Whole-Wheat Cinnamon Rolls With Maple Glaze
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When it comes to cinnamon rolls, we say go big or go hom. There's a lot of spice here, and it's matched with an irresistible buttery maple glaze. Rapid-rise yeast shaves off about 40% of the usual rising time. The dough itself should be soft and sticky so don’t be tempted to add extra flour—that would just toughen it. A stand mixer is crucial; the dough is so soft, it is pretty much impossible to knead by hand. (NOTE: I tried doing an overnight proof, but the dough just got tough so it is best to make and bake.)
- 1 cup warm 2% reduced-fat milk (100° to 110°F)
- 5 tablespoons granulated sugar, divided
- 1 package rapid-rise yeast (about 2 1/4 teaspoons)
- 1/4 cup melted butter, divided
- 1 large egg, lightly beaten
- 14 ounces whole-wheat pastry flour (about 3 1/2 cups)
- 1/2 teaspoon salt
- Cooking spray
- 2/3 cup packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1 cup powdered sugar
- 1/4 cup maple syrup
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- Calories 252
- Fat 5g
- Satfat 2.8g
- Monofat 1.2g
- Polyfat 0.2g
- Protein 4g
- Carbohydrate 48g
- Fiber 4g
- Sugars 26g
- Est. added sugars 25g
- Cholesterol 24mg
- Iron 2mg
- Sodium 168mg
- Calcium 63mg
How to Make It
To prepare rolls, combine milk, 1 tablespoon granulated sugar, and yeast in the bowl of a stand mixer, stirring with a whisk. Let stand 5 minutes. Stir in 2 tablespoons butter, 1/4 cup granulated sugar, and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture. Mix on low speed with dough hook just until combined; mix on medium-low speed 6 minutes. Scrape dough into a large bowl coated with cooking spray (dough will be very soft and sticky). Coat top of dough with cooking spray; cover and let rise in a warm place (85°F), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough; if indentation remains, dough has risen enough.)
Punch dough down; turn out onto a well-floured work surface. Roll dough into a 15 x 11–inch rectangle. Brush dough with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle mixture evenly over dough, spreading all the way to edges. Gently roll up dough jelly-roll style, starting with a long end. Cut dough into 15 (1-inch) slices using a sharp serrated knife. Arrange slices in a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Cover and let rise 40 minutes.
Preheat oven to 350°F.
Uncover dough. Bake at 350°F for 22 to 25 minutes or until lightly browned. Cool slightly.
To prepare glaze, combine powdered sugar, syrup, 1 tablespoon melted butter, and 1/4 teaspoon salt, stirring until smooth. Spread glaze evenly over warm rolls. Serve warm.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice