Cinnamon rolls bring back so many memories. They mean lazy Saturday mornings with family and cartoons. They mean Christmas mornings with grandparents. They mean sleepovers with friends.
They mean family and holidays and love. It just so happens that Easter is in a few days. These rolls want to be on your breakfast table. They may even compete with the Easter Eggs hidden all around the house.
(Sneakily) they're 100% whole wheat. They're some of the best whole wheaty things I've ever tried. The recipe makes a ton of them. Don't halve it. It will go.
[The first time I made these, I didn't properly assess the pantry situation and realized, after the yeast was already proofing, that I didn't have enough whole wheat flour. So, they ended up being 50% whole wheat...they were delicious and a little lighter with half white flour, but not too different. This time, though, they actually were 100% whole wheat!]
100%Whole Wheat Cinnamon Rolls
Recipe adapted from Heavenly Homemakers
Makes a 9x13 pan
- 1/2 c. very warm water
- 1 tbsp yeast
- 1 tsp honey
- 1 1/4 c milk
- 1/4 c butter
- 1/4 c honey
- 2 tsp salt
- 4 c whole wheat flour
- 1/4 c butter
- 3/8 c sugar (just use 1/2 c if you like your rolls sweet)
- 3/4 tsp cinnamon
- 2 tbsp butter
- 1 1/2 tbsp milk
- 1/4 tsp vanilla
- 1/2 to 1 c powdered sugar
To make the dough, in a large bowl, mix the water, yeast, and 1 tsp honey. Let it sit as you continue with the next step.
Melt 1/4 c butter in a saucepan. Add 1 1/4 c milk, the salt, and 1/4 c honey. Heat it to 120 degrees.
Add the heated mixture to the yeast. Add the flour 1 c. at a time to the mixture until all 4 cups are incorporated. Add more as necessary until the dough isn't sticky anymore. Knead the dough for 5-10 minutes.
Shape the dough into a ball and cover it. Let it rise for 1 to 1 1/2 hours.
On a floured surface, roll dough into a big rectangle that's about 1/4 inch thick.
Melt 1/4 c of butter and spread it over the dough. Sprinkle it with the cinnamon and sugar filling mixture.
Roll up the dough tightly starting at a long end.
Cut the dough into about 1 inch slices.
Place them in a greased 9x13 baking pan. You can leave a little space between them, because they will grow some more. Allow the dough to sit at least another half hour before baking. We let ours sit in the refrigerator overnight, so we'd have hot cinnamon rolls in the morning.
Bake rolls for 25-35 minutes, until golden brown, in a 350 degree oven. Allow the rolls to cool for a few minutes before icing them.
To make the icing, melt 2 tbsp butter, add 1 1/2 tbsp milk and 1/4 tsp vanilla. Add the powdered sugar 1/4 cup at a time, until the icing is your desired consistency. Drizzle it over the cinnamon rolls and enjoy!