4 c. hot water (Not burning hot, just hot)
2 T. yeast (If you're using commercial yeast... I'm currently transitioning to homemade "pioneer" yeast)
1/2 c. extra virgin olive oil or melted coconut oil (I use organic from Costco)
1/2 c. honey (I use raw honey)
2 T. salt (I use Himalayan salt)
1-2 T. vinegar (I use raw unfiltered Braggs brand)
A bunch of fresh ground whole wheat flour (8-12 cups)
*Sometimes I add a little oatmeal, flax seed, chia seeds, etc... Depends on my mood for the day!
Mix everything except salt & flour for about 10 secs in a mixer. Add half the flour (4-5 cups) & then the salt. Mix for a minute to incorporate salt, then add the rest of the flour, cup by cup... As soon as the dough starts to pull away from the sides & wipe the bowl clean down near the bottom, stop adding flour. (If it starts to stick again, add a little more until it comes clean.)
Knead in mixer or by hand (I use my Bosch) for about 10 - 12 mins.
Roll out on counter (covered with coconut or olive oil) into a rounded rectangle about 1/4-1/2" thick. It should be HUGE! Like... nearly 2 feet wide. This makes close to 3 dozen rolls :)
1+ stick REAL butter, NOT margarine... (I use organic grass fed butter)
1 c. Xylitol (or can use all coconut palm sugar or sucanat)
1 c. coconut palm "sugar" (I use Wholesome Sweeteners or Madhava organic)
1-2 T. cinnamon (depending on your taste pref)
Optional - crushed pecans (or you can just sprinkle these on top when they're done cooking)
Optional - raisins (sometimes I use them, sometimes I don't)
-Spread butter over top, then sprinkle with sugar/cinnamon/nut mixture. Add raisins if using them. Start rolling up into a tight roll like a long snake. Pinch edges to keep closed.
Using the floss method, (slide floss under roll & criss cross over top of roll, pulling tight)... slice 3/4" - 1" slices & lay them about 2" apart on baking sheet.
-Turn on the oven to anything less than 200 & let warm up for 2-3 mins. Once you feel it getting a little warm, put cinnamon rolls in oven, turn oven OFF, & let rise till double.
-Once cinn. rolls are double (they should be touching or close to touching), turn oven on to 350 & LEAVE rolls IN the oven, even while it's heating up. Turn on timer for 30 mins & let bake.
TOPPING RECIPE: - (Add before or after their done baking. I prefer after)
1 c. butter
1 c. coconut palm sugar or xylitol (or mix of both)
Bring to boil, stirring constantly until thick. Let cool for 5-10 mins, then drizzle over top of cinnamon rolls.
Sprinkle crushed pecans over the top, & you're done!