My Experience Baking Honey Wheat Cinnamon Rolls
My Experience Baking Honey Wheat Cinnamon Rolls
I really enjoy making breakfast based sweets because they are a great gift that I can share with my family to start their day off with a smile. I decided to bake one of my sister and I’s favorite treats, cinnamon rolls. After a quick search on Pinterest, I found “Overnight Honey Wheat Cinnamon Rolls” by the Minimalist Baker. That evening I prepared the dough. After mixing all of the ingredients together, I added a splash of water to the dough because it was crumbly and not sticking together well. Then, I placed the dough into the fridge. I was particularly surprised how rapidly the roll dough rose after sitting in the fridge for only two hours; it nearly doubled in size during this time.
Image 1: The dough after rising in the fridge for 1.5 hours.
Rolling the dough and creating the rolls themselves was particularly fun because now my creation was becoming something recognizable. Before cutting the dough, the roll resembled something you would see in the pre-made cinnamon roll can. The recipe approximated that 16 rolls could be made from the given ingredients, but I was only able to cut 12 rolls from my dough. If I rolled it out more, I may have been able to cut more rolls, but the dough may have been thinner than I would have preferred. Once the rolls were all in the pan, I placed them back in the fridge to rise overnight.
Image 2: Cinnamon rolls the following morning after rising overnight.
The dough did not seem to have risen significantly overnight, but after the rolls baked in the oven, they seemed to double in size, again! Glazing the rolls was definitely my favorite part; it made me nostalgic of my childhood. My mom used to have my sister and I help her glaze cinnamon rolls for special occasions or if we had snow days; we were always eager and excited to help my mom make such a delicious treat. Best of all, the cinnamon rolls tasted as delicious as they smelled! The rolls were more hearty and bulky than anything I had previously purchased at the grocery store, but they were also so much more flavorful. I really enjoyed the hints of honey because it sweetened the dough without being overwhelming. It was a perfect homecoming treat to bring my sister when we picked her up from the airport, and I would definitely make them again the future.
Image 3: Glazed cinnamon rolls. Delicious!
Overnight Honey Wheat Cinnamon Roll Recipe
- 1 packet rapid-rise dry yeast (~1 Tbsp as original recipe is written)
- 1/2 cup warm water
- ~4 cups whole-wheat pastry flour
- 4 large eggs
- 1/4 cup honey
- 1/4 tsp sea salt
- 1/4 cup unsalted butter (softened // 1/2 stick as original recipe is written)
- 1 scant cup light brown sugar (packed)
- 1 Tbsp ground cinnamon
- 1 1/2 Tbsp butter (melted)
- 1 cup powdered sugar
- 2 Tbsp unsalted butter (melted)
- 2 Tbsp low-fat milk
- 1/2 tsp vanilla extract
- Sprinkle the yeast over warm water and allow to bloom for a few minutes, then whisk until smooth, adding in 1/2 cup of the flour (amount as original recipe is written // adjust if altering batch size). Cover with plastic wrap and let stand in a warm spot for about 15 minutes.
- Add the eggs, honey, and salt and stir, then add remaining 3 1/2 cups flour (amount as original recipe is written // adjust if altering batch size) to the mixture. Mix until well incorporated and then transfer to a lightly floured surfaced.
- As you knead add the 1/4 cup softened butter (amount as original recipe is written // adjust if altering batch size) to the dough and continue kneading, adding flour to reduce stickiness when needed until the dough is smooth - 7 to 10 minutes.
- Cover bowl with plastic wrap and let rise until doubled - about 1 1/2 to 2 hours.
- Butter a 9x13-inch baking dish and transfer the dough to a floured work surface. Roll out into a large rectangle and brush with 1 1/2 Tbsp melted butter (amount as original recipe is written // adjust if altering batch size).
- Sprinkle the brown sugar mixture over the butter and then starting at the long side covered with sugar, roll up the rectangle as tightly as you can and pinch the seam together as the dough allows.
- With the seam facing down, cut into 15-18 equal pieces (~2 inches), depending on how tall you want them. Place the rolls in the dish and cover with plastic wrap. Let rise in the refrigerator overnight. Rinse your bowl for making the glaze in the morning.
- In the morning remove rolls from the refrigerator and let rise until nearly doubled, about 1 hour. Preheat oven to 350 degrees F (176 C) and bake until golden brown, about 20-30 minutes. Let cool in the pan for 15 minutes.
- While the rolls are baking, prepare the glaze: Melt butter in your mixing bowl and then whisk in the milk, vanilla, and powdered sugar. Whisk until a smooth paste forms adding more sugar as needed. Spread the glaze over the warm rolls and serve immediately. Store in an airtight container to keep fresh for several days.
Nutrition Per Serving (1 of 16 cinnamon rolls)
- Calories: 331
- Fat: 7.5g
- Saturated fat: 3.9g
- Sodium: 56.3mg
- Potassium: 178.1mg
- Carbohydrates: 61.2g
- Fiber: 6.4g
- Sugar: 24.4g
- Protein: 6.6g
- Vitamin A: 250IU
- Calcium: 30mg
- Iron: 1.6mg
“Overnight Honeywheat Cinnamon Rolls”. Minimalist Baker, https://minimalistbaker.com/overnight-honey-wheat-cinnamon-rolls/. Accessed 18 March 2020.