Cinnamon Rolls

Jayson's cousin requested that I post the recipes for my cinnamon rolls and bread. The cinnamon roll recipe is combination of two different recipes. The dough is from one of Shar's classes, and the rest is from a recipe a friend gave me while living in Texas. I am trying out a ton of different bread recipes so I will post a recipe when I have a favorite. If anyone has a recipe they think is fantastic, pass it along. I would be happy to try it.

Whole Wheat Cinnamon Rolls

In Bosch with dough hook:
3 C. fresh ground whole wheat flour (I prefer white wheat)
½ c. buttermilk powder or powdered milk
¼ c. potato flour
2 c. high gluten flour (bread flour) or 1/3 c. vital wheat gluten
3 T. instant yeast (SAF brand is best)

3 T. dough enhancer
Mix thoroughly so the buttermilk will not form lumps.

Add:
3 c. warm water (approx. 115’)

½ c. canola oil (I use veggie oil)

1/2 c. honey

Mix for 2-3 minutes cover and set aside to sponge until the dough doubles in size. About 10-15 minutes.

Add:
2 eggs, slightly beaten

2 T. sea salt

Continue to add fresh ground whole wheat flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. This dough will be sticky. Knead on speed 1 for 6-7 minutes or until the gluten develops.

1) Cut dough in half.
2) Roll one half of dough in to rectangle 12”x18”
3) Spread with softened butter
4) Sprinkle with ¾ c. sugar mixed with 1 ½ T. cinnamon
5) Roll-up jelly roll style starting from the long side
6) Cut 1 ½ - 2” rolls with dental floss
7) Place on parchment lined cookie sheet, let rise until double

8)repeat process making another batch of cinnamon sugar
9) Bake at 350’ for 20 minutes
10) Frost while warm

Frosting:
3 T. butter

1 tsp. vanilla
2 c. powdered sugar

milk ( start with 2 T.)

I make a double bath of frosting