When I think about cinnamon rolls it brings me back to Cinnabons cinnamon rolls, remember them? They were pretty darn tasty, warm, gooey, sweet, tender, and just makes you smile. I haven’t come across any of their stores for years and I just had a hankering for one. These are close to the typical rolls but instead of using regular flour I opted for whole wheat flour, for a little more fibre in my diet…and partially so I can eat more than one and not feel all to guilty about it.
The thing about cinnamon rolls like any other yeast based bread is the waiting game. I am an impatient lady…especially when it comes to food. But sometimes there is no other option to get the perfect result so one must succumb and know that it’s well worth every minute. And I tell you…it was. The whole wheat flour gave the roll a nice texture and slight nuttiness, it was pillowy soft, tender, and chewy and surprisingly light. I glazed it with a light cream cheese frosting with a spritz of lemon which goes so well with the sweetness. I demand all of you to try it!
Hot, sticky, oozing with cinnamony sugary syrup. The whole was permeated with lovely hints of cinnamon and vanilla...a great start to a lovely evening.
By looking at this...I couldn't resist sinking my teeth into them. I had already waited 4 1/2 hours or so and waiting till after dinner was not an option!
.....mmm just speechless....
Whole Wheat Cinnamon Rolls
¾ C warm water
2 ¼ T fast acting dry yeast
¼ C sugar
pinch of salt
¼ C buttermilk
1/3 C oil
4 ½-5 C whole wheat flour (king Arthur)
½ C softened butter
1 ¼ C light brown sugar
3 T cinnamon (or more)
2 T corn starch
Cream Cheese Glaze
3 oz cream cheese (I used Neufchatel 1/3 less fat)
¼ C softened butter
1 T vanilla
½ T light corn syrup
1 T lemon juice
1 ¼ C powdered sugar
Attach your mixer with the dough hook. Pour warm water, yeast and 1 T of sugar. Mix for a few seconds and let it proof for about 5 mins, it will foam. Add remaining sugar and salt. Mix for 15-20 seconds. Whisk an egg and combine buttermilk and oil, mix well till they are incorporated. While mixing, add in the buttermilk mixture and add in 2 cups of whole wheat flour. Mix well, add in whole wheat flour in ¼ c increments till the dough starts to peel away from the bowl cleanly. Take your dough out and knead for a few seconds, place it back into your bowl and cover loosely with plastic wrap and leave it alone in a warm spot for 1 ½ hours or so.
Meanwhile make your filling, combine all filling ingredients together and set aside.
After 1 ½ hours your dough should be soft and pillowy. Place it on a lightly floured surface and knead it for a bit. Form in into a ball and cut it in half, set the other half aside. With a rolling pin, roll out your dough into a rectangle, it should be about ¼ inch thick. Spread half of your filling ingredients evenly and roll it tightly starting from the end nearest to you. Slice them into 1 ½ inch thick rolls and do the same for the other half. Place your rolls snugly in a buttered 9x13in pan and cover loosely with plastic wrap. Leave it to proof once more for about an hour.
After the hour is up, preheat your oven to 350 F and bake for 15-20 minutes till lightly golden brown. While they are baking, make your glaze. Whisk all glaze ingredients together till smooth and silky, you might need to add more milk for a thinner glaze if you like. Pour the glaze over when they are still nice and hot let it sit for a bit and serve warm!