There is nothing quite like a warm cinnamon roll and a hot mug of tea on a cool Saturday morning. We love them - especially my husband and my son who crave them with a passion - but we could do without the mounds of refined flour, hydrogenated fats and white sugar that plague breakfast plates; rather, these cinnamon rolls are mildly sweet and offer a decidedly rustic texture of sprouted grain flour. Dried cranberries with their tart flavor add interest and complement the inclusion of molasses and cinnamon. Like all cinnamon rolls, these are relatively labor intensive so save them for a special occasion: Christmas or Thanksgiving morning, perhaps.
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