So to start my whole wheat baking adventures I thought I'd make one of my favorite treats, cinnamon rolls. I've made them many times but never whole wheat. I like my cinnamon rolls soft and moist. I was worried that they might end up tough from using only whole grain. I am glad I tried! This recipe turned out delicious, soft, and moist; just how I like them. Enjoy!
Adapted from The Hope Mennonite Cookbook and mylittlecelebration.com
Whole Wheat Cinnamon Rolls
Dough:
2 1/2 tsp active dry yeast (dissolve with 1 tsp sugar in 1 cup warm water)
1 (more) cup warm water
3/4 cup melted, cooled butter
2/3 cup honey
1/2 tsp salt
2 eggs
6-7 cups freshly grounds whole wheat flour (if using store bought flour you may use slightly less flour)
Filling:
1 cup muscovado sugar or brown sugar
1 cup sucanat
1/2 cup softened butter
1/2 cup all purpose flour
1 1/2 Tbsp cinnamon
Icing:
1 cup powdered sugar
1/2 tbsp melted butter
1/2 tsp vanilla extract
2 Tbsp milk
Directions:
Let the yeast dissolve with the sugar for about 5 minutes to activate it.
In a mixer bowl put in the activated yeast, water, butter, honey, salt, eggs, and 2 cups of the whole wheat flour. Mix for about 5 minutes at medium speed. Then add the rest of the flour switching to a dough hook and kneading for 5 minutes (you can mix/knead by hand for about 8-10 minutes). The dough should be soft and moist but not too sticky.
Place the dough in a greased bowl and cover loosely with greased plastic wrap and let it rise in a warm place for 1-2 hours. I usually just set my oven temperature to 350F and let it preheat for 1 minute then turn it off. It makes a nice warm environment for the dough to rise (my sourdough breads love this set up!).
Next combine the filling ingredients in a bowl until well mixed. It should be like wet sand.
When then dough has finished rising punch it down and roll it out into a large rectangle (about 14" x 24"). Spread the filling over the retire area leaving a 3/4" border on a long side. Now roll the dough starting from the long side without the border. Once you've rolled it pinch the dough together closing the seam. Slice your cinnamon rolls about 1" thick. I get about 24 rolls.
Place rolls on a baking tray lined with parchment paper or greased with butter. Cover and let rise about 30 minutes. Preheat the oven to 375F. Bake for 20-25 minutes. When finished cool for about 10 minutes in the pan and then transfer to a cooling rack.
Prepare the icing by mixing the ingredients together until smooth. Ice the warm rolls and enjoy warm or at room temperature.
Since this makes 24 rolls and they taste best fresh I usually bake one pan and freeze another pan. When I am ready for more (breakfast tomorrow maybe?) I'll take it our and let it sit for about an hour or two and until done.
