I have to follow a gluten free diet, but that doesn't mean that I don't bake things for others. Before I went gluten free, I was famous for my whole wheat cinnamon rolls. And you know what? It's not even my recipe. When my lovely sister Rachel bought me a Bosche kitchen machine, the lovely lady at the store shared her recipes with us. And they are delicious.
It just killed me this year when I couldn't taste the rolls that I made for our friends.
They're delicious without the frosting, and to die for with it.
I know it's really mean to post this recipe in January, when everyone is trying to stick to their diet. Bwahahahaha!
If you have a Bosche, you can make the recipe as is. If you have a Kitchen Aid, I suggest you half the recipe.
Before you begin, bring 3 sticks of butter to room temperature.
Whole Wheat Cinnamon Rolls
Yields 54 large rolls
The entire process takes about 3 hours
7 cups freshly ground whole wheat flour
1/2 cup potato flour (or 1 cup instant potato flakes)
1/2 cup powdered milk
5 Tablespoons instant yeast
4 Tablespoons dough enhancer
Mix ingredients together in a large bowl with a dough hook for approx 1 minute to prevent the powdered milk from forming clumps.
6 cups warm water (115 degrees)
1 cup canola oil
2/3 cup honey
Mix again for several minutes and then cover and let sponge for 10 to 15 minutes.
5 beaten eggs
2 Tablespoons sea salt
Continue to add ground wheat flour until the dough starts pulling away from the side of the bowl, but never picks up from the bottom. This will probably be another 7 cups of flour, but will differ for your area because of humidity. The dough will be very sticky. Knead for 5 minutes more.
You will need:
3 sticks of butter
Approx. 4 cups brown sugar
Approx. 6 Tablespoons ground cinnamon
Some unflavored dental floss
Divide the dough into 3 balls. Cover 2 of the balls while working with the first batch.
Pour about 1/4 cup canola oil onto your clean work surface, and roll out your dough into a rectangle.
Using your hand (this gets really messy!) Spread the butter on top of the rectangle, then 1 1/3 cups brown sugar, and 2 tablespoons of the cinnamon.
Starting at the far left hand corner, begin rolling the dough towards yourself working from left to right, and then back again, until the dough has been rolled up like a carpet. Pinch to seal the roll. Turn the roll into the seam, and get a 30 inch piece of dental floss. Wrap around fingers of both hands as if you were going to floss your teeth. Slip the floss under the roll, and working around both sides, cut off a 1 inch slice, by bringing the two ends of floss together, and crossing them over one another.
Place spiral side down onto baking pan prepared with nonstick cooking spray. Fill the pan leaving about a 1/4 between rolls to allow for expansion. Cover with plastic wrap and set aside for 1 hour to rise.
Repeat with remaining dough.
After 1 hour, preheat oven to 350 degrees. Remove plastic wrap and bake for 20 minutes.
Frost with cream cheese frosting
Cream Cheese frosting
2-8oz packages softened cream cheese
1 stick of butter, softened
1 to 2 teaspoons vanilla extract
After writing this post I realize that if you've never made cinnamon rolls before, you might want more pictures. However this is a really messy project. Using a camera at the same time is a really bad idea!