Champagne, Cinnamon and Cardio Circuits

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December 26, 2011 by Danielle

Otherwise known as the four C’s of Christmas!

I hope everyone who celebrates Christmas had a great day yesterday and for those celebrating other holidays, party on!

As you might have guessed, my day yesterday consisted of cinnamon (rolls-let’s be real people) at breakfast, cardio circuits at lunch and champagne with dinner. My mom and sister let me lead a post Christmas breakfast cardio circuit, but threatened my life if I posted that portion of the day, so I’ll get straight to the yummy stuff from Christmas morning(complete with pictures using my new DSLR! Thanks Mom and Dad!)…

Ooey gooey and even better in high definition (yep! I took that picture).


I first found this recipe on Side of Sneakers, where it was originally posted as a vegan recipe, but since I’m not a vegan and didn’t have any pumpkin puree, on hand I decided to jazz it up a bit with some eggs (I know crazy, right?). Trust me, they’re way better than those things you get in a can or at the airport.

Christmas Cinnamon Rolls

Adapted from Vegan Cinnamon Rolls


1 c almond milk

1 active instant packet

2 c whole wheat flour

1/2 c bread flour (plus up to 1/4 c for kneading)

2 t baking powder

1/4 c sugar

1/4 t salt

1 t cinnamon

1 whole egg and 1 egg yolk

Unwaxed dental floss

Filling and topping

6 Tbsp unsalted butter

1/2 c brown sugar

2 Tbsp cinnamon


3/4 c powdered sugar

1.5 Tbsp almond milk

1/4 tsp vanilla

  1. Coat a round 9 inch cake pan or 9×9 inch non-stick spray and set aside.
  2. Mix all dry ingredients together in large bowl.
  3. Heat almond milk until it is warm (not scalding!), stir in yeast and set aside.
  4. In a smaller bowl, whisk together eggs.
  5. With a large spoon, mix eggs into dry ingredient mixture until just combined.
  6. Continue stirring and pour in almond milk mixture and stir until combined. Set aside.
  7. In a small bowl, mix together melted butter, cinnamon and brown sugar.
  8. Sprinkle bread flour on flat,clean surface and knead bread until it is elastic and bounces back when pressed.
  9. With a rolling pin, roll dough out into a rectangular 1/2 inch thick sheet (or rectangularish)
  10. Coat the sheet with the HALF of the cinnamon, sugar, butter mixture (the other half is for the top!)
  11. Take the edge of the sheet furthest from you and slowly roll the sheet into a log.
  12. Using dental floss, cut the log into 12 even pieces.
  13. Place cinnamon rolls in pan and top with remaning brown sugar, cinnamon and butter topping.
  14. Cover with saran wrap and place in fridge overnight to allow time to rise.
Then in the morning (or whenever you want to eat them!)
  1. Heat oven to 350 degrees
  2. Bake rolls for 20 minutes.
  3. While rolls are baking, combine powdered sugar and vanilla and whisk in almond milk bit by bit until desired frosting consistency is achieved.
  4. Once rolls are done baking, resist the urge to dig in immediately and allow them to cool completely in the pan.
  5. Top with icing.
  6. Stuff your face!  Enjoy!
And look out for a cardio circuit later today…to burn off those cinnamon rolls 🙂 Trust me…don’t eat a cinnamon roll and then immediately get into a cardio circuit like I did. You might end up tasting those rolls again-and not in a good way.

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