Whole Wheat Cinnamon Rolls

What do you think of when I say "cinnamon rolls"?

Is it waking up on Saturday morning to the smell of fresh cinnamon wafting through the air, and then running down to the table and face planting into a soft, ooey goey roll that is SMOTHERED in cream cheese frosting?

Even if it's not that, I can guarantee that there is NOTHING bad about any memories involving a cinnamon roll. They are pure comfort food.

Question #2. Now, what do you think of when I say chocolate and peanut butter?

If your answer was: "the greatest combination on the planet EARTH, and it can never do any wrong" then we can stay friends.

If you didn't say that, who are you and why are you here?

Just kidding. We can still be friends.

I'll just always be a little wary of the credibility of your taste buds, that's all.

Anyway.

Question 3# (Potentially the last one, but there are never any guarantees) what goes on in your brain when I say Cinnamon Rolls COMBINED with chocolate and peanut butter?

I don't know about you, but not much can go on in my brain when I ponder that sentence.

You know why? Because it exploded from yum-tastic overload.

Well, peeps, it has happened.  The greatest baked good known to man has been combined with the greatest flavor combination.

Oh, and they're 100% whole wheat, butter free AND naturally sweetened.

Well, except for the cinnamon sugar, but that doesn't count. You don't MESS with cinnamon sugar.

If all that hasn't rolled you out, flour yeast and cinnamon (my really fail attempt at a baking version of 'hook, line and sinker') then this might:

They are SO EASY.

The hardest part about them is waiting for them to rise. I mean, peanut butter cinnamon sugar and chocolate chip filling?

Come on. I JUST WANT TO EAT ALREADY.

Patience is clearly a virtue that I lack.

But I just dare you to make these and see how your patience stacks up.  Methinks you'll be surprised.

However, once you face plant into the peanut butter cream cheese glaze (!!!) and ooey goey, soft baked goodness of these rolls, it will be allllll worth it.

Flour, yeast and cinnamon baby.

Whatever that means.

Print Save

Whole Wheat Cinnamon Rolls Recipe

Embed

Ingredients

For the Regular Dough:

• 1 cup white whole wheat flour, plus 1 tablespoon (5.3 ounces)
• 1/2 teaspoon salt
• 1/2 package red star platinum yeast, about 1 teaspoon
• 3 tablespoons water
• 1 1/2 tablespoons honey
• 1 tablespoon unsweetened vanilla almond milk
• 1 tablespoon coconut oil
• 2 tablespoons plain greek non fat yogurt
• 1 tablespoon egg whites

For the Chocolate Dough:

• 1 cup white whole wheat flour, 5 ounces
• 2 teaspoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 package red star platinum yeast, about 1 teaspoon
• 1/16 teaspoon baking soda, a small pinch
• 3 tablespoons water
• 2 tablespoons honey
• 1 tablespoon unsweetened vanilla almond milk
• 1 tablespoon coconut oil
• 2 tablespoons plain greek non fat yogurt
• 1 tablespoon egg whites

For the Filling:

• 3 tablespoons natural peanut butter
• 1 teaspoon coconut oil
• 1/2 teaspoon cinnamon
• 1 tablespoon granulated sugar
• 1 1/2 tablespoons brown sugar, packed
• 3-4 tablespoons mini semisweet chocolate chips

For the Glaze:

• 2 tablespoons natural peanut butter
• 2 tablespoons reduced fat cream cheese, softened, not light
• 1/2 teaspoon pure vanilla extract
• 1 cup powdered sugar, sifted
• 1-2 tablespoons unsweetened vanilla almond milk, depending how thick you want it

Directions

1. In a medium bowl, mix together the dry ingredients for the regular dough (the flour, salt and yeast.) Do the same in a separate medium bowl with the dry ingredients for the chocolate dough (the flour, cocoa powder salt, yeast, and baking soda.)
2. In two separate, microwave safe, measuring cups heat the water, honey, almond milk and oil until it reaches 110-120 degrees F.  You don't want it hotter than that or it will kill the yeast. Mix each honey/oil mixture into each bowl, adding the Greek yogurt and egg white.  Stir each dough until the Greek yogurt is well mixed and the dough is soft, and a little bit sticky.
3. Turn the regular dough out onto a lightly floured surface and knead for 4 minutes until soft and elastic.  Spray the bowl that it was in with cooking spray and place it back inside to let it rest.  Repeat the kneading with the chocolate dough* and then let rest for 10 minutes.
4. Once the doughs have rested, roll them each between your hands, and then twist them together to form a rope.  Roll the dough on a lightly floured surface to a 14x8 inch rectangle.
5. In a small bowl, melt the peanut butter and coconut oil and smooth. Mix well and spread out onto the rolled dough, making sure to really cover it.
6. Ina separate small bowl, mix together the cinnamon, granulated sugar and brown sugar. Spread the sugar mixture all over the peanut butter, using your fingers to really rub it in.  Sprinkle the mini chocolate chips over top, lightly pressing into the dough.
7. Tightly roll the dough up and cut into 11 buns. You can use a very sharp knife or, my favorite, dental floss. Just slide the floss under the dough, and then cross each side over top of each other at the top of the roll and pull down to make a smooth slice.
8. Spray a 9inch circular baking dish (I used a pie dish) with cooking spray and place the rolls inside.  Cover lightly with tinfoil and let the buns rise in a cool, dry place for 90 mins.
9. Preheat your oven to 375°F and bake the risen rolls for 10 minutes, lightly cover with tinfoil to prevent too much browning, and bake for an additional 5-10 minutes until lightly browned.
10. While the buns bake, whisk together the peanut butter, softened cream cheese, vanilla, powdered sugar and almond milk until smooth. Make sure the cream cheese is nice and soft or you will have chunks in your glaze.
11. Pour the glaze over the buns and serve immediately!

Notes

• The dough should be quite soft and sticky, but not so that it sticks all to your fingers. I tested this recipe many times, and this amount of flour was perfect. But, if it is too sticky you can add very small amount of flour at a time.
• You can easily get away with half the glaze if you don't like your cinnamon buns swimming.
• If you don't want to go through all the trouble of make them swirled, just double the regular dough. You can't double the chocolate dough as any more cocoa will kill the yeast, as it is acidic.
• The chocolate dough is a little bit stickier than the regular, so you may need to generously flour your surface

via Food Fanatic http://ift.tt/1yRowDG

Put the internet to work for you.

Turn off or edit this Recipe