Cinnamon Rolls Without Sugar Or Artificial Sweeteners

Tangzhong Starter Ingredients

• 71 grams Whole Milk

• 71 grams Water

• 25 grams Bread Flour

Cinnamon Roll Dough Ingredients

• 92 grams Honey

• 7 grams Salt

• One Egg Beaten About 50 grams

• Zest Of One Lemon About 3 grams

• 494 grams Bread Flour

• 15 grams Active Dry Yeast

• 210 grams Whole Milk Warmed To 90 Degrees Fahrenheit

• 78 grams Butter, Softened

• All Of The Tangzhong Starter

Cinnamon Roll Filling Ingredients

• 95 grams Honey

• 14 grams Or About 2 Tbsp of Ground Cinnamon

• 200 grams Butter, Softened

Cinnamon Roll Icing Ingredients

• 150 grams Honey

• 110 grams Mascarpone

• 1-2 grams Xanthan Gum

• 5-7 grams Vanilla Paste Or Extract

• 50 grams Heavy Whipping Cream

Cinnamon Roll Dough Instructions

1. Add all of the ingredients from the tangzhong starter to a small sauce pan and cook over a medium low heat while constantly stirring with a whisk until it’s thickened like a béchamel sauce, but hasn’t changed color.

2. Add the honey, butter, and salt to the bowl of a mixer and mix on medium speed until they’re combined and fluffy

3. Add the lemon zest, and egg to the mixer bowl and whip until combined with the butter, honey, and salt

4. Add the tangzhong starter, bread flour, yeast, and milk to the mixer bowl and mix until the dough forms a sticky ball and pulls away from the sides of the bowl. See Chef’s Note below

5. Switch to a dough hook and knead the dough until it forms a ball that’s tacky, but doesn’t stick to your hands

6. Cover the dough and let ferment at room temperature for 2 hours before following the assembly directions below

Cinnamon Roll Filling Instructions

1. Add the butter, honey, and cinnamon to a mixing bowl and beat with a hand mixer until combined and fluffy

Cinnamon Roll icing Instructions

1. Add the honey, and mascarpone to a mixing bowl and beat with a hand mixer until combined

2. While mixing the honey and mascarpone slowly add in the xanthan gum into the bowl while trying to avoid clumps, then mix in the vanilla paste

3. Add the heavy whipping cream to the mixing bowl and whip until the icing starts to gain body, but is still runny

Assembling Honey Sweetened Cinnamon Rolls

1. Preheat an oven to 350 degrees Fahrenheit

2. Roll the cinnamon dough out to a 14 inch by 12 inch rectangle

3. Spread the filling all the way to edge of three sides of the dough leaving 1/2 inch to 1/4 inch of dough along one of the long edges clean so you can stitch the dough together

4. Roll the dough into a 14 inch log and stitch the clean edge of dough together where it meets the outside of the dough

5. Cut the log into 8 big cinnamon rolls and place them in a square 8x8 inch pan, cover and let proof for 1 to 1 and 1/2 hours.

6. Drizzle about a tablespoon of honey and a tablespoon of cream over each of the proofed cinnamon rolls. This will make the cinnamon rolls more gooey. See Chef’s Note below

7. Bake for 20-30 minutes at 350 degrees Fahrenheit until golden brown

8. Let cool in the pan and then spread the icing on top of the cinnamon rolls

Chef’s Note

• Flour doesn’t always absorb the same amount of liquid every time. You may need to add a bit more flour, or you might need to add a bit less than the measurements given. I’d start by holding back about 20 grams of flour and then adding it in if the dough looks too wet.

• Due to their light and fluffy texture these cinnamon rolls absorb more liquid as they cool, so letting them fully cool in the pan will give them a chance to absorb the extra liquid. You may even be able to double the amount of filling in these cinnamon rolls, or double the amount of honey and cream you drizzle on them.

Extra Gooey Honey Cinnamon Rolls