It’s recipe redux time and the theme for this week is “show us your favorite family recipes for springtime celebrations”
We love cinnamon rolls in our house. I mean, we really love cinnamon rolls. So much so, that I developed a faster version of mini cinnamon rolls that wouldn’t take so long to prepare. The one I usually make is with regular all-purpose flour and they are delicious! For this month’s recipe redux challenge, I decided I would try my hand at making these with 100% whole wheat flour. No white flour here.
Luckily, that was the only change I made from my regular one. And, here’s the truth, I already cut back on the butter and sugar, so I didn’t feel the need to cut back any more.
So, why the whole wheat? You are probably thinking, “geez, Sarah, if I’m going to eat a cinnamon rolls, just give me the white flour”
Well, here’s the thing. When my 6 year old doesn’t care if his cinnamon roll is made with whole wheat flour or white flour, I’m going to do the whole wheat flour – and that’s what happened today.
And one more thing. Maybe it’s the over 40 in me right now, but I have definitely taken notice of my fiber intake. I guess I never think it’s enough. Let me tell you, I make some pretty dang good white bread, but it doesn’t have much fiber. So, I started making rye bread, which is really good, so I’ve increased my fiber there. Fruits and veggies are the usual suspects to round out my fiber intake on most days.
I make my own granola bars, so add whole grain oats to the fiber tally and then a couple of times a week, I’ll make some popcorn – more fiber.
Let’s just say if I can get whole grain in my dessert, I’m all for it. I think I’m hitting my 25g fiber goal!
They look good don’t they? If you need a little extra help making these, here’s a handy dandy instructional video;)
- ½ cup very warm water
- 1 teaspoon active dry yeast
- 1/2 teaspoon kosher salt
- 1 and ¼ cups white whole wheat flour + a little more for rolling
- 2 Tablespoons melted butter
- 2 Tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons powdered sugar
- 2 teaspoons water
- Preheat oven to 400°F
- In a medium bowl add water, yeast, salt, and flour and stir –
- Form into a ball, cover, and allow to rest for 15 minutes
- On a floured board, roll out until it is about 12×14 rectangle
- Pour melted butter on the top and spread out
- Sprinkle with brown sugar and cinnamon
- Starting from the end closest to you, roll up into a tube
- Slice into even 1- 1.5″ pieces
- Arrange on a baking pan sprayed with non stick spray, leaving space in between
- Bake for 15-20 minutes (depending on your oven), or until the tops start to brown
- In a small bowl, mix together powdered sugar and water until combined
- Pour over the top of cinnamon rolls
- Serve warm or at room temperature