On the weekends, my husband and I try to take our dogs for a long walk on both Saturday and Sunday. Last Saturday was really rainy so there was no walking or much of anything else (we stayed home and watched 3 movies instead!), but on Sunday we were excited to hit our favorite trail. It was a gorgeous day with an decidely fall-ish chill in the air; the foliage is pretty spectacular this time of year so it was great to be outside in the midst of it.
Before we left, I made some cinnamon rolls for us to eat on the way and for my kids to munch on once they got up (there seems to be no convincing our teenagers to join us on our weekend walks these days as they’d rather sleep in…surprise, surprise). I wasn’t really looking for gooey, super sweet cinnamon rolls; rather, I wanted something satisfying, but not too decadent. These honey and greek yogurt glazed cinnamon rolls were perfect.
I used Jovial Organic Einkorn Flour in the dough, and added honey both to the dough and the glaze.
The dough mixes up quickly…
and doesn’t need any time to rise since there is no yeast.
The brown sugar filling can be doubled if you are looking for a sweeter treat.
(This recipe was inspired by three sources: Quick Cinnamon Rolls from Once Upon a Chef, Vegan Cinnamon Buns with Chocolate and Figs from Laura Wright for Baked The Blog, and Honey Buns from Martha Stewart. If you want to make a slightly different quick cinnamon roll that’s also gluten free, try my buckwheat cinnamon roll recipe.)
And since it’s Friday, here are my “shares” for the week:
My first eBook is available:
Fresh and Flavorful: Sauces
Recipes I want to make:
Articles I recommend:
Make the Most of the Path You’re On (Glennon Melton for Storyline Blog)
8 Reasons Women Should Strength Train (Nia Shanks)
Why I Chose the Flu Shot (Go Kaleo)
Unscrambling Our Eggs (Dr. David Katz)
Elevating Dinner For One (Tamar Adler for The New York Times
Recently-released cookbooks I look forward to reading:
The Skinnytaste Cookbook: Light on Calories, Big on Flavor
Mediterranean Vegetarian Feasts
Seriously Delish: 150 Recipes for People Who Totally Love Food
Shrubs: An Old Fashioned Drink for Modern Times
The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking
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Recipe for Honey and Yogurt Glazed Cinnamon Rolls
For the dough:
- *3+ cups all-purpose flour I used Organic Jovial Einkorn Flour
- *1 1/2 teasoons baking power
- *1/2 teaspoon baking soda
- *1 cup buttermilk
- *2 tablesoons honey
- *1 tablespoon vanilla extract
For the filling:
- *1/2 cup dark brown sugar
- *1 tablespoon butter melted (I used organic butter)
- *2 teaspoons cinnamon
For the glaze:
- *1/2 cup confectioner's sugar
- *2 tablespoons honey or maple syrup
- *2 tablespoons Greek yogurt I used low fat
- *1 teaspoon pure vanilla extract
For the dough:
- 1. Heat oven to 425 degrees F. Line a 9-inch square cake pan with parchment paper (or use a cookie sheet lined with a parchment or a silicone baking mat).
- 2. In a large bowl, combine flour with baking powder and baking soda. Whisk (or use a fork) to blend the dry ingredients together. Add buttermilk, honey, and vanilla extract to the dry ingredients and stir with a wooden spoon until the liquid is absorbed. The dough will have a "shaggy" appearance.
- 3. Transfer the dough to a floured work surface. Bring the dough together into workable ball that's not sticky, adding only as much flour is necessary to make this possible.
- 4. Make the filling by combining the dark brown sugar with the melted butter and the cinnamon in a small bowl.
- 5. Lightly dust your work surface with flour once more. Pat (or roll) the dough into a rectangle, using more flour if necessary if the dough becomes sticky as you work. Pat the dough with the brown sugar filling, leaving a 1-inch border.
- 5. Roll up starting at the long end closest to you, pressing the edges together lightly to seal them, then slice the dough with a sharp knife into 9-10 equal pieces. If the log sticks to your counter as you are working, use a knife or bench scraper to loosen it.
- 6. Place the cinnamon roll pieces on their flat sides in prepared pan. Bake until the edges are golden brown, about 25 minutes.
- 7. While the buns are in the oven (hehe), make the glaze. Then, when the cinnamon buns are cooked, drizzle the glaze evenly over them. These are best when they are warm out of the oven, but they may be stored in an air-tight container and reheated, if you like.