Whole Wheat Cinnamon Rolls

Fresh baked this morning. Only, we’re out of raisins, so they’re missing from this picture.

Whole Wheat Cinnamon Rolls

makes 24 rolls

• Whole Wheat Bread — 2 Loaf Recipe
  
• Melted butter or non-hydrogenated margarine (such as Earth Balance)
• Chopped Nuts
• Soaked raisins, drained
• Warm raw honey or raw agave syrup
• Cinnamon

Make Whole Wheat Bread (2 Loaf Recipe) according to recipe directions. While dough is on its first rise, prepare (2) 9 x 13 inch pans by drizzling 1/4 cup of honey or agave and 1/4 cup of melted butter or non-hydrogenated margarine in the bottom of each pan.

When dough is doubled in size after first rise, separate into 2 portions. Roll out the first section into a large rectangle about 1/2-inch thick. Spread melted butter all over dough. Drizzle honey over dough. Spread chopped nuts and raisins over dough. Sprinkle liberally with cinnamon. Roll up along long edge of rectangle. Press the outside edge gently into the roll to help it stay sealed. Cut rolls off in 1 to 1-1/2 inch sections. Transfer rolls to baking pan, spreading out about 1/2″ to 3/4″ to allow room for swelling during second rise. Cover with plastic wrap and move pan to warm, draft-free location for second rise. Repeat with second portion of dough.

Let cinnamon rolls rise for about 30 minutes, until they’ve swelled to fill the pan. Bake for 20 minutes at 375 degrees. Take out of oven and flip the rolls over in the pan to coat the top side. Store in an airtight container.

© Copyright 2006 by Wardeh Harmon