Cinnamon Rolls

Cinnamon Rolls

1 cup warm water

2 ¼ teaspoon (1 package), yeast

2 cups flour

1 ½ tablespoons extra virgin olive oil

1 ½ tablespoons agave nectar

1 teaspoon sea salt

2 tablespoons butter, melted

1/3 cup brown sugar

1 ½ tablespoons ground cinnamon

Frosting:

1 cup powder sugar

2-3 tablespoons milk or rice milk

In a bowl dissolve the yeast into the warm water and set aside for 10 minutes (the mixture should become very foamy).

In a large mixing bowl stir together the yeast mixture with the flour, oil, agave nectar, and salt.  Knead the dough until all of the flour is incorporated into the dough.  Lift up the dough, place a dab of oil in the bowl, rub the oil around the bowl to lightly coat the bottom and sides, place the dough back into the bowl, then turn it over (to oil both sides).  Cover with plastic wrap and let rise for 1 hour.

On a floured surface roll out the dough into a big rectangle.  Spread the melted butter over the dough.  In a small bowl stir together the brown sugar and cinnamon then evenly sprinkle the mixture over the melted butter.  Placing your fingers on the long edge of the dough, roll it up to make a log.  Slice the log (using a sharp knife), into 1 inch slices.

Lightly butter the bottom and sides of a pie plate.  Arrange the dough slices into the pie plate with the swirl facing up.  Cover with plastic wrap again and let rise for another 45 minutes.

Preheat oven to 325.  Remove the plastic and bake the cinnamon rolls for 33-36 minutes or until golden brown.

While baking, whisk the powder sugar and milk together in a bowl.  As soon as the cinnamon rolls are out of the oven spread the frosting evenly over the rolls.

From here.