whole wheat cinnamon rolls

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 193.1
  • Total Fat: 4.1 g
  • Cholesterol: 5.2 mg
  • Sodium: 113.9 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 2.9 g

View full nutritional breakdown of whole wheat cinnamon rolls calories by ingredient



Number of Servings: 24

Ingredients

    2 heaping tsp yeast
    1 1/4 cups hot water
    3-4 cups whole wheat flour (freshly ground is sooo delicious!)
    1/4 cup buttermilk
    3 TBS olive oil
    3 TBS honey
    1 tsp salt
    1/2 cup sugar
    1 TBS cinnamon
    1 cup powdered sugar
    1.5 TBS vital wheat gluten
    1/4 cup butter, softened

Directions

Makes 1 pan of 24 cinnamon rolls. I quadruple the recipe and make these once a week for our large family. We have them for breakfast with eggs and fruit.

You can also use this recipe to make cinnamon bread. Or don't use the cinnamon sugar and just make regular bread.

Mix 6 cups flour with 2 heaping TBS yeast and 5 cups hot water. Stir. Allow to sit for 10 minutes.

Add honey, salt, buttermilk, gluten and oil. Stir. Add additional flour, 1-2 cups at a time, until dough clears side of bowl.

Turn onto an oiled countertop and knead for 15-20 minutes until dough is stretchy, smooth and elastic. Or, alternately, knead in electric mixer for 8-10 minutes with dough hook. I use a Bosch mixer.

Allow dough to rise, covered, until doubled in size. Pat it out into a large rectangle. Mix butter, granulated sugar and cinnamon into a paste. Spread onto dough.

Roll dough up, horizontally, to make a long log of cinnamon rolls. Cut into 24 slices and place in a buttered 9x13 pan. Allow to rise for 1 hr or until doubled in size.

Bake at 350 for approx 20-30 minutes - rolls should be golden brown on top. Mix powdered sugar with 1-2 tsp of water to make icing, and drizzle on top.

Enjoy!

Number of Servings: 24


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