Whole Wheat Cinnamon Rolls no eggs

Whole Wheat Cinnamon Rolls no eggs
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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 174.1
  • Total Fat: 5.1 g
  • Cholesterol: 12.9 mg
  • Sodium: 382.0 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.7 g

View full nutritional breakdown of Whole Wheat Cinnamon Rolls no eggs calories by ingredient
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Introduction

this is a different recipe. .but it turned out good. Not too sweet, but still tasty. this is a different recipe. .but it turned out good. Not too sweet, but still tasty.
Number of Servings: 21

Ingredients

    rolls:
    1/2 cup water
    1 pkg yeast
    1 teaspoon honey
    1 1/4 cup skim milk
    1/4 cup butter
    1/4 cup honey
    2 teaspoons sea salt
    4 cups whole wheat flour
    filling:
    1/4 cup butter
    1/3 cup raw sugar
    1 Tablespoon ground cinnamon
    icing:
    1 Tb light butter
    2 Tb skim milk
    1 C powdered sugar
    maple flavoring/or almond or vanilla

Directions

In a large mixing bowl, mix water, yeast and 1 tsp. honey. Let this sit for a few minutes.
In a saucepan melt 1/2 stick of butter. Add 1/4 cup honey, 2 t. salt and skim milk. Heat to just boiling, then remove from burner and let cool. When cooled to barely warm, pour into yeast mixture and stir. Slowly add flour, 2 cups at a time. (add more if you need it)
Knead the dough for 5-10 minutes. Plop it into a bowl, cover it and let it rise for 1-1 1/2 hours.
After dough is nice and fat, punch it down and knead out all itís bubbles. Cut the dough in half, setting one half aside.
On a well floured surface, roll dough into a nice big rectangle, about 1/4 inch thick.
Melt 1/2 stick of butter. use a pastry brush to spread 1/2 of the melted butter all over the rectangle. Sprinkle 1/2 of sugar/cinnamon mixture all over the butter. Roll up the dough. Cut into slices, about an inch thick. Place rolls side by side on sprayed baking pan. Repeat process with other 1/2 of dough. Allow dough to rise about 30 minutes.
Bake for 25 minutes or until golden brown at 350 degrees.
Allow rolls to cool a bit, then drizzle icing over them. Should make about 20 to 24 rolls.


Serving Size:†makes 35 smallish rolls

Number of Servings: 21

Recipe submitted by SparkPeople user SPAZWRITER.

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