Whole Wheat Cinnamon Rolls

You are in for a treat today!  I am sharing our family’s favorite recipe for Whole Wheat Cinnamon Rolls!  The taste is only one of the reasons I love this delicious recipe.

The recipe can easily be halved and the dough can be mixed in a bread machine.  In fact, the original recipe (Clone of a Cinnabon from Allrecipes) was created just for the bread machine.

You can freeze the pre-made cinnamon rolls and just set them on your counter to thaw and rise overnight.  In the morning, pop them in the oven to bake.  Your family will think you slaved away all morning!  This simple trick lets me serve these rolls for special occasions (Easter, Christmas, Thanksgiving, birthdays) without getting up at the crack of dawn.

But the best part about these Whole Wheat Cinnamon Rolls is …..the taste.  Out.of.this.world.   Yumm-oh-yummy!

Try them and, just like us, you will be making them for every family birthday and every holiday!  AND your children will rise up and call you blessed when they smell those delectable treats baking in morning.

 

Whole Wheat Cinnamon Rolls

Rolls

• 2 C. warm milk
• 5 tsp. yeast
• 4 eggs
• 1/2 C. butter, melted
• 1/2 C. sugar
• 2 tsp. salt
• 1/2 C. wheat germ or bran
• 4 1/2 C. wheat flour
• 4 C. bread flour

Filling

• 2 C. brown sugar
• 5 Tbs. cinnamon
• 1/2 C. butter, melted

 

Icing

• 1 package (8 oz.) cream cheese, softened
• 1/2 C. butter
• 2 1/2 C. confectioner’s sugar
• 2 tsp. vanilla
• 1/4 tsp. salt

1.In a large mixer, combine milk, yeast, and sugar, let stand for 5 mins.  Turn mixer on low (use a bread hook), and add 4 eggs, 1/2 C. melted butter, and 1/2 C. sugar.  Add in salt and wheat germ or bran (whichever you prefer or have on hand).  Add 4 1/2  cups of wheat flour.  Gradually add the remaining 4 C. of white flour.  Stop adding flour as soon as the entire dough ball pulls away from the bowl as it is mixed. (You may not have to add all the 4 C. of white flour, or you may add more.  This is the secret for getting perfect bread every time – never add too much flour.)  Knead for 5 minutes.  Remove from mixer, cover, and let rise for 30 minutes.

2.Once dough has risen, punch it down.  Divide the dough in two and roll the dough out to a large rectangle (approx. 16 x 21 inches).  Combine 2 C. brown sugar with 5 Tbs. of cinnamon.  Pour 1/4 C. melted butter over the dough and sprinkle with half the cinnamon/brown sugar mixture.  Roll up the rectangle starting with one of the larger sides.  Cut the roll into 2 inch long rolls and place 3 inches apart in a greased baking dish.  Repeat with the next portion of dough.

 

3.Cover and let the rolls rise until doubled (approx. 30 minutes).

4.Preheat oven to 375 degrees.  Bake the rolls until golden brown (approx. 15 minutes).  (If the rolls brown too quickly, place foil over them and continue baking until the centers are done)

5.While rolls are baking, beat the frosting ingredients together until combined.  Spread on warm rolls and serve!

*FREEZING INSTRUCTIONS-Following Step #2, cover rolls with plastic wrap and foil and freeze for later use.  When you are ready to use the rolls, set the baking dish (still covered) on the counter 8 hours (or overnight).  Proceed with directions starting with Step #4.

*BREAD MACHINE INSTRUCTIONS:  Halve the recipe and use the dough setting on your bread machine.  Proceed with directions starting with Step 2.

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