Monday, February 8, 2010

Whole Wheat Cinnamon Rolls

I made cinnamon rolls on Sunday morning, starting with a basic recipe and tweaking it to make it to make it a little more special, with things like rum-soaked raisins, rum-infused icing, and a banana puree filling.  I also replaced the butter with applesauce and banana puree, and used vegan-friendly ingredients.  The cinnamon rolls turned out delicious!  And insanely healthy, as far as cinnamon rolls go.  If you make these, be ready for a slightly different dough texture due to the whole wheat flour.  But that is a small price to pay for a soft, warm, gooey cinnamon roll that is actually nutritious.  Here's the recipe.

WHOLE WHEAT CINNAMON ROLLS

Dough:
1 tbsp active dry yeast
1/4 cup warm water
3/4 c warm soy milk
1/4 c applesauce
1/4 c molasses
2 Ener-g eggs
1/2 tbsp lemon juice
1 tsp salt
3 c whole wheat flour

Filling:
2 pureed bananas with 2 tbsps soy milk
1/2 c brown sugar
2 tbsp cinnamon
1/4 c rum-soaked raisins

Icing (simply blend the following three ingredients):
2 c powdered sugar
1/4 c rum (from soaking raisins)
3 tbsp soy milk

Stir yeast into warm water.
Add next 6 ingredients, blend.
Slowly add flour, stirring, until dough forms.
Turn dough onto oiled surface and knead for 15 seconds.
Place ball of dough into oiled boll and cover with a tea towel for 1 hour or until dough has doubled in size.
Roll out 8x12.
Smear with pureed banana mixure.














Sprinkle with cinnamon and brown sugar.
Sprinkle with rum-soaked raisins.






















Roll up.
Slice into 12 buns.
Place, touching, in 9x12 parchment-papered pan.














Allow to rise 45 minutes.
Bake at 375 degrees for 20 minutes.
Let cool and top with icing.

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