Healthier Hummingbird Cinnamon Rolls
 
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Healthier Hummingbird Cinnamon Rolls embody all there is to love about the classic Southern spice cake in a lower-sugar, whole-grain breakfast pastry.
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 cup warm milk
  • 1 packet instant dry yeast (I like Red Star Platinum Baking Yeast)
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ⅓ cup unsalted butter, melted
  • 2 tsp. pure vanilla extract
  • 4¼ cups white whole-wheat flour
  • 1 tsp. kosher salt
  • **Hummingbird Filling**
  • 1 cup chopped pecans, divided, plus more for sprinkling overtop
  • ½ canned crushed pineapple, drained and patted dry (plus 1 Tbsp. drained pineapple juice reserved)
  • ½ cup unsweetened coconut flakes
  • 3 Tbsp. Soom Foods Silan Date Syrup
  • 2 Tbsp. ground cinnamon
  • **Frosting**
  • 4 oz. Neufchâtel cheese (light cream cheese), softened
  • ¾ cup powdered sugar
  • 1 Tbsp. reserved pineapple juice
Instructions
  1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. Let stand 5 minutes.
  2. Next, add eggs, sugar, butter, and vanilla; use the paddle hook to beat until combined.
  3. Switch to dough hook and add flour and salt. Start on low speed and increase to medium. Knead dough in the standing mixer until a large ball is formed and the dough is mostly smooth, about 5 minutes. If the dough seems too tacky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.Grease a large bowl and place the dough inside.
  4. Cover the bowl with a towel and put the bowl in a warm place to rise for 1 hour, or until the dough has doubled in size.
  5. Meanwhile, prepare the filling by combining pecans, pineapple, coconut flakes, date syrup, and ground cinnamon in a bowl; stir in combine.
  6. Once dough has risen, gently punch the dough to release the gas and transfer dough to a floured work surface. Roll the dough into an 18x12” rectangle, about ¼ inch thick. Spread filling evenly over dough and roll up jelly-roll style. Slice into 12 equal sized rolls and place into a greased 9x13 inch baking dish. Cover and let rise again for 30 minutes.
  7. Meanwhile, preheat oven to 350°F. Bake cinnamon rolls until golden brown, about 20 to 23 minutes.
  8. While the rolls bake, prepare frosting by beating cream cheese, powdered sugar, and pineapple juice until blended. Spread over tops of cinnamon rolls. Sprinkle chopped pecans overtop.
Nutrition Information
Serving size: 1 roll Calories: 410 Fat: 20 gm Saturated fat: 7 gm Carbohydrates: 49 gm Sugar: 16 gm Sodium: 265 mg Fiber: 4 gm Protein: 8 gm
Recipe by Dishing Out Health at https://dishingouthealth.com/healthier-hummingbird-cinnamon-rolls/