Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
Really good! They take a long time to make but I think it’s a nice treat. I did step 1 the night before then let it heat up to room temp while I was doing the filling. I think the filling was the best part since the dough is pretty bland so I’m planning to make double the filling next time. They looked beautiful, and my sister said they looked “bakery quality”. Only downside is they’re pretty dense and dry out quickly if you don’t eat them day of. I reheated them and added some maple syrup on time to help the dryness.
What does arrowroot do? I live in a developing country, and need to know what it does, so I can substitute something that might work. Thanks!
It is a thickener like cornstarch.
What?! No frosting?
You can make icing from tapioca flour and maple syrup and vanilla.
Can these be frozen before or after baking? To be reheated later?
The dough consistency was nice. I did not brush the rolls with maple syrup before they were baked, and yet the taste of maple was still too much for me. If I make them again, I will make adjustments.
I used oat milk in lieu of almond milk and I always bake with Jovial Eikhorn flour and it came out great! A time-consuming treat but sooo worth it. Thanks for posting this recipe—I look forward to trying more.
Can I make ahead and let rise overnight?
Yes, Just let the dough rise in the fridge
just because i want to.
It’s come out beautiful ❤️ it was easy to make and delicious.
Followed recepie and made no changes except I used fresh apple sauce from 1 .
Thank you ☺️
This sounds so fascinating!!! Does the milk HAVE to be almond? I’m not a fan of almond milk at all (it’s got a gnarly taste to me).
I’m trying to go wheat-free, is there an alternative flour?
Coconut, almond, rice, chikpea flour
First cinnamon roll since going WFPB. So satisfying!
I made these today with regular whole wheat flour, and instead of the all purpose flour I used buckwheat flour. I let them rise a little longer than written and they came out so good! Denser than if made with white flour, but fluffy and soft. Next I’m going to try a blueberry lemon filling!
I am gluten free. Is there a flour I can substitute for the whole wheat? I understand that other flours are not as healthy.
The glaze sounds good. This does need a glaze. Thanks!
Isn’t all purpose flour processed flour? Can we make it with 100% whole wheat and would the outcomes be the same?
… you can’t* just sub one-for-one. Typo!
All purpose – especially when bleached is a refined flour. More importantly, the bran is removed. That’s where the nutrition mainly is. So, it’s healthier to use whole wheat. However, when it’s not fermented (like sourdough), it’s still harder to digest
Moreover, the bran in the wheat cuts through the gluten network that builds as you rise and proof the dough. Making this from 100% whole wheat flour will almost certainly result in a dense, wet bake that won’t be that good. When you want to use alternative flours, typically you want just sub one-for-one as the characteristics differ. Hope this helps.