We were running late.
It was my turn to do breakfast for the weekend and we still needed to eat and make it to church by 930...it was 8am.
When I say these cinnamon rolls are quick AND easy, I'm not lying...
and they're whole wheat?? You're welcome.
They probably took me all of 15 minutes to prep, popped em in the oven for 25 and we were sitting pretty scarfing down cinnamon rolls by 850am just in time for church.
It's Monday and that means there's lots to do so I'll be keeping this post short and sweet.. just like these fabulous cinnamon treats! :)
Whole Wheat Cinnamon Rolls
Adapted from Brunch: The Perfect Weekend Treat
Oven: 350 Bake time:30-35 minutes
Makes 8 rolls
Dough:
2 1/2 cups whole wheat flour
pinch of salt
2 1/2 tsp baking powder
1 tsp cinnamon
3 1/2 oz butter, melted
2 egg yolks
3/4 cup milk
Filling:
1 tsp cinnamon
1/4 cup brown sugar
2 TBS sugar
1 TBS butter, melted
Icing:
1 cup powdered sugar
2-3 TBS milk
Preheat oven to 350. Grease an 8-inch cake pan and line with parchment paper.
Mix flour, slat, sugar, and cinnamon in a bowl.
Whisk egg yolks, butter and milk together and combine with dry ingredients, mixing until a soft dough is made.
Turn dough out on a lightly floured surface and roll into a rectangle 12x10 inches.
Make filling by mixing all ingredients together.
Spread evenly over dough and roll up, jelly roll style, to form a log.
Using a sharp knife, cut dough into 8 even slices and place in prepared pan.
Brush with TBS of milk.
Transfer to oven and bake for 30-35 minutes or until golden brown.
As rolls are cooling slight, make icing by stirring milk, one tablespoon at a time, into powdered sugar until glaze consistency is reached (add more milk if necessary). Drizzle over cooling cinnamon rolls.
Devour.
Happy Baking!
