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Whole Wheat Cinnamon Rolls

28 Sep
I found a fabulous recipe in the Oct issue of Cooking Light – a healthy version of a cinnamon roll. I had never made real cinnamon rolls before. Sure, I’ve made the Pillsbury rolls that come out of that cardboard carton that pops when you open it, but I had never made the real thing.
I tweaked the recipe just a bit by adding whole wheat flour to make the roll even healthier. They are especially delicious warmed up with hot glaze on top.
Be sure you have about 3 hours set aside to make these. I started them at 6:30pm thinking I had tons of time, but at 9pm I was just putting them into the oven! The final product is well worth the work, just be sure you know what you are getting into before you get started.

Cinnamon Rolls
Cooking Light, Oct 2009

Ingredients
  • 1 cup warm, fat-free milk (100-110F)
  • 3 tbsp melted butter
  • 1/3 cup granulated sugar
  • 1 package quick-rise yeast (I used my bread machine rapid rise yeast. There is a conversion on the jar)
  • 1 1/4 cup bread flour
  • 2 cups whole wheat flour
  • 1 large egg, lightly beaten
  • 1/4 tsp salt
  • Cooking spray
  • 2/3 cup packed brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 3 tbsp very soft butter (you can melt it, but don’t need to)

Directions

  1. Combine milk, 3 tbsp melted butter, 1 tbsp granulated sugar, and yeast. Let stand 5 minutes.
  2. Add egg and remaining sugar to the bowl. Mix well.
  3. Mix the two types of flour together in a separate, small bowl. Stir 1 cup of the flour mixture into the yeast-milk bowl. Let stand 10 minutes.
  4. Add 2 1/2 cups of flour and salt to the yeast-milk mixture. Stir until a soft dough forms. Turn dough out onto a floured surface. Add some of the flour mixture to the dough (only a tbsp or two to coat the dough) and begin kneading. Knead until the dough is smooth and elastic, about 6 minutes.  Continue to add flour as needed.
  5. Place dough in a large bowl coated with cooking spray. Turn the dough to coat and cover with a towel. Let stand in a warm place that is draft free for 35 minutes (an oven, off of course, works well).
  6. Gently press the dough with 2 fingers. If the indentation remains, the dough has doubled in size. Punch down the dough, cover, and let rise again for 35 minutes.
  7. Punch down dough and let rest for 5 minutes.
  8. Combine brown sugar and cinnamon.
  9. Turn dough out onto a floured surface and roll into an 11″ x 8″ rectangle.Spread the softened butter over the dough and sprinkle with brown sugar and cinnamon mixture. Be sure to use a lot!
  10. Beginning at the long side, roll the dough tightly like a jelly roll. Pinch the seam to seal.
  11. Cut dough into 18 – 20 1″ slices. Arrange 9-10 rolls on a greased cookie sheet or baking dish.
  12. Cover and let rise 35 minutes, or until doubled in size.
  13. Preheat oven to 350F (be sure the rolls aren’t rising in here…)
  14. Uncover rolls and bake for 22 minutes or until lightly browned (I did mine for 22 minutes and 1 pan was quite brown, so I think 15-20 minutes is a good point to check them).
  15. Let cool on a wire rack. Store in a sealed container.
Serve with vanilla icing. I used a quick method from good old Betty Crocker. Here is what I did:
  • Mix 5 tbsp powdered sugar and 1 tsp vanilla together. Stirring with a fork, slowly add milk 1 tbsp at a time, until a thin liquid forms. Refrigerate until use. Microwave before using.

Here is their icing recipe:

  • 3 tbsp butter, softened
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla
  • 1 cup powdered sugar

Combine butter and cream. Stir with a whisk. Add vanilla and gradually add powdered sugar. Stir until blended. Serve warm.

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Posted by on September 28, 2009 in Bread, Breakfast, Favorites

 

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