8 votesCinnamon rolls are extremely rich and decadent and oh-so-irresistible. This recipe for whole-wheat cinnamon rolls is a healthier version of the luscious dessert dish but tastes just as luxurious. The bread is feathery and tender and the yummy filling consists of cinnamon, raisins, sugar, nuts and butter creating an unforgettable treat. Serve with coffee or tea and top with cream cheese frosting.
You can make the dough ahead of time. Fill it, shape it, and freeze it until you are ready to bake it. The night before you are ready to make the cinnamon rolls, take them out of the freezer to thaw and rise. When you wake up in the morning, you can bake the cinnamon rolls and have a stupendous breakfast.
Cinnamon rolls can take quite some time to do but they are easy to assemble. It is convenient to start the process at night and then refrigerate the uncooked rolls overnight. Before refrigerating however, you need to let the dough rise at room temperature as specified in the recipe instructions. In the morning, you can simply pop the rolls in the oven and wait for it to bake.
When mixing the ingredients, it is important to let the yeast rest for a couple of minutes in warm water. Yeasts need warmth in order for it to thrive and cold or chilled liquid shocks them. Any liquid that comes in contact with the yeast should be at room temperature or lukewarm. If the eggs, butter or honey are chilled or cold, allow them to come to room temperature before adding to the yeast.
When letting the dough rise, place it in a clean greased bowl. This will make the dough rise easily and also make it easier to remove. The grease also gives the dough some moisture and makes it easier to roll out.
Pour the water into large mixing bowl. Add the yeast and allow to sit until foamy. In a separate bowl, stir together the eggs, honey or brown sugar, salt, oil, rind, milk, and water. Add to the yeast mixture.
Add the flour, 1 cup at a time, until the dough no longer clings to the side of the bowl, but is still soft. Cover and let rest for 15 minutes.
Turn the dough out onto a lightly floured surface and knead until smooth. Place in a greased bowl and cover until doubled. Punch the dough down and let it rise another half hour. Punch down again and let the dough rest 10 minutes.
Roll the dough until it’s about 9 x 18 in. Spread the softened butter over the dough, then sprinkle the brown sugar over it. Sprinkle the cinnamon, raisins, and nuts over this.
Starting on a long side, roll the dough and seal the edges by pinching them between your fingers. Cut the roll into slices. Place slices on a greased baking sheet and bake in a 350 degree preheated oven for 25 to 30 minutes.
