Whole Wheat Cinnamon Rolls

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• Ingredients
• ¾ cup almond milk warmed
• 2¼ teaspoons instant yeast
• 1 tablespoon natural cane sugar
• 2 tablespoons sunflower oil
• 1½ teaspoons salt
• 1 tablespoon ground flax seed
• 3 tablespoons water
• 1 cup whole wheat pastry flour (or regular whole wheat flour)
• ½-1 cup unbleached all purpose flour
• Filling
• 1 tablespoon sunflower oil
• ⅓ cup sucanat
• 2 tablespoons cinnamon
• Icing
• ½ cup powdered sugar
• 3-4 tablespoons almond milk
• 1½ teaspoons vanilla extract

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir the ground flax seed with the 3 tablespoons water in a small bowl and let it sit about 5 minutes until thick and gel-like.

2. Warm the almond milk until lukewarm, not hot, then stir in the instant yeast and natural cane sugar in a large bowl.

3. Add the flax mixture, 2 tablespoons sunflower oil, salt and whole wheat pastry flour to the bowl. Stir in unbleached flour a little at a time until a soft, slightly tacky dough forms.

4. Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic, adding only small pinches of flour if it sticks badly.

5. Place the dough in an oiled bowl, cover, and let it rise in a warm spot for about 1 hour until doubled in size.

6. Roll the dough on a floured surface into a rectangle about 12 by 9 inches. Brush or drizzle the surface with the 1 tablespoon sunflower oil from the filling list.

7. Mix the sucanat and cinnamon, then spread evenly over the dough, leaving a thin border along one long edge. Roll up tightly from the other long edge, pinch the seam closed, and cut into 8 pieces.

8. Place the rolls cut side up in a lightly oiled 8-inch square pan, cover, and let rise 30 to 45 minutes until puffy. Heat the oven to 375°F (190°C) and bake 18 to 22 minutes until golden.

9. Whisk the powdered sugar, vanilla and almond milk, starting with 3 tablespoons and adding the fourth only if needed, until smooth. Spread over the rolls once they have cooled slightly.