Whole Grain Cinnamon Rolls
Last week was a slow week for me as far as posting entries on the blog. If you have been following you already know that that is what is going to take place for the few weeks/months ahead. Sorry but I am studying for a very important exam so I need as much time as I can get so the posting has to suffer. OK enough of that and on to this post :-)
These rolls are my version of cinnamon rolls, made with pastry whole wheat flour, a lot less butter and even added some rolled oats. This recipe is NOT BAD at all…..
There is not much I can say about these beauties just that I have been wanting to make them for quite some time and glad I finally did. I think I am going to make them again soon and perhaps change the filling. I will perhaps try some organic raspberries and see how that goes.
I hope you try these because they are sure to satisfy any sweet tooth…. and let’s not forget that these are not as bad for you as the regular versions out there!
This picture depicts the rolls right after baking with the sugar glaze. They were superb!
Whole Grain Cinnamon Rolls
Miryam's original recipe
Yield: 10-12 servings
1 cup low fat milk
1/4 cup orange juice
1/2 cup unrefined sugar
2 teaspoons instant yeast
1 teaspoon gluten or baking powder
4 tablespoons butter, softened
2 organic eggs
Pinch of salt
1/2 cup rolled oats
4 1/2 cups whole wheat pastry flour plus 2-4 tablespoons
1 egg white
1 cup brown sugar
2 tablespoons cinnamon
1/2 cup walnuts, chopped
For the glaze
1 cups confectioners’ sugar
3 tablespoons low fat milk, enough to make a spreadable icing
In a bowl mix all of the dough ingredients. Knead it with your hands 2 to 3 minutes. Form the dough into a ball and transfer it to a lightly buttered bowl covered with plastic wrap. Let it stand for 1 1/2 h to 2 hours until double in bulk.
Deflate the dough and transfer to a lightly greased work surface. Roll and pat it into a rectangle and spread the filling over the dough (the filling may seem too sticky to spread easily so wetting your hands may help)
Roll the dough into a log, and using a serrated knife cut it into pieces. Place the buns on a greased and floured 9x13 baking pan (or parchment paper) spacing them evenly making sure they won't touch each other. Cover with plastic wrap and let them rise for another 1 1/2 hours.
Preheat oven to 375F. Bake buns for 25-35 minutes. Remove them from the oven and after 5 minutes invert the rolls onto the rack and invert them back again onto a platter.
In a small bowl, whisk the confectioners’ sugar with the the milk until the glaze is thick and spreadable. Dollop glaze over each roll and spread. Serve warm or at room temperature.
Nutrition facts calculated based on the recipe giving 10 servings.