Whole Grain Cinnamon Rolls
Ingredients
For the dough:
2 cup milk
4 ½ tablespoon butter
½ tablespoon vanilla extract
½ cup rolled oats
2 cup whole wheat flour
2 to 3 cup unbleached, all-purpose flour
¼ cup granulated sugar
1 ¾ teaspoon salt
3 ¾ teaspoon active dry yeast
For the filling:
3 ½ tablespoon butter softened
¾ cup dark brown sugar
1 tablespoon ground cinnamon
For the glaze
¾ cup powdered sugar
1 - 2 tablespoon milk
Instructions
Warm the milk slightly and melt the 4 ½ tablespoons butter in a medium saucepan. Transfer this mixture to a mixing bowl. Add the granulated sugar, vanilla, and yeast, stirring to combine. Let that rest for 5 minutes.
Add the flours, oats, and salt. Stir until you have a sticky dough but all the flour is incorporated. Turn it onto a floured surface and knead until the dough becomes smooth and elastic. Set into a greased bowl and allow to rise until doubled in bulk, about an hour.
To form the rolls: When the dough is ready, roll out on a lightly floured surface until you have a 12 x 18-inch rectangle. Spread the 3 ½ tablespoons softened butter over surface.
In a small bowl, combine the brown sugar and cinnamon. Sprinkle this over the over butter, leaving a bare margin on one long end.
Roll up the dough, jelly-roll fashion, starting from the opposite long edge and pinching the seam to seal.
Slice the roll into 12 equal portions and arrange evenly in a greased, 9 x 13-inch pan. You can use unflavored dental floss to neatly cut the rolls.
Allow the rolls to rise another 30 minutes before baking.
Preheat oven to 350°. Bake rolls until lightly browned, about 20 to 25 minutes. Remove from oven and cool on a wire rack.
Combine the powdered sugar and 1 to 2 tablespoons milk in a small mixing bowl, stirring with a wooden spoon until combined. Glaze baked rolls with icing.
Notes: The dough can also be prepared using a bread maker (add ingredients from steps 1 and 2 and prepare using machine instructions) or a stand mixer (add ingredients from steps 1 and 2 to the mixing bowl and combine using the dough hook).
Adapted from Good Cheap Eats by Jessica Fisher
