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Cranberry Orange Sourdough Cinnamon Rolls THM XO, Sugar-free

Course Dessert
Cuisine American
Servings 24
Author Glenda Groff

Ingredients

  • 2 cups active sourdough starter
  • 1 1/4 cups water
  • 2 eggs
  • 1/2 cup butter melted
  • 1/4 cup honey
  • 1 teaspoon THM Vanilla Extract
  • 1 teaspoon orange extract
  • 1 tablespoon dough enhancer or 1 tablespoon vital wheat gluten
  • 4 1/2 cups White Whole Wheat Flour
  • 2 teaspoons salt
  • 1 tablespoon Instant yeast—this helps them taste like the “normal” ones and assist in the rise when baking
  • sprouted flour for rolling out dough
  • 3 tablespoons butter melted
  • Cranberry Mixture:
  • 1 1/2 cups coarsely chopped cranberries
  • 1 tablespoon orange zest
  • 3 tablespoons THM Gentle Sweet
  • Icing:
  • 4 tablespoons butter softened
  • 8 ounces cream cheese
  • 1/4 cup Gentle Sweet
  • 2 tiny spoons THM Stevia
  • 3/4 cup heavy cream
  • 1/2 teaspoon orange extract

Instructions

  1. Mix starter, water, eggs, butter, and honey together in mixer bowl. Add dough enhancer or vital wheat gluten, vanilla, and orange extract. Mix well. Add 4 cups White Whole Wheat Flour. Mix. Add remaining flour in 1/4 cup increments mixing until you have a soft dough. You want a slack dough–which is softer and stickier than bread dough. You will not be able to knead this by hand. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 6 hours and then refrigerate overnight**. Remove from fridge. Dust a surface with sprouted wheat flour. Press dough into a large rectangle with floured hands. Brush dough with butter. COmbine cranberries, orange zest, and Gentle Sweet together. Spread over dough. Roll into a long jelly roll. Cut the rolls using a piece of heavy sewing thread or dental floss—slide the thread under the roll and pull the ends across each other. Place in well greased baking pans or pans lined with parchment paper, cover and allow rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine softened butter, cream cheese, Gentle Sweet, and Stevia. Whip until smooth. Add cream. Whip until fluffy. Frost rolls. Store in the refrigerator, These do freeze very well. 24 large rolls.