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
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.)
1/2 cup butter, softened
1 cup brown sugar, packed (white sugar may be substituted)
2 Tbsp. ground cinnamon
1 cup confectioners' sugar
1 -2 tablespoon milk
1/4 teaspoon vanilla extract
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.