Cinnamon rolls are a prized breakfast possession in most homes, yet few families will attempt to make them from home. It's understandable why. Who wants to wake up before the crack of dawn to let dough rise for several hours? Well maybe me, but I'm in the vast minority. Luckily, I've come up with this simple recipe for you all to try.
- Preheat oven to 350…F. Lightly oil-spray two (9”x13”) baking dishes.
- Place dough ingredients in large mixing bowl. Let sit 10 minutes. DOUGH: 2 cups warm water; 1 tbsp. active dry yeast; 1 tbsp. honey
- Add: ½ tbsp. salt; 2 cups whole-wheat flour; ¼ cup olive oil; 1 tbsp. gluten flour (optional)
- Knead in a bread mixer for 3 minutes, or hand beat using a whisk for 5 minutes.
- Add: 1 tbsp. honey; 2 tbsp. lecithin; 1 tbsp. lemon juice; 3 ½ cups whole-wheat flour;½ cup … flour
- Mix in a bread mixer for 5 minutes, or hand knead for 10 minutes. Add enough flour so dough is not sticky.
- Roll dough out into a large rectangle approximately ½ inch thick.
- Sprinkle willing: 2 ¼ cups dates/raisings, chopped (rinse with hot water to soften, if needed); 2 ½ cups apple/ pear, fresh, peeled and shredded;½ cup pecans, chopped; 4 tbsp. cinnamon or substitute.
- Roll a dough into a “log” shape
- Slice into 1-inch slices. Lay each piece flat in prepared baking dish.
- Cover with a towel and place in a warm area.
- Let rise for about 1 hour, or until doubled in size.
- Bake at 350…F for 20-25 minutes or until golden brown. (MAKES: 2 DOZEN)