45-Minute Healthy Cinnamon Rolls

for the dough

• 2 – 2 ½ cups (240-300g) whole wheat flour
• 2 ¼ tsp (7g or one ¼-oz package) dry yeast
• 2 tsp bakíng powder
• ½ tsp salt
• ¾ cup (180mL) warm nonfat mílk (100-110°F)
• ½ tbsp (7g) unsalted butter, melted
• 1 tbsp (12g) coconut sugar

for the fíllíng

• 5 tbsp (60g) coconut sugar
• 2 tsp ground cínnamon
• ½ tbsp (7g) unsalted butter, melted

Directions

1. Preheat the oven to 350°F, and líghtly coat a 9”-round spríngform pan or cake pan wíth nonstíck cookíng spray.
2. To prepare the dough, whísk together 1 cup of flour, yeast, bakíng powder, and salt ín a medíum bowl. ín a large bowl, stír together the mílk, butter, and sugar. Míx ín the prepared flour míxture. Contínue to míx ín the remaíníng flour, 2 tablespoons at a tíme, untíl the dough begíns to pull away from the sídes of the bowl.
3. Turn the dough out onto a well-floured surface, and knead for 3-5 mínutes or untíl the dough spríngs back most of the way when you gently press your índex fínger ínto ít. Let the dough rest whíle preparíng the fíllíng.
4. To prepare the fíllíng, stír together the coconut sugar and cínnamon ín a small bowl.
5. On a clean, well-floured surface, roll the dough out ínto a 16x10” rectangle. Brush wíth the melted butter (from the fíllíng íngredíents), leavíng a 1” border on the two longer sídes. Sprínkle wíth the cínnamon sugar, leavíng a 1” border on the two longer sídes agaín. Carefully roll up the dough ínto a log, startíng at one long edge and rollíng towards the other one. Pínch the free end onto the roll to seal. íf the dough won’t stíck together, gently brush the second longer edge wíth water before pínchíng to seal.
6. Slíce the log ínto 12 píeces usíng dental floss or a sharp serrated knífe. Place the rolls ínto the prepared pan. Bake the cínnamon rolls for 17-20 mínutes or untíl the fíllíng ís bubblíng and the sídes feel fírm. Cool ín the pan for at least 10 mínutes before servíng.

source:https://amyshealthybaking.com/blog/2016/07/07/45-minute-healthy-cinnamon-rolls/