Multi-Grain Cinnamon Rolls |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This simple and easy-to-work with recipe is sure to become a family favorite. And the wholesome cinnamon rolls will fill your kitchen with a wonderful, warm aroma. âJudy Eddy, Baldwin City, Kansas Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
1/2 cup quick-cooking oats |
1/2 cup king arthur premium 100% whole wheat flour |
1/4 cup packed brown sugar |
2 tablespoons butter, melted |
1 egg |
1 teaspoon salt |
1-3/4 to 2-1/4 cups king arthur unbleached all-purpose flour |
filling: |
3 tablespoons butter, softened |
1/3 cup sugar |
2 teaspoons ground cinnamon |
glaze: |
1 cup confectioners' sugar |
6-1/2 teaspoons half-and-half cream |
4-1/2 teaspoons butter, softened |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Roll into an 18-in. x 12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut sides down in a 13-in. x 9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners' sugar, cream and butter until smooth. Drizzle over warm rolls. Yield: 1 dozen.
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