Whole Wheat Cinnamon Rolls

*Whole Wheat Cinnamon Rolls*
Makes 16 servings

Our favourite cinnamon rolls, made a bit healthier with the addition of whole wheat flour!  Delicious!

Dough:
3 1/4 tsp dry yeast
3/4 cup warm skim milk
1/4 cup warm water
1/4 cup of butter, softened
1/4 cup honey
1/2 tsp salt
1 1/2 tsp fresh lemon juice
2 medium eggs, beaten
2 1/2 cups white bread flour
1 1/2 cups whole wheat bread flour
butter

Filling:
1/4 cup packed soft light brown sugar
1 1/2 TBS ground cinnamon
1/8 tsp ground nutmeg
1/3 cup raisins

To Glaze:
3/4 cup icing sugar, sifted
1/2 tsp vanilla extract
5 tsp milk

Dissolve the yeast in the warm milk and water, in a large bowl.  Let stand 5 minutes to prove.  Add the butter, honey, salt, lemon juice and eggs, stirring in well. Stir in 2 cups of the white bread flour and all of the whole wheat flour.  Turn dough out onto a floured surface and knead in enough of the remaining flour to help prevent the dough from sticking to the hands.  Place into a large lightly greased bowl, turning to grease the top.  Cover and let rise in a warm place for about 1 hour, or until doubled in size.  PUnch dough down and roll out into a 16 by 12 inch rectangle on a lightly floured surface.

Combine the brown sugar, cinnamon and nutmeg for the filling.  Spread over the dough, leaving a 1/2 inch border.  Sprinkle with the raisins.  Roll up tightly, starting with the long edge and pressing firmly to press out any air pockets.  PInch seam to seal.  Cut into 16 rolls with a sharp knife.  Place, cut side down into a lightly buttered 9 by 13 inch baking pan.  Cover and let rise for about 45 minutes, until doubled in size.

Preheat the oven to 190*C/375*F/ gas mark 5.  Bake the rolls for 20 to 25 minutes, until lightly browned.  Remove from the oven and allow to cool in the pan on a wire rack.

Whisk together the glaze ingredients, adding the milk a tsp at a time, to form a thick glaze.  Drizzle evenly over top of the rolls.  Serve and enjoy!
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