Whole Wheat Mini Cinnis

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;)