My famous Cinnamon Rolls!!
This is a breadmaker recipe that I have 'tweaked' a bit to serve my own personal agenda! :) If you have a breadmaker, just add the ingredients as listed, press the 'dough' button on your machine and then skip to the rolling out part! If not, I've written out the instructions!
1 Egg PLUS enough warm water to equal 1 ½ c
1/3 c Oil
½ c Sugar
1 ½ tsp Salt
2 ½ c Wheat Flour
2 c White Flour (I have done 100% whole wheat, and it works just fine!)
1 Tbsp Bean Flour
1 Tbsp Flaxmeal
2 tsp Yeast
(*You will also need butter, sugar, and cinnamon for the filling, and powdered sugar, soy milk, and almond extract for the glaze!)
Mix gently for 5 minutes until all the dough is in a ball. Let rest, covered, for 15 minutes.
Add 2/3 c Raisins (this can be added before, too!! If using a breadmaker, add at the beep. Sometimes, I add it as soon as the dough is in a ball right at the beginning!)
Mix for another 10 minutes--either by hand or using dough beaters on a mixer on low.
Cover and let rise for 30-45 minutes, or until double in size.
(**Skip to this if you're using a breadmachine!!)
Take dough out and roll out into a rectangle shape on a flat surface with flour. Spread soft butter (NOT margarine--PLEASE!! Margarine makes the rolls touch and chewy. BUTTER, on the other hand, makes it just oh so yummy!) all over the top. Sprinkle with sugar (I think brown sugar tastes even better than white, but that's a personal opinion!), then with cinnamon. With a pizza cutter, cut the dough in half (up and down). Roll up one side, then use the pizza cutter to cut little rolls, about 1 inch thick. Put rolls on a greased cookie sheet. When all the rolls are on the tray, put a towel over them, then put on top of the oven (not inside!!). Turn oven on to 350 degrees. Let rise for about an hour. Bake in the oven for 25 minutes.
Drizzle with glaze:
1 ½ c powdered sugar
1 Tbsp soy milk (if there isn’t any soy milk, water or regular milk can be used...)
1 tsp almond extract
Mix with fork until all the lumps are gone and it is fairly thick and smooth. Drizzle over warm rolls. (I seriously don't measure the liquid. I just add it until it's a nice thick glaze-y consistency.)
Sounds yummy! We like to put flaxmeal in baked goods, too. Do you buy the bean flour or can you grind your own? Is that something you could just put in a wheat grinder, or do you have to do something to it?
ReplyDeleteI grind my own in my wheat grinder! I usually use small white beans (aka navy beans). I'm sure you could use any, though. I have actually seen bean flour for sale in natural food stores, but it's more expensive than doing it yourself.
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