WHOLE WHEAT CINNAMON ROLLS
Make and share this Whole Wheat Cinnamon Rolls recipe from Food.com.
Provided by SoupCookie
Categories Breakfast
Time 27m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 10
Steps:
- Notes: *You can use coconut oil; cube it first and stick it in the fridge till it's cold, **To make butter milk, add a cap full of vinegar to your cup of milk; stir n let sit for a few minutes.
- Preheat oven to 450F, and grease a 12 cup muffin tin; set aside.
- Sift both flours (even if it's already pre-sifted), baking soda and baking powder into a large bowl. Cut in butter until the flour mix is crumbly and no large chunks remain.
- Add milk and mix it quickly until the dough begins pulling together. Sprinkle some flour on your work space, turn out dough and knead for a few SECONDS. Don't over knead!
- Roll out dough into a rectangle, about 1/2 inch thick.
- Empty contents of chai tea bag into a bowl, use a fork to beat it together with the softened margarine, brown sugar, and cinnamon. Spread mixture onto dough, then roll up into a long tube (roll from the long side of the dough), and pinch dough to stop rolls from undoing! Cut into 1 inch sections, and put into prepared muffin tin. Bake for 12 minutes, cool slightly and enjoy!
- You can add or decrease the spices and sugar to your preference :).
WHOLE-WHEAT CINNAMON ROLLS
This is a great recipe for the holidays or any time. The rolls are made using recipe #265630. Recipe is from More Make a Mix Cookery.
Provided by PaulaG
Categories Yeast Breads
Time 3h20m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, stir the yeast into the warm water and allow to stand for 5 minutes or until frothy.
- Stir in eggs and butter; beat in 5 cups of hot roll mix; let rest 2 minutes.
- Add enough of the remaining mix to make a soft dough, turn out onto a lightly floured surface and knead until smooth, 7 to 10 minutes.
- Clean and grease bowl, place dough in bowl, turning to grease all sides.
- Cover with a damp towel, let rise in a warm place until doubled in bulk.
- Prepare the Cinnamon Butter by melting the butter in a small saucepan. Stir in cinnamon, brown sugar, raisins and nuts; continue stirring until sugar dissolves. Remove from heat and set aside.
- Prepare the Caramel Topping by combining the whipping cream, brown sugar and nuts in a small bowl; set aside.
- Punch down dough and let rest for 10 minutes; on lightly floured surface, roll out dough to a 20 inch x 12 inch rectangle, about 1 inch thick.
- Spread with Cinnamon Butter; roll up jelly-roll fashion; using a sharp knife, cut dough into twenty 1 inch slices.
- Spread Caramel Topping evenly in a 15 inch x 10 inch baking sheet with raised sides; arrange slices on topping, cut-side down; cover with a damp towel and let rise in a warm place until doubled.
- Preheat oven to 375 degrees, bake rolls 20 to 25 minutes until golden brown.
- Cool on a rack for 5 minutes, invert rolls and pan onto a large platter; remove pan.
- Serve warm.
Nutrition Facts : Calories 212.3, Fat 16.4, SaturatedFat 8, Cholesterol 54.7, Sodium 82, Carbohydrate 16.6, Fiber 1, Sugar 14.2, Protein 1.9
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