Multigrain Cinnamon Rolls
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
YIELD: 1 dozen.
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
Ingredients
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1 package (1/4 ounce) active dry yeast
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3/4 cup warm water (110° to 115°)
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1/2 cup quick-cooking oats
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1/2 cup whole wheat flour
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1/4 cup packed brown sugar
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2 tablespoons butter, melted
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1 large egg, room temperature
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1 teaspoon salt
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1-3/4 to 2-1/4 cups all-purpose flour
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FILLING:
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3 tablespoons butter, softened
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1/3 cup sugar
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2 teaspoons ground cinnamon
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GLAZE:
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1 cup confectioners' sugar
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6-1/2 teaspoons half-and-half cream
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4-1/2 teaspoons butter, softened
Directions
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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).
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2.
Turn onto a lightly floured surface; knead until smooth and elastic, 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.
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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.
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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.
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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.
Nutrition Facts
1 cinnamon roll: 240 calories, 7g fat (4g saturated fat), 35mg cholesterol, 251mg sodium, 40g carbohydrate (20g sugars, 2g fiber), 4g protein.
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