Creamy Whole Wheat Cinnamon Rolls

Denise Fidler – The Country Baker

  • 8 cups Whole wheat flour (freshly ground hard white spring or hard white bread flour or 5 cups all purpose flour plus 3 cups white bread flour)
  • 1 cup Warm whole milk (115°-120°)
  • 3/4 cup Honey
  • 1 1/4 cups Salted butter (melted, divided and slightly cooled) (1/4 cup set aside for brushing dough)
  • 7 Large eggs (room temperature)
  • 1/2 Tbsp Salt
  • 4 Tbsp Saf instant yeast

    Optional:

  • 3 Tbsp Kitchen Resource Dough Enhancer
  • 3 Tbsp Granular lecithin
  • 3 Tbsp Kitchen Resource Vital Wheat Gluten

Recipe Instructions

In Bosch mixing bowl with dough hook, mix milk, honey, 1 cup butter, eggs, salt, 3 cups flour, yeast, dough enhancer, lecithin and gluten. Add enough remaining flour until it cleans sides of bowl. Begin kneading process by timing for 3-5 minutes on low speed.

Once kneaded, cover dough with a light towel and let rise until doubled, approximately 1 hour. Punch down gently to redistribute the yeast and rise again until double. Deflate again and roll into a large rectangle, approximately 1/4″ thick. Spread with softened butter. 

Mix following ingredients and spread on dough: 3 cups brown sugar, 1/4 cup cinnamon, Zest of two oranges (optional)

Roll up tightly and cut into 1″ or 2″ slices using a serrated knife. Place on parchment lined cookie sheet with 1″ or 2″ between each roll. Brush tops with reserved melted butter. Cover with saran wrap and rise overnight (6-7 hours) on a flat surface in a cool spot, (not the refrigerator). If dough is put in refrigerator rolls must be left at room temperature in the morning until they are doubled in size. Approximately  2-3 hours more.

Bake in preheated oven at 325° for 40-55 minutes, depending on thickness of slices. Cool slightly and ice. Makes 18 buns

Icing: 1 cup soft butter, 3- cups powdered sugar (depending on how thick you want icing), 1 Tbsp pure vanilla, 1/2 cup whipping cream, 1/2 tsp cinnamon.

Melt butter in pan. Add sugar, vanilla, whipping cream and cinnamon. Frost rolls.

Note: These may be baked the same day after buns are doubled in size. Rising them overnight creates a much lighter roll with a more pronounced yeasty flavor.

 

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