This post actually wraps up April's new recipes. Overall a pretty good month recipe wise - lots of good dishes that I hope to have again.
Whole Wheat Cinnamon Rolls (Ckng Lght 2007) vegetarian
Sunday is traditionally Pancake Day in our household, but lately I've been craving something a bit different. With temps still hovering around 20*F (-5*C), I thought this would be a good time to explore homemade cinnamon rolls. After a quick bit of research, I found this recipe.
It actually comes together fairly quickly, and, as with most homemade breads, the wait is in the rise-time. Where I deviated from the recipe was in the second rise, because who really wants to wait three hours for homemade cinnamon rolls in the morning? I made the recipe as directed below, but when it came time for the second rise, I popped the whole pan, covered, into the fridge. There it would slowly rise over night (about 15 hours). I pulled the rolls out in the morning, let sit for about an hour to warm a bit, then baked.
|photo from Cookinglight.com|
- 1 1/2 packages dry yeast (about 3 1/4 teaspoons)
- 3/4 cup warm fat-free milk (100° to 110°)
- 1/4 cup warm water (100° to 110°)
- 1/4 cup butter, softened
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 1/2 teaspoons fresh lemon juice
- 1 large egg
- 1 large egg white
- 11.25 ounces all-purpose flour (about 2 1/2 cups), divided
- 7 ounces whole-wheat flour (about 1 1/2 cups)
- Cooking spray
- 1/4 cup packed brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/8 teaspoon ground nutmeg
1/3 cup raisins(bleh...)
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract 5 teaspoons fat-free milk
- To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.
- Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
- To prepare filling, combine brown sugar, cinnamon, and nutmeg;
sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over
dough, pressing gently into dough. Roll up rectangle tightly, starting
with a long edge, pressing firmly to eliminate air pockets; pinch seam
to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a
13 x 9-inch baking pan coated with cooking spray.
Cover and let rise 45 minutes or until doubled in size.
- NOTE - this is where I covered and put into the fridge. I made these at 3pm in the afternoon, let sit overnight, brought to room temp (about 1 hour), and then proceeded.
- Preheat oven to 375°.
- Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.I skipped the glaze.