl. Stir in buttermilk (or kefir)  until a dough ball forms. Turn out onto a floured surface. Roll the dough into an a rectangle about 1/4th inch thick. Add just a sprinkle of flour if the dough sticks to the rolling pin.
3. Spread the melted coconut oil out on the dough and sprinkle with brown sugar and cinnamon. Roll into a log and cut into 12 equal rolls. Place the rolls into prepared muffin tins. Bake for 12-14 minutes or until lightly browned.
4. For the icing, whisk powder sugar, milk and vanilla together until smooth. Spoon icing over top each roll after they've cooled about 5 minutes.