I love the added taste of whole wheat flour. I add it to just about anything I am able to, including cinnamon rolls. Although, there is probably only the minimal fiber benefit by adding whole wheat flour, I think it gives a more dense and almost nutty flavor! This is the same wonderful Ooey-Gooey Cinnamon Roll recipe from a long time ago, but I substituted wheat flour and a simple powdered sugar glaze instead!
Whole Wheat Cinnamon Rolls
1 cup warm milk (110° F/45° C)
2 eggs, slightly beaten
1/3 cup butter or oil, softened
2 cups whole wheat flour
2 cups bread flour (*use All Purpose if that is all you have on hand)
1 T. sugar or honey, optional
1 T. sugar or honey, optional
1 tsp. salt
1 packet or 2 tsp. instant dry yeast
First, add all of the dry ingredients (minus 3/4 – 1 cup of your flour, keeping aside for kneading) to your bowl and stir. Warm the milk to 110-115° or to where it is very warm to the touch, but not burning. Slowly add the oil and eggs and give a couple of turns with a wooden spoon. Slowly add the milk and stir into a dough until it becomes too difficult to keep using a spoon.
Flour your hands and begin to shape the dough, adding the remaining flour by the tablespoon to keep the dough from sticking when needed. You can knead the dough inside your bowl or onto a floured counter; I usually knead inside the bowl for a few minutes, and when it stops being sticky I turn it out onto the counter. To form or shape the dough, you want to push the heel of your dominant hand (just above your wrist, not your foot) into the dough while turning the dough over with your other hand, repeat for 8-10 minutes until the dough is not sticky and it feels very pliable!
Spray the (now) cleaned big bowl with oil and turn to coat your dough ball, cover tightly with kitchen plastic and let rise in a warm place until doubled, about an hour! I turn on my oven to low for a few minutes and then leave on the light while the dough rises, this works like a charm for rising anytime of the year!
1 – 1 1/2 cups sugar (white and/or light brown)
2-3 T. cinnamon
1/3 – 2/3 cup butter, melted slightly
Optional Additional Fillings -
1-2 T. crushed, toasted walnuts (optional)
1 T. coconut shredded (optional)
1/2 – 1 T. lemon zest (optional)
Any other ingredients you want to try, I have even spread on peanut butter once and nutella another time. Get creative with your favorite ingredients!
Remove your dough out onto a floured surface and roll out into as uniform of a rectangle as you can Mix cinnamon and sugar in a small bowl, spread the butter all over your dough and then top generously with the sugar mix and any other ingredients you want. The key here is to not be stingy. I actually don’t even measure this part of the recipe, I usually wing it and am quite liberal. Let’s face it, can a cinnamon roll really ever be healthy? I think that if you do get it “healthy” it will always be sub-par to every other cinnamon roll out there, and that is at the sacrifice of a few calories that you will probably just eat somewhere else anyway! My philosophy when making these, GO BIG OR GO HOME!!!
Roll up length-wise and cut into about 1″ rolls with either kitchen scissors or dental floss (works well if you make a loop and pull both ends in the opposite direction). Arrange in a lightly buttered pan of your choice, I used a spring form round and it works great. Bake in a preheated oven of 400 F./200 C. for around 12-15 minutes, checking for them to be golden brown. Remove from oven, let cool slightly and add a simple glaze of powdered sugar and a few drops of milk and vanilla.
Serve with a good ole cup of joe or an ice cold mug of milk!
I love saving the middle for the last indulgent bite….
Kali Orexi my friends!