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Glazed Whole Wheat Cinnamon Rolls
Glazed Whole Wheat Cinnamon Rolls
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Prep Time:
30 minutes
Total Time:
3 hours 10 minutes
Indulge in healthier whole wheat cinnamon rolls with a delectable glaze.
Ingredients:
  • 1 1/2 to 2 cups Gold Medal™ all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 package regular active or fast-acting dry yeast
  • 1 cup warm water (105°F to 115°F)
  • 1 tablespoon canola oil
  • 2 teaspoons vanilla
  • 1 1/2 cups white whole wheat or whole wheat flour
  • 2 teaspoons butter, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons miniature semisweet chocolate chips
  • 1 oz bittersweet baking chocolate, chopped
  • 1/2 teaspoon butter
  • 1/3 cup powdered sugar
  • 1 to 2 teaspoons water or milk
Instructions:
  • Combine 1 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, salt, and yeast in a large bowl. Using an electric mixer on low speed, mix in warm water, oil, and vanilla for 30 seconds, scraping the bowl often. Increase the mixer speed to medium and beat for 1 minute, scraping the bowl occasionally. Finally, stir in whole wheat flour and just enough of the remaining 1/2 cup of all-purpose flour until the dough is easy to handle.
  • - Knead the dough on a lightly floured surface for about 5 minutes until smooth and springy. Cover it with a bowl and let it rest for 10 minutes. - Flatten the dough into a 12 1/2 x 9-inch rectangle using your hands or a rolling pin. - Spread 2 teaspoons of butter over the dough. - In a small bowl, mix 2 tablespoons of granulated sugar with cinnamon and sprinkle the mixture over the butter. - Sprinkle chocolate chips on top of the dough.
  • Roll up the rectangle tightly, starting from one long side, and seal by pinching the edge of the dough. Shape evenly and cut the roll into 10 (1 1/4-inch) slices. Spray a 13x9-inch pan with cooking spray and place the rolls slightly apart in the pan. Cover loosely with plastic wrap and a cloth towel. Allow the rolls to rise in a warm place (80°F to 85°F) for 1 1/2 to 2 hours, or until doubled in size.
  • Preheat oven to 375°F. Remove cover from rolls and bake for 20-25 minutes until golden brown. Transfer to a cooling rack and let cool for 5 minutes before serving.
  • In a small microwavable bowl, melt bittersweet chocolate and 1/2 teaspoon of butter in the microwave on High for 30 seconds. Stir until smooth. Drizzle the chocolate over the tops of the rolls. In another small bowl, mix powdered sugar with water until you have a thin glaze. Drizzle the glaze over the chocolate. Serve the rolls warm.

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