gingerbread cinnamon rolls & spiced maple cream cheese glaze.

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Ever since I made my two-bite cinnamon rolls, I couldn’t wait for the holidays so I could make a gingerbread version!  These are a bit bigger… nothing wrong with that!  These cinnamon rolls are made with Wild Friends gingerbread peanut butter, Kodiak Cakes pancake mix, and whole wheat flour.  So, although these are delightfully sweet, sticky, and decadent, they are still nutritious 🙂


RECIPE: (makes 10 rolls)

for the rolls:

  • 1 cup unsweetened almond milk
  • 2 tablespoons Wild Friends gingerbread peanut butter (if you do not have the gingerbread peanut butter, you can use regular almond butter or peanut butter)
  • 3 tablespoon Earth Balance butter spread
  • 2 cups Kodiak Cakes mix
  • 1 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 & 1/2 tablespoons ginger
  • 1/2 teaspoon cloves
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons molasses
  • 1 packet instant yeast

INSTRUCTIONS:

  • in a small sauce pan, heat the almond milk, butter and peanut butter until melted together but not boiling
  • transfer to a mixing bowl and let cool until it’s slightly warm, but not hot
  • add yeast packet and set aside for about 10 minutes to activate yeast
  • add brown sugar, salt, molasses and vanilla extract and mix
  • in a separate bowl, mix Kodiak Cakes mix, whole wheat flour, ginger, nutmeg, cloves and cinnamon
  • add dry ingredients to weight ingredients, 1/2 cup at a time, mixing after each addition
  • the dough will become sticky and thick
  • take out of the bowl and begin to kneed until it forms a ball
  • put the ball of dough in a greased bowl, cover with plastic wrap and wait at least an hour for the dough to rise

for the filling:

  • 4 tablespoons (1/4 cup)  Earth Balance butter spread
  • 1 tablespoon cinnamon
  • 2 tablespoons brown sugar

INSTRUCTIONS:

  • mix all ingredients together in a bowl until smooth and creamy
  • once dough is risen, flour a large surface and roll out to form a big rectangle so the dough is about 1/4 inch thick
  • spread the filling evenly on top of the dough
  • sprinkle more cinnamon on top
  • cut the dough into long strips, about 2 inches wide for each strip
  • roll each strip until it forms a roll about 2 inches wide
  • lay the roll on it’s side and cut in half to make two rolls
  • lay all the rolls out evenly into a greased cake pan
  • bake at 350 for about 22-25 minutes until the rolls have puffed up and browned slightly

for the glaze:

  • 2 tablespoons Earth Balance butter spread
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon unsweetened almond milk
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 1 tablespoon powdered sugar

INSTRUCTIONS:

  • mix together until smooth
  • top the warm cinnamon rolls
  • serve immediately & enjoy!

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