Post by TaQuilla on May 13, 2008 8:23:30 GMT -5
This has got to be one of the all time favorites in our household! I have been making them for years, and have NEVER received a complaint. (Except for when they're all gone, lol). The recipe is set up to make 12 rolls, but note that the rolls will be HUGE, just like the Cinnabons in the mall (but much healthier ) However, if you'd like to pace yourself, and make them half the size (thus making 24 rolls) they will still be plenty big (like a regular size cinnamon roll). Originally, I always made them really big, but as our family grew (from 3-8), I began to make them half the size so that the kids can feel more indulgent getting multiple cinnamon rolls...
The picture is of them at half the size, but the nutrient info is for them as the recipe states (12 rolls), so the calories/fat/etc., would be less if you make them into 24...
Well enough rambling! On to the recipe...
Whole Wheat Cinnabons
1 cup warm skim milk (about 110 degrees)
2 eggs, room temperature
1/3 cup oil
4 1/2 cups white whole wheat flour
4 tsp vital wheat gluten (optional, but helps ww breads to rise higher)
1 tsp salt
1/2 cup sugar (I use organic cane juice crystals, and have used 1/4 c honey before)
2 1/2 tsp yeast
Filling
3/4 - 1 cup brown sugar, packed
2 1/2 Tblspns cinnamon
1 egg white
Icing
1 (3 oz) pkg low/no fat cream cheese (neufchatel cheese)
1/4 butter, softened
1 1/2 cups Powdered sugar
1/2 tsp vanilla extract
1/8 tsp salt
DIRECTIONS
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar, cinnamon, and egg white.
3. Roll dough into a 16x21 inch rectangle. Spread dough with egg white/sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. ** Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Notes/Suggestions/Tips/Substitutions on this recipe:
~OIL: I use Smart Balance or other heart healthy oil, at first use what you have: canola, melted butter, etc. - but know that butter or certain vegetable oils will increase saturated fat - try to eventually switch to light olive oil or other tasteless oil that is not laden w/saturated/trans fat
~FLOUR: You can use half white (make sure it's unbleached, bread flour works best - all purpose is ok as well) if you are weary of the whole wheat, but they are very tasty with all wheat
~ VITAL WHEAT GLUTEN: this is added to whole wheat breads to increase the rise and improve texture - highly recommended if you want to work with whole grains in your breads often (but since this recipe has eggs, it would be ok without it)
~The nutrient info does not include the icing, this is because I usually do not use the enire batch of icing, I can usually freeze some for use later. I frost each bun individually just before serving, so that if there are some left, they can be frozen and reheated w/fresh icing applied every time.
**This recipe is an awesome overnight /prep ahead recipe. Follow recipe until the ** , wrap in plastic wrap and refrigerate or freeze until needed. If you put it in the fridge overnight, take out the next morning about 30 minutes ahead while oven preheats, then proceed as recipe states. If frozen, place in refrigerator early the day before (prefer 24 hours) you'd like to make them, then proceed with fridge instructions above. This chilling overnight method is preferred if you are using all whole wheat flour, it gives the grains a chance to soften and and become even better.
If you would like instructions on how to make these w/o a bread machine, just PM or email me, and I'll post them. My fingers are just tired right now, and I don't want to make the recipe look more confusing than it is. It's actually very easy. I may even post a cinnamon roll picture tutorial if anyone needs it.
Enjoy!!!
The picture is of them at half the size, but the nutrient info is for them as the recipe states (12 rolls), so the calories/fat/etc., would be less if you make them into 24...
Well enough rambling! On to the recipe...
Whole Wheat Cinnabons
1 cup warm skim milk (about 110 degrees)
2 eggs, room temperature
1/3 cup oil
4 1/2 cups white whole wheat flour
4 tsp vital wheat gluten (optional, but helps ww breads to rise higher)
1 tsp salt
1/2 cup sugar (I use organic cane juice crystals, and have used 1/4 c honey before)
2 1/2 tsp yeast
Filling
3/4 - 1 cup brown sugar, packed
2 1/2 Tblspns cinnamon
1 egg white
Icing
1 (3 oz) pkg low/no fat cream cheese (neufchatel cheese)
1/4 butter, softened
1 1/2 cups Powdered sugar
1/2 tsp vanilla extract
1/8 tsp salt
DIRECTIONS
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar, cinnamon, and egg white.
3. Roll dough into a 16x21 inch rectangle. Spread dough with egg white/sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. ** Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Notes/Suggestions/Tips/Substitutions on this recipe:
~OIL: I use Smart Balance or other heart healthy oil, at first use what you have: canola, melted butter, etc. - but know that butter or certain vegetable oils will increase saturated fat - try to eventually switch to light olive oil or other tasteless oil that is not laden w/saturated/trans fat
~FLOUR: You can use half white (make sure it's unbleached, bread flour works best - all purpose is ok as well) if you are weary of the whole wheat, but they are very tasty with all wheat
~ VITAL WHEAT GLUTEN: this is added to whole wheat breads to increase the rise and improve texture - highly recommended if you want to work with whole grains in your breads often (but since this recipe has eggs, it would be ok without it)
~The nutrient info does not include the icing, this is because I usually do not use the enire batch of icing, I can usually freeze some for use later. I frost each bun individually just before serving, so that if there are some left, they can be frozen and reheated w/fresh icing applied every time.
**This recipe is an awesome overnight /prep ahead recipe. Follow recipe until the ** , wrap in plastic wrap and refrigerate or freeze until needed. If you put it in the fridge overnight, take out the next morning about 30 minutes ahead while oven preheats, then proceed as recipe states. If frozen, place in refrigerator early the day before (prefer 24 hours) you'd like to make them, then proceed with fridge instructions above. This chilling overnight method is preferred if you are using all whole wheat flour, it gives the grains a chance to soften and and become even better.
If you would like instructions on how to make these w/o a bread machine, just PM or email me, and I'll post them. My fingers are just tired right now, and I don't want to make the recipe look more confusing than it is. It's actually very easy. I may even post a cinnamon roll picture tutorial if anyone needs it.
Enjoy!!!