I made these yesterday and my kids almost passed out when I said they could have them for breakfast. They loved them--I did too!
Quick Cinnamon Rolls
Dough:
3 cups whole wheat flour
1 1/2 to 2 1/2 cups unbleached flour or whole wheat flour (I use all whole wheat)
2 tablespoons dry yeast
1 1/4 cups warm water (120 to 130 degrees)
1/3 cup oil (I used 1/4 cup Smart Balance Oil and it worked fine)
1/3 cup honey or sugar (I used honey)
2 eggs (I used Omega 3)
1 1/2 teaspoons salt
Filling:
1 1/2 cups applesauce (I use the 'no sugar added' kind).
2 apples, cored and shredded (I leave the peels on)
1/2 cup raisins (optional--we left these out since not everyone likes them)
1 tablespoon cinnamon
Mix ingredients together and spread on rolled-out dough.
Mix whole wheat flour and yeast. Add water, oil, sugar, eggs and salt; mix well. *I have a Kitchen Aid mixer and use the dough hook* Add remaining flour 1 cup at a time until dough just cleans the sides of the bowl. Do not add too much flour. Dough should be quite soft. Knead until smooth and elastic, about 6 minutes. (Use the dough hook--it makes better whole wheat bread products than if you knead by hand. Although your triceps don't get a workout).
On lightly oiled surface roll dough into a large rectangle about 14x32 inches and a scant 1/4-inch thick. Spread evenly with apple mixture.
Roll up as for a jelly roll, starting with the long side. Seal the seam by pinching dough together. With seam side down, cut into 1 1/4" slices using dental floss, fishing line, or string. (Slide string under the roll, cross it over the top, and pull down.) Place rolls cut-side up on a nonstick or greased baking sheet. Let rise until very light and double in size.
Bake: 350 degrees for 12-15 minutes.
Note: My kitchen is always too cold for raising yeast doughs, so I put the pan in a warm oven (200 degrees or "keep warm" setting) and let it raise. I raised these for 45 minutes. Then I just turn up the oven to 350 degrees with the pan still in, instead of preheating the oven. This method will add a little to the baking time, but just keep checking after the minimum time.
Enjoy!
Elsie
Other note: I have a wheat grinder and use freshly ground flour--or flour that I've ground and stored in the freezer. It makes a HUGE difference nutritionally and (especially) tastily.
Quick Cinnamon Rolls
Dough:
3 cups whole wheat flour
1 1/2 to 2 1/2 cups unbleached flour or whole wheat flour (I use all whole wheat)
2 tablespoons dry yeast
1 1/4 cups warm water (120 to 130 degrees)
1/3 cup oil (I used 1/4 cup Smart Balance Oil and it worked fine)
1/3 cup honey or sugar (I used honey)
2 eggs (I used Omega 3)
1 1/2 teaspoons salt
Filling:
1 1/2 cups applesauce (I use the 'no sugar added' kind).
2 apples, cored and shredded (I leave the peels on)
1/2 cup raisins (optional--we left these out since not everyone likes them)
1 tablespoon cinnamon
Mix ingredients together and spread on rolled-out dough.
Mix whole wheat flour and yeast. Add water, oil, sugar, eggs and salt; mix well. *I have a Kitchen Aid mixer and use the dough hook* Add remaining flour 1 cup at a time until dough just cleans the sides of the bowl. Do not add too much flour. Dough should be quite soft. Knead until smooth and elastic, about 6 minutes. (Use the dough hook--it makes better whole wheat bread products than if you knead by hand. Although your triceps don't get a workout).
On lightly oiled surface roll dough into a large rectangle about 14x32 inches and a scant 1/4-inch thick. Spread evenly with apple mixture.
Roll up as for a jelly roll, starting with the long side. Seal the seam by pinching dough together. With seam side down, cut into 1 1/4" slices using dental floss, fishing line, or string. (Slide string under the roll, cross it over the top, and pull down.) Place rolls cut-side up on a nonstick or greased baking sheet. Let rise until very light and double in size.
Bake: 350 degrees for 12-15 minutes.
Note: My kitchen is always too cold for raising yeast doughs, so I put the pan in a warm oven (200 degrees or "keep warm" setting) and let it raise. I raised these for 45 minutes. Then I just turn up the oven to 350 degrees with the pan still in, instead of preheating the oven. This method will add a little to the baking time, but just keep checking after the minimum time.
Enjoy!
Elsie
Other note: I have a wheat grinder and use freshly ground flour--or flour that I've ground and stored in the freezer. It makes a HUGE difference nutritionally and (especially) tastily.
