I had the wonderful experience to work in a Church Camp Kitchen during the summers in College. I learned a great deal and often use techniques I learned there in my kitchen. The camp has an outstanding roll recipe and used that roll recipe to make cinnamon rolls also. So the technique of this recipe was learned long ago. The recipe I used the Honey Whole Wheat Bread dough recipe again from All recipes.
- 2 cups warm water (110 degrees F/45 degrees C)
- 2 cups whole wheat flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1/3 cup honey (I use 2/3 Cup)
- 1/3 cup vegetable oil
- 5 cups all-purpose flour
1 Cup Melted Butter
3/4 Cup Brown Sugar
1/8 Cup Cinnamon
Mix all ingredients together
- Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. (I cheat and use the Kitchen Aid to knead the dough) When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. (This is where I change it up)
- Split the dough into two equal portions. Take the first and roll out flat on a floured counter top. The size should be around the size of a large cookie sheet (maybe a cookie sheet and a 1/2). Spread with the cinnamon mixture.
- Roll the dough to create a log. Slice into 1 1/2 inch slices and place on a greased jelly roll pan.
- Bake on 375 for about 12-15 minutes or until slightly browned.
- Serve warm with a fork.