WHOLE WHEAT CINNAMON RUM ROLLS
Steps:
- In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
- Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
- Turn dough onto a lightly oiled work surface and divide in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter.
- Combine brown sugar, cinnamon, raisins, and nuts. Sprinkle evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
- About 10 minutes before baking, preheat oven to 375 degrees (350 if using glass pans). Bake for 20 minutes or until the internal temperature of the rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam -- it makes them softer. Allow the rolls to cool for 15 minutes.
- Combine powdered sugar, rum extract, and milk. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of the rolls.
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Bilal Hussain Shah
[email protected]I'm definitely going to make these again!
Ganga Bhatta
[email protected]These rolls are perfect for a special occasion breakfast.
Patrice Griffith
[email protected]I'm not a big fan of rum, but I still enjoyed these rolls.
Razaq Ali Qureshi
[email protected]These cinnamon rolls are a great way to use up leftover whole wheat flour.
Takayla Aultman
[email protected]Overall, I thought these cinnamon rolls were pretty good. They weren't the best I've ever had, but they were definitely worth trying.
Abdiaziz Mohamed
[email protected]The rolls were a little too sweet for my taste, but my family loved them.
DM Musharraf
[email protected]I had some trouble getting the dough to rise properly. I think I might have added too much flour.
Roger Van Dusen
[email protected]These rolls are a bit time-consuming to make, but they're definitely worth the effort.
Raja Waris
[email protected]I love the flavor of the rum in these rolls. It really adds a special touch.
Right Hook
[email protected]These cinnamon rolls are amazing! They're so soft and fluffy, and the cinnamon filling is perfect.
Syed Shujahat
[email protected]I'll definitely be making these again.
Aslam Shuja
[email protected]Delicious! I made these for my family and they were a huge hit.
Kelly Lane
[email protected]These are the best cinnamon rolls I've ever had! The dough was so soft and fluffy, and the filling was perfectly spiced.
Archer in the Res
[email protected]I've made these rolls several times now, and they're always a crowd-pleaser. They're perfect for a special breakfast or brunch.
vincent nkansah
[email protected]The recipe was easy to follow and the rolls turned out beautifully. They were a little sweet for my taste, but my family loved them.
Bibek Thakuri
[email protected]These cinnamon rolls were a hit! They were light and fluffy, with the perfect amount of cinnamon and rum flavor. I'll definitely be making them again.