Avocado Cinnamon Rolls

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Servings:

• Recipe serving size: 1 Roll
• Number of servings: Adjust Reset

Ingredients:

• Dough

• 2/3 cup milk (can be regular milk, or plant-based to make these vegan)
• 1 Tbsp. sugar
• 1 packet (1/4 oz.) active dry yeast
• 1 egg white, lightly beaten (can omit to make these vegan, rolls will be less fluffy)
• 1/4 tsp. salt
• 2/3 cup ripe, fresh avocado, halved, pitted, peeled and mashed into a smooth paste
• 2 1/2 cups unbleached bread flour, sifted
• 1 Tbsp. unsalted butter, softened to room temperature (can use plant-based butter to make these vegan)
• Spray oil, for coating the mixing bowl

• Filling

• 1 Tbsp. pure maple syrup
• 1 Tbsp. olive oil
• 3 Tbsp. brown sugar (can use raw coconut sugar if desired)
• 2 Tbsp. ground cinnamon
• Spray oil, for topping the rolls as they proof

• Icing

• 1/4 cup powdered confectioner’s sugar
• 2 tsp. milk (can use a plant-based milk of your choice to make this vegan)
• 1 Tbsp. ripe, fresh avocado, halved, pitted, peeled and mashed into a smooth paste
• 1/2 tsp. vanilla extract

Instructions:

1. Dough

2. In a glass measuring cup or small bowl, heat the milk in the microwave in 30-second increments just until warm (110ºF). It should be warm, but not hot, or it will kill the yeast.
3. Transfer the warmed milk to the bowl of a large stand mixer with the dough hook attached and add sugar, give it a stir. Sprinkle on the yeast and allow to activate for 10 minutes.
4. Then add the egg white, salt and avocado, stir to combine (use a fork or small whisk if you need to in order to break up the avocado and fully incorporate it).
5. Next, add the bread flour ½ cup at a time, stirring as you go with the dough hook on low speed and using a spatula to scrape down the sides as necessary. (NOTE: You may not add it all.). Add until the dough is sticky, and too thick to stir. At this stage, add the tablespoon of butter and stir until it is just combined with the dough. Turn the dough out onto a lightly floured surface and knead it by hand for 30 seconds to 1 minute or so, until it makes a ball. Be careful not to overknead.
6. Clean out the mixing bowl, spray it with oil, and return the dough ball to the bowl. Cover with plastic wrap or a towel and set in a warm place to rise for 1 hour or until doubled in size. (Can also place in the fridge overnight to slowly rise.)

1. Filling

2. On a lightly-floured surface, roll out the dough into a thin rectangle (¼-inch thick). In a small bowl, whisk together the olive oil and maple syrup, then brush the mixture onto the dough to form a thin layer. In a separate small bowl, mix the brown sugar and cinnamon together, then sprinkle the mixture over the top to form an even layer.
3. Starting at one of the long sides, roll up the dough and set it seam-side down. Cut the dough into 2-inch sections using a serrated knife and place the pieces into a greased 8x8-inch square or 8-inch round pan.
4. Cover with plastic wrap or a towel andet in a warm place to proof for 30 minutes while you preheat the oven to 350ºF – the rolls should rise to fill the pan.

1. Baking

2. Spray the tops of the raw rolls with a light spray of oil and bake rolls at 350ºF for 20-30 mins (depends on the strength of your oven, check rolls after 20 minutes to ensure you don’t overcook them) until golden.
3. Remove from oven and cool in the pan on a cooling rack until easy to handle.

1. Icing

2. While the rolls are cooling, in a small mixing bowl whisk together the confectioner’s sugar, milk and vanilla until smooth. Add the avocado and whisk again until well incorporated.
3. Using a small spoon, evenly drizzle the rolls with the icing. A little goes a long way to add just a touch of sweetness – you may not use all of the icing, adjust to your taste.
4. Best when fresh, but they will keep well in an airtight container at room temperature for 2-3 days.

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