Comments on: Healthy Treat For Today: Whole Wheat Cinnamon Rolls

By: Jan

Jan — Sun, 07 Mar 2010 22:24:25 +0000

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

By: Laura

Laura — Sun, 07 Mar 2010 21:03:28 +0000

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!

By: Laura

Laura — Sun, 07 Mar 2010 21:02:53 +0000

I know it seems unusual, but the recipe does work without eggs! Mmm, now I’m hungry for cinnamon rolls…

By: Jan

Jan — Sun, 07 Mar 2010 15:54:41 +0000

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)

By: Sophia

Sophia — Mon, 01 Mar 2010 05:00:25 +0000

Did you use eggs? Or it worked without eggs?

By: Jacinda

Jacinda — Sun, 28 Feb 2010 17:22:33 +0000

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!!!!!!

By: Kristen

Kristen — Thu, 25 Feb 2010 15:04:42 +0000

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!

By: Laura@HeavenlyHomemakers

Laura@HeavenlyHomemakers — Wed, 24 Feb 2010 03:51:16 +0000

Get the rolls shaped and cut into cinnamon rolls, but instead of letting them rise, put them in the fridge or freezer. If you refrigerate them, just bake them the next morning. If you freeze them, put them on a baking pan the night before you want to bake them, cover them and leave them out overnight to thaw/rise. Bake them in the morning.

By: Danielle

Danielle — Fri, 19 Feb 2010 14:02:55 +0000

How could I do everything ahead of time but the baking? Or where could I stop? I’m really only thinking overnight. or would this need to be frozen not refridgerated?

By: Crystal

Crystal — Fri, 12 Feb 2010 20:10:30 +0000

I am so excited to try out this recipe! My family eats cinnamon rolls (store bought)every Saturday as a tradition. My resolution this year was to try and make everything from scratch with whole and healthy ingredients. (Spurred by a passion for all things healthy and the book Hearth and Home by Karey Swan) This blog is heaven sent! Thank you!!!!! I can’t wait to add this as one more thing that I make with love for my husband and 2 little girls!