With Christmas coming up, I recently decided to work on creating the perfect Christmas morning breakfast.
ie. Something special – perfect for a Holiday – yet not too hard/time consuming to make or unhealthy. After all, I don’t know about you, but I always go to my grandparent’s house for Christmas, where I usually end up consuming upwards of 3 rolls, plus ham, pasta salad, 7 layer bars… You name it! So I like to keep it healthy regarding breakfast!
Unfortunately, soon after creating this recipe (which, by the way, meets all of my Christmas breakfast requirements) I realized the small hitch in my plan:
I won’t actually be home Christmas morning.
Almost every year, my family heads up to Connecticut – eight hours away from my hometown – to spend Christmas Eve with my dad’s side of the family. And we end up leaving at 6 AM Christmas morning to return back home in time to make Christmas dinner with my mom’s side of the family.
While last year I remained home (as I had the flu, and was unable to travel) this year I’ll be enjoying Christmas breakfast at a Dunkin’ Donuts in a New Jersey rest-stop.
So, this recipe is instead going to be my day-after-Christmas breakfast!
If you’ve never had homemade Cinnamon Rolls, let me tell you: they’re to die for. (And exponentially better than any you could get pre-made at your local grocery store!) These are just as delicious, not to mention completely guilt-free, as they’re whole wheat, dairy-free, and made with only a fraction of the sugar as classic Cinnamon Rolls.
When I first created this recipe, I was worried it would take years and years to create, and I would be left starving for half of the morning. However, it was surprisingly easy to whip up, and only took 10 minutes to bake – less than my sister’s favorite Pillsbury cinnamon rolls! Healthy, ready in 10 minutes, and absolutely delicious?
I really don’t see a downside.
Well, other than I’ll have to wait a whole extra day to eat them!
Cinnamon Rolls for Two
- 1/4 c oat flour
- 1/4 c whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 3 tbs stevia
- 2 tbs egg whites
- 1 tbs milk (I used unsweetened coconut milk)
- 1 tbs coconut oil
- 1 1/2 tsp coconut sugar
- 1/2 tsp cinnamon
Preheat oven to 350°F. Add flours, baking powder, and stevia to a bowl and mix. Add vanilla, milk, and melted coconut oil and stir until combined. Flour a smooth surface and scrape the dough onto it, then shape it into a ball (adding extra flour as needed) then into a long cylinder. Roll out with a rolling pin, to a slab of dough about 3 inches wide and 10 inches long. Mix coconut sugar and cinnamon in a small bowl and sprinkle onto the dough. Roll up into a cinnamon roll shape then slice into two cinnamon rolls (width-wise). Lightly grease two ramekins and place a cinnamon roll in each, opening up slightly. Bake for 10 minutes, or until golden brown. Remove and ice with icing of choice. Enjoy!
Nutrition information: (calculated using MyFitnessPal)
(Yields 2 servings)