WHOLE-WHEAT CINNAMON ROLLS

Whole-Wheat Cinnamon Rolls image

Provided by PaulaG

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 13

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1 tablespoon yeast
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup butter, melted
5 -6 cups whole wheat hot roll mix, Whole-Wheat Hot Roll Mix
5 tablespoons butter
1 teaspoon ground cinnamon
1/2 cup brown sugar, packed
3/4 cup raisins
1/2 cup chopped pecans or 1/2 cup walnuts
1 cup whipping cream
1/2 cup brown sugar, packed
1/2 cup chopped pecans or 1/2 cup walnuts

Steps:

In a large bowl, stir the yeast into the warm water and allow to stand for 5 minutes or until frothy.
Stir in eggs and butter; beat in 5 cups of hot roll mix; let rest 2 minutes.
Add enough of the remaining mix to make a soft dough, turn out onto a lightly floured surface and knead until smooth, 7 to 10 minutes.
Clean and grease bowl, place dough in bowl, turning to grease all sides.
Cover with a damp towel, let rise in a warm place until doubled in bulk.
Prepare the Cinnamon Butter by melting the butter in a small saucepan. Stir in cinnamon, brown sugar, raisins and nuts; continue stirring until sugar dissolves. Remove from heat and set aside.
Prepare the Caramel Topping by combining the whipping cream, brown sugar and nuts in a small bowl; set aside.
Punch down dough and let rest for 10 minutes; on lightly floured surface, roll out dough to a 20 inch x 12 inch rectangle, about 1 inch thick.
Spread with Cinnamon Butter; roll up jelly-roll fashion; using a sharp knife, cut dough into twenty 1 inch slices.
Spread Caramel Topping evenly in a 15 inch x 10 inch baking sheet with raised sides; arrange slices on topping, cut-side down; cover with a damp towel and let rise in a warm place until doubled.
Preheat oven to 375 degrees, bake rolls 20 to 25 minutes until golden brown.
Cool on a rack for 5 minutes, invert rolls and pan onto a large platter; remove pan.
Serve warm.