Here were our cinnamon rolls on Christmas morning '07!
The recipe is here. Below are the modifications I made to the recipe.
For the dough I used:
1/4 c. agave nectar in place of the 1/4 c. sugar in the dough.For the filling I used:
6 oz. goat milk + 3/4 Tbsp. white distilled vinegar in place of the buttermilk.
unbleached flour in place of all-purpose flour
sea salt in place of kosher salt
Also, a tip I got from my friend Leah, who is a culinary genius, is to use dental floss to cut the dough (instead of a serrated knife). The floss creates a really clean cut and is much easier than a knife.
1/2 c. agave nectar in place of 1 c. brown sugarFor the icing I used:
3 Tbsp. heavy cream (organic/raw cow or goat milk would've been fine here) in place of 3 Tbsp. milk
agave nectar to taste in place of 1 1/2 c. powdered sugar (I used MUCH less than 1 1/2 c. agave here... it doesn't take much agave to make the icing very sweet.)