Whole Wheat Cinnamon Rolls

Made with Fresh Milled Flour

Serving size: 20 pastries, 2 pans of 10 pastries

Prep: about 15 minutes

Bake: 350°

Bake: 20-25 minutes or until they start to brown

Ingredients

1.5 cups milk

565 g (4.5 cups) whole wheat flour (I use fresh-milled 50% kamut and 50% organic hard white wheat)

2 tsp salt

1 tsp vital wheat gluten

1 egg

1/3 cup melted butter

1/3 cup honey

4 tsp yeast

butter, about 4 tbsp

cinnamon powder, about 1-2 tsp

brown sugar, about ½-1 cup

Directions to make dough

Mix the flour and milk to start the autolyse.
Dump all of the ingredients on top and let that sit for 30 minutes, without mixing.
After 30 minutes, knead with a mixer (or by hand) for about 10 minutes. Sometimes it is hard to hard to reach a window pain with all of these enrichments.
Cover and rest for about an hour or until dough doubles.

To make pastries:

Roll it out into a rectangle.
Cover your dough with butter, cinnamon powder, and brown sugar.
Roll, slice, let it rise in a covered baking dish.
Place ten pastries in each 9x13 pan so that they are a bit crowded when they rise. Two pans are needed for the twenty cinnamon rolls.
Bake at 350° for 20-25 minutes or until they begin to brown.
Cover with frosting of your choice (cream cheese frosting, buttercream, or a simple powdered sugar, milk, and vanilla).

Recommended tools:

Oxo Baking Dish with Lid (need 2)

Updated 5/23/24