Best Whole Wheat Cinnamon Rolls Recipes

WHOLE WHEAT CINNAMON ROLLS FOR THE BREAD MACHINE

Steps:

• Place all the ingredients in the bread pan of bread maching, in order as recommended by manufacturer. Process according to maufacturer's instructions for a dough setting and press start.
• When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface, sprayed with Pam. Knead enough to punch down. Form dough into a ball, cover with plastic wrap and let rest for 10 minutes.
• After dough has rested, roll into a large rectangle. Sprinkle dough with cinnamon and Splenda. Roll up and cut into 1" slices. Place into a lightly greased baking dish, cover, and let rise in a warm place for approx 1 hour, or until doubled in size.
• Bake at 325F for approx 20-25 minutes. Frost if desired with your favorite frosting.

WHOLE-WHEAT CINNAMON ROLLS

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.

WHOLE WHEAT CINNAMON RUM ROLLS

Steps:

• In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
• Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Turn dough onto a lightly oiled work surface and divide in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter.
• Combine brown sugar, cinnamon, raisins, and nuts. Sprinkle evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
• About 10 minutes before baking, preheat oven to 375 degrees (350 if using glass pans). Bake for 20 minutes or until the internal temperature of the rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam -- it makes them softer. Allow the rolls to cool for 15 minutes.
• Combine powdered sugar, rum extract, and milk. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of the rolls.

WHOLE WHEAT CINNAMON ROLLS

Steps:

• Notes: *You can use coconut oil; cube it first and stick it in the fridge till it's cold, **To make butter milk, add a cap full of vinegar to your cup of milk; stir n let sit for a few minutes.
• Preheat oven to 450F, and grease a 12 cup muffin tin; set aside.
• Sift both flours (even if it's already pre-sifted), baking soda and baking powder into a large bowl. Cut in butter until the flour mix is crumbly and no large chunks remain.
• Add milk and mix it quickly until the dough begins pulling together. Sprinkle some flour on your work space, turn out dough and knead for a few SECONDS. Don't over knead!
• Roll out dough into a rectangle, about 1/2 inch thick.
• Empty contents of chai tea bag into a bowl, use a fork to beat it together with the softened margarine, brown sugar, and cinnamon. Spread mixture onto dough, then roll up into a long tube (roll from the long side of the dough), and pinch dough to stop rolls from undoing! Cut into 1 inch sections, and put into prepared muffin tin. Bake for 12 minutes, cool slightly and enjoy!
• You can add or decrease the spices and sugar to your preference :).

WHOLE-WHEAT CINNAMON ROLLS

Steps:

• For Dough: Add milk and margarine to a large saucepan and still over low heat until margarine is melted and milk is warm. Turn off heat.Stir in individually, salt, sugar, yeast, and 1 cup of flour. Beat until a smooth batter forms. Add in 2 1/2 cups of flour and beat until and sticky dough forms, scraping down sides. Add more flour if needed so that the dough can pull away from the sides of the pot. Turn dough out onto a lightly floured work surface. Knead for about 8-10 minutes, adding more flour of neccessary, or until dough is smooth and elastic. Gather together into a ball. Grease a large bowl and place dough inside. Cover with a plastic wrap and leave in draft free area for dough to rise and double in size. Around 2 hours. For filling: Mix brown sugar and cinnamon in a medium bowl. Add a dash of cumin and/or nutmeg if desired. Roll out dough into a 15x11 inch rectangle. Spread margarine over dough, leaving a 1/2 inch border. Sprinkle cinnamon sugar overtop covered area evenly. Starting at a length of the dough, roll it tightly into a long log. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide). Divide rolls between 2 9-inch square non-stick baking dishes.Cover with plastic wrap an let rise in a warm draft free area until almost double in size, 40-45 min. Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes and serve warm or at room temperature. Apply a galze or frosting if desired.

WHOLE WHEAT CINNAMON ROLLS

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, 1¼ 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.