Monday, May 24, 2010

100% Whole Wheat Cinnamon Rolls

When I graduated college and started working, I discovered this wonderful thing called Saturdays. Instead of worrying about an assignment I had due or, as more often was the case, my volleyball game prep schedule, I discovered that I could spend an entire Saturday relaxing, without a watch, without worrying where I had to be or what I had to do. For me, that meant time to cook or bake something delicious for breakfast. This weekend that came in the form of 100% whole wheat cinnamon rolls.

Which brings me to cinnamon rolls. I've had a love/hate relationship with them for the past few years. They are so amazingly tasty in my mouth, but then five minutes after I eat one, they are so amazingly heavy in my stomach. Enter whole wheat flour. This recipe creates a delicious taste in my mouth and has enough fiber to start breaking down the goodness in my stomach quicker than its average white flour counterpart. Yippee!

*Adapted from Heavenly Homemakers


1/2 cup water
1 Tablespoon (1 packet) yeast
1 teaspoon honey
1 1/4 cup milk
1/4 cup butter
1/4 cup honey
2 teaspoons sea salt
4-4 1/2 cups whole wheat flour

(for the "innerds"):
1/4 cup butter
1/3 cup sugar
1 teaspoon ground cinnamon

(for the frosting):
3-4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla


In a large bowl, mix 1/2 cup very warm water, 1 Tablespoon yeast and 1 teaspoon honey.  Stir this together and let sit for a few minutes while you do the next step.

Melt a 1/2 stick of butter in a large saucepan. Add 1/4 cup honey, 2 teaspoons salt, and 1 1/4 cups of milk. Heat this over medium heat for about three minutes (to 120 degrees).

Pour milk mixture into yeast mixture and stir. Stir in 4 cups of flour, two cups at a time. Add more flour if the consistency feels too soft.

Knead the dough for 5-10 minutes, either using your hands, or a kneading attachment on an electric mixer (yes!). Invert dough into a greased bowl, cover with plastic wrap, and let rise for 1-1 1/2 hours.

Once dough has risen to about double in size, punch down the dough and knead our all the bubbles. 

On a well floured surface, roll dough into a nice, big rectangle, about 1/4 inch thick.

Using a pastry brush, spread melted butter over the rectangle. Then sprinkle the cinnamon/sugar mixture over the rectangle.

Roll up the dough. Using a serrated knife, cut into slices, about 1 inch thick. Place rolls side by side in a baking pan. Let rise for another 1/2 hour.

Bake in a 350 degree oven for 20-25 minutes, or until golden brown.

Make frosting. Beat all ingredients in a bowl until well mixed. Frost generously on rolls.

No comments: