This weekend my husband did some home brewing. With the creation of beer, there comes a lot of spent grains. Instead of throwing all the grains away you can use them as compost in your garden, feed them to farm animals (I don’t have any), or use them to bake. So guess what I did? I baked. I made some wonderful cinnamon rolls that have added fiber from the grains. So you’re looking at a healthy cinnamon roll! Well, it does have 4T of butter and some sugar in it. So they are not totally healthy, but I could say they are healthier, right?!

1 1/2C- warm water

1t- yeast

3C- flour

1/3C- oil

3/4C- spent grain

Filling:

1/2C- melted butter

3/4C- sugar

2T- cinnamon

Glaze:

2C- powdered sugar

1t- vanilla extract

5T- warm milk

Pre-heat oven to 375-

In a bowl, sprinkle yeast over the warm water and set aside.

In a large mixing bowl, drizzle oil over the flour. Work oil through the flour until it resembles crumbs or small pebbles. Add the spent grains to the flour mixture and combine.

Gently stir the yeast and water mixture into the flour and grain mix. Mix until dough is well combined and a ball is formed. Add one tablespoon at a time if dough is sticky. Once dough comes together and no longer sticks to the sides of the bowl, it’s ready.

In a clean bowl, drizzle a little oil to lightly coat the sides of the bowl; add the ball of dough. Cover with a clean towel and allow to rise in a warm place until it doubles in volume. Once dough has risen, punch it down and roll it into a rectangle on a floured surface.

Combine the sugar and cinnamon in a separate bowl, set aside.

Brush melted butter over all of the rolled out dough, sprinkle with the sugar and cinnamon mix. Begin rolling dough to form something like a jelly roll. Cut the log into 1 ½" slices and place the slices in a lightly greased baking pan. Fill the pan, leaving a bit of space between each roll.

Cover buns with a clean towel and allow to rise in warm place (20-30 minutes). Bake 11-14 minutes until golden brown.

While baking, prepare glaze.

Mix powdered sugar, vanilla and milk together until combined. Use a pastry brush to coat the top of the cinnamon rolls after they have cooled for about 5 minutes.

These are the spent grains from the beer that was brewed over the weekend. The brewing process removes the sugars from the grains leaving a low glycemic grain. Now time to make some bread with it!

Here the grains are added to the flour and oil.

Now to let the bread rise.

It’s so fluffy!

At this point you have to make an important decision, roll it out and make pizza dough, or add your melted butter and make cinnamon rolls. As you can see, I decided to make the cinnamon rolls.

The dough is covered in sugar and cinnamon and ready for rolling.

Dough is rolled into a log, buns are cut 1.5" wide, and placed on a lightly greased baking pan.

Before baking let the rolls rise again for 20-30 minutes. Then bake at 375 degrees for 15-20 minutes.

Once they are done, let them cool for 10 minutes then add your glaze.