To me, there is no greater breakfast than cinnamon rolls. I think if there is food in heaven, cinnamon rolls will be on the menu for breakfast.
I think a lot of people are intimidated by cinnamon rolls. They think those rolls take too long, are too hard, or maybe they just think it isn’t worth it to make cinnamon rolls from scratch.
If you are of that mindset, please let me try and change that.
These cinnamon rolls are amazing. Delicious. And dare I say that they are kinda healthy?
Let’s just get it out on the table. These are a little more healthy because they use whole wheat flour, a little less frosting and much less butter than your average roll.
If you are scared to death of making homemade bread, let me give you a hint: Get a thermometer. Seriously, that will make ALL the difference. Insert that bad boy into your water to make sure the temperature is perfect (between 110-115 degrees) before adding your yeast.
Also, here’s another hint about making cinnamon rolls. Some people completely melt the butter in order to apply it to the dough, I don’t. I soften it in the microwave until it is just about the melt. Then I spread it on using my hands. I think this creates a much more even spread of the butter.
I bet you can’t eat just one…or ten.
- 1 1/4 cup warm milk (110 degrees F/45 degrees C)
- 2 1/2 teaspoons yeast
- 1/2 cup white sugar
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 2 1/2 cups white flour
- 2 cups of whole wheat flour
- 1 teaspoon salt
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- Dissolve the yeast in the warm milk (about 110-115 degrees).
- Mix in the sugar, margarine, salt, and eggs.
- Add both flours and mix well.
- Knead the dough into a large ball, using your hand or the dough hook on your mixer.
- Put in a bowl (I usually just leave mine in the mixing bowl) cover and let rise in a warm place about 1 hour, or until doubled in size.
- Then roll the dough on a lightly floured surface
- Spread the dough with the butter (make sure your butter is softened), cinnamon and sugar
- Roll the dough – tightly
- Cut into 12 rolls and put into your 9 x 13in pan
- Let rise for about 30 minutes while your oven is preheating to 350 degrees
- Stick ‘em in there for about 30 minutes
- While they are cooking, beat all the ingredients of the frosting together.
- Take the rolls out, slather on the frosting and ENJOY