Wednesday, March 5, 2014

What's for Breakfast: Whole Wheat Cinnamon Rolls

I was so surprised that my 100% Whole Wheat Cinnamon Rolls raised to over 2" high! So light and yummy! 

I decided to start with my bread recipe which always turns out perfect! I spent at least 20 years making less than good loaves of bread but now have the perfect whole wheat bread recipe so...good place to start!

Cinnamon Roll Dough
1 1/2 cups warm (not hot) water
1/4 cup light olive oil
3 tsp. baking yeast (I am currently using saf-instant yeast)
1/4 cup brown sugar (I use Sucanat)
1 Tbsp lecithin granules
1 tsp Vitamin C powder (optional)
1 1/2 tsp. salt
3 3/4 cups whole wheat flour

Raisins or Cranberries
Walnuts or pecans

NOTE: for bread I use 1/2 the oil and sugar and add 1 1/2 gluten flour

I use a Bosche Mixer to mix my bread. 

  1. I put all ingredients in the mixer adding the flour last. 
  2. Let the dough knead for 10 minutes. 
  3. Then put dough in oiled bowl to rise till double (about 1 hour). 
  4. Punch down
  5. Roll dough out to about 1/4" thick

Spread the following on the dough:

1 stick (1/2 cup) margarine or butter
2/3 cup sugar (I use dried cane crystals--fair trade)
Cinnamon to taste

Roll the dough starting at one side and seal the end. Cut the roll into 12 pieces. Place cut side down in a greased (I use coconut oil) baking dish--I prefer unglazed stoneware for baking bread products.

Put smaller end pieces in the middle. Bake in 350 degree (F) for 30-40 minutes. They should spring back when pressed in the middle.

When finished baking, turn out onto cooling rack or piece of aluminum foil to cool. Do these look yummy or what?!!!

I hope you are able to try this recipe because it does taste so amazingly yummy!



  1. Cinnamon rolls are beyond delicious! I've always liked the taste.

  2. Oh, they look to die for! Yum!!