WHOLE WHEAT CINNAMON ROLLS
Yield rolls
Number Of Ingredients 15
Steps:
- 1. Whisk together buttermilk, orange zest and eggs. Set aside. 2. Use dough hook to mix both flours, sugar, yeast, baking soda, three-eighths tsp cinnamon, 1ΒΌ t salt and softened butter. Pour in buttermilk mixture and mix on low speed until it comes together, about 1 minute. Cover with towel and set aside to rest for 15 minutes. 3. Mix on medium until the dough pulls away from the sides of the bowl, about 5 minutes, adding flour if the dough is too wet (up to 1/4 cup). 4. Scrape dough from the bowl and form it into a ball - it should be very soft - and place in large, oiled bowl. Cover with plastic wrap and set aside in a warm place until doubled in volume, about 1 hour. 5. Sift together the brown sugar, remaining 2 tablespoons cinnamon, 1 tablespoon all-purpose flour and 1 teaspoon salt. 6. When the dough is risen, remove it to a well-floured work surface. Roll the dough into a rectangle one-fourth inch thick, and approximately 17 inches long and 12 inches wide. Brush the dough with 1/4 cup melted butter, then sprinkle the cinnamon sugar mixture over it, keeping 1 inch clear along one of the long edges. Loosely roll the dough into a long tube, pressing the clear edge along the length of the dough to seal the tube. 7. Cut into 12 evenly sized rolls using a length of unflavored floss. Place the rolls, spiral side up, on a parchment-lined baking sheet, spaced approximately one-half inch apart. 8. Cover the rolls loosely with plastic wrap and set aside until almost doubled in size, about 1 hour. 9. Bake the rolls at 375 until puffed and golden brown, about 20 to 25 minutes. Remove from the tray and cool on the parchment paper. 10. Meanwhile, make the icing: In a medium bowl, whisk together the powdered sugar, orange juice, milk, remaining 2 tablespoons melted butter and a pinch of salt.Add additional milk or sugar as needed to adjust the consistency. Ice the rolls by dipping a whisk into the icing and drizzling over the rolls.
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