Whole Wheat Cinnamon Rolls

Cinnamon roll with icing.

This recipe is from Peter Reinhart’s book “Whole Grain Breads”.  It requires very few ingre­di­ents but does require some “soak­ing” and ris­ing time.  These cin­na­mon buns have a rich whole grain fla­vor and are deli­cious with your morn­ing or after­noon cof­fee with­out the added guilt.

Soak­er

Ingre­di­ents:

34 cup Whole wheat flour

12 tsp salt

34 cup milk, soy milk, or rice milk

1. Mix all the ingre­di­ents in a bowl for about 1 minute until it forms a ball.

2.  Cov­er loose­ly with plas­tic wrap and let  sit at room tem­per­a­ture for 12–24 hours.

Biga

34 cup whole wheat flour

14 tsp yeast

12 cup plus 2 Tbsp milk, soy milk or rice milk (room temp)

1 large egg (slight­ly beat­en)

Instruc­tions:

1.  Mix ingre­di­ents togeth­er until a ball forms.  With wet hands, knead the dough in bowl for 2 min­utes until all ingre­di­ents are even­ly dis­trib­uted.  It should feel tacky.  Rest dough for 5 min­utes , then knead again with wet hands for about 1 minute.

2. Trans­fer dough to a clean bowl and tight­ly cov­er with plas­tic wrap and place in fridge  for 8 hours.

3. Take dough from fridge and let it get to room tem­per­a­ture, about 2 hours.

4.  Cut soak­er and biga into about 12–14 small­er pieces and place into a bowl.

Add the fol­low­ing:

7 Tbsp whole wheat flour

58 tsp salt

14 tsp yeast

3–4 Tbsp hon­ey or agave or brown sug­ar

14 cup canola oil

Instruc­tions:

5. Mix all ingre­di­ents thor­ough­ly with spoon or wet hands for about 2 min­utes.

6. Sprin­kle flour onto work sur­face and knead dough for 3–4 min­utes.  Form into a ball and let rest for 5 min­utes.

7.  Knead for 1 minute and place into a light­ly oiled bow, coat with oil.  Cov­er loose­ly with plas­tic wrap and let rise for 45–60 min­utes until its 1 12 times orig­i­nal size.

8. Mix 6 12 Tbsp sug­ar with 1 12 Tbsp cin­na­mon in a small bow­el and set aside.

9.  Sprin­kle flour onto work sur­face and roll dough into 9 inch square about 12 inch thick.

10. Sprin­kle sur­face with cin­na­mon sug­ar and tight­ly roll into a loaf.

11. Slice into 1 inch thick slices and lay on sheet pan lined with parch­ment paper.  Cov­er with plas­tic wrap and let rise for 45–60 min­utes, until dou­ble in size.

12.  Pre­heat oven to 400F.  Before plac­ing sheet pan in oven low­er heat to 35o F and bake for 10–15 min­utes.

13. Remove form oven and cool for 5 min­utes before glaz­ing.

For the glaze:

1 cup con­fec­tion­ers’ sug­ar, sift­ed

2 Tbsp of milk

12 tsp vanil­la, or almond extract

Whisk until smooth and drip with whisk over cin­na­mon buns.

 

 

 

 

 

 



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