Cinnamon Rolls
Sweet, fluffy cinnamon rolls swirled with cinnamon-sugar and topped with rich cream cheese frosting.
Introduction
Soft, golden cinnamon rolls made from a honey-sweetened whole wheat dough, filled with a buttery cinnamon-sugar swirl, and topped with smooth cream cheese frosting.
Ingredients
Dough
5 cups warm (108°F) water
3 tablespoons yeast
1 cup honey
¾ cup oil
1 ½ tablespoons salt
12 cups flour
3 cups white, 9 cups whole wheat
4 teaspoons diastatic malt powder
Filling
16 tablespoons (1 cup) softened butter
Brown sugar (generous amount, to taste)
Ground cinnamon (to taste)
Frosting
2 tablespoons butter, softened
8 ounces cream cheese, softened
2 cups powdered sugar
Directions
Make the dough
Pour water into mixer bowl. Add honey and stir. Sprinkle yeast on top and let stand for 5 minutes.
Add oil, salt, 3 cups white flour, and malt powder. Run machine on low for 3 minutes.
Add remaining flour while mixing; knead 5–7 minutes more.
Transfer dough to floured surface, grease hands, and knead 2–3 times.
Dough will be sticky. Divide into 4 equal portions.
Roll Assembly
Roll out each dough portion into an 8"x12" rectangle.
Spread each with 4 tablespoons softened butter.
Sprinkle generously with brown sugar and cinnamon.
Roll tightly from the long side to form a log.
Slice each log into 6–12 pieces, depending on desired roll size.
Place in well-greased pans, leaving space between rolls to rise.
For a half sheet pan, fit 18–24 rolls depending on size.
Let rise at 150°F for 30 minutes or until well risen.Bake at 325°F for 30 minutes or until rolls reach an internal temperature of 200°–210°F.
Frosting
Cream together butter and cream cheese until smooth.
Whip in powdered sugar until fluffy.
Spread on warm rolls before serving.
These rolls freeze well and reheat beautifully. Frost after reheating for best texture.