Cinnamon Rolls

The tantalizing smell of fresh cinnamon rolls–mmmm! And they are easy to make using the same sweet dough recipe I use for pizza and dinner rolls.

Grind 4 cups Prairie Gold Wheat Berries (Kernels)

In large bowl mix the following 3 items and let sit until starting to bubble.
2 Tbsp. Yeast
1/4 cup fructose or honey (1/2 cup if using granulated sugar)
1/2 cup very warm water

Warm 2 cups milk with 1/2 cup unsalted butter. Butter should be soft and starting to melt. Add to yeast mixture when it is bubbly. Also add 2 eggs and 2 tsp. Sea salt

Stir in Gold Wheat flour. Knead in unbleached flour (approximately 2 cups). Continue kneading, adding flour if necessary until gluten is well developed making a soft, slightly sticky dough. Cover and let rise until double.

Have softened butter, brown sugar, and cinnamon ready or honey and cinnamon.

Divide dough in half. Roll one half out into a large rectangle on an oiled or sprayed breadboard. Spread butter with a table knife, then sprinkle on brown sugar and cinnamon or spread honey with table knife and sprinkle with cinnamon. Cover well with cinnamon.

Optional additions to sprinkle on are: chopped pecans, chocolate chips, dried fruit.

Starting on a short side, roll dough together tightly. Slice in 1-1 1/2” rolls. Lay onto a sprayed pan or lined pan. Cover with clean cloth to let rise until doubled. Repeat with other half of dough.

Heat oven to 400 degrees F. Bake in preheated oven for 15-20 minutes depending on size of rolls you made, how brown you like, and how hot your oven runs.

Remove from pan immediately. Let cool slightly. Frost cinnamon rolls with a powdered sugar glaze of 1 Tbsp hot water to approximately 1 cup of powdered sugar.

Makes about 20-24 cinnamon rolls.