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Multi-Grain Cinnamon Rolls

Multi-Grain Cinnamon Rolls
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. —Judy Eddy, Baldwin City, Kansas
12 ServingsPrep: 30 min. + rising Bake: 15 min.

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 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 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

  • 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).
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a bowl coated with cooking spray,
© Taste of Home 2013

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Multi-Grain Cinnamon Rolls (continued)

Directions (continued)

  • turning once to coat the top. Cover and let rise in a warm place
  • until doubled, about 1 hour.
  • 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.
  • 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.
  • 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.
Cinnamon Pull-Apart Loaf: Follow method for cinnamon rolls but do not roll up jelly-roll style. Instead, cut into thirty-six 3-in. x 2-in. rectangles. Make two stacks of 18 rectangles. Place, cut sides up, in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Make glaze; drizzle over warm bread. Yield: 1 loaf (12 slices). Nutrition Facts: 1 slice equals 240 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 251 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein. Twisted Cinnamon Ring: Follow method for cinnamon rolls and roll up jelly-roll style, starting with a long side. Cut roll in half lengthwise. Place doughs side by side on a baking sheet coated with cooking spray. Twist together, cut side up, and shape into a ring. Pinch ends together. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Make glaze; drizzle over warm bread. Yield: 1 ring (12 slices). Nutrition Facts: 1 slice equals 240 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 251 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.
Nutrition Facts: 1 cinnamon roll equals 240 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 251 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013