I use this recipe and
add my own ‘Twist’.
Made them this year
for General Conference.
My favorite job was
also my dream job; it was working at as a baker. Getting to bake every day, smelling fresh baked breads, and getting to see the enjoyment on other’s faces as
they enjoy what I made was incr'edible', despite the early morning hours.
I was the sweet bakery
for a short time in college at The Great Harvest Bread Co. in Rexburg, ID. I
made the sweet breads, cookies, brownies, scones, cinnamon rolls, and others. This job helped 'buttered up' my baking skills and this recipe is pretty close
to the taste of the cinnamon rolls I used to make there.
Best Ever Whole Wheat Cinnamon Rolls
Makes at least 20-24 rolls
1
cup mashed potatoes from 2 med. sized potatoes
1
cup warm potato water (or regular water)
3/4
cup butter
3/4
cup sugar
2
teaspoons salt
1
cup hot water
2
envelopes Active Dry Yeast
1/2
cup warm water
2
eggs
8 1/2 - 9 1/2 cups flour (Here is where I make changes, see
below)(OR just make all white flour rolls)
2
cups of Whole Wheat Flour 6-7 cups All-Purpose (extra flour might be needed)
OR
3
cups of Whole Wheat Flour 4 ½ -5 cups All-Purpose (extra flour might be
needed)
The
reason for this change is because wheat flour absorbs more moisture than white
flour, so less flour is needed (this prevents the dry and hard homemade wheat breads).
I like the 1:3 or 1:4 ratio of wheat and white flour. I get the benefits of the
wheat flour but the taste and texture of white. Last night I my bread sticks
with the 1:3 ratio and my husband did not even know that there was whole wheat
in the bread (he is not the biggest fan of whole wheat).
Filling
1/2
cup butter
1
cup sugar (I use brown sugar)
1
1/2 tablespoons ground cinnamon
Optional Filling options:
Nuts (Walnuts, Hickory
nuts, Pecan)
Berries Fresh or
Frozen (Blueberry, Raspberry, Blackberry, Huckleberry)
Chocolate Chips (Dark,
White, milk)
Raisins
Fill free to any combo
that you wish!
Note - my directions
when using berries
My favorite combos are:
Raspberry and White
Chocolate Chips
Blueberry and Dark
Chocolate Chips
Or just plain nuts
(I usually used only
frozen berries because that is how I was taught and it works GREAT)
Frosting:
Directions:
Step 1:
Place
mashed potatoes, potato water (this is done by boiling the potatoes in water
and saving the water), butter, salt and hot water in a large bowl. Mix
until the butter melts (or just melt the butter and add it). Let this mixture sit a while until cooled.
Step 2:
In a
separate bowl, dissolve the yeast and sugar in the 1/2 cup of warm water, let
seat for 5 minutes to proof (it will start to bubble). Then, add the
yeast mixture to the first mixture.
Step 3:
Now
add the eggs and 2 or 3 cups of WHEAT flour (depending on the ratio that you choose) to the mixture. Let this sit for 15-30 min covered in warm place. This
gives the Whole Wheat time to absorb moisture now instead of later. It will
look and become bubbly.
Note
- if you are just doing All White just add 2 cups flour and then continue with
the rest of instructions.
After
it set for 15-30 min, add the rest of the all- purpose flour 1 cup at a time
until soft dough is formed. I use a kitchen aid, so I just mix it up still it
starts to come away from sides. At this point if the dough continues to be too wet add more white flour. With the whole wheat dough you want it very slightly
sticky compared to all white. Then knead the dough by hand just until smooth
and elastic.
Step 5:
Place
in a lightly floured bowl and let rise for about 1 hour or until doubled in
size in warm place. At this point, you may place all the dough or half of the dough
in the refrigerator to keep for up to 7 days. (More on this below.)
Step 6:
When the dough has risen, punch the dough down, divide it in half (if you are not storing half of it in the fridge) and roll it out into a 12 x 18 rectangle. Spread with 1/2 the butter, then the sugar/cinnamon mixture. Add your additional fillings. If using berries take care not to add too much because the extra moisture will affect baking time and too much will leave cinnamon roll too gooey.
Step 6:
When the dough has risen, punch the dough down, divide it in half (if you are not storing half of it in the fridge) and roll it out into a 12 x 18 rectangle. Spread with 1/2 the butter, then the sugar/cinnamon mixture. Add your additional fillings. If using berries take care not to add too much because the extra moisture will affect baking time and too much will leave cinnamon roll too gooey.
Step 7:
Roll
up the dough tightly, then cut into 12-18 slices and place in a parchment paper lined 9 x 13 pan. Do the same for the other half of the dough or put all a
baking sheet. Let the rolls rise about 30 minutes. Preheat your oven, bake
the rolls at 350 degrees for 25-30 minutes (the ones with berries will take a
couple minutes longer). Do the pull center test on a center cinnamon roll to test for doneness.
Step 8:
Let cool 10 min then frost and serve. (When I made last theses cinnamon rolls lasted 5 days after baking and where still gooey and delicious. I got 20 rolls and there is only 2 of us home. We delivered some and had cinnamon rolls for treats for those five days.)
See how I overlapped the parchment paper. Makes for an easier clean up. |
I want to make these again by just writing this post. |
Leftover Whipped Vanilla Bean Cream Cheese Frosting. From past wedding cupcakes. |
Spread on when rolls are still warm so frosting can spread evenly and thinly. |
Husband Approves!! |
Steps
for refrigerating dough:
- Place the dough in the fridge immediately after making it (do not let it rise) and allow it to rest up to 7 days. Make sure the bowl is sealed tight with two layers of plastic wrap. While it is in the fridge it will rise, but not very much.
- After the 7 days (or sooner) remove the dough from the fridge and roll it out. Follow all directions after the dough rise for an hour
- Other option is to prepare them the night before and place on baking sheet and refrigerate overnight. Let them come to room temperature (30ish minutes) before baking.
-The
raising process continues in fridge, but at a much slower rate.
Leave your questions
or experiences in the comments. Enjoy!!!!
These look amazing... How long do they take start to finish?
ReplyDeleteprep 15 min
Deletefirst rise 15-30 min
Mixing and kneading 10 min
Second rise 60 min
Making cinnamon rolls 7 min
third rise 30
baking 20-25 min
cooling 10 min
frosting 3 min
total time for Whole Wheat 2hr 50 to 3 hr 10 min
Total time for All White 2hr 20 to 2hr 40min
This is an estimate. First time making it will be a little longer with reading and rereading recipe and how organized your are.