Whole Wheat Chocolate Cinnamon Rolls with Pistachios + Orange Icing (vegan!)
Any plans for Valentine’s Day? I understand mine is likely to be completely KILLER because I’m going to be on the Mariah Carey concert in Vegas. Talk about a true fantasy come true for this girl.
Seriously, I begged Tony for 6 months to obtain me those tickets and finally got them for Xmas. BEST Present EVER.
Another great present for the valentine in your daily life? These beautiful cinnamon rolls with…
Wait for it…
CHOCOLATE HAZELNUT SPREAD.
Absolutely certain you need these in your daily life now, right?
I created this recipe together with my grocery-delivery friends over at Peapod They asked me to create a recipe because of their recipe site for Valentine’s Day. Initially I thought about french toast, but come on… it’s simply french toast. So then I started dreaming about points I possibly could stuff inside a cinnamon roll and discovered a jar of Justin’s Delicious chocolate Hazelnut Butter from a prior Peapod delivery.
When I knew it, I used to be spreading chocolate around the dough and glazing them with special orange icing. Somehow all the tastes in this formula just work. I would know, I examined them 3 x and made Tony eat each edition. Hah.
Let’s chat quickly about a few items in order to make sure this recipe is definitely a success!
Coconut milk: We’re using it from the may, not the carton.
Coconut sugars: Unless you have this on hand, regular sugar will continue to work simply fine. Although I do suggest organic cane sugars if it’s available to you.
Whole Wheat Pastry Flour: This is basically a lighter version of whole wheat grains. It’s fine and resembles regular flour, except it still offers all the nutrition of regular whole wheat grains. I mean, I guess I tried to make these just a little much better than Cinnabon. Ha!
Delicious chocolate Hazelnut Butter: I take advantage of Justin’s or sometimes only make my very own delicious chocolate almond butter and use that! You could also be a total badass and use nutella. It’s all up from what you’re feeling.
Let me know when you have other concerns about this recipe!
Recipe type: Breakfast, Brunch, ROMANTIC DAYS CELEBRATION, Dessert, Whole Grain, Vegan
3 tablespoons coconut oil
3 tablespoons coconut sugar
3 cups whole wheat grains pastry flour
1/4 teaspoon salt
2 teaspoons cinnamon
zest of 1 1 orange
For the Orange icing:
2 tablespoons freshly squeezed orange juice
1/4 teaspoon orange zest
Place coconut milk and coconut oil in a saucepan over medium low warmth. Heat until heat reaches about 110 levels F. Remove from heat and transfer to the bowl of a power mixer. Immediately mix in coconut glucose and yeast. Let sit for ten minutes to stimulate the yeast. You should see the dairy get slightly foamy and type a paste.
Next add 1/2 of the flour mixture and stir with a solid wood spoon until simply combined. Add in all of those other flour and mix again until just combined.
Place dough hook on your mixer and operate on medium low speed for approximately 8 minutes. On the other hand you can knead the dough together with your hands for ten minutes.
Once dough is kneaded, transfer to a big dish coated generously in essential oil (any oil will work here). Cover with plastic wrap and a towel, then put in place a warm spot to rise for a little over an hour or until doubled in size.
Once dough is doubled in proportions, place onto a big surface dusted with flour. Punch dough down and move right into a 15×9 inches rectangle.
Spread chocolates hazelnut butter over the dough departing a 1/2 inch border over the edges. Sprinkle cinnamon, pistachios and orange zest over the top.
Beginning on the 15 inch side, roll-up tightly and pinch edges together to seal. Utilizing a serrated blade or floss, cut into 9 large rolls.
Grease the bottom of a 9×9 inch pan with coconut essential oil or cooking aerosol. Place cinnamon roll slices in pan and cover again with a towel. (I like to place my cinnamon move pan in the oven while it preheats to permit for faster increasing!) Preheat oven to 350 levels F and place covered pan around the stovetop; the heat in the oven can help the rolls to rise a lot more. Allow them to go up for one hour total.
Bake for 20-25 moments or until barely golden dark brown. Cool for 5-10 moments.
As the rolls are cooling, produce the frosting by combining the powdered sugar, orange juice and orange zest in a small bowl. Drizzle on the rolls and best with extra pistachios, if preferred.
For the chocolates hazelnut butter, I use Justin’s brand. You may make your own chocolate nut butter, or use another make of chocolate nut butter! Simply ensure that ingredients are all vegan (if that is what you desire).
I have not tested this recipe with other things besides whole wheat grains pastry flour. If you want to make these with 100% whole wheat grains or white whole wheat grains, you may need to reduce the flour by 1/4 glass. The dough ought to be soft.
These look so delish!
Was wondering, what could I substitute for coconut milk? I’m not the largest fan of coconut. I was thinking probably evaporated milk, or buttermilk – or would it be too lower in fat?
hey Monique! so i used the formula, mine were yummy , nonetheless they dont appear as fluffy and they didnt really rise.. liek yours.. i was wondering easily did something wrong or if there is something i could do differently to give them that warm cinnamon roll taste :).
(also i didnt have plastic wrap therefore i let the dough sit in oiled tupperwear for one hour instead of covering it inside a bowl with a warm towel and plastic cover for an hour… could that be why ?)
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