Cinnamon Rolls

These are the best homemade cinnamon rolls, they are refined-sugar free and perfect for Christmas morning, or any holiday get together. They are packed with cinnamon flavour, and the date sugar gives off a lovely caramel taste (without the additives of white-refined sugar).

Ingredients:

Dough ingredients :

1 cup milk
1/4 cup softened butter
3 1/2 cups all-purpose flour
1/4 cup LIVA Date Sugar
1/2 teaspoon salt
1 pack instant yeast
1 egg

Filling Ingredients:

1/4 cup softened butter
1/2 cup LIVA Date Sugar
2 tablespoons ground cinnamon

Icing Ingredients :

1 cup butter, room temp
1 teaspoon vanilla extract
1.5 - 2 cups LIVA
1–2 tablespoons milk as needed

Instructions for the dough:

Heat the milk and 1/4 cup butter until the butter is melted and the milk is warm but not hot.
In a separate bowl, whisk together 3 cups flour, LIVA and salt.
Using a stand mixer fitted with the dough-hook attachment, add the warm milk mixture and lightly mix in yeast.
Add the flour mixture and egg, and beat on medium-low speed until combined. *Use remaining flour to add to dough if it’s too sticky - mix until it comes together into a smooth ball.
Place dough in a greased bowl and cover with a damp towel for 10 mins.

Filling Instructions:

Combine 1/2 cup LIVA with cinnamon

Assembly:

Use a floured rolling pin to roll the dough out into a large rectangle
Spread softened butter out evenly over the dough and sprinkle the cinnamon and sugar mixture generously
Roll up the dough tightly
Cut rolled dough into 12 equal pieces
Place the cut cinnamon rolls into a greased 9x13 baking dish and cover with a damp towel, and leave it in a warm place to rise for 25 minutes.
Preheat oven to 350

Frosting:

While the dough is rising, whisk together icing ingredients in a mixing bowl until smooth. Add splashes of milk if too thick.

Baking:

Once the rolls have risen, place on the center rack and bake for 20 minutes, or until the rolls are golden and cooked through.
Let cool for at least 5 minutes then spread frosting.
Serve warm.