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Whole Wheat Cinnamon Rolls

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Member since 2007

Serves | Prep Time | Cook Time


2 packages dry yeast (not rapid rise)
1/2 cup warm water
1 teaspoon sugar
2 eggs, beaten
1/2 cup sugar (granulated or brown) or honey
1 teaspoon salt
1/2 cup butter, softened
1/2 cup condensed milk
1/2 cup hot water
2 cups whole wheat flour
2 cups white flour
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla

In a small bowl, soften yeast in 1/2 cup warm water and add 1 teaspoon of sugar. In a large bowl, beat eggs and add sweetening, salt, oil, milk and hot water. Stir in yeast mixture. Add flour, 2 cups at the beginning, beating well with a hand mixer. Then add remaining flour a cup at a time. When the mixture becomes too thick to use the hand mixer, use a wooden spoon to stir. Mix well. Add only sufficient flour to make a soft dough.

Turn out on a lightly floured board and knead well until surface is smooth and satiny (5-10 min), adding enought flour to make sure the dough is not sticky. Place in a greased bowl, cover with dish towel or foil and raise until doubled in bulk.

Punch down and let it rise another 30 minutes. The seconds rise gives the folls a finer texture. Punch down again and divide dough into 2 sections.

Roll each piece on a slightly floured board until 1/4 inch in thickness. Soften about 4 tablespoons of butter and spread over the surface. Sprinkle that with 3/4 cup brown sugar and 2 tablespoons cinnamon.

Starting at one end, push it to gently loosen from the bread board. Pat a little flour on top if needed. Roll up tightly into a roll and pinch the ends of the dough to seal, then cut into 1 1/2 inch slices. Place slightly apart on a greased pan or cookie shet with sides or muffin cups. Let rise until couble. Bake at 350 degrees until golden brown (20-25 min). Let sit for about 5-10 minutes.

Combine icing ingreadents and drizzle over the top of the f

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