The recipe for these hearty rolls comes from Jean Hixson of the Kansas Wheat Commission. They'll keep in an airtight container for a couple days, or you can freeze them (unfrosted) for up to 2 months. They're best served warm, so when ready to eat, wrap the frozen cinnamon rolls in foil and bake about 25 minutes in a 300° oven. Frost as directed.

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Ingredients

Directions

  • In a large mixing bowl, dissolve the yeast in the warm water; let stand for 5 minutes. Add dry milk, the 1/3 cup butter, 1/3 cup honey, the eggs, wheat germ and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Add 2 cups of the white whole wheat flour. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining white whole wheat flour and as much of the bread flour as you can.

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  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately soft dough that is smooth and elastic (about 6 minutes). Shape dough into a ball.

  • Place dough in a lightly greased bowl; turn once to coat the top. Cover loosely with plastic wrap and a clean kitchen towel; let rise in a warm place until double in size (about 1 hour).

  • Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside.

  • In a small bowl, cover raisins with water; let stand for 5 minutes and drain well. In a medium bowl, whisk together the 1/4 cup butter, 1/4 cup honey and the orange zest until creamy and well combined.

  • Roll dough into an 18x15-inch rectangle. Spread the butter mixture to within 1/2 inch of the edges. Sprinkle with raisins. Roll up the rectangle, starting from a long side. Pinch seams to seal. Slice roll into 15 pieces. Place, cut sides down, in prepared pan.

  • Cover loosely with plastic wrap, leaving room for rolls to rise. Let dough rise in a warm place until nearly double (about 30 minutes).

  • Remove plastic wrap. Bake in a 350° oven about 25 minutes or until lightly browned. Remove from oven. Cool slightly in pan on a wire rack, then spread Orange Icing over rolls. Serve slightly warm. (Or, if you like, cool rolls in pan for 1 minute. Carefully invert rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Orange Icing and serve slightly warm.)

Make-Ahead:

Place leftover rolls in an airtight container. Store at room temperature for up to 2 days. Or freeze uniced rolls for up to 2 months. Thaw at room temperature before drizzling rolls with icing. Or if you would like them warm, wrap the frozen rolls in foil and bake in a 300° oven about 25 minutes or until warm. Frost hot rolls with the icing as directed.

Nutrition Facts

346 calories; 8 g total fat; 48 mg cholesterol; 241 mg sodium. 61 g carbohydrates; 9 g protein;

Orange Icing

Ingredients

Directions

  • In a small mixing bowl, stir together powdered sugar and almond extract. Stir in enough orange juice to make an icing of drizzling consistency.

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