Whole Grain Cinnamon Rolls

Cinnamon Rolls are a regular Sunday morning staple around here. I usually whip up the dough in the bread machine on Saturday night. Then I fill and slice the rolls and let them rise overnight in the fridge. After a few minutes of resting on the counter in the morning, they’re ready to bake and be devoured.

Recently I started beefing them up a bit with whole grains. I’ve tried this with both rolled oats and All-Bran cereal which I got for free awhile back with a good sale and coupons. I feel a little better feeding these to my kids, knowing that some of their carbs are a little more complex than plain ol’ sugar.

Whole Grain Cinnamon Rolls
Dough
2 cups milk
4 1/2 Tablespoons butter
1/2 Tablespoon vanilla extract
1/2 cup All-Bran cereal or quick rolled oats
4 cups flour (you can combine whole wheat and unbleached if you like)
1/4 cup sugar
1 3/4 teaspoon salt
3 3/4 teaspoon yeast

Filling
3 1/2 Tablespoons butter, softened
3/4 cup dark brown sugar
1 Tablespoon cinnamon

Combine ingredients in the bread machine according to manufacturer’s instructions. Program for Dough and allow the machine to do its magic. When the dough is ready, roll out on a lightly floured surface until you have a 12 x 15-inch rectangle. Spread butter over surface. In small bowl, combine brown sugar and cinnamon. Sprinkle over butter. Roll up dough, jelly-roll fashion, starting from the long edge and pinching the seam to seal. Slice into 12 equal portions and arrange evenly in a greased, 9 x 13-inch pan. Cover with plastic wrap and refrigerate overnight.

In the morning, remove from refrigerator and allow to rest 20 minutes. Preheat oven to 350°. Bake rolls until browned, about 20 to 30 minutes. Remove from oven and cool on a wire rack. Glaze with icing.

Icing
3/4 cup powdered sugar
1 – 2 Tablespoons milk

Combine ingredients in a small mixing bowl, stirring with a wooden spoon until combined.

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