Friday, October 1, 2021

whole wheat cinnamon rolls recipe


1 ½ packages dry yeast (about 3 1/4 teaspoons)

¾ cup warm milk 

¼ cup warm water 

¼ cup butter, softened

¼ cup honey

½ teaspoon salt

1 ½ teaspoons fresh lemon juice

1 large egg

1 large egg white

all-purpose flour 2 1/2 cups divided

whole-wheat 1 1/2 cups

Cooking spray


¼ cup packed brown sugar

1 ½ tablespoons ground cinnamon

⅛ teaspoon ground nutmeg

⅓ cup raisins


¾ cup powdered sugar, sifted

¾ teaspoon vanilla extract

5 teaspoons milk

DirectionsInstructions Checklist

Step 1

To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.

Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.

To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°.

Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.

To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.

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