We have had cinnamon rolls for breakfast every Christmas since we've been married. I used to use a recipe that my great grandma made, but it was difficult to follow as much of it was just the ingredients and not the actual amount. Then, a few years ago I found this recipe in a Taste of Home magazine. I've altered it a bit to add in whole grains and we love it.
Whole Wheat Mini Maple Cinnamon Rolls
2/3 cup milk, heated to 115 degrees
1/3 cup pure maple syrup
1/3 cup butter, softened
1 egg
3/4 teaspoon salt
3 cups white whole wheat flour
2 teaspoons gluten
2 1/2 teaspoons active dry yeast
Filling
1/2 cup sucanat
2 tablespoons white whole wheat flour
4 teaspoons cinnamon
6 tablespoons cold butter
Maple Icing
1 cup confectioner's sugar
3 tablespoons melted butter
3 tablespoons pure maple syrup
1 to 2 teaspoons milk
Combine milk and yeast and let sit until bubbly. In a mixing bowl or stand mixer, combine flour, gluten, and salt. Mix in butter. While mixing, add in egg, maple syrup, and yeast mixture. Mix several minutes until it comes together as a soft dough. Divide dough in half and roll each half into two rectangles. In a small bowl, combine sucanat, flour, and cinnamon. Cut in butter until mixture resembles a thick paste. Divide the mixture and press onto each rectangle. Prepare to get messy because this is best done with your hands. Once the mixture is evenly spread over dough, roll up jelly-roll style and pinch the seam to seal. Cut each roll into 12 slices and place in a greased 9x13 pan. Cover and let rise in a warm place until double. Bake at 375 for 20-25 minutes or until golden brown. If they brown too quickly, place a piece of foil lightly over the top and continue baking until done. Cool in pan on a wire rack for 5 minutes. In a small mixing bowl, combine confectioner's sugar, syrup, butter, and enough milk to achieve desired consistency. Spread over warm rolls.
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