Whole Wheat Cinnamon Rolls

I had the chance to get together with some of my girlfriends this weekend and have some girl time. We love to do potluck brunches where everyone brings a little part of the meal. We take turns hosting and the dishes are always different so it is a fun, easy and inexpensive way to get together with friends. This months hostess was also a birthday girl so I told her I would bake whatever she wanted and she chose cinnamon rolls. Boy am I glad she did. The rolls came out great and when I brought home the leftovers even Luke, with his anti-sweet tooth, had seconds.

If you come here often you have probably noticed that my favorite baking ingredients are whole wheat flour and ground flax seed so of course these rolls have both. I know that just because they have these ingredients doesn’t make them magically healthy but I figure every little bit counts and besides whole wheat just plain tastes better.

I like to make the rolls the night before and bake them right before we eat them in the morning. To do this I get the rolls into the pan, cover the pan and place it in the refrigerator for the night. In the morning I pull the pan of rolls out and leave in a warm place for about an hour before baking. This recipe makes 16 rolls.

Whole Wheat Cinnamon Rolls

Ingredients
Dough
1 cup milk
3 tablespoons melted butter
1/3 c sugar
1 egg
1 package active dry yeast (2 1/4 teaspoons)
1/2 teaspoon salt
2 cup whole wheat flour
1 1/2 cup white flour
1/4 cup ground flax seed meal

Filling
2 tablespoons melted butter
3/4 cup brown sugar
2 tablespoons cinnamon

Icing
2 tablespoons butter
Dash salt
1 cup confectioners sugar
1/4 teaspoon vanilla extract
1 tablespoon milk

Warm Milk in microwave safe bowl to 120°F to 130°F, or for about 30 to 45 seconds. Pour milk and melted butter into large mixing bowl. Add 1 cup whole wheat flour, sugar, egg, yeast, and salt. Beat on low speed for about 3 minutes, stopping occasionally to scrape down sides of bowl. Add flax seed meal and remaining flour to dough mixture. Beat on low until flour is absorbed and dough is sticky. If dough is too sticky to handle easily, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. If using a stand mixer use dough hook to knead dough for about 6-8 minutes on a medium/slow speed, otherwise lightly flour your work surface and turn dough out onto counter. Knead until dough is smooth and elastic. Form dough into a ball. Lightly oil large bowl. Place dough in bowl, turning to coat. Cover bowl and let dough rise in warm draft-free place until doubled in size, about 2 hours.

While the dough is rising mix brown sugar and cinnamon for the filling in a medium bowl.

Once doubled in size punch down dough. Working on a floured surface roll dough out to a roughly 20×10-inch rectangle. Brush the melted butter over dough, leaving the top 1/2-inch without butter. Sprinkle cinnamon sugar mixture evenly over dough. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut with sharp knife into 16 equal slices, about 1 1/4-inches wide.

Grease a 9×13 pan. Arrange rolls cut side up, leaving a bit of space between rolls. Cover baking dishes with plastic wrap and let dough rise in warm draft-free place until almost doubled in size, 40 to 45 minutes. If serving the next day arrange rolls in pan, cover with plastic wrap and place in refrigerator. Pan should be removed from the refrigerator about an hour before baking to allow time for rolls to rise.

Bake Rolls on the middle rack of a 375 degree oven. Bake until rolls are lightly golden, about 20 minutes. Remove pan from oven onto wire rack to cool for about 5 minutes.

While rolls are cooling mix powdered sugar, butter, vanilla, and milk in medium bowl. Spread icing on rolls. Rolls are best served warm.

As always I welcome your feedback, thoughts and suggestions.

Other Evolving Mommy recipes you might enjoy:

• Honey Whole Wheat Bread
• Baked Apple Cranberry Pancakes
• Zucchini Carrot Muffins