Thursday, March 12, 2015

Pecan-Raisin & Coconut Butter Cinnamon Rolls

Pecan-Raisin & Coconut Butter Cinnamon Rolls ||

These aren't your average cinnamon rolls. These cinnamon rolls are stuffed with Sweet Spreads Cinnamon Roll Coconutter, raisins, pecans, and they are gluten free!

I have to admit, I am rather impressed with myself for making these. Baking that requires the use of yeast and the rolling of dough quite honestly scares me. But I succeeded - and so can you.

Pecan-Raisin & Coconut Butter Cinnamon Rolls ||

I was recently asked by my friends at Vitacost if I would like to participate in an initiative to create recipes using Sweet Spreads products. It is truly an honor to me when I receive opportunities like this. I immediately looked up their line of products and knew I was definitely in!

I discovered that Sweet Spreads are all natural flavored coconut butters that come in flavors like Chocolate Brownie, Vanilla Cupcake, Maple Pancake, Dark Chocolate Mint, White Chocolate, and Cinnamon Roll. If words like decadent, mouth-watering, delicious, heavenly, exquisite, and enticing come to mind - you would be correct.

Pecan-Raisin & Coconut Butter Cinnamon Rolls ||

I had been eyeing a recipe for cinnamon rolls on the package of gluten free pizza crust mix (go figure) and thought that would be the perfect opportunity for me to add my own twist. Since these cinnamon rolls are rather large, I put the serving size at half a roll. If the thought of eating half a cinnamon roll messes with your mind and you don't think you can handle that, simply cut the cinnamon roll log into twice as many pieces. Place the cinnamon rolls in 2 pans and adjust the bake time accordingly.

Nothings beats a hot out-of-the-oven cinnamon roll right? Well call me crazy, but I actually like them even better at room temperature. But don't take my word for it...try them both ways. :-)

Pecan-Raisin Coconut Butter Cinnamon Rolls
Makes 8 Rolls

Pecan & Raisin Cinnamon Rolls ||



Remove yeast packet from pizza crust mix and whisk its contents and 1 Tbsp. Xylitol into warm water. Let sit for 5 minutes.

With an electric mixer cream remaining Xylitol and buttery spread together. Add eggs, one at a time, blending completely. Then add yeast mixture; blend well. Next add in the pizza crust mix and blend 1 minute.

Place a two foot sheet of wax paper on a flat work surface. Heavily dust with rice flour. Spread batter over the wax paper. Using warm water, wet your hands and press the batter to evenly fill about 19 inches of the sheet. Continuously wet hands so the batter does not stick.

In a small saucepan, combine Sweet Spreads Coconutter, coconut sugar, cinnamon, and 1 Tbsp. almond milk. Heat over low heat until sugar dissolves and you have a smooth mixture. Spread over entire batter. Then sprinkle raisins and pecans evenly on top. Pick up the short end of the batter and carefully roll it over itself like a jelly roll.

Cut the roll into 8 equal pieces and place in a greased 9" cake pan. Let the rolls rise for 30-45 minutes.

Preheat oven to 375°.

Bake the cinnamon rolls for 25 minutes. Remove from oven. Make a glaze by whisking together powdered sugar, vanilla extract, and almond milk. Spoon over cinnamon rolls and enjoy warm or at room temperature.

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Nutrition Facts:
Makes 16 servings  • 1 serving (1/2 cinnamon roll) = 7 Weight Watchers points+ (whole roll = 13 points+)
Calories: 227  • Fat: 8 g • Carbs: 41 g • Fiber: 3 g • Protein: 3 g • Sugar: 12 g • Sodium: 224 mg • Cholesterol: 22 mg

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