Categories: Cinnamon Rolls, Filling/Frosting

Ingredients

• Dough:
• 1-1/2 c. hot water
• 1/3 c. olive oil
• 1/3 c. honey
• 2 tsp. salt
• 1 whole egg
• 6 c. whole wheat flour, divided
• 2 Tbsp. lecithin (optional)
• 1 Tbsp. instant yeast
• Filling:
• 1-1/2 c. brown sugar
• 1 Tbsp. cinnamon
• 1 dash nutmeg
• 6 Tbsp. unsalted butter, melted
• Frosting:
• 1 c. honey
• 2 Tbsp. unsalted butter, melted
• 1/2 tsp. vanilla
• 2 Tbsp. milk

Directions

1. In a large bowl, combine water, oil, honey, salt, and egg with a large wooden spoon.

2. Stir in 2 cups of the flour and the lecithin.

3. Add yeast and enough of the remaining flour (maybe more) to make a soft dough.

4. Knead until smooth and elastic for about 5 minutes, adding more flour if too sticky.

5. Let dough rise, covered in a large bowl, in a draft-free location, until double in size (this could take a couple of hours).

6. Once dough has risen, make the filling by combining sugar, cinnamon, and nutmeg in a small bowl. Add 6 tablespoons of melted butter directly into the bowl with the powder mixture and stir with whisk.

7. Punch down dough and roll out into a 10×15-inch rectangle.

8. Spread with the entire bowl of filling. Roll up the dough, starting with one of the long sides (so roll it up length wise) and cut roll into 12 equal slices.

9. Place the slices, cut sides up, with sides touching, in a greased 13 × 9-inch baking pan.

10. Let it rise again, in a draft-free location, until double in size. (This could take about an hour or more).

11. Bake, uncovered, at 350 degrees F for 25 minutes.

12. While the rolls are baking, make the frosting by placing the honey granules in a blender. Pulse for a minute or two, then transfer the honey granules to a small bowl and whisk in 2 tablespoons of melted butter. Add vanilla and enough milk to thin to desired consistency. Whisk until smooth.

13. Spread icing on rolls immediately after they come out of oven.

14. **Weather plays a huge role in the rising of bread. On humid or rainy days, expect your dough to take longer to rise. The lecithin powder is a dough emulsifier made from soybeans, giving the bread a soft, smooth texture. You don’t need to use it to make this bread, but it is recommended. Sucanat is a dried sweetener (granule form) made from the juice of sugar cane. It is a healthier substitute for refined brown sugars. The honey granules are a healthier substitute for the refined white sugars.

Email to a friend | Print this recipe | Back