Thursday, January 19, 2012

Whole wheat cinnamon rolls ~

Best warm from the oven ~
Shared and linked with the wonderful Wild Yeast blog.  :)

Whole wheat cinnamon rolls ~

“These is the best sweet I’ve had all year!“, exclaimed my auburn haired girl after eating part of her cinnamon roll.  Note the date, people.  Then I reminded her of what I made the other day -- homemade puff pastry with a baked half pear with streusel, almonds and caramel sauce.  “Oh!!  The top two sweets I’ve had all year.“  “Annie?  Better than the pretzel-butterscotch-chocolate-walnut cookies??  Blank stare.  “You make us too much stuff in a year!  We’re spoiled!“  Laughter from us both.  I have so much fun with my kids.  “Better than the cocoa-nut brownies I made the other day?“  “Yes, they were better than those.  I don’t care for coconut.“  I have baked a few new things this year already.   I’m restless.  I‘m not baking for a living anymore.  I’m restless.  I‘m working on calming that restless nature.  Ooops.  Not a diary, not an emotional blog, just a place for my kidlets to find my recipes.  Moving on.

Not often, but sometimes - I get precedence without much (any) input from others before I get to that decision.  Between three children in this home, I teach sharing and taking turns, we‘re a unit.  Every once in a while I am screaming inside that I am tired of sharing.  Call it a quiet hissy fit, a rarity, ungrounded and yes, immature.  How did it show up this time?  I want raisins in my cinnamon rolls, darnit!!  I’m grateful that my internal hissy fits look so small….and that my selfishness does not hurt anyone I love - whether they find out or not.  *ahhh*

Raisins.  First whole wheat.  I could be doing a run around myself and my whole wheat or whole grain eating style by making whole wheat cinnamon rolls.  Afterall, I hardly need cinnamon rolls despite their starch content.  It felt odd to sprinkle sugar over the butter schmear that sat atop whole wheat yeast dough.  I’ll indulge in one with far less craving for a second helping after eating a warm sweet roll because of the whole wheat.  The children -- by far would prefer white flour - it does taste better - but they will be so happy anywhoo ~ it’s how they appreciate the unexpected and how they love me.  Lucky me.  Lucky me ~ even when I looked at their plates after they had eaten their cinnamon rolls…leaving behind *all* the raisins they picked out.  Kids are a blast!

Snowy day cinnamon rolls ~

4 ½ tsp. yeast
Pinch sugar
½ c. warm water - 105-115 degrees
3 eggs
1/3 c. honey
½ c. melted butter
14 oz. can evaporated milk
1 ½ tsp. salt

8 T. butter, softened
¾ c. sugar
¾ c. brown sugar
2 tsp. cinnamon
½ - 1 tsp. nutmeg, freshly grated
1+ c. raisins, your choice for the amount
½ - 1 c. finely chopped nuts

2 T. butter
  • Proof yeast in water and pinch of sugar.  Let sit 5-10 minutes. 
  • Add eggs, honey, butter, milk, salt, mix thoroughly.
  • Add four cups of flour, mix well.  Let rest 10-15 minutes.
  • Add the remaining cup of flour, mix.  This dough is rather sticky, resist the urge to add more flour.   This might be easier to knead via a dough hook rather than by hand as by hand it will be sticky…and as mentioned…resist the urge to add more flour. Knead until cohesive.  Let rest 15 minutes.  Knead again for five minutes.Transfer to an oiled bowl and let rise until double.
  • Preheat oven to 350 degrees.
  • Remove from bowl to a floured surface.  (Here I used white flour on the board for rolling.)  Roll out to approximately 24x15.  Schmear 2 T. of the butter in a 9x13 pan.  If the remaining 6 T. is not soft enough to spread, melt it to warm.
  • Mix sugars, spices. Brush or spread out the butter over the dough.  Sprinkle with all but ½ c. of the sugar mixture.  Sprinkle on the raisins and nuts.  
  • Roll up on the long side.  Cut into 12 pieces, they will be approximately 2” high before rising.
  • Place in the pan and let rise until almost double.  This took a while on a cold wintery day, plus it’s whole wheat despite the larger amount of yeast - almost an hour and a half.  Start checking at an hour.
  • Melt the 2 T. butter, brush the tops of the raised rolls with the melted butter.  Sprinkle on the remaining ½ c. sugar mixture.
  • Bake for 30-45 minutes.  Doneness is up to you.  Take a temp if you like - at least 200 and up to 220 degrees.  Or take a toothpick to a center to test that it’s clean upon removal.
  • No glaze ~ how nice is that?  Nice, I think.

These are not too sweet compared to a regular cinnamon roll, that I do believe is due to the whole wheat flour.  Annie said that was the reason she liked them…because they aren’t too sweet.  I’ll make these again someday.  To me that says enough.

A rather bland and ill-defined photo


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