Red/White Hard Wheat Whole Grain Cinnamon Rolls

Alright, I admit that title is way to long :)

So lets just call these cinnamon rolls, a “Healthy Cinnamon Rolls?” – if thats possible haha… No really, I do believe this is about as healthy as a cinnamon roll can get… and it honestly is a favorite in our home.

So here is what you need.

Ingredients For Dough:
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1 1/2 cups hot water
1/3 cup organic coconut oil (canola or extra virgin olive oil would work too)
1/3 cup sage honey
2 tsp. real salt
1 egg (this is optional)
2 Tbs. Lecithin
2 cups freshly ground white hard wheat
2 1/2 cups freshly ground red hard wheat
1 Tbs. Yeast

Now if you are not familiar with bread making… this may be a bit confusing for you :) – but if you are familiar with bread making, this should be a breeze.

What you are doing is taking a basic dough recipe and using that to make cinnamon rolls.

I have the Zojirushi Bread Machine and LOVE IT. So for me, I throw all those ingredients into my bread machine, set it to a home made dough setting – after an hour or so, my dough is ready to go and I have to do “zero” kneading. Makes for a lot less work and with 3 little ones, soon to be 4 in the house, any extra help I can get is so nice.

If you do not have the bread machine, you can totally do this by hand…. and here is how.

In a large bowl combine oil, water, honey, salt and egg. Then add in the lecithin and half the flour. Mix well, add in your yeast and then begin adding in flour until you have formed a soft ball of dough. Knead until the dough is smooth and elastic-ish (a few minutes should do it but it really just depends on how you knead). Once dough ball is formed, let it rise until doubled. Once risen, you would then cut the dough ball in half and then with half the dough you would roll it out onto a floured surface and begin the process of making cinnamon rolls :) You would use the other half as well. I just find that splitting the dough into two pieces makes the “rolling out process” much easier… since my counter tops are small.

Roll the dough out into a rectangle shape.

You will then need a few more ingredients for the filling of the cinnamon rolls.

IMG_9358Ingredients for Cinnamon Roll Filling:

2 Tbs Unsalted Butter OR you can use organic coconut oil (either works)
Cinnamon
Sucanat (or sugar)

If you are using butter, go ahead and melt (1 minute in the microwave will do) the butter until it turns into liquid. You then would get a brush and brush on the butter over the rectangle shape you created with your dough. If you are using coconut oil, you could use your brush or if the coconut oil is solid, just rub it on with your hands. The heat of your hands will melt the coconut oil onto the dough perfectly.

Once your dough is coated with butter, you then sprinkle the cinnamon 1st. I put A LOT of cinnamon. I have honestly never measured it but the amt. you put is totally up to you, I say the more the yummier :)

Once cinnamon is on you then sprinkle sucanat over top of that. Again no real science to how much, just depends on how sweet you like them.

Once coated with butter, cinnamon and sucanat… you then would roll up your rectangle dough into a long log shape. You then would cut 1/2 inch pieces out of the log and place flat down onto a baking sheet or in my case, a baking stone.

Place all the rolls side by side, touching. Just be sure to leave room around the edge of your pan for the dough to rise.

Once you finish cutting all your cinnamon rolls out, you will let the rolls rise until doubled, just like you would baking bread.

Be sure to pre-heat your oven to 350F at this point :)

Once dough has doubled, place cinnamon rolls into oven and bake for 15-25 minutes. (it just depends on the oven you have and thickness of sheet/stone – mine typically bake for 20 minutes).

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For icing you can google lots of fun recipes on that… but a real simple one is just powdered sugar with milk. Just mix in teaspoon by teaspoon of milk into a few cups of powdered sugar… and it makes a great and simple icing. You can also use Honey Granules instead of white powered sugar… just use a food processor to refine the honey granules :)

These cinnamon rolls store great in the fridge and in the AM we just heat them up for 20 seconds or so for a yummy and quick breakfast treat.

They also taste great at room temp. too :)

Enjoy!

Original Recipe adapted from the Bread Beckers Cook Book.
This is my 4th post for the Grain Mill Wagon Challenge. See more great recipes HERE.

2 Responses to Red/White Hard Wheat Whole Grain Cinnamon Rolls

  1. Jenny says:

    Yummy Yummy Yummy for cinnamon rolls! :-D I just love them…but I think I will keep on using the Original Swedish recipe I have got. Sorry!

  2. Kalle says:

    These sound so good. I just dusted off my bread maker last month and have been using it no stop since

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