These cinnamon rolls are made without refined sugar, and they’re honestly the softest, most comforting thing to bake when cosy season arrives! Inspired by KŌDŌ's "By the Fire” - the cosiest scent and the cosiest recipe for this time of the year. So soft and delicious and perfect for sharing with friends.
For the dough:
300 ml warm milk
7g dry yeast
600g flour (type 550)
110g soft butter
A splash of vanilla extract
80 g erythritol (or powdered sugar)
20g coconut blossom sugar
1 tsp salt
For the filling:
110g soft butter
200g coconut blossom sugar
70g honey
2.5 tsp cinnamon
2 tbsp heavy cream
For the frosting:
180g cream cheese
80g soft butter
80g erythritol (or powdered sugar)
A splash of vanilla
Method:
1. Activate the yeast: Mix yeast with 1 tsp sugar in the warm milk, stir gently, and let it sit for about 10 minutes.
2. Make the dough: In a large bowl, make a well in the flour. Add butter, vanilla, erythritol, coconut blossom sugar, salt, and the activated yeast mixture. Knead everything by hand until you have a smooth dough. Cover and let it rise for 1–1.5 hours.
3. Prepare the filling: Mix all filling ingredients into a smooth paste.
4. Shape the rolls: Preheat the oven to 170°C (340°F). Roll out the dough on a floured surface into a rectangle. Spread the filling evenly. Roll it up tightly into a long log and cut into slices using a thread. Place the rolls into a baking dish, cover, and let them rest for another 30 minutes.
5. Bake: Pour 70 ml cream over the rolls and bake for 30 minutes, until golden brown.
6. Make the frosting: While the rolls cool slightly, mix together cream cheese, butter, erythritol, and vanilla until smooth.
7. Finish: Spread the frosting over the warm cinnamon rolls — and enjoy if you can by the fire!
