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Multi-Grain Cinnamon Rolls Recipe

Multi-Grain Cinnamon Rolls Recipe photo by Taste of Home

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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. —Judy Eddy, Baldwin City, Kansas

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Multi-Grain Cinnamon Rolls Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 12 Servings

30 15 45

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, 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.

Nutritional 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.

Originally published as Multi-Grain Cinnamon Rolls in Healthy Cooking October/November 2011, p40

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Reviews for Multi-Grain Cinnamon Rolls

Multi-Grain Cinnamon Rolls

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(11-20) of 23 reviews

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Reviewed on Nov. 20, 2011 by crafty4

Followed the recipe, wouldn't change a thing. Wonderful

Reviewed on Nov. 13, 2011 by interpretermom

The first time I made the pull-apart loaf with no problems. I decided to try the cinnamon rolls and the dough would not rise. I think I will take others' advice and try using the bread machine next time.

Reviewed on Oct. 29, 2011 by BrendainPa

These were excellent! I used my KitchenAid to mix so I did not hand-mix. I also added 1/4 cup of ground flaxseed to give more fiber.

Reviewed on Oct. 27, 2011 by webesmiley

Took me 2 tries-1st time I tried as directed: didn't rise. Second try, I did as others did and used my bread machine to make the dough--much better. I made the loaf, but I didn't glaze, just left as is. Tasty!

Reviewed on Oct. 20, 2011 by theresa23

made the dough in my bread machine, let rise for an extra half hour. made the pull apart loaf, changed the half and half to fat free milk, and next time wil cover with foil. awesome recipe.

Reviewed on Oct. 16, 2011 by LakerBaker

Unbelievable! EZ, mouthwatering, tastes great even days later! DEFINATELY keeping this one!

Reviewed on Oct. 15, 2011 by Monarchsmomma

I also made dough in bread machine. I used oil instead of butter in dough & omitted butter in glaze. Next time I may use walnuts & raisins.

Reviewed on Oct. 08, 2011 by Sharon Henschell

Kids loved them...

Reviewed on Oct. 08, 2011 by mheimbaugh

Definitely a keeper. I made the pull apart loaf and will try the foil trick next time as parts of mine got too brown.

Reviewed on Oct. 05, 2011 by trudi.taylor

Made the dough in my bread machine on the dough setting and I was SO pleased. This tasted as good as any buns I have purchased.

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