Christmas Cinnamon Rolls

Every year on Christmas morning, we celebrate the morning with a round of cinnamon rolls.  Ok, we actually start the morning off with a family run through the town, soaking up the Southern California sun and semi-warm morning, but after a quick shower and dressing ourselves back in our Christmas jammies, we head to the living room to sit around the tree.

Running before hand and just once a year is worth the carb splurge.  Consider it a carbo-reloading.

When we were little, Mom would whip out the Pillsbury cinnamon rolls, but a few years ago, Meghan and I decided to take matters into our own hands.  The recipes started out simple with regular cinnamon rolls with white flour.  But as I found more and more recipes and my interest in healthier foods grew, we changed to wheat flour.  It's a process, but really, how healthy can cinnamon rolls get?

Slicing the buns and setting them to rise for another 45 minutes or so before baking begins

Another Christmas came and past and we made our delicious buns.  We woke up, mixed the dough and set the yeast to rise as we ran, then baked them as we jumped in the shower.  I think this year was the "healthiest" batch yet.  Quite a feat and actually a success taste wise as I got two thumbs up from both Madre and Meghan, both who are skeptical of some of my food alterations or substitutions.

Meghan humored me and allowed me to purchase the "Sugar Free" frosting, which actually tasted quite good.  A few times we have experimented with the powdered sugar recipe, but have never been satisfied.  Do you happen to know of a good homemade frosting?  

Just a little bubbly to celebrate the day

My dad grew up eating a butter streusel cake and refuses to try anything different, even homemade butter streusel cake, so we just let him be with his frozen breakfast.  So, since there were only three of us eating the rolls, Meghan and I decided to divide the recipe in half.  For convenience sake, I am including the full recipe.  Great for brunches, team breakfasts (cross country in my mind), or a large family. 

Whole Wheat Cinnamon Rolls: 

Ingredients: 

Dough: 

- 1.5 packages dry yeast (about 3 1/4 teaspoons)

- 3/4 cup warm fat-free milk (*we choose to put it in the microwave for a minute or so)

- 1/4 cup warm water

- 1/4 cup butter, softened

- 1/2 tsp salt

- 1.5 tsp fresh lemon juice

- 1 large egg

- 1 large egg white

- 2.5 cups wheat flour

- 1.5 cups white flour

- cooking spray 

Filling: 

- 1/4 cup packed brown sugar

- 1.5 tbsp ground cinnamon

- 1/8 tsp ground nutmeg

(raisins if desired...we run a picky kitchen so they were omitted)

Glaze: 

- As I mentioned we choose to go with the pre-packaged frosting (I thought sugar-free would be interesting but may not have been the healthier option...not sure - sometimes filled with more chemicals)

- 3/4 cup powdered sugar

- 3/4 tsp vanilla extract

- 5 tsp fat-free milk

Preparation:

1. To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl, let stand 5 minutes or until foamy. 
2. Add butter and next 5 ingredients (through egg white); stir well. 
3. Add the dry ingredients slowly and stir until a soft dough forms
4. Turn dough out onto a floured surface and knead until smooth and elastic (suggested time ~ 8 minutes); add enough of remaining 1/2 cup all-purpose flour, little bit at a time, to prevent dough from sticking to hands (dough will feel sticky). 
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
6. FILLING: combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into a number of rolls (depending on how many you would like to make). Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
7. Preheat oven to 375°.
8. Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
9. To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls

Merry Christmas