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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!

Enjoy!!

This picture depicts the rolls right after baking with the sugar glaze. They were superb!

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Whole Grain Cinnamon Rolls

Miryam's original recipe

Yield: 10-12 servings

Ingredients:

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

Filling

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

 

Directions:

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.

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19 Responses to “Whole Grain Cinnamon Rolls”

  1. #
    1
    Skinny Fat Kid — January 17, 2011 @ 5:23 pm

    Just came across your site and am loving your recipes. Perfect baked goods to feed the Skinny Fat Kid! Where exactly do you buy gluten in the grocery store? The baking section?

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    2
    Hamannde — January 17, 2011 @ 5:47 pm

    Oh man. I already have your cranberry muffins to eat for breakfast this week, but on Friday night, I’m definitely making these! About how many does this recipe make? It looks like 15. My husband refuses to eat any bread but 100% whole grain, but he refuses to eat yummy baked goods with the tiniest bit of whole wheat. So I’ll be eating these all by myself :)

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    3
    eatgood4life.blogspot.com — January 17, 2011 @ 5:54 pm

    Skinny fat kid,

    yes in the baking section although I have only seen it at Wegmans. The brand is arrowhead mills. Hope it helps.

    Hamannde,

    Yeah I would say about that many although it depends on how you cut them. I try to cut mine on the big side so perhaps a get about 12-13 :-)

    Why does your husband refuses to eat bread? Just curious :-)

  4. #
    4
    eatgood4life.blogspot.com — January 17, 2011 @ 5:59 pm

    Hamannde,

    I forgot to mentioned that perhaps you may want to try the cranberry cupcakes that I made last wk without the frosting and half the sugar and substitute the other half with honey. Just a suggestion :-)

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    5
    Anonymous — January 17, 2011 @ 6:13 pm

    I think you misunderstood Hamannde; she didn’t say her husband doesn’t eat bread. He just won’t eat any unless it’s 100% whole grain. My hubby is the same.

  6. #
    6
    Hamannde — January 17, 2011 @ 6:24 pm

    Oh, he eats bread, but will eat ONLY 100% whole wheat bread. Which is why it is so frustrating that he refuses to eat yummy baked goods (not bread) that have the tiniest bit of whole wheat in them. It makes no sense.

    Thanks for the cupcake suggestion! I saw that recipe a few hours ago and wondered why I just didn’t make those instead of making the muffin recipe super orangey. But really, those muffins are amazing. I’ll try the cupcake recipe in a few weeks and see which I like better :)

  7. #
    7
    Núria — January 18, 2011 @ 10:51 am

    Me gusta esta versión más ligera de los Cinnamon Rolls…me llevo la receta…ahhh y estudia mucho…nosotras aquí estamos para cuando tu quieras…
    muchos besos

  8. #
    8
    rosanna — January 18, 2011 @ 1:16 pm

    Qué maravilla, me comía un bollito de esos ahora mismo tan a gusto.
    Estudia mucho y ánimo, seguro que lo haces bien.
    Se te echaba de menos…

  9. #
    9
    eatgood4life.blogspot.com — January 18, 2011 @ 2:56 pm

    Nuria y Rosanna,

    gracias chicas, estudiando cuando se puede :-) vamos a ver cuando puedo hacer el examen pero no antes de Mayo.

    Vamos a ver q tal llevo el blog hasta entonces!

    Besos desde NYC

  10. #
    10
    Caroline — January 19, 2011 @ 3:39 pm

    These are probably MUCH healthier than the recipe I posted a little bit ago. These look so delicious! I want to try them now to see if I can really tell a difference!

  11. #
    11
    Merut — January 19, 2011 @ 5:34 pm

    Diets make it so hard to enjoy cinnamon rolls. I can’t even remember the last time I had one. I love how you added rolled oats – good idea! I can just imagine how good your home must have smelled.

  12. #
    12
    Hamannde — January 20, 2011 @ 10:30 pm

    I just made these and they are so fluffy! I wasn’t expecting that. I used 1/4 cup honey instead of sugar in the dough and used all orange juice instead of using milk. The only thing was that forming them was a disaster. I wasn’t sure how big of a rectangle to form. I think mine was too thin because filling was oozing out everywhere. Today was a very wet day, so maybe I should have also used more flour (I used normal whole wheat flour). I will make them again and see if they’re still so yummy using olive oil. Thanks for another super recipe :)

  13. #
    13
    eatgood4life.blogspot.com — January 21, 2011 @ 3:31 am

    Hamannde,

    I am glad you got to try them. About the size of the rectangle, probably 12×16 should be ok. I will put that note in the recipe.

    Hope you have a great weekend :-)

  14. #
    14
    Hamannde — January 21, 2011 @ 8:31 am

    Thanks for the measurement! Also, after I formed the rolls, I put half of them in the fridge to rise overnight. They rose just as much as my other rolls and taste just as good. I probably should have let them sit at room temp for 30 minutes but I was hungry and put them in straight from the fridge and they were great :)

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    15
    f05ac336-9254-11e1-ab4a-000bcdcb471e — May 21, 2012 @ 4:32 am

    how many calories are in these beauties?

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    16
    Erin — July 11, 2013 @ 1:44 pm

    CAN U FREEZE THESE?

  17. #
    17
    Anjali — February 23, 2014 @ 11:56 am

    I try and use as much whole wheat flour as possible , I bake my own breads and then we have our own Indian breads which we make everyday with Whole wheat flour .I really like this recipe and I am going to try it tomorrow .

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