Sexy Cinnamon Rolls
A BREAKFAST TO KICKSTART YOUR FIERY, PASSIONATE, SEXUAL ENERGY
What makes these cinnamon rolls so sexy? Aside from getting to enjoy a steaming hot, sweet, sticky, cinnamon-spiced bun slathered in date caramel? We spike our version with Mucuna pruriens, a powerful seed that has benefits for your brain and libido. It’s been used for centuries in Ayurveda, Chinese traditional medicine, and shamanic medicine due to its potent stores of L-dopa, an amino acid and hormone that helps the brain create more feel-good transmitters while stoking the sensual fire. When you make a batch of these rolls, we challenge you to get in touch with your sexual energy and harness it to power your day. Wear your naughtiest underwear beneath your suit; spritz on your date night perfume during the day; send your partner a wicked little text—anything to reignite your stores of fiery, passionate, powerfully creative energy.
Note: This recipe is a bit more involved than others, but it is so worth it. We recommend reading through the instructions thoroughly before you start as you need to start the dough the day before you serve them.
Ingredients (Makes 6 Rolls)
For the Dough:
- ¼ cup plus 2 tablespoons almond milk
- 1 packet dry active yeast
- 2 tablespoons plus 1 teaspoon coconut oil, melted, plus more for a pan
- 2 tablespoons coconut palm sugar
- ⅓ cup potato starch
- ⅓ cup oat flour
- 2 tablespoons white rice flour
- 2 tablespoons tapioca starch, plus more for dusting
- 1 ½ teaspoons baking powder
- 1 teaspoon Mucuna pruriens
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ¼ teaspoon Himalayan salt
- 2 tablespoons unsweetened applesauce
- ¼ teaspoon pure vanilla extract
For the Filling:
- ¼ cup coconut palm sugar
- 2 tablespoons coconut oil
- ⅓ cup psyllium husk powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon almond milk, if needed
For the Caramel:
- 1 cup pitted dates, soaked in boiling water for 20 minutes and drained
- ½ tablespoon maple syrup
- ½ teaspoon Himalayan salt
- Make the dough: In a small pot, gently warm the milk over medium-low heat until it is warm to the touch. Remove from heat and add the yeast plus ½ tablespoon of the oil and ½ tablespoon of the sugar. Set aside to proof for 10 minutes, until the yeast is frothy. Add 1 ½ tablespoons of the oil and the remaining 1 ½ tablespoons of sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the potato starch, oat flour, rice flour, tapioca starch, baking powder, Mucuna pruriens, baking soda, xanthan gum, and salt. Mix on low speed for about 30 seconds to evenly combine.
- Add the yeast mixture, applesauce, and vanilla to the bowl and mix on high speed for five to six minutes. The dough will be pretty tacky. Cover the bowl with the plastic wrap and refrigerate overnight.
- Make the filling: In a medium bowl, blend together the sugar and oil until smooth. Stir in the psyllium husk powder and cinnamon. Add the milk, if needed, to adjust the consistency— you’re looking for a crumbly mixture that sticks to itself slightly.
- Assemble and bake the rolls: Cover a clean work surface with plastic wrap and sprinkle with tapioca starch. Turn out the dough onto the plastic and cover with a second sheet of plastic wrap. Using a rolling pin or your hands, shape the dough into a roughly 8 by 9-inch rectangle, about ⅛ inch thick. Remove the top sheet of plastic wrap and gently spread the dough with the remaining 1 teaspoon of the oil. Scatter the filling evenly and generously over the top of the dough. You may not use all the filling, and that’s okay. Using the plastic wrap to help lift one of the short ends of the dough, tightly roll the dough into a cylinder. Leave the roll wrapped in plastic and transfer it to the refrigerator to chill for 30 minutes.
- Make the caramel: In a blender, combine the dates, maple syrup, and salt with ½ cup of warm water and blend until smooth.
- Preheat the oven to 325 degrees Fahrenheit. Grease six tins of a muffin pan with oil.
- Slice the dough into six 1 ½ inch pieces. Important note: please chill the dough after you shape, to ensure the dough's integrity, and doesn't crumble after baking. Carefully place the rolls swirl side up in each of the muffin cups. It’s okay if the dough tears—simply pinch it back together in the pan.
- After about an hour in the fridge, bake for 35 minutes, or until the tops are golden and slightly firm to the touch.
- Drizzle or slather the rolls with the caramel while still warm. Enjoy steaming hot.