Directions: |
Directions:In a large bowl, mix together the water, yeast and 2 Tablespoons of honey. Let stand for 10 minutes.
2) While your yeast mixture is activating, melt 1/4 cup of butter in a large saucepan over medium/high heat.
3) Add in 1/4 cup honey, salt, and 1 1/4 cup milk. Heat until everything is melted but do not let it boil.
4) Pour this milk mixture into the yeast bowl and mix.
5) Mix in your flour to this bowl and knead the dough for 5-6 minutes. Dough should be slightly sticky still but firm enough to roll out flat on a counter. Add bit more dough if needed.
6) Roll your dough into a round ball and place in a bowl, covered, and allow it to rise for an hour and a half. The dough will roughly double in size.
7) Knead your dough until smooth again. Then roll your dough out onto a well floured surface.
8) Roll your dough out into a large rectangle. Since this is whole what, you want to roll it fairly thin or it might be a bit thick once done. Roll it out to about 1/4″ thick.
9) In a small saucepan, melt 1 cup butter. Meanwhile mix together the 1 cup of sugar and 5 Tablespoons cinnamon in a small bowl.
10) When butter is melted, brush butter over the top of your dough. Generously sprinkle your cinnamon/sugar mixture on top to make the inside of your rolls.
11) Now start with one side and tightly roll your dough up.
12) Now cut your dough into about 1/2 inch thick pieces and place on an oiled cookie sheet. Then let rise for about 30 minutes. With 10-15 minutes to go, start preheating your oven to 350 degrees.
13) Cook at 350 degrees for about 20 minutes.
To Make the Frosting:
1) Mix the cream cheese, milk, and honey with a beater until smooth. |
This recipe for Whole Wheat Cinnamon Rolls with Cream Cheese Frosting is from