CINNAMONROLLS

This recipe is from Bread Beckers Recipe Collection

Basic Dough Recipe

  • 1 1/2 Cups of hot water
  • 1/3 cup oil
  • 1/3 cup of honey
  • 2 tsp. salt
  • 1 egg
  • 2 Tbs. Lecithin
  • 1tsp. gluten (optional) / I do use this
  • 4 – 4 1/2 cups freshly milled flour  ( I use soft red or soft white or hard white wheatberries).
  • 1/2 cup flax seed, ground in blender (optional)  I do not use
  • 1 Tbs. Yeast

Combine water, oil, honey, salt, and egg.  Add gluten, half of flour, and ground flax seed.  Mix thoroughly.  Add yeast and enough flour to make a soft dough.  Knead until smooth and elastic (about 5-6 min.)

Roll all of the dough out into a 10 x 15 rectangle.  Spread with the entire recipe of filling.  Roll up and cut into 1-inch slices.  Place cut side up in a 9 x 13 inch greased pan with sides touching.  Let rise until double.  Bake at 350 degrees for 15 min.

Filling:

  • Combine 1 1/2 cups Sucanat
  • 1 Tbs. cinnamon
  • dash of nutmeg
  • add 6 Tbs. of melted butter
  • stir with whisk

Cream Cheese Icing

  •  8 oz. cream cheese softened
  • 1 tsp. vanilla
  • 1-2 Tbs. honey

Whip cream cheese adding honey (about 1-2 Tbs.) and vanilla to taste.  Whip until smooth.

     DINNER ROLLS

Use the Basic Dough recipe and pinch off and roll into a ball or roll into ropes and tie in a knot or cross.

My family loved ~loved these.