I love cinnamon rolls and I’m not sure there is a person out there doesn’t love the smell of fresh baked cinnamon roll. So when I decided to start eating healthy and insuring my twin girls were eating healthy I tried to think about how I could make a “healthy” cinnamon roll. The traditional cinnamon roll is yeast based and uses white flour. My thought was why not doing a whole grain version? So this recipe is whole grain and what’s even more different is the dough comes from a biscuit recipe. Which means no more waiting 1-2 hours for the dough to rise. This is one of many reasons why this recipe is so easy and delicious. You will feel good giving this healthier version to your kids also. I know my girls loved them when I gave them a bite this morning!
If you are not about being healthy and don’t prefer the taste of whole grain, simply substitute the Honey Whole Wheat biscuit recipe for a Buttermilk biscuit recipe.
Let’s get started on how to make these melt in your mouth Cinnamon Rolls.
Cinnamon Rolls
Dough (adapted from the King Arthur Whole Grain Baking Cookbook):
- 2 ½ cups whole wheat flour, traditional or white whole wheat flour
- ½ cups unbleached bread flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) cold unsalted butter
- 1 large egg
- ¾ cup buttermilk
- 3 Tbsp Honey
Whisk together the flours, baking powder, baking soda and salt in a large mixing bowl. With a fork, two knives, a pastry cutter or a food processor, cut in the butter until the mixture resembles coarse crumbs. Whisk together the egg, buttermilk, and honey in a small bowl or large measuring cup. Add, all at once, to the flour mixture, and blend lightly and quickly with a fork until the mixture is evenly moistened. Let the dough sit for about 5- 10 minutes to allow the whole grains to absorb all the liquid.
Turn the dough out onto a floured work surface, and using a bench knife or dough scraper, fold the dough over on itself three or four times until it comes together.
Pat the dough out (or roll very lightly with a rolling pin) into a square shape and about ½ inch thick.
Filling:
- 1 cup pack light or dark brown sugar
- 1 large egg white
- 2 Tbsp Cinnamon
- 1/3 cup chopped and toasted pecans
- Pinch of salt
Combine the brown sugar, egg white, cinnamon and salt in a small bowl, stirring until smooth.
Lightly grease an 8×8 square pan, an 8-inch round pan or a pan of similar size.
To shape the buns: Spread the filling over the rolled out dough, leaving a 1 inch margin along one long edge. If the filling seems too sticky to spread easily, wet your fingers and smear it over the dough as best as you can. Once you have spread the filling evenly sprinkle the toasted pecans over filling.
Starting with the filling-covered long edge, roll the dough into a log, turning it so the seam is flat against the work surface. Using a serrated knife gently cut into 9 to 12 pieces (depending on how big you like your rolls).
Place buns in the prepared pan and bake on 350 degrees for 30 minutes. Or until they are golden. Let the buns cool about 10 minutes before drizzling icing.
Icing:
- 1 ½ cups confectioners’ sugar
- 2 tsp vanilla extract
- 2 or 3 Tbsp milk, enough to make a spreadable icing
Combine the confectioners’ sugar, vanilla extract and enough milk to make a smooth icing. If you the icing is too smooth you can always add more sugar. Drizzle icing over the slightly warmed rolls in the traditional cross pattern.
Serve immediately.
You can cover and store these cinnamon rolls at room temperature. Buns will keep well, covered, for several days. Just heat them up in the microwave before eating.
You can always freeze a few and defrost them in the microwave for a quick breakfast.
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