Raspberry Cinnamon Rolls with Lime Icing / Whole Grains Giveaway

September is whole grains month and as you have noticed I have been posting recipes that include spelt flour. I have been very much been enjoying yummy products from Nature’s Legacy including their spelt pastas and their whole wheat and white spelt flour.

I have been using Vita-Spelt flour for the past 2 weeks and I have to say that I am a convert. My husband is too even though he does not know it. He has enjoyed everything I have baked and cooked for him from the Veggie Spelt Pasta down to the Double Chocolate Zucchini Bread.

Why do I like spelt? I feel like it satisfies me longer and when I bake with it, the baked goods turn out to be a lot more moist even when using the whole wheat spelt flour.

Last week our neighbors decided we should exchange baked goods. They brought us over a delicious carrot cake and we took them over these Raspberry Lime Cinnamon Rolls. Yes, I kept some so I could make sure they turned out.

These were so delicious and very unique in flavor. I have never used spelt flour for cinnamon rolls but I am convinced that they taste so much better. I used the whole grain spelt flour and both my husband and I really enjoyed them warm with a big cup of coffee.

The big plus? Our neighbors enjoyed it too and they did not know they were eating spelt! I am so glad to have neighbors that love baking and cooking. I see many exchanges in our future.

These cinnamon rolls require no yeast and are quick to make. I totally did this by mistake because I realized I did not have any yeast in the house. I modified my recipe for Pumpkin Cinnamon Rolls and created these beautiful Raspberry Cinnamon Rolls with Lime Icing.

The recipe required a bit more flour than the original only because pumpkin puree is a lot thicker than raspberry puree.

Raspberry Cinnamon Rolls with Lime Icing

by Noelle Kelly

Prep Time: 20-25 min

Cook Time: 30 minutes

Ingredients (15 rolls)

Dough

1/3 cup warm So Delicious Unsweetened Coconut Milk
1/2 cup raspberry puree
2 Tablespoons ground flaxseed meal + 6 Tbsp water (equals 2 eggs)
3/4 cup pumpkin puree, either fresh or canned
2 Tablespoons melted Earth Balance buttery spread
2 2/3 cups Vita-Spelt whole grain flour + more for rolling
3 teaspoons baking powder
3/4 cup brown sugar
1 teaspoon salt
3/4 teaspoon cinnamon

Filling

4 Tablespoons Earth Balance buttery spread, softened
2/3 cups brown sugar
2 teaspoons cinnamon
1 1/4 cups pecans, chopped (optional)

Icing

4 ounces Tofutti cream cheese, softened
1 teaspoon lime extract
2 cups powdered sugar
3 Tablespoons fresh lime juice

Instructions

In a small bowl, mix flaxseed meal and water in a small bowl and let it sit for 5 minutes.

To make raspberry puree: Take 1 to 1 1/2 cups of fresh or frozen raspberries and and blend in processor or Vitamix. If you blend in Vitamix you do not have to strain. If you use food processor you will have to use a sieve to remove seeds.

Add milk, raspberry puree, melted butter, brown sugar, salt, cinnamon. Beat vigorously for 2 minutes. Stir to combine well.

Gradually add spelt flour until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Roll out dough on a floured surface. Roll into a 16″ x 12″ rectangle.

Combine filling ingredients in a bowl. Spread over dough until evenly covered.

Roll the dough into a log the long way; it’ll stretch to about 20″ long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9×13 inch baking pan (or in two 8 or 9 inch round cake or pie pans).

Bake in a preheated oven of 375 degrees for 25-30 mins. Meanwhile prepare the lime icing.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, lime extract, milk to a small food processor or use an immersion blender. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached.

Remove rolls from oven and let cool for 10-15 min before icing the rolls.

So how about a giveaway? Since it is Whole Grains month Nature’s Legacy has decided to donate some goodies . There will be a chance for ONE winner to win weekly so stayed tuned next week for another giveaway and spelt recipe.

What have they included in their giveaway goodie bag?

One winner will have a choice of each: