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

Optional:
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!

Kat