Prep Time:
25 Minutes
Cook Time:
18 - 20 Minutes
Serves:
12 Servings
About the Recipe
Baked to golden perfection, these cinnamon rolls bring a wholesome twist to a beloved classic. Using our honey whole wheat bread recipe, each roll is rich with flavor and a hint of rustic sweetness. The batch is generously doubled—made to be pulled apart, passed around, and enjoyed in good company.
Ingredients
FOR THE FILLING
4 oz. softened salted butter (1 stick)
7.75 oz. dark brown sugar (1 cup)
2 Tablespoons of ground cinnamon
1/2 teaspoon of ground cloves
FOR HONEY WHEAT CINNAMON ROLL DOUGH
2 pouches of Foster’s Whole Wheat Bread Mix (incl. 2 packets of yeast)
8 Tbsp. very hot water (185°F+) for scalding flour
3 Tbsp. honey
Approx. 6.5 oz. of scalded milk (185°F+) (for dough mixture)
2 Tbsp. + 1 tsp. of cool water (for dough mixture)
1.75 oz. softened salted butter (3-1/2 Tbsp.)
FOR THE CREAM CHEESE GLAZE
6 oz. of softened cream cheese
1/3 cup of softened butter (2.64 oz.)
1/2 Tbsp. vanilla extract
1-1/4 cup of powdered sugar (6 oz.)
1 teaspoon of cinnamon-sugar mixture
Preparation
1. Prepare Old Fashioned Whole Wheat Bread Mix by emptying both pouches into a large mixing bowl. Remove 8 level tablespoons of flour mixture for scalding and put into a smaller bowl. Add 8 Tbsp. of 185°F+ water to flour mixture to scald & make a paste. Set bowl aside. Open yeast packets & whisk yeast granules with flour of larger bowl.
2. Measure 3 Tbsps. of honey and put into a large glass measuring cup. Pour scalded milk on top of the honey and measure fluid up to the 8 oz. meniscus line. Add cool water; stir & cool liquid to 100° - 130°F. Pour liquid over the flour mixture & add softened butter. Stir-in scalded flour paste with a spatula & continue mixing the dough until homogeneous. Cease using spatula & begin hand-kneading dough inside the bowl or on top of a lightly oiled countertop for 10 minutes. To make quick work, you can use a hand mixer or stand mixer with a dough hook & mix dough for 5 to 6 minutes in a well-oiled bowl.
3. Lightly grease a pastry mat or work surface with margarine or cooking oil. Turn out the dough onto the surface & roll out to a 17x21 rectangle. Dough thickness should be approximately 3/8” thick. Spread softened butter on top followed by brown sugar and spices.
4. Starting with the long end, roll the dough up tightly ‘jelly roll style’ and pinch loose edge with the dough log. Measure where the “cut-marks” will be & use dental floss to cut rolls. Arrange the slices in a glass, parchment paper-lined, 9x13 baking dish in (3) staggered rows. For optimal rise and flavor, place rolls in a warm & humid environment of 110 - 125°F for a minimum of 90 minutes away from drafts. Rolls are “ripe” for baking when they have doubled in size.
5. Preheat oven to 350°F & bake rolls for approximately 18 - 20 minutes or until tops are lightly browned. While the rolls are baking, prepare the cream cheese glaze in the order listed using an electric mixer; Mix until smooth & creamy. Glaze tops of rolls after they have cooled & sprinkle with cinnamon-sugar.
RECIPE AUTHOR: Down Home Bakery, LLC.