Raisins - MINE!! |
Ready to rise |
Baked and ready to frost |
TEXAS-Sized! Ready to eat |
WHOLE WHEAT CINNAMON ROLLS
DOUGH
3/4 cup water, plus 2 tablespoons
2 tablespoons butter, softened
*2 1/2 cups bread flour (1/2 cup white whole wheat, 2 cups bread flour)
1/4 cup sugar
1 teaspoon salt
1 teaspoon bread machine yeast
CINNAMON FILLING
1/4 cup sugar
1 teaspoon cinnamon (Penzeys Vietnamese)
2 tablespoons butter, softened
*2 1/2 cups bread flour (1/2 cup white whole wheat, 2 cups bread flour)
1/4 cup sugar
1 teaspoon salt
1 teaspoon bread machine yeast
CINNAMON FILLING
1/4 cup sugar
1 teaspoon cinnamon (Penzeys Vietnamese)
2 tablespoons butter, softened
VANILLA GLAZE
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk
VANILLA GLAZE
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk
Place all ingredients in bread machine pan, except the cinnamon filling and glaze. (I know, duh!).
Select Dough/Manual cycle.
Flatten dough with hands or rolling pin into 9" square (or best attempt) on lightly floured surface. Spread or dot with 2 tablespoons butter or margarine; sprinkle with Cinnamon Filling. Roll dough up tightly; pinch edge of dough into roll to seal. Cut roll into 1' slices. Place in pan. (Stop here and refrigerate if needed to bake later). Cover and let rise in warm place 1 to 1 1/4 hours or until double.
Heat oven to 350, bake 25-30 minutes or until golden brown. Drizzle Vanilla Glaze over warm rolls. Serve warm.
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