Whole Wheat Cinnamon Rolls

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whole wheat cinnamon rolls

Warm, soft, sweet cinnamon rolls – one of my most treasured guilty pleasures. Perhaps not that guilty, since these particular cinnamon rolls are made with part whole-wheat flour and contain far less butter and less sugar than traditional recipes. I don’t drizzle them with icing either, simply because they don’t need it – they are so sweet and gooey and delicious all on their own.

I use my whole-wheat pizza dough for this recipe, and it’s admittedly a recipe that takes some time to make, so if you want to serve these for breakfast or brunch, make them the day before up until the baking step and refrigerate overnight. Simply take the rolls out of the fridge 30 minutes before you bake them and place next to the warming oven to allow them to go back to room temperature.

Makes 10 rolls

Total time: 2 hours 30 minutes
Prep: 10 minutes
Inactive: 2 hours
Bake: 15 minutes

Ingredients
Dough:
1 1/4 cup warm water
2 tablespoons olive oil
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
3 tablespoons vital wheat gluten
1 tablespoon sugar
1 teaspoon salt
1 envelope rapid rise yeast
Filling:
1 tablespoon melted unsalted butter
1/2 cup (packed) brown sugar
1 teaspoon ground cinnamon
Topping:
1 tablespoon melted unsalted butter
1 tablespoon (packed) brown sugar
1/8 teaspoon ground cinnamon

Directions
1. Prepare the dough: In the pan of an electric bread machine, combine the warm water, olive oil, both flours, sugar, salt, and yeast. Set the machine for the dough cycle. After about 5 minutes, check on the dough. It should have formed by now into a smooth, elastic ball that moves freely in the bread machine pan. If it’s too dry, or to wet, add flour or water, one tablespoon at a time.

2. Meanwhile, mix together the sugar and cinnamon. Line a large baking sheet with parchment paper.

3. When dough cycle is done, transfer dough to a floured work surface. Gently knead the dough, adding more flour as needed, about 1 minute, then place a kitchen towel over it and let rest for 5 minutes.

4. Using a floured rolling pin, roll the dough into a 15 x 11-inch rectangle. Brush the top of the dough with the melted butter and sprinkle with the cinnamon sugar, leaving a 1/2-inch border. With your hands, lightly press the filling into the dough.

5. Starting at the bottom long side, roll the dough into a tight log. Pinch seams to seal. Place seam side down on a cutting board. Using a sharp knife, cut log into 10 fairly equal slices.

Place the slices, cut side up, on the prepared baking dish. Gently press on each slice with your hands to slightly flatten.

Cover with plastic wrap and allow to rise 30 minutes in a warm place – next to the warming oven is ideal. At this point, you can refrigerate the rolls overnight.

6. Heat the oven to 400 degrees F. Brush the rolls with with melted butter, sprinkle with the cinnamon sugar and bake 15 minutes, until golden brown. Serve immediately.

Nutrition for one roll
Calories 223.4
Total Fat 5.5 g
Saturated Fat 1.7 g
Cholesterol 6.2 mg
Sodium 237.8 mg
Total Carbohydrate 44.0 g
Dietary Fiber 2.9 g
Sugars 17.2 g
Protein 5.4 g
Weight Watchers Points Plus: 6 points


More Healthy Recipes:
Tortilla French Toast
Chocolate Calzones