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- Hey, Munchies, welcome to the channel.
If you're new or if you're not I'm Alyssia.
And I am so excited you're here.
Today we are making cinnamon rolls,
which are one of my all time favorite things to bake
but I don't often make them because they're a lot of work.
This recipe though, is so much easier
because it requires no yeast or rise time.
So you can literally wake up on a Sunday and be like,
Oh I feel like eating cinnamon rolls
and then you can try this recipe out.
I really prefer to use regular all-purpose flour
and old school butter for cinnamon rolls
because that's how they become delectably soft and chewy.
But instead of the sugar today,
I am using Truvia Sweet Complete
which will keep the collapsing cinnamon roll flavors
and the sweetness on point
but it's going to limit the added sugar.
So thanks to Truvia for sponsoring today's video.
In case you're not familiar,
the sweetness of most Truvia products
comes from the Stevia Leaf Extract,
which is derived from the leaves of the Stevia plant.
The products that I'm using today in this recipe
are Truvia Sweet Complete and Truvia Confectioners sweetener
and they make it easy to lighten up
any of your favorite recipes.
So you could really swap them into your favorite baked goods
because they're a one-to-one replacement
and the recipes for both regular and the confection sugars
and both contain zero calories per serving.
Let's get to it.
So let's get started on the dough
and I am going to really set an intention
to bring mindfulness to the experience,
because like I said I'm using regular all-purpose flour
and old-fashioned butter today.
And when I bake in this way,
which is totally in line with my food freedom,
it's so important that I bring mindfulness
to the experience of the baking,
as well as the eating so that I can really be present
for the whole experience and not be tuning out.
So I've got some all-purpose flour,
I'm also adding in baking powder,
and this is what we're using instead of yeast.
So we're not going need to wait
for this to rise or anything.
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So next I'm going to add in my Truvia Sweet Complete
which is an all-purpose granulated stevia sweetener.
It also has some trickery root fiber and Erythritol on it.
And it measures like sugar and bakes and browns and recipes
which is great because you can use it
in your favorite baked goods at a one-to-one ratio
without having to deal with messy conversions.
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I'm also adding some cinnamon into the dough
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So mindfulness is just a non-judgmental awareness
of the present moment.
We spend most of our time on autopilot
and mindfulness helps me pay attention
to live each moment more fully.
So as I'm whisking, as I'm doing, you know, each part
of the baking in this recipe,
I can be mindful of what's happening.
I can use my senses to tune in to the present moment.
So if I bring mindfulness to the entire experience
the baking and the eating,
I enjoy so many more of the moments
all the way up to the eating.
And then the eating is so much more gratifying.
First, whisk this egg into some milk.`
I'm using regular whole milk today,
but you can use any percentage or even dairy free.
All right, I'm going to add some softened butter
into the flour.
I love it when it lands right in the flour
and creates this like explosion.
And now the fun part I get to use my hands.
This is a really great opportunity for mindfulness
because it feels really fun.
And really like, like it's almost, it feels like,
like you know, like I'm a little kid and I'm getting dirty
but there's like some real intention here.
And what we're trying to do is just integrate
the butter into the flour.
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So that's pretty integrated.
My hands are nice and dirty
but I'm just going to go with it.
And I'm going to add in the egg and milk mixture
and then just fold it into a dough and,
you know cutting the yeast out of this recipe also means
that I didn't need to use a traditional sugar
to feed the dough to help it rise
which is why Truvia Sweet Complete was a perfect swap.
So I see, you know, the liquid just sitting on top
of the flour mixture.
And I know once I start to fold it
that the liquid is going to fall to the bottom.
So just noticing, you know, these little details mindfully
it changes my whole experience with baking this.
I can start to see the dough integrate
and stick together and pull apart.
And then as it comes together,
I can feel what's it like to pick up this big thing of dough
and squeeze it, feel that texture it's so satisfying.
We're going to roll it out now, if it's a little sticky,
it's okay because we're going to flour the surface.
So I am using a sheet of parchment
just to help gauge for size.
And it does help with clean up a little bit
but let's be real It's going to get a bit messy.
So I'm sprinkling some flour on
and you know don't just sprinkle flour
on because the directions say so, you know, enjoy it
notice it like you're making a mess here intentionally
and you can have fun with it.
So I've got my dough here
and now I'm going to simply roll it
out to be about the size of this parchment sheet.
I remember all the senses
where else do I need to be right now, right.
My whole objective today and showing up here
was to make these cinnamon rolls not just to eat them,
but to make them and notice how satisfying it is
to feel the dough press under the pressure of the roller
and how it kind of the dough kind of breathes and expands.
And then it contracts all on its own.
And I'm just kind of shaping this
as we go to keep it somewhat rectangular
but it does not need to be perfect.
This recipe is tasty, no matter how it looks.
All right, so we're going for about,
you know a third to a half of an inch in thickness.
It could be a little thinner,
but now we've got to fill it with the butter
and sweetener mixture.
I need to melt some butter
but first I'm going to make my cinnamon sweetener mixture.
So a regular cinnamon roll recipe
would use cinnamon and sugar.
We're going to use cinnamon and Truvia Sweet Complete
because remember it measures one for one
and remember Truvia Sweet Complete is great in recipes
but you can also use it in everyday things
like beverages or coffee or even Savory Glazes.
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Okay, the cinnamon goes in.
And, you know, I haven't talked a lot about bringing smell
to the experience,
but when I put a pile of cinnamon in there,
woo, I can smell it.
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All right, so the butter is melted smells really good.
And now I'm going to brush the butter
onto the rolled out door.
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I've got a little butter left which will not be forgotten.
Now I'm going to sprinkle on the cinnamon sweetener
topping notice what it feels like, the granules crumbly,
Sandy, watch what happens to the color of the cinnamon
and Truvia mixture when it lands on the wet butter.
Once it's nice and saturated, it's time to roll it up.
And this is another reason I like having the parchment
is it can actually help with the rolling process.
So just picking up the end here.
I'm going to fold the very edge just over, onto itself.
And again, it doesn't matter if it's not a perfect line.
You're never going to know
once we get them into actual cinnamon rolls
and then let the paper help you, you know,
picking it up from the bottom,
you can lift the paper and fold it
over so that it easily becomes a roll and then just pull it
over and let it continue to roll onto itself.
And again, notice what's it feel
like what's it feel like to feel the dough
through the paper.
And this is maybe the most satisfying part,
you know second to eating it
is cutting it open and revealing.
So I'm going to cut it into 12 pieces.
And first I just kind of like to score the top
to make sure that they get about even.
It doesn't need to be perfect.
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Definitely I don't want to use a serrated knife,
but notice what it feels like to saw
through this, you know, log of cinnamon roll dough.
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Look at those little rolls.
Oh my gosh.
They're so cute.
So these are literally ready to go in the oven.
Remember we didn't use any yeast
so we actually don't need to wait for this to rise.
Usually if you make traditional cinnamon rolls
you have to make the dough, let it rise.
And then once you get to this point
you have to let it rise again.
And we don't have to do
we didn't have to either of those things.
So it makes these really, really quick.
They are going to expand a bit when they bake
but we don't need to wait
for the dough to be ready, which is awesome.
Okay, so this is ready,
but you know I have this extra butter
so I'm just going to brush it on top because why not?
You don't have to do this, but it's not going to hurt.
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So they all have a little bit of space
in between room to expand into each other.
And these go into the oven for 25 to 30 minutes.
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So while those are baking, we are going to make our glaze
or icing, whatever you want to call it.
And it's simply Truvia Confectioners Sweetener
with milk and vanilla.
And Truvia Confectioners Sweetener is a powdered sweetener.
It sweetens and measures like traditional confectioner
sugar and recipes but it has zero calories.
And it's also made with the Stevia leaf.
And since you can use it in any recipe that calls
for powdered sugar, you can use it like we are here
and frosting our glaze,
but you could also use it in a no-bake dessert
or a thug or something like that.
So I am going to just add a little bit of milk
to start just a couple of tablespoons and some vanilla.
And I just kind of add milk as I go.
You can also skip the vanilla if you want.
I know Christian is not nuts about vanilla.
So sometimes I don't include it
and you'll know just by looking at it mindfully
and feeling it like right now
it's too thick and it's crumbling and it's not like a glaze.
So I'm just going to add a splash more milk.
And if you add too much, no big deal,
just add in a little bit more Truvia Confectioner Sweetener.
And once you get a nice icing consistency,
we are going to spread this on right
when they come out of the oven, hot fresh.
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So while they're hot
we are getting the glaze icing on there
because it's going to harden up,
you know like a classic cinnamon roll.
And, you know, you can also drizzle this on top
if you want, like, you know,
a design or whatever but I like to just saturate it.
And also when it's hot, it kind of
like melts into the cinnamon sweetener coating there
increases right now, these smell so good.
My mouth is salivating and I'm struggling to stay present
because all I can do is think about eating it.
So I'm trying in this moment to bring myself back
to right now, what's happening right now.
I'm not eating it right now.
Oh my gosh.
They look and smell so good.
I'm actually going to eat one right now
but I'm not going to do it while standing here.
I'm going to really set up and enjoy it mindfully.
I'm so excited.
Oh my gosh.
Okay, I really want to just dive in
but I spent so much time and I had so much mindful intention
with the process of making it.
I just really want to go
into this to eating this with intention
and presence so I can enjoy every single bite.
I have to start by saying, you know,
a previous version of me would have put three
on a plate and probably still been standing in the kitchen
not sitting down at all and eaten them,
you know so fast without awareness
and probably just continue to shovel them into my mouth.
So this is a huge win.
And my intention here isn't to necessarily only eat one,
but rather, you know to enjoy it fully and,
and enjoy the fruits of my labor
the roles of my labor, I guess.
And then I, you know
I can always give myself permission to go back and eat more.
Oh my gosh, it smells so sweet and cinnamon.
It smells like a bakery.
I've noticed since bringing mindfulness
to my experience with food
that smelling food before I eat it makes all the difference
in how it tastes.
Give it a try if you haven't.
Oh, it's so cakey.
I see the cinnamon.
I smell the cinnamon.
It looks like a pastry.
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It's so soft and chewy.
It's like the outside, you know, has a little bit
of like a firmer crunch and a lot of it from the icing
which is like hard and over.
But the inside is so chewy and cakey.
It's almost flaky like a biscuit
like a biscuit meets a cake.
One thing that seems so obvious now,
but took me I don't know.
There was like a disconnect in my brain when I slowed down,
I enjoy it more.
I get the joy of eating it for a longer period of time.
And I think bringing mindfulness to the entire experience
of the baking part
only makes this part so much more gratifying.
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So I'm going to continue to enjoy this cinnamon
roll mindfully and maybe a couple more,
who knows but I hope that you enjoyed this video.
I hope you can try out this recipe.
The fact that it's no yeast makes it really easy to whip up
on a weekday or a weekend day.
If you'd like to try out Truvia Sweet Complete
and Confectioner Sweeteners for your favorite recipes
or if you want to try this one out
you can use the Amazon link that I have included
in the description box below.
Thanks so much for being here.
I'll be back next week with a brand new video.
And remember it really is all a matter of mind over munch.
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