Healthy Treat For Today: Whole Wheat Cinnamon Rolls
ByI’ve been baking all my life (give or take). I can bake in my sleep. I can bake along with the best of ‘em.
But I have had the hardest time coming up with a good cinnamon roll.
I’ve tried many different recipes and they always end up being too bready, too heavy, too doughy or too dry.
I just about gave up, figuring I must have the incurable CRBD (Cinnamon Roll Baking Disorder)….
But I tried just one more time.
I don’t know why I didn’t think of this before. Must be because I also suffer from GGDS (Good Grief Duh Syndrome) and sometimes have a hard time seeing the obvious.
It finally occured to me that since my homemade soft pretzels are so, so good…maybe that dough recipe would make a good cinnamon roll. And BOY was I right! Yumm-eee.
It was one proud day when I finally made a good cinnamon roll. And the fact that it was made with whole wheat and honey was an added bonus! Healthy and delicous…what a deal!
So, just in case you also have CRBD (see above to remind yourself what that is if you have GGDS and can’t remember)…here’s the recipe that finally worked for me!
Whole Wheat Cinnamon Rolls
1 cup water
2 Tablespoons yeast
2 teaspoons honey
2 1/2 cups milk
1/2 cup butter
1/2 cup honey
4 teaspoons sea salt
8 cups whole wheat flour
Ingredients for the “innerds” of your cinnamon rolls:
1/2 cup butter
3/4 cup rapadura or sucanat (dehydrated cane sugar juice) (you can use white sugar if you want)
1/2 Tablespoon ground cinnamon
Melt your butter and set it aside. Mix together the rapadura and cinnamon in a bowl.
Ooey-Gooey Frosting
1/4 cup butter
3 Tablespoons milk
1/2 teaspoon vanilla
1-2 cups powdered sugar to make the consistency you like
Melt butter. Remove from heat and stir in vanilla, milk and powdered sugar. Whisk together until smooth.
Okay, here’s how to make the dough…
In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 t. honey. Stir this together and kind of mush the yeast around. Let this sit for a few minutes while you do the next step.
Melt a stick of butter in a large saucepan. Add 1/2 cup honey, 4 t. salt and 2 1/2 cups of milk. Heat this to 120 degrees.
Pour milk mixture into yeast mixture and stir. Stir in 8 cups of flour, 2 cups at a time. (add more if you need it)
Knead the dough for 5-10 minutes. Plop it into a bowl, cover it and let it rise for 1-1 1/2 hours.
After dough is nice and fat, punch it down and knead out all it’s bubbles. Cut the dough in half, setting one half aside.
On a well floured surface, roll dough into a nice big rectangle, about 1/4 inch thick.
Use a pastry brush to spread 1/2 of the melted butter all over the rectangle. Sprinkle 1/2 of the rapadura/cinnamon mixture all over the butter.
Roll up the dough.
Cut into thin slices, about 1/2 inch thick.
Place rolls side by side on baking pan.
Repeat process with other 1/2 of dough.
Allow dough to rise about 30 minutes.
Bake for 25 minutes or until golden brown at 350 degrees.
Allow rolls to cool a bit, then drizzle lots and lots of ooey-gooey frosting all over them.
Happy cinnamon roll baking!! Be sure to look through the “Natural Sugar Treats” section of my blog for more great recipes like this one…using great wholesome ingredients to make great treats!
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I made these and the hot pretzels. Both turned out great! I have been thinking that this dough would make great mini pizza crust. It seems like it would be very versatile. I was thinking of trying to make something the shape of a bagle out of it to use as buns for sandwiches. I also used to go to a pretzel shop where they would wrap pretzel dough around turkey and swiss and bake it. That was great! I think I’ll try making that with this dough too! Thanks for sharing such a versatile and delicious recipe!
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Sophia Reply:
February 28th, 2010 at 11:00 pm
Did you use eggs? Or it worked without eggs?
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Laura Reply:
March 7th, 2010 at 3:02 pm
I know it seems unusual, but the recipe does work without eggs! Mmm, now I’m hungry for cinnamon rolls…
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Mrs. B. Reply:
April 2nd, 2010 at 10:09 am
Oh…take that same pretzel dough and roll a bit of it out. Then take a hot dog and piece of cheese and roll the dough around the dog n cheese. bake it until golden brown and brush with butter. Yum. We lived in NJ and the amish made and sold these for $1.50 I think. My kids were sad to leave these when we moved.
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When I tried it I intended to halve the recipe and left half of the yeast behind — AND it still worked – if only a little compact.
This is a great recipe if you don’t enjoy a diabetic coma for breakfast like many recipes out there. FOUR STARS!!! I can’t wait to try it the correct way!
THANKS!!!!!!
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Hi Laura -
I made this recipe using all whole wheat flour and it really did turn out great – I don’t understand why – but who cares?
I made the bread part exactly according to your directions but then morphed it with another recipe for caramel apple cinnamon rolls to make them into sticky cinnamon rolls with apples and pecans rolled up inside — the results were… indescribably delicious. Just one question – how would it affect this recipe to put a couple eggs in the dough — I hate to mess with it because it was so good but I just don’t feel quite right about there not being any eggs in the dough – stupid, huh…
My mom used eggs in her sweet rolls so that’s probably the root of my mindset – it can’t be right if it’s not the way mom did it…
I know – just try it and see – but thought I’d run it by you in case you have some good advise about that – like cut back on other liquids or (???) which might save me some wasted effort and ingredients. Thanks for this recipe!
Jan (Omaha)
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Laura Reply:
March 7th, 2010 at 3:03 pm
SO glad the recipe turned out so well for you! I would think it might work with eggs…I don’t think it would hurt to try!
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Jan Reply:
March 7th, 2010 at 4:24 pm
OK — Next time I’ll just put two eggs in –
everything thing else the same – and see what happens.
I’ll let you know what happens.
Thanks again,
Jan
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I just made these (stayed up late to get them finished so they’d be ready in the morning before our homeschool co-op). Of course I had to have one before bed. YUM!!! Thanks for the great recipe. The only thing I did differently was to use regular sugars. I didn’t have any of the kind you use (I never even heard of it before your blog, honestly). Anyway, thanks again!
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Laura,
Have you tried freezing these? If so, please share what you did. Paula from paulasbread.com mixes up enough dough to make her bread (5-6 loaves), pizza crusts for supper the night she makes bread, and puts a batch of cinnamon rolls in the fridge for the next morning. She gets the rolls out of the fridge 20 minutes before she puts them in the oven. I did that today so we are looking forward to cinnamon rolls in the morning. She hasn’t tried freezing hers though. Thanks, Tracy
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Laura Reply:
March 31st, 2010 at 7:01 am
I usually freeze the rolls after I get them rolled out and sliced but BEFORE I bake them. Then, I put them on a pan on my countertop all night and bake them the next morning. It works well for me!
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Recipe looks great! I am a big fan of healthy options that still taste delicious. Do you think it would work to make these the night before and leave in fridge overnight, sliced and ready to bake?
I plan to slice them in half after baking, then butter and grill them lightly on the BBQ. A great little restaurant at the lake we have visited in the summer does this and they are wonderful warm off the grill!
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Laura Reply:
May 26th, 2010 at 4:11 pm
Yes, I have made them that way before and baked them in the morning and it works great!
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I figured you might like this tip. If you put one cup of liquid cream (fresher is better) and one cup of brown sugar mixed on the bottom then the rolls, then cook you will have a wonderful carmel roll. :) yummy.
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I made these this morning – Yum! I soaked them overnight, substituting buttermilk for the milk, and they turned out great!!! Thanks for this and all of your recipes! :)
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Hi Laura,
I recently made the pretzels with my son and they turned out great. However I couldnt seem to get the dough to stop being really sticky. It was really hard to get it to roll out into the snake so I could twist it into the pretzel shape. Is that normal or if not what could I do to fix those issues next time around? thanks!
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Laura Reply:
July 7th, 2010 at 9:24 am
I think it sounds like your dough needed more flour. When you mix them up next time, just be sure that the dough is nice and elastic…and if it’s still pretty doughy…add 1/2 cup of flour at a time until it isn’t doughy anymore.
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Hey! I featured this on my blog! Hope that’s ok, I wanted to share it :) (don’t worry, I gave you ALL the very much deserved credit!)
Loved these
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Laura Reply:
July 7th, 2010 at 9:24 am
Sure, thank!
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Laura Reply:
July 7th, 2010 at 9:24 am
I mean, Sure…thankSSS. Shew!
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these are awesome! thanks for sharing. i’ve made these for my family and several others. they are huge hit! posted the link to your blog on my fb.
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Delicious! I made these for my husband and several of his friends this morning and they raved about them. I didn’t think they tasted like 100% whole wheat because they were so light, which I loved (I found your blog by googling ‘whole wheat cinnamon rolls’). I did all of the prep last night and refrigerated the unbaked rolls in their pans. This morning, we let them sit on the counter for an hour to warm up/rise, and then baked them. These will definitely be in my regular rotation.
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Hello: I made these with polish wheat flour and they did not rise when baking …they were hockey pucks. What on earth went wrong I bought fresh ingredients used my kitchen aid to mix dough.I feel 8 cups of flour was too much ???????????
Thanks Martine
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Laura Reply:
July 14th, 2010 at 1:15 pm
Yes, it could be that 8 cups of flour was too much. I’m sorry they didn’t work for you!
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Thanks so much for such great recipes like this one. Quick question-have you ever soaked your grains before making these? If so, how? Did you just use buttermilk instead of milk or what? Thanks so much!!!
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Laura Reply:
August 17th, 2010 at 3:06 pm
I have not soaked these before, but yes I think you could use buttermilk instead of milk and see how it goes!
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Rebecca Reply:
February 2nd, 2011 at 10:00 am
I know this was a long time ago but I am curious if you soaked them and how they came out. Thanks!
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Laura Reply:
April 5th, 2011 at 4:40 pm
I never did soak them…I keep doing it the lazy way! :)
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I made these and was very disappointed, they just weren’t sweet enough. I realize that you like to cook without a lot of sugar, but cinnamon rolls are supposed to be sweet and decadent. I did like the frosting recipe, but overall, I’m glad I halved this recipe and I would not make it again.
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Laura Reply:
August 17th, 2010 at 3:07 pm
Hmmm, bummer to hear that you didn’t like them. True, they aren’t very sweet…with the frosting we feel like they are just right. But they definitely aren’t what most people are used to I suppose.
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Thank you for the recipe. I made them last night, my son loves them. It looked that I did not need all 8 cups of flour and mine turned a little too dark. Yours had nicer color, what kind of whole wheet flour do you use?
Thanks.
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Laura Reply:
September 11th, 2010 at 6:00 pm
I used freshly ground flour from hard white wheat.
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This is absolutely the best cinnamon roll recipe I have every tried! Thank you so much for posting it! :)
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Thanks so much for sharing! I make these a little while back and posted about it on my blog. http://talesofdomestica.blogspot.com/2010/10/whole-wheat-cinnamon-rolls-yumm.html
They were yummy and I will be making again!
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I’ve never made cinnamon roles ever but I tried these (I’m on a wholewheat, natural sugars only diet) and they are sooo good! Yum yum!
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I made these today and I love the idea of a healthier cinnamon roll! But, mine did not rise correctly. I’m wondering what I might have done wrong? They had a great flavor, but they were just flat and very small. I used all of the same ingredients and followed all of the directions, except I used White Wheat Flour instead of Whole Wheat Flour. Could that have made a difference, or is there some trick to getting things to rise correctly? Thanks!
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Laura Reply:
November 7th, 2010 at 6:08 am
I’m not sure that you did anything wrong…this recipe doesn’t really create a huge, puffy cinnamon roll. Mine usually turn out small and soft, but not huge and bready. Did they dough rise in the bowl the first time, just not as much after you shaped them? That’s typically what mine does.
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Hi, I am looking for a healthy recipe and found yours…i don’t use dairy though, so will soymilk work?
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Laura Reply:
November 24th, 2010 at 3:40 pm
I stay away from soy, and haven’t tried any other types of milk in this recipe, but I’d imagine rice milk or coconut milk would work!
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Hello Laura,
Thankyou for sharing this extraordinary recipe. I try to avoid to much sugar, so instead of putting frosting on top, I added raisins, walnut chunks, and little bits of apple. I was concerned about the added wt of all of these ingredients, but the dough rose beautifully and they taste great. Thank you again for sharing.
Patty
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I have not tried this yet but soon will be.. How do I make the pretzels though??? Those sound perfect right now! Lol
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Laura Reply:
December 18th, 2010 at 7:46 pm
http://heavenlyhomemakers.com/making-homemade-soft-pretzelsagain
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I made these last week and I loved them! Perhaps a little too much. I did find I may have made them too small or I simply have trouble with yeast. :-/ But they made such cute little rolls and I may use them for a tea party sometime.
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Do you think these would be sucessful if I made them to the point of the second rise and then refrigerate them overnight for Christmas morning?
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Laura Reply:
December 23rd, 2010 at 9:23 am
Yes, I’ve done it that way before and it’s worked great!
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Do you know about how many calories are in each roll?
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Laura Reply:
January 16th, 2011 at 2:13 pm
Eek, sorry…I have no idea! :)
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Idiot in the kitchen here… how could you make this recipe into cinnamon melts? Cinnabon and McDonalds make them into little “bites”, which I love, but would like to make a healthier version. This recipe sounds perfect, but I haven’t any idea how to “form” the little “bites”. Thank you…
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Laura Reply:
January 16th, 2011 at 6:57 pm
Hmm, these might not be quite so “melt in your mouth” like the ones you’re referring to. The dough on these is a little dense. I’m thinking you might want to try making the dough from my Mini Apple Pie recipe: http://heavenlyhomemakers.com/mini-apple-pies-a-part-of-this-complete-breakfast then roll butter and cinnamon and sucanat up into that. That dough is more flaky and buttery, so I think that might give you the effect you’re looking for…maybe?
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I’m having trouble with the dough rising. This is the first time I tried your recipe and am very excited about it. Can you confirm what yeast you are useing? i.e.: active vs. something else.
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Laura Reply:
January 16th, 2011 at 3:05 pm
I use active rise yeast.
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I have been craving cinnamon rolls ever since I got on a healthy diet. This recipe helped lots! Thanks, so much for that. For my own diet, I changed up a few things:
Butter – I used Great Value Cardio Choice butter which is extremely low in saturated fats and is mostly unsaturated.
Milk – I used skim here.
Honey – I used Agave Nectar, which is a good low GI replacement for honey.
Sugar – I used granulated Splenda in place of sugar.
Powdered Sugar – I did the following to make powdered sugar:
Add 1 1/2 cups SPLENDA® No Calorie Sweetener, Granulated and
3 Tbsp. cornstarch
Place the Splenda and the cornstarch in a mixer or food processor. Blend on high speed for approximately 1 minute,
until the texture is similar to powdered sugar. You may need to scrape down the mixer or processor bowl several
times in the process. Sugar can be stored in an airtight container for up to a month.
Thanks again!
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Jessica Reply:
January 15th, 2011 at 8:57 am
Hi Matt,
IAs a nutritionist, I just wanted to alert you to the dangers of consuming Splenda, especially in such large quantities as are in one of these cinnamon rolls. Here is a link (there are many other sources of info online if you prefer to look yourself). But I wonder if you are aware of Stevia? It’s a much healthier alternative, as is Xylitol, a sugar derived from birch w/ far fewer calories than sugar cane sugars. There’s non chlorine molecules in it like in Splenda. It’s definitely better to use Splenda over aspartame if you decide to continue using it though! A little known fact; aspartame is never to be heated above 86 degrees F; it changes the molecules, and creates a far more toxic substance, so is never fit for baking, or even a cup of hot coffee! Best of luck with your new diet : )
http://www.womentowomen.com/healthyweight/splenda.aspx
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Chad Reply:
January 15th, 2011 at 10:53 am
I am aware of the many sources of the good and bad of Splenda and
other artificial sweeteners. Time Magazine recently did a post mentioning
it as well, saying that in fact, after hundreds of tests, it can be
assumed that these are safe. But, if you want to believe those, that’s
fine. I am not here to judge anyone. :)
I am not a nutritionist, but a nutrition researcher.
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These made 24 large rolls for me; I divided the dough into thirds, and made 3 sets of 8 rolls. I wrapped 2 sets in plastic wrap & placed in a tall cup to store in the fridge for another day! Also, I replaced the butter in the dough with olive oil, and replaced most of the butter in the “innards” w/ olive oil (only used 2 tbspn butter inside). Melted butter, mixed w/ olive oil & rapadura & cinnamon, & refrigerated until firm. Then spread all the 3rds of dough w/ this concoction. Just trying to cut down a tiny bit on the saturated fat! There’s plenty more EFAs in these rolls : ). Thanks for sharing the recipe!
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This is a lovely dough recipe! I ended up needing more than 10 cups of flour for it to come together and I also added about a cup of gluten. I also used demerara brown sugar rather than rapadura, since that’s what I had on hand.
I made half into sticky buns, just added a simple brown sugar caramel to the bottom of the pan, sprinkled some chopped apple and packed the rolls on top. I let them rise for about an hour before baking and they rose in the oven for me, too. They turned out looking like they came from a bakery!
The other half of the dough became hot dog/sandwich buns. This recipe is absolutely a keeper, thank you very kindly for sharing it!
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i’m making these for the my 4 boys for breakfast. i read the reviews and it looks like a GO!! my boys are 4-14. don’t you just love boys??! ;)
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I just finished baking these. I’m always looking for good ‘healthy’ recipes and I felt this qualified. They turned out spectacular. But… if I hadn’t been a bit of an experienced cook and had added all the flour, it would have been close to a cup too much of the flour I was using. The flour is whole wheat flour by Wheat Montana. I think the recipe is wonderful, but the amount of flour depends on the grain grown. I can’t imagine why someone would want to add eggs to this!!
Thanks for your recipe – my mom now has it too.
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I made these tonight and they were awesome!! Thank you so much for the delicious recipe!!!
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Mmmm! These are so yummy! I made a half recipe but a full recipe of frosting cause I love it. ;) I soaked it with coconut milk and apple cider vinegar (we can’t have dairy other than butter) and half of the water. They are so yummy, nice and soft! Even my nephew who is used to “junk” food really liked them.
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We are completely out of butter and are snowed in and I really really want to make these..is there any suggestions on what or if I can substitute for butter? ;o(
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Laura Reply:
February 9th, 2011 at 6:04 pm
I think you could probably sub your favorite oil…coconut oil maybe?
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Tanya Reply:
February 10th, 2011 at 5:55 pm
I’ll try that next time….but we got some butter today and the rolls are almost ready to go in the oen….I’ve decided that everytime I go to the store I will get butter even if I don’t need it…that way I’ll NEVER run out! lol
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Snowed in here (Kansas) as well, Tanya!
I’m about out of honey. Any suggestions on a substitute for that?
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Laura Reply:
February 9th, 2011 at 6:04 pm
I’d sub any kind of sugar for the honey, preferably sucanat if you have it. If not, maybe brown sugar?
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Hi, i found your website through googling ‘whole wheat cinnamon rolls’ and they were absolutely scrumptious!! i made the dough the nite before and roll it out in the morning. They were so lite and did not taste whole wheat at all!! I love the fact that eggs were not needed as my son has an egg allergy. THANK YOU so much!! I’ll definitely be repeating this recipe…
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I tried these for the first time today. They were wonderful and not too sticky sweet, but I did have one issue that I’m hoping you can help answer.
My rolls were very dense and heavy. No where near as light looking as your did in the picture. I’m wondering if I didn’t knead my dough long enough. I thought it was adequately springy but then again, I had a crying baby, two other kids playing around my feet and dinner going at the same time. :) I used hard white wheat, freshly ground and didn’t modify your recipe at all.
Any idea?
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Laura Reply:
February 20th, 2011 at 2:07 pm
Yes, the dough may have needed more kneading, or it may not have had long enough time to rise?
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I am trying this recipe today, couldn’t find my print out so printed it again just before finding the first one printout. It seems the tablespoon T and teaspoon t are inconsistent in my 2 printouts of the same recipe. I make a lot of bread so I can use my instincts but thought you might like to check your Ts & ts to make sure they are as you intended. Thanks for this great website!
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Laura Reply:
March 12th, 2011 at 5:01 pm
Thank you…I need to go edit that!
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Just made these this morning for our Sunday school class and they were AMAZING!!!!!!!!!!!!!!!!!!!!!!!!
I had kind of given up making a good whole wheat cinnamon roll, but I saw your recipe and thought I would give it a try. SO GLAD I did!!!!! My husband and 3 boys loved them….I don’t think we will have a hard time going through them :)Thanks so much for your website, such an encouragement for a stay at home mom trying to feed her family the healthy way.
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Hi Laura,
I’m trying this recipe now and realize I only have bread machine yeast. I know the yeasts can be used interchangeable, but am not sure about some of the steps – do I omit the soaking? Halve the rise time? Any input would be helpful. Thank you!
Sarah
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Laura Reply:
March 12th, 2011 at 5:02 pm
Eek, I have no idea. I don’t have a bread machine so I don’t know how that yeast works.
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Sarah Reply:
March 13th, 2011 at 6:14 am
Thanks for your quick response! I googled it and there were a variety of answers, but I used the bread machine yeast with no apparent problems…just about to take them out of the oven now.
Thanks again!
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I’m thinking of trying to make these this weekend, but I’ve never been able to find rapadura at any of the stores near me, and I can order it online, but I won’t have it by this weekend. Can I substitute sucanat for the rapadura, to avoid using sugar? Also, has anyone tried using Stevia? It’s a great sugar substitute for me, because I’m hypoglycemic so I have to be careful with my sugar levels, but it’s difficult to bake with since it does not convert well and throws off the consistency of the dough.
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Laura Reply:
March 24th, 2011 at 2:43 pm
Sucanat and rapadura are pretty much the same thing…rapadura is a “name brand” for sucanat. So yep, go ahead and use sucanat. And I’M going to edit this post to say that you can use either one!!
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Jennifer Reply:
March 24th, 2011 at 2:45 pm
Excellent – thanks so much. I can’t wait to try the recipe!
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What kind of yeast do you use? I’ve never used yeast in a recipe before but lately I’ve been on a baking binge with whole wheat muffins and want to try these whole wheat cinnamon rolls. I have Fleischmann’s RapidRise yeast and Active Dry, will either of those work?
Thanks! recipe sounds yummy, can’t wait to try!
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Laura Reply:
April 5th, 2011 at 4:42 pm
I use active dry, although I’m not sure it matters too much.
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I am so excited to find this recipe! Just one question…can I substitute the oil in the dough recipe for applesauce? Trying to cut down on fat ;)
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Laura Reply:
April 5th, 2011 at 4:43 pm
Hmmm…not sure if applesauce would work in this recipe or not. I’m afraid that without the fat, these would be kind of hard.
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I went ahead and substituted applesauce for the butter in the dough recipe. I also added a 1/2 Cup of Gluten, and they were delicious!!! Moist, fluffy, and FAT FREE (of course without the icing) These were so amazing they didn’t last long enough to get the icing. Thank you for this amazing recipe, it is the new family favorite!
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hm…I didn’t see anything about oil. Perhaps you meant butter?
I didn’t think of substituting yet, wanted to see if I could make a
decent roll. I did use fat free milk and some half n half (fat free)
but they didn’t raise very well. I’m wondering if I got it too hot and
killed the yeast. sigh. I, like you, have always wanted to make the
perfect cinnamon roll and I haven’t yet…my sister-in-law makes amazing
ones. I hoped these would be good…they taste okay, but they didn’t
really re. Did I kill the yeast?
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Sorry, maybe I missed it but how many rolls does this recipe typically make? Can’t wait to try them tomorrow!
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Momma, can you make these EVERY day?
Enough said!
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I made these with my 10 year old and had a blast baking together. All that have tried these have loved these. Thanks for a great recipe! I would have made another batch but ran out flour.
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