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A Better-For-You Version of Grammy's Caramel Rolls

Author Emily Jilg

Ingredients

Dough
  • 1 package active dry yeast
  • 1/4 cup water
  • 1 cup oat milk
  • 1/4 cup coconut oil
  • 1 tsp salt
  • 1 egg
  • 1/4 cup coconut sugar
  • 3 1/2 cups whole wheat flour
Filling
  • 1/2 cup coconut sugar
  • 2 tsp cinnamon
  • 4 tbsp coconut oil
Topping (split ingredients between 2 load pans)
  • 6 tbsp maple syrup
  • 6 tbsp honey
  • 1 1/2 cups pecans or walnuts

Instructions

  • First, combine 1 package of yeast, 1 cup of whole wheat. flour, 1/4 cup coconut sugar and salt in a mix bowl. Then melt 1/4 cup of coconut oil, with 1 cup of oat milk and 1/4 cup of water.
  • Once the coconut oil has melted and the mixture has warmed up, add to the dry ingredients. It is important the wet ingredients to not exceed 120º because it could kill the yeast!
  • Once added, beat on medium for 2 minutes. Then add in 1 beaten egg and another 1/2 cup of wholewheat flour and beat on high for 1 minute.
  • Guess what? Now add more flour! Hey there’s a method to this! Gradually add 1 1/2 cups of whole wheat flour on low speed until it begins to form a soft dough.
  • Brush the dough with some soft coconut oil, cover with a towel and place in a warm place for two hours or until it has doubled in size.
  • After about 2 hours, take the dough from its warm and cozy spot and punch the dough. Yes, punch it down in the center and lay onto a floured surface.
  • Cut the dough in half and roll out to 3/8 inch and a 12 in” X 8 in” rectangle. Repeat with the other half of the dough.
Now time to add your filling!
  • Brush the melted coconut oil all over the two rectangles of dough. Then add the coconut sugar and cinnamon mixture, sprinkling all over dough rectangles.
Now time to roll it all up.
  • My Grammy specifically used the term, “Roll in jelly roll like fashion”. Roll until you get a 12 inch cinnamon sugar log. Then carefully cut into 8 equal pieces. They should be 11/2 inches each.
  • Once the rolls are ready to go, prepare your “caramel topping” inside the pan.
  • Equally divide the maple syrup and honey in each pan. Add the pecans or walnuts to both pans.
  • Place the 8 rolls into one pan and the other 8 rolls into the other. Cover and place in a warm spot for 1 hour.
  • After 1 hour, the rolls should have risen again. Bake in the oven at 375º for 25 minutes.
  • Take the rolls out and immediately invert them onto a wire rack with towel underneath. The reason you’ll want to invert these quickly is so the caramel topping sticks onto the rolls!
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