Wednesday, February 22, 2012

Whole Wheat Cinnamon Rolls

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Other than salt and pepper, cinnamon is probably the most used spice in my kitchen. I add it to pretty much everything from cookies, breakfast oatmeal, to hot chocolate, and even in my coffee.

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I love the smell of cinnamon, especially the freshly baked cinnamon buns or cinnamon sticks in shopping malls. I know that the cinnamon buns sold commercially have a zillion calories, so I decided to "healthy-fied" this recipe.  I replaced half of all-purpose flour with whole-wheat flour.

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It does take up a whole day get these babies ready. The dough has to rise and then punch down a couple times. The punching of the dough not only lets the air out, but also creates finer crumbs/texture in the finished product. Make sure to be extra generous with brushing melted butter on the rolled-out dough. I did not use all the three tablespoons, the rolls turned out to be a bit on the dry side.

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Ready to be baked!

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Ouuuu LaLAaaaaaaaaaaaaaaaaaaaaaaaaaa~

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Apparently my perspective on cinnamon rolls has skewed, thanks to certain giant cinnamon buns sold in grocery stores. I was complaining how small these came out until I realized that they were the "appropriate and healthy" serving size that one should have.

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Whole Wheat Cinnamon Rolls
(Recipe adapted from Cooking Light)

1 cup warm fat-free milk (100° to 110°) 
6 tablespoons melted butter, divided
1/3 cup granulated sugar, divided 
1 package quick-rise yeast (2 1/2 teaspoons)
2 cups of bread flour
1 1/2 cups of whole wheat flour
1 large egg, lightly beaten
1/4 teaspoon salt  
Cooking spray
2/3 cup packed brown sugar
1 1/2 tablespoons ground cinnamon 

Icing (makes about 2 cups): 
6 tablespoons butter, softened
4 tablespoons heavy cream
1 teaspoon vanilla extract 
2 cups powdered sugar

  1. To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Add egg and remaining granulated sugar to bowl.Mix bread flour and whole wheat four into a separate dry mixing bowl. Stir in 1 cup flour into the milk mixture; let stand 10 minutes.
  2. Add about 2 1/2 cups flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 12 minutes); add the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
  3. Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.
  4. Preheat oven to 350°.
  5. Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.
  6. To prepare icing, combine 6 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.

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