I wasn’t sure how the cinnamon rolls would turn out but there’s such a difference in hard white and hard red wheat that I had a feeling they’d be good.
I forgot to take a picture after everything came out of the oven but here it is almost ready to go into the oven.
The cinnamon rolls were great. I may have liked them better than all purpose flour. I’d like to try them with soft white wheat before making a final decision.
The photo below I was trying to get a picture of how light and fluffy the rolls were.
It’s just the bread dough I didn’t use, rolled into a rectangle, with softened butter smeared over the down, then sprinkled with cinnamon and sugar.
Then I tightly roll it up. It’s really easy with the super wet whole wheat dough because it will stick to itself.
Then, just slice it and place the slices in a greased pan.
The one trick I learned a long time ago is to pour about 1/2 cup of heavy cream around the rolls before baking and that’s what makes them a bit gooey and so, so delicious.
Bake, cool, ice (powdered sugar, melted butter, milk and vanilla) and enjoy!
Therese says
I’ve been on a cinnamon roll bender as well….comfort food for captivity! Don’t forget to add some raisins before rolling up the rectangle 😉
Judy Laquidara says
Ugh! Why did you say raisins? Don’t you know I won’t eat ANYTHING with raisins? That’s why I add prunes to King Arthur’s No Knead Harvest Bread.
CJ says
They look delicious! I’m going to have to try them myself. On a side note, I don’t think the soft white wheat has enough gluten for bread, it’s closer to white cake flour. But then again, I can’t say I’ve ever tried baking any bread with soft wheat.
Judy Laquidara says
That’s probably true.
Nelle Coursey says
Looks delicious!!