Best 2 Whole Wheat Cinnamon Rolls Recipes
Indulge in the delightful symphony of flavors that is homemade whole wheat cinnamon rolls. These delectable treats are a perfect blend of wholesome goodness and sweet indulgence. Crafted with the finest whole wheat flour, they offer a satisfying and nutritious alternative to traditional white flour cinnamon rolls. Experience the irresistible aroma of cinnamon and sugar swirled within layers of soft, fluffy dough. Each bite is a harmonious balance of warmth, spice, and sweetness, sure to tantalize your taste buds. Whether you prefer a classic glaze or a decadent cream cheese frosting, these versatile cinnamon rolls can be customized to suit your preferences. Embark on a culinary journey with our collection of carefully curated recipes, each offering a unique twist on this timeless classic.
Discover the secrets behind creating the perfect whole wheat cinnamon rolls, from preparing the dough to achieving that perfect golden-brown crust. Learn how to incorporate variations such as adding nuts, fruits, or even savory fillings for a delightful surprise. With step-by-step instructions and helpful tips, these recipes are accessible to bakers of all skill levels. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!
WHOLE WHEAT CINNAMON RUM ROLLS
Steps:
- In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
- Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
- Turn dough onto a lightly oiled work surface and divide in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter.
- Combine brown sugar, cinnamon, raisins, and nuts. Sprinkle evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
- About 10 minutes before baking, preheat oven to 375 degrees (350 if using glass pans). Bake for 20 minutes or until the internal temperature of the rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam -- it makes them softer. Allow the rolls to cool for 15 minutes.
- Combine powdered sugar, rum extract, and milk. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of the rolls.
WHOLE WHEAT CINNAMON ROLLS
Make and share this Whole Wheat Cinnamon Rolls recipe from Food.com.
Provided by SoupCookie
Categories Breakfast
Time 27m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 10
Steps:
- Notes: *You can use coconut oil; cube it first and stick it in the fridge till it's cold, **To make butter milk, add a cap full of vinegar to your cup of milk; stir n let sit for a few minutes.
- Preheat oven to 450F, and grease a 12 cup muffin tin; set aside.
- Sift both flours (even if it's already pre-sifted), baking soda and baking powder into a large bowl. Cut in butter until the flour mix is crumbly and no large chunks remain.
- Add milk and mix it quickly until the dough begins pulling together. Sprinkle some flour on your work space, turn out dough and knead for a few SECONDS. Don't over knead!
- Roll out dough into a rectangle, about 1/2 inch thick.
- Empty contents of chai tea bag into a bowl, use a fork to beat it together with the softened margarine, brown sugar, and cinnamon. Spread mixture onto dough, then roll up into a long tube (roll from the long side of the dough), and pinch dough to stop rolls from undoing! Cut into 1 inch sections, and put into prepared muffin tin. Bake for 12 minutes, cool slightly and enjoy!
- You can add or decrease the spices and sugar to your preference :).
Tips:
- Use fresh yeast for the best results. If you are using active dry yeast, be sure to proof it in warm water before adding it to the dough.
- The dough should be sticky but not too wet. If it is too wet, add more flour. If it is too dry, add more water.
- Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help to develop the gluten in the flour and make the rolls light and fluffy.
- Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide gas, which will cause the rolls to rise.
- When shaping the rolls, be sure to tuck the edges under so that they don't come undone during baking.
- Bake the rolls in a preheated oven at 375 degrees Fahrenheit for about 15-20 minutes, or until they are golden brown.
- Let the rolls cool for a few minutes before frosting them. This will help to prevent the frosting from melting.
Conclusion:
These whole wheat cinnamon rolls are a delicious and healthy way to start your day. They are made with whole wheat flour, which is a good source of fiber and nutrients. The rolls are also filled with cinnamon and sugar, which give them a sweet and spicy flavor. They are perfect for a weekend brunch or a special occasion breakfast.
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