I was inspired by a recipe I saw on Mom Vs. Food Allergy, but adapted it to something I had on hand: a 1 pound section of pizza dough. And the pizza dough has a better ingredient list than canned crescent rolls do (especially if you use homemade dough!). Alistaire can have a small gluten cheat here and there, and this was just perfect!
As they were cooling on the counter, Ford kept going by them and asking what they were. I said “Just try them!” and I went outside to weed/play with the younger boys. A few minutes later I hear from the kitchen “MOM!!!! These are the BEST! Can I have more?”. Praise from the 16 year old means I got it right. Sweet but not just all about butter and sugar, the sunflower butter takes it to a new level. Could you add in finely chopped sunflower seeds and raisins? I am sure you could. I went for simple, because I knew the three hungry boys would like it that way.
Sunbutter Cinnamon Rolls
- 1 pound pizza dough
- ½ cup SunButter Natural Sunflower Seed Spread
- ¼ cup dark brown sugar
- 1 tbsp Earth Balance Buttery stick
- 1 tsp ground cinnamon
- ½ cup powdered sugar
- 1 tbsp unsweetened coconut milk beverage
- Pinch fine sea salt
If pizza dough is frozen, allow to thaw overnight in refrigerator. If chilled, let sit at room temperature for 30 minutes to an hour.
Preheat oven to 200°, turn off.
Roll out to about 15 x 8″.
Heat Sunbutter and buttery stick in microwave for 30 seconds at 70% power, stir till smooth. Add in brown sugar and cinnamon, stir well. Spread on dough, leaving an edge around.
Starting with the long edge, roll up gently. wipe a little water on final edge, gently seal. Cut into 8 pieces.
Liberally spray a 8 x 8″ glass baking dish or pie pan, place pieces in it loosely. Cover with a clean kitchen towel, leave in warm oven, with oven door open a bit, for 45 minutes. Take out dish, preheat oven to 400°. Put rolls back in and bake for about 20 minutes, or until just turning golden. Let cool for 10 minutes, run a narrow knife to split up rolls.
Mix up powdered sugar, coconut milk and salt in a small bowl, drizzle over warm rolls.
Makes 8 rolls.