Whole Wheat Super Cinnamon Rolls
"This is how my mother always made cinnamon rolls. I changed it by using a whole wheat sweet dough, for a slightly healthier treat."
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
18
ingredients
- sweet roll dough (I recommend my whole wheat Basic Whole Wheat Sweet Dough, divided)
- 1 -2 tablespoon ground cinnamon (optional)
- 1⁄4 cup unsalted butter, softened (divided)
- 1 cup brown sugar (packed, divided)
- 4 tablespoons ground cinnamon (divided)
- 2⁄3 cup raisins (divided)
- 1⁄2 cup powdered sugar, sifted
- 1⁄2 teaspoon vanilla
- 3 -4 3 -4 tablespoons cream or 3 -4 tablespoons canned milk
directions
- This is optional, but I like it: Add 1-2 TBSP ground cinnamon to the sweet dough with the flour when preparing it. (Begin with less. Increase the amount the next time you make it, if you wish.).
- Grease pans of your choice -- 2 round cake pans, 2 square cake pans, 1 oblong pan or 18 muffin tins. (I find it doesn't quite fill 2 square pans, so I sometimes make a ball of foil to fill the extra space.).
- Cut sweet dough in half. Set one half aside. Shape remaining half of dough into oblong, and roll until about 1/4 inch thick (slightly thinner is OK, but you don't want it to be too thin), straightening as you roll so that it's fairly squarely oblong in shape.
- Using your fingers, spread butter evenly over entire top surface of rolled dough, making sure it is completely covered. (This won't take quite 1/2 of the butter.).
- Spread half of the brown sugar over the butter, making an even layer about 1/8 inch thick.
- Sprinkle 2 TBSP cinnamon evenly over the sugar until it is a solid brown coating on top of the sugar. (This is easier to do if the cinnamon is placed inside a shaker.).
- Sprinkle 1/3 cup raisins evenly over the top, slightly thicker toward the long edge closest to you.
- Beginning with the long edge nearest to you, start rolling the dough (away from you), stretching and smoothing as evenly as possible. It is sometimes easier to stop about 2 inches from the end and pull that up over the roll instead of rolling to the very edge. Pinch the edge into the roll all along the side.
- Cut the roll in approximately 1 1/2 to 2 inch widths (I cut 2 inch sections), and carefully place in baking pans, spaced evenly apart, with about 3/4 inch of space between them. I put the two end pieces next to each other near the center of the pan because they are thinner. (Some brown sugar, cinnamon and raisins will spill onto the board when the roll is cut. You can add that to the remaining sugar to use on the next piece of dough.).
- Repeat the above with the second half of the sweet dough, using the remaining half of the butter, brown sugar, cinnamon and raisins. (There will probably be a little butter left over. Use it for something else. Eat the raisins that fell out of this roll. Eat or discard the sugar & cinnamon that fell out.).
- After the rolls are all in the pans, tuck any raisins that are near the top down about half an inch into the rolls.
- Let rise until rolls are touching, about half an hour. Preheat the oven to 375 degrees.
- Bake in 375 degree oven for 20-25 minutes, until light golden brown and the center is done.
- You can make the glaze while the cinnamon rolls are baking, or after they are removed from the oven. Put the powdered sugar into a cup with a pour spout, add the vanilla and milk and stir well. (Adjust thickness of the glaze to your preference, by using less or more milk/cream/canned milk.).
- Cool the cinnamon rolls in their pans on baking racks. You can serve them from the pan, or turn them out onto a plate. After the rolls have cooled for 10-15 minutes, drizzle the glaze evenly over the warm rolls. (If you plan to put them on a plate to serve, wait to apply the glaze until after they are on the plate.) Serve warm. Or cover with plastic wrap and set aside to serve later.
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Reviews
-
Yummy! This is the first time I have made cinnamon rolls. I ground my own wheat and used both soft and hard white wheat. Thank you for putting a recipe up with wheat flour, so I would know how much gluten I needed (I did use your dough recipe). I omitted the raisins (personal preference), but as I was enjoying them I thought they would taste great with pecans! The kids and husband all liked them even though they are not yet huge fans of fresh ground wheat. I also added quite a bit more powdered sugar to the glaze making it somewhere between icing and glaze. I did have to pull them out a little early, but I only cooked half a batch, not sure if that was why they cooked fast. Thanks for your great detail!
RECIPE SUBMITTED BY
I am on a very low sodium version of the D.A.S.H. diet to control my hypertension. Because of this, I have to cook everything from scratch, as canned foods, prepared mixes and ready-made food all have too much sodium in them. Fortunately, my mother was one of those cooks who could always make good food by throwing together a little of this and a little of that -- most of the time without measuring ingredients -- and I seem to have inherited her knack for cooking.
