A hearty and healthier version of the classic cinnamon roll. This uses whole wheat flour for those trying to get more fiber, protein and vitamins in their diet without sacrificing taste.
Prepare: 20 minutesmins
Bake: 25 minutesmins
Rest Time: 2 hourshrs30 minutesmins
Total Time: 3 hourshrs15 minutesmins
Servings: 12rolls
Ingredients
For the Dough
2cups(300g) whole wheat flour
½cup(240mL) milk
¼cup(56g) butter
¼cup(50g) sugar
1large(50g) egg
1tsp(3.5g) yeast
½tsp(2.5g) salt
For the Filling
¼cup(56g) brown sugar
2tbs(28g) softened butter
2tsp(4g) cinnamon
1tsp(3g) flour
For the Topping
½cup (62.5) powdered sugar
1-2tbs(15-30mL) milk
¼tsp(1.25mL) vanilla
Instructions
For the Dough
Heat the milk and butter until butter just melts, about 100F (38C.) Add yeast. Let sit 5 - 10 minutes or until bubbles begin to form.
Add the flour, egg, butter, sugar, salt and milk mixture into a large bowl. Mix until a shaggy dough forms. Knead 10 minutes or until the dough is smooth and easily stretches without tearing.
Cover and let rest for 2 - 3 hours or until double in size.
For the Filling
Generously butter or coat with nonstick baking spray one 9×13 (23×33 cm) baking dish.
In a small bowl, stir together sugar, flour and cinnamon. Set aside.
Flatten dough and roll into a 9×12" (23×30 cm) rectangle.
Spread softened butter on dough. Sprinkle the cinnamon sugar mixture on top of the dough evenly.
Starting from one of the longest ends, roll tightly into a log. Cut into 12 equal slices using a serrated knife or dental floss. Place 12 slices into the pan, about 1" apart (2.5 cm.) Cover and allow to rest 60-90 minutes or until the rolls are about double in size.
Preheat oven to 350F (180C) when rolls are nearly double in size.
Bake 20 – 30 minutes or until rolls are golden brown and center reaches 190F (88C.)
For the Glaze
In a small bowl, combine powdered sugar, vanilla and milk, one teaspoon at a time until mixture is at desired consistency.
Notes
When it comes to wheat bread, you have to have patience. It is slower to rise but if you wait, you will be rewarded with fluffy cinnamon rolls.I like to substitute the butter in the dough for 1/3cup (78mL) olive oil for additional health benefits.An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes. Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.