Did you ever think that cinnamon rolls are the most time-consuming baked goods? I thought the same thing until this recipe was created.
What else do you know? These cinnamon rolls are just perfect for the Christmas celebrations I have planned this year. They will be adorned with twinkling lights, homemade decorations, and delicious cinnamon rolls.
I wanted to share with you a recipe for Christmas morning that would take the stress out of Christmas Day and shift it to the evening before. You know, when Santa’s elves will be busy churning. It seems like a good time to start making Christmas treats, right?
The rolls are easier to make than others because the dough is prepared the night before. All you need is one bowl. The morning involves a quick rise and preheat. Bake, glaze, and voilà: breakfast. All that is left to do now is to open gifts and relax. It’s a tough life.
The girl who puts three cereals, two milks, and two glazes in each bowl says that she includes two glazes. She believes options are a privilege as well as a right. I liked the vanilla, but I suppose I’m a bit of a purist when it comes to cinnamon rolls. The caramel glaze, however, is equally tempting, and you may already have some on hand since you made a batch two weeks ago when I shared my recipe. You should have. This recipe only has four ingredients and is 15 minutes long, but it will change your life.
The whole wheat pastry flour and the limited amount of butter used in these rolls made them healthier than average. The brown sugar-cinnamon mixture is sweet and just right. They are also perfectly frosted to give you the perfect bite. I could have eaten three…or perhaps I did.
Whatever the case, I wish you a wonderful holiday season! From our little corner to yours, Merry (early Christmas). Let’s get some honey wheat cinnamon buns and snuggle up together. I was hoping that you would say yes.
Ingredients
ROLLS
- One packet of rapid-rise YeastYeastbsp, as written in the original recipe)
- Half a cup of warm water
- 4 cups of whole wheat pastry flour
- Four large eggs
- 1/4 cup honey
- 1/4 teaspoon sea salt
- One stick of unsalted butter (softened)
FILLING:
- Light brown sugar, one sachet (packed).
- Ground cinnamon, 1 Tbsp
- Butter (melted): 1 1/2 Tbsp
GLAZE:
- Powdered sugar, 1 cup
- 2 Tbsp. Unsalted butter (melted)
- 2 Tbsp low-fat milk
- 1/2 tsp vanilla extract
Instructions
- Sprinkle the yeastYeastarm water, allow it to bloom, and then whisk the mixture until smooth. Add 1/2 cup of flour (amount according to the original recipe // adjust for changes in batch size). Cover the bowl with plastic wrap and allow it to stand in a warm place for 15 minutes.
- Stir in the remaining 3 1/2 cups of flour. (The Amounts are as written on the original recipe // adjust for different batch sizes.) Mix until fully incorporated, then transfer the mixture to a lightly floured surface.
- Add the butter to the dough as you continue to knead it (amount according to original recipe // adjust for changes in batch size). Continue kneading the dough, adding more flour to make the dough less sticky when necessary.
- Cover the bowl with plastic wrap and allow it to rise for about 1 1/2 – 2 hours.
- Butter a 9×13-inch baking dish. Transfer the dough to a floured surface. Roll into a large rectangular shape and brush with 1 1/2 tbsp of melted butter.
- Roll up the rectangle tightly, starting with the side that is covered in sugar. Pinch the seam as much as possible.
- Cut the rolls into 15-18 equal pieces (2 inches), depending on their height. Place the rolls into the dish and cover them with plastic wrap. Let the rolls rise in the fridge overnight (or for at least 6-8 hours). In the morning, rinse your bowl to make the glaze.
- The next morning, remove the rolls from the fridge and let them rise for about an hour. Preheat the oven to 350 degrees F (182 C) and bake for 20-30 minutes until golden brown. Let the cake cool down in the pan for about 15 minutes.
- As the rolls bake, prepare the glaze. Melt the butter in a mixing bowl, then whisk in the vanilla, milk, and powdered icing sugar. Add more sugar if necessary. Whisk until a smooth paste is formed. Serve the glaze immediately over the warm rolls. Store the rolls in an airtight container for up to a week to keep them fresh.
