Make Dough

• In a large bowl, hand whisk together sifted whole wheat flour, bread flour and salt. Set aside.
• In bowl of stand mixer gently stir together yeast, sugar, and 1 cup warm almond milk. (hot milk will kill yeast). Let sit about 10 minutes until frothy.
• Using a separate small bowl stir together the remaining 1 cup of warm almond milk with the Sunbutter until smooth.
• Using the paddle attachment on medium high speed, add the eggs, melted butter and Sunbutter mixture to the yeast. Blend until incorporated. Scrape sides and bottom of bowl while mixing.
• Switch to dough hook attachment. Slowly spoon flour mixture into batter while on medium speed. You may have to push flour down into batter with spatula from the sides of bowl.
• Once all the flour is added, increase to medium high and beat until a smooth dough is formed.
• Pull a small piece of the dough off and spread it thinly with your fingertips. If you can see light through the dough without it breaking, then there is enough gluten formed and the dough is ready. (This is called the Windowpane test).
• Transfer dough into a plastic bowl that had been thinly coated with butter. Cover with plastic wrap and place in a warm draft free location until doubled in size. Usually 1-2 hrs.
• Once dough had doubled, remove plastic wrap and with your fist punch down excess air.
• Place dough on a well floured surface and roll into roughly a 12 X 15-inch rectangle.
• Using a pastry brush paint your melted butter across the dough leaving a small border around the edges. Coat your butter by sprinkling your cinnamon sugar mixture evenly across.
• Next roll your dough inwardly and lengthwise. Transfer roll onto a large tray and place in freezer for about 10 minutes to firm before cutting (optional).
• Cut into 2 inch slices for 12 rolls.
• Arrange rolls into onto large parchment paper lined cookie sheet. Place them 1-2 inches apart to allow for second rise.
• Cover with a thin towel and allow to rest and puff for an additional 30 minutes.
• While rolls are puffing preheat oven to 375 F.
• Bake for 20-21 minutes or until center reaches 190 F.

While rolls are baking make your frosting!!!

Cream Cheese Frosting

• Clean your stand mixer bowl. Add butter and cream cheese and whip with the whisk attachment at medium speed until blended. Take a spatula and push through the whisk if getting stuck.
• Next add vanilla and powdered sugar. Blend on low speed until the powdered sugar is just combined. Increase to medium high speed until desired consistency is reached. Add more powdered sugar as needed.

Candied Pecans and Sunflower Seeds

• I would make these while my dough is doing its first rise and then save for later.
• Simply mix tall ingredients together in a small bowl, adding nuts and seeds in last. Make sure there is an even coat of sugar on the pecans and sunflower seeds.
• Pour onto a parchment paper lined cookie sheet, spreading into a thin layer.
• Bake at 300 F for about 10-12 minutes until crispy. Stir a couple of times to prevent burning. Set aside to cool.

Assemble Rolls

• Remove cinnamon rolls from oven and coat with cream cheese frosting. Sprinkle with candied nuts and seeds. Serve warm!!!