These cinnamon rolls were one of the most popular recipes on my blog last year, and for good reason! They’re relatively fast, they’re delicious and beautiful, and who doesn’t love a good homemade cinnamon roll?! If you’ve ever been scared to make cinnamon rolls, I URGE you to try this recipe- your loved ones will be delighted!
This week we met with Mark Fowler, CEO of Farmer Direct Foods, who specializes in stone ground wheat flour sourced only from midwest wheat farmers. I had the privilege to test out a bag of their Pride of the Prairie Whole White Wheat flour for my cinnamon rolls and they were PERFECT. You can find their products on grocery store shelves all throughout Kansas, check their website for store locations. OR you can join me in the Sweet! Baking Supply Kitchen on March 25th for a Cinnamon Roll Baking Class where each attendee will take home a bag of flour!
I’ve adapted the recipe below to use Farmer Direct Pride of the Prairie Whole White Wheat Flour, and one recipe makes two large cinnamon twists or a huge pan of yummy, melt in your mouth cinnamon rolls! Please try this recipe and let me know on Facebook or in the comments below how you like them.
Speedy Cinnamon Rolls or Twists
1 cup milk
1 cup water
½ cup vegetable oil
½ cup granulated sugar
1 tsp. kosher salt
6 – 6 ½ cups all-purpose flour (or 3 cups Pride of the Prairie Whole White Wheat Flour and 3-31/2 cups all-purpose flour)
5 tsp. yeast, may use quick rise, if desired
½ cup melted unsalted butter
1-2 Tbs. cinnamon
2/3 cup dark brown sugar
2/3 cup granulated sugar
Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, until temperature is to 120 – 130 degrees F.
While liquids are heating, measure 3 cups of flour into mixer bowl; stir in yeast.
Pour the heated liquids into the flour/yeast mixture in the mixer bowl. Using the whisk attachment, beat at medium speed for 2 minutes, then add egg and beat an additional minute.
Switch to dough hook, and add 3 cups of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly tacky to the touch, but not sticking to sides of bowl. If dough is still too sticky, add remaining 1/2 cup of flour.
Allow dough to rest for 10 minutes. Punch dough down; roll dough into a large rectangle, approx. 22” wide by 18” tall. Spread melted butter over surface of dough, then sprinkle dough evenly with cinnamon, and sugars.
Roll up dough from the long edge closest to you, gently tucking dough as you go. Using a sharp serrated knife or a piece of dental floss, cut roll evenly into 12 very large rolls and place onto a large sheet pan, or cut roll into 18 smaller rolls and place onto a 2 sheet pans.
Let rolls rise in a warm place for 20-30 minutes. Bake in preheated 350 degree F. oven for approx. 16-18 minutes (18 small rolls) or 18-20 minutes (12 large rolls) or until golden brown. Let rolls cool slightly, then glaze with a warm butter cream frosting.
Use recipe above, but after you roll the dough, slice it lengthwise down the middle, but not all the way through to the end! Then twist dough so lines of cinnamon and sugar are showing, wrap around in a ring and pinched closed at the end.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, February 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!