Multigrain Cinnamon Rolls Recipe

5 24 25
Multigrain Cinnamon Rolls Recipe
Multigrain Cinnamon Rolls Recipe photo by Taste of Home
Publisher Photo

Multigrain Cinnamon Rolls Recipe

Read Reviews
5 24 25
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large 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 18x12-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 side down in a 13x9-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.
Originally published as Multi-Grain Cinnamon Rolls in Healthy Cooking October/November 2011, p40

Nutritional Facts

1 cinnamon roll: 240 calories, 7g fat (4g saturated fat), 35mg cholesterol, 251mg sodium, 40g carbohydrate (20g sugars, 2g fiber), 4g protein.

  • 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 large 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
  1. 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).
  2. 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.
  3. Punch dough down. Roll into an 18x12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  4. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut side down in a 13x9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
  5. 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.
Originally published as Multi-Grain Cinnamon Rolls in Healthy Cooking October/November 2011, p40

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Reviews forMultigrain Cinnamon Rolls

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LisaH1215 User ID: 5854432 184202
Reviewed Dec. 22, 2013

"Question for the people who used their bread machines. Did you mix everything in a separate bowl (step 1) before adding it all to the bread machine?"

MY REVIEW
Monarchsmomma User ID: 1811632 132325
Reviewed Feb. 20, 2013

"Oh & no need for butter to spread over filling use water instead. Works well."

MY REVIEW
Monarchsmomma User ID: 1811632 177852
Reviewed Feb. 20, 2013

"For best results use bread machine. Use oil in dough instead of butter. Can use bread flour. For filling use 1/2 brown & white sugar; can add extra cinnamon. Make sure to use loaf pan the is large enough so the cinnamon sugar mixture does not drip out of pan. Cover with foil if needed. Turn out on serving platter as soon as you take out of oven. Glaze can be omitted."

MY REVIEW
mom2lauren User ID: 7407229 177850
Reviewed Apr. 8, 2012

"I doubled the recipe. They were perfect! My kids loved them. We had them for our Easter morning breakfast. Will make time & time again!"

MY REVIEW
twylight User ID: 765140 212419
Reviewed Feb. 26, 2012

"A favourite with my family! We make the pull-apart loaf."

MY REVIEW
cr_1295 User ID: 5888497 149935
Reviewed Feb. 7, 2012

"Very good recipe! Unfortunately, the glaze seemed a little weird...I think I will use my own recipe next time. I also had trouble trying to get the jelly-roll part to hold up as I was slicing it. Overall, though, very good recipe! Will try again soon!"

MY REVIEW
Hulamommie User ID: 2052868 177849
Reviewed Jan. 3, 2012

"This is an absolutely fantastic recipe! Perfect every time! I made 9 batches this Christmas to give out as gifts. I made the dough in my bread machine and then followed the recipe for the cinnamon loafs. I split each batch into two and used the foil loaf pans, they fit perfectly once the loaf raised. I made 18 super easy, yummy and inexpensive gifts that everyone raved about!! Plus extra for my family :-)"

MY REVIEW
krwilson User ID: 3732737 126848
Reviewed Dec. 28, 2011

"Great recipe- kids and adults both love it. My son requests it often. He has no idea it's a healthier version."

MY REVIEW
montana20 User ID: 4997776 192498
Reviewed Dec. 11, 2011

"So good!! Best right out of the oven, very warm and gooey. So good, not too sweet."

MY REVIEW
Pinstripes User ID: 3468767 192497
Reviewed Dec. 1, 2011

"Incredible recipe. I doubled it and made 2 of the twisted rings for a party. It was so, so good, everyone loved them and I got many requests for the recipe. People were delighted to see oats and whole wheat flour in the recipe! I will never buy instant cinnamon rolls or a store-bought danish ever again."

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