Monday, October 18, 2010

Whole Wheat Cinnamon Rolls

Cinnamon Rolls

2 cups milk/kefir
4 T butter
1/2 T vanilla extract
1/2 c rolled oats
4 cups whole wheat or white whole wheat flour
1/4 c sugar/honey/raw sugar
1 3/4 t salt
3 3/4 t yeast

4 T butter, softened
3/4 c brown sugar
1 1/2 T cinnamon

Warm milk, butter, and vanilla on the stove to a temp around 110 degrees (this will activate the yeast when combined). Allow to cool a few minutes. Mix dry ingredients together, with 2 cups flour. Add the milk mixture to the dry ingredients and then add enough remaining flour to get a workable dough. Knead for 5-10mins. I spray some non-stick spray in the bowl, plop the dough in, then spray the top of the dough. I cover my dough with a damp towel or a wet cloth napkin. Let rise until double in a warm place.

When dough is ready, roll out on a lightly floured surface so you have a 12x15 inch rectangle. Spread the butter over the dough. Combine the brown sugar and cinnamon in a small bowl. Sprinkle over the butter. Roll up dough, jelly roll style, starting from the long edge and pinching the seam to seal. Slice into 12 equal portions. I wet my knife to help it slice a bit easier. Arrange evenly in a greased, 9x13 inch pan. Cover with plastic wrap and refrigerate overnight.

Remove from refrigerator in the morning and allow to rest at room temperature for 20 minutes. Preheat oven at 350 degrees. Bake rolls for 20-25 minutes, until they are browned. Cool on wire rack. Glaze with icing.

1 1/2 cup powdered sugar
3-4 T milk
Combine in a small bowl until combined, then glaze cinnamon rolls.

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