WHOLE GRAIN CINNAMON ROLLS

WHOLE GRAIN CINNAMON ROLLS

Ingredients:
1 cup low fat milk 
1/4 cup orange juice 
1/2 cup sugar 
1 1/2 tablespoons instant yeast
1 teaspoon gluten 
4 tablespoons butter, softened 
2 eggs 
Pinch of salt
1/2 cup rolled oats
4 1/2 cups whole wheat pastry flour plus 2-4 tablespoons

Filling:
1 egg white
1 cup brown sugar
2 tablespoons cinnamon
1/2 cup walnuts, chopped 

For the glaze: 
2 cups confectioners’ sugar
3-5 tablespoons low fat milk (enough to make a spreadable icing)


In a bowl mix all of the dough ingredients. knead it with your hands 2 to 3 minutes. Form the dough into a ball and transfer it to a lightly buttered bowl covered with plastic wrap. Let it stand for 1 1/2 h to 2 hours until double in bulk.

Deflate the dough and transfer to a lightly greased work surface. Roll and pat it into a rectangle and spread the filling over the dough (the filling may seem too sticky to spread easily so wetting your hands may help)

Roll the dough into a log, about 12x16 inch rectangle, and using a serrated knife cut it into pieces. Place the buns on a greased and floured pan (or parchment paper) spacing them evenly making sure they won't touch each other. Cover with plastic wrap and let them rise for another 1 1/2 hours.

Preheat oven to 375F. Bake buns for 25-35 minutes. Remove them from the oven and after 5 minutes invert the rolls onto the rack and invert them back again onto a platter.

In a small bowl, whisk the confectioners’ sugar with the the milk until the glaze is thick and spreadable. Dollop glaze over each roll and spread. Serve warm or at room temperature.

{via}