If you take a good look at this disturbingly shaken picture, you will see that what you need for 16 delicious whole wheat cinnamon rolls is:
- whole wheat flour, about 4 cups (the dough should not stick to the hands)
- some vanilla extract
- 3 eggs, beaten (or less)
- 2 tbs yeast
- 1/3 tbs salt
- 3-4 tbs sugar (I used brown because I don’t have white, but any type of sugar will do)
- 2/4 cup melted butter
- 1 cup warm milk
Those of you who are lucky enough to own a bread machine go ahead and use it (put all ingredients in…)! The less fortunate ones, like myself, will have to put the yeast together with the warm milk in a bowl large enough and let it sit for a few minutes (it gets a little foamy). Add the rest of the ingredients (except flour) and mix. Start incorporating the flour little by little until you get a smooth and dense dough. Let it sit for 30 minutes and after that roll it in a large rectangular shape (1/4 inch thick; mine looks more like a square, but pictures can be deceiving) using the rolling pin.
Ready for another shaky picture?
There are many versions on how to make the filling…I tried to keep it low on calories and fat so instead of melting 3tbs butter and mix it with 5 tbs cinnamon (as much as you can take) and 1 cup of brown sugar, I…
- 4 tbs cinnamon
- 2/3 cup brown sugar
- almost no butter (lightly buttered dough as in photo)
Butter the spread dough and cover well with cinnamon and brown sugar mixture (sorry, forgot to take another shaky picture for this step).
Roll the dough as tightly as you can and cut with…a thread or with dental floss… a dwarf stole my sewing kit.
Put the rolls in a butter coated oven safe dish.
Let it rest for 30 minutes or until doubled in size.
Place the cinnamon rolls in preheated 375F oven for 10 minutes and then lower to 350F for another 10-15 minutes or until golden brown on top.
As for glazing I just mixed some milk with some brown sugar (powdered sugar would’ve been better) and some vanilla extract and TA-DA!