Whole Wheat Cinnamon Rolls

Good morning!!!  School is officially OVER for the semester, grades are in (p.s. I got a 4.0 this semester- woo hoo!!!), and it’s Christmas break!!

When I think of winter break I automatically think of sleeping in, lounging with a cup of coffee, reading, and home made goodies like these cinnamon rolls.  These would also be great to serve on Christmas morning!

I make my dough with a bread machine on the dough setting, but if you don’t have a bread machine (first of all, why in the world don’t you have a bread machine- they’re amazing!) you can certainly make this dough by hand.

Whole Wheat Cinnamon Rolls
(Print this recipe!)

Ingredients:
For Dough:
1 cup warm water
2 t yeast
2 t sugar
1 1/2 cup AP flour
1 1/2 cup whole wheat flour
2 T Earth Balance (or butter)
1/4 cup agave nectar
1/2 t salt

For Filling:
1/4 cup Earth Balance, softened (room temperature)
1/4 cup brown sugar
1 T cinnamon
1/2 cup chopped walnuts or pecans

For Icing:
1 cup confectioners sugar
2 T nondairy milk
1/2 t vanilla

 

Directions:
Combine warm water, sugar and yeast in bread machine and allow the yeast to “proof” for 10 minutes.

Add the rest of the dough ingredients, turn the bread machine to “dough” setting and let it do it’s thing.  (If you’re making the dough by hand you’ll combine the dough ingredients after the yeast “proofs” and knead the dough until it’s smooth and elastic.  Then cover and let rise in a warm place for 1 to 2 hours)

When dough is ready it will be a tiny bit sticky coming out of the bread machine- sprinkle with a little flour before you try to roll it out.

Roll dough into a rectangle (around 12 inches or so)

 

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Brush on softened Earth Balance, sprinkle the brown sugar, cinnamon, and chopped nuts evenly over the dough.

 

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Roll the dough into a log and slice into 16 pieces for regular sized cinnamon rolls or 8 pieces for gigantic cinnamon rolls.

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Arrange pieces on a baking sheet, cover, and let rise for about an hour, or until they’re doubled in size.

Preheat oven to 350 degrees F.

Bake for 20-25 minutes until golden brown.

Let cool for 5 minutes before icing.

To prepare icing, combine confectioner’s sugar, nondairy milk, and vanilla in a bowl.

Drizzle icing on top of cinnamon rolls.

 

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Delish!  Enjoy!!

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5 comments on “Whole Wheat Cinnamon Rolls

  1. Carly D. @ CarlyBananas on said:

    Those look yummy!
    And congrats on your perfect GPA!! All that hard work really paid off!

  2. Betsy @ A Dancer In The Kitchen on said:

    Yay for Christmas break and your 4.0 GPA!!! I’ve been craving cinnamon rolls and these look perfect with the addition of whole wheat flour. I don’t have a bread machine yet! I may have to get one!

  3. Lindsay @ The Lean Green Bean on said:

    these sound amazing!!!

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