{"id":58730,"date":"2009-11-12T00:32:47","date_gmt":"2009-11-12T05:32:47","guid":{"rendered":"http:\/\/nourishedkitchen.com\/?p=2615"},"modified":"2009-11-12T00:32:47","modified_gmt":"2009-11-12T05:32:47","slug":"molasses-cranberry-cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/58730","title":{"rendered":"Molasses & Cranberry Cinnamon Rolls"},"content":{"rendered":"
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\"cinnamon-roll-bite\"<\/a><\/p>\n

There is nothing quite like a warm cinnamon roll and a hot mug of tea on a cool Saturday morning. We love them – especially my husband and my son who crave them with a passion – but we could do without the mounds of refined flour, hydrogenated fats and white sugar that plague breakfast plates; rather, these cinnamon rolls are mildly sweet and offer a decidedly rustic texture of sprouted grain flour.\u00a0 Dried cranberries with their tart flavor add interest and complement the inclusion of molasses and cinnamon.\u00a0 Like all cinnamon rolls, these are relatively labor intensive so save them for a special occasion: Christmas or Thanksgiving morning, perhaps.<\/p>\n

I truly enjoy baking with sprouted grain flours – they have such a beautiful character and lovely, full flavor that we use them to the exclusion of other flours.\u00a0 Initially, I assumed that any sprouted grain baked good would have that sour flavor and dense, chewy texture that you find in commercially available sprouted grain breads like Ezekial.<\/p>\n

I was wrong.<\/p>\n

Now, don’t misunderstand me.\u00a0 I can appreciate those dense, chewy sour loaves as much as anyone else; however, the versatility of sprouted grain flours far exceeded my initial expectations.\u00a0 Sprouted grain flour is remarkably well-suited to a variety of baked goods – not just bread, but also in cakes, cookies and pastries like these molasses cranberry cinnamon rolls. Aside from its sweet, nutty flavor and charming rustic texture, sprouted grain flour is more nutrient-dense than other flours.\u00a0\u00a0 Because grains are soaked as part of the sprouting process, sprouted grain flour is well suited to quick breads and other recipes where souring or fermenting dough would be unsuitable.<\/p>\n

I chose to omit white sugar in this recipe largely because you simply cannot find it in our home, but also because natural sweeteners such as date sugar and molasses enjoy a richer and more well-rounded flavor than white sugar.\u00a0 Not only are nutrients removed during the processing of refined sugar, but also much of its natural flavors and those nuances of flavor, subtle as they are, can really add up – imparting a fuller flavor to the end dish.<\/p>\n

Molasses Cranberry Cinnamon Rolls<\/h2>\n

We enjoy these cinnamon rolls with a pot of hot rooibos tea for brunch on the weekends.\u00a0 This recipe prepares approximately 1 dozen rolls.\u00a0 They keep well, if covered properly.\u00a0 Surprisingly, these cinnamon rolls a lovely golden-orange, not the deep brown I expected to see with the inclusion of molasses in the dough.<\/p>\n

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A Weekend Breakfast<\/strong><\/p>\n