Whole Wheat Cinnamon Rolls Recipe

by katerina on July 7, 2010

Everyone has a different approach to breakfast. Some people have huge plates of eggs and bacon, others eat oatmeal or just a muffin, and many skip it altogether. Deciding on what to serve guests for breakfast can be a challenge.

Or maybe, it’s not so hard. Try these whole wheat cinnamon rolls.

These rolls can be prepared the night before and baked off in the morning. Everyone will approach freshly baked cinnamon rolls with glee. Now, the only challenge becomes should you add raisins or nuts?

This recipe is adapted from a Cinnamon Buns Recipe from Food and Wine Magazine. The experiment of using some lighter pastry flour along with all purpose whole wheat resulted in very light 100% whole wheat cinnamon rolls. They look whole wheat but don’t taste whole wheat. If you don’t have some of the lighter flour I suggest using partially regular white flour otherwise they may be dense.

[print_this]Whole Wheat Cinnamon Rolls Recipe
(makes 12)

Adapted from Food and Wine Magazine

1 cup 2% milk
5 teaspoons active dry yeast
1/2 cup sugar
1 cup butter, softened and seperated
1 teaspoon salt
2 eggs
1 cup whole wheat pastry flour
3 1/2 cups whole wheat flour
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup raisins, walnuts or pecans (optional)
1/2 cup icing sugar
1 tablespoon milk or cream

Heat milk until warm but not hot. Stir in yeast and a pinch of sugar and let sit for 5 minutes. Using a mixer cream together 1/2 cup of the butter with the salt, and the regular sugar. Add the eggs one at a time and beat until combined. Add 2 cups of flour and beat on low until combined, scraping down the sides as necessary. Beat in the milk mixture.

Switch to a dough hook or a wooden spoon if not using a stand mixer and slowly beat in remaining flour. Knead with the dough hook on medium speed for about 5 minutes, or turn onto a well floured surface and knead by hand. The dough will still be quite sticky at this point.

Put in a lightly oiled bowl. Cover with saran wrap and allow to rise until doubled in bulk. Depending on the heat of your house this may take 1-3 hours.

Turn onto a well floured surface (or parchment) and with well-floured hands press into a wide rectangle about 1/2″ thick. Cream together remaining butter, brown sugar and cinnamon. Dot the flat rectangle with the sugar and butter mixture and spread evenly. If you are using nuts or raisins sprinkle on top.

Roll up the rectangle lengthwise and cut into 1″ slices. Note: if you find it hard to cut, you can stick the roll in the freezer for a few minutes to firm up. Line a 9 x13″ pan with parchment paper and arrange the rolls cinnamon up evenly spaced in your pan. Cover with aluminum foil and place in the fridge, for 8-18 hours. (If you want to bake them immediately let them rise for another 60-90 minutes at room temperature or until doubled again.)

In the morning remove the rolls from the fridge for 30 minutes, then start preheating the oven (usually another 15-20 minutes). Ideally the rolls are at room temperature when they go into the oven. Remove aluminum foil and bake for ~40 minutes. Remove and allow to cool for 5 minutes.

Fork together the icing sugar and milk and drizzle over the buns.[/print_this]

Similar Recipes:
Cinnamon Roll Muffin
Tomato and Parsley Strata Recipe
Baked Eggs with Tomatoes, Cheddar and Green Onion

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