Cinnamon Rolls ~ Another Requested Recipe : )

Ever since this post, I've had requests for the recipe for the pictured cinnamon rolls that I teased you with, but because I am old and forgetful I kept.....well, forgetting!  I was going to post a healthy recipe this week, but I recently teased my Facebook friends with another picture of my cinnamon rolls  resulting in a few more requests & reminding me that I was supposed to post this recipe weeks ago....oops!  Better late than never (I've been saying that way too often lately) ~ ~ they're worth waiting for, anyway!  ; )

These are made with freshly ground whole grain flour, but you can make them with all-purpose as well.  Just substitute all-purpose for the wheat (you should need a little less of all-purpose and omit the gluten, lecithin or dough enhancer).

Special Cinnamon Rolls

Ingredients :

2 cups water

1/3 cup oil

1/2 cup honey (white sugar may be substituted)

1 tablespoon salt

4 1/2 teaspoons instant yeast

7 - 7 1/2 cups freshly milled white wheat flour

1 (3 1/2 ounce) package vanilla instant pudding mix

1 1/2 tablespoons dough enhancer or 1 1/2 tablespoons lecithin powder

1 1/2 tablespoons gluten

1 cup raisins (opt.)

Filling:

1/2 cup butter, softened

1 cup brown sugar, packed (white sugar may be substituted)

2 Tbsp. ground cinnamon

Glaze:

 

1 cup confectioners' sugar

1 -2 tablespoon milk

1/4 teaspoon vanilla extract

Directions:

Combine water, oil, honey and salt in a microwave safe bowl. Microwave on high for approximately 2 1/2 minutes. (Temp should be between 130 - 135°F) If you do not have a thermometer, it is easy to get it too hot. and it will kill your yeast. Microwaves can also vary greatly in how fast they heat. Adjust as necessary.

In mixing bowl, combine 3 cups of flour, dough enhacer or lecithin, gluten, yeast and raisins; mix together. Add liquid ingredients and mix until well blended. Continue to mix adding the flour 1/2 cup at a time. When the dough pulls away from the side of the bowl enough flour has been added. Allow to knead 8-10 minutes, or until the dough forms a smooth ball .

Turn onto a lightly floured surface; divide in half.  Roll each half into a 12-in. x 8-in.rectangle; spread with butter. Combine filling ingredients; spread over dough. Roll up from long side;seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until nearly doubled, 45 minutes.

Bake at 350 for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.

Yield: 2 dozen.

*Note: One package of yeast is about 2-1/2 teaspoons of yeast.



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