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Whole-Wheat Cinnamon Rolls

This healthy recipe comes from NDSU Extension Service.


  • 1 package active dry yeast or quick-rise yeast
  • 1/2 tsp. sugar
  • 2 Tbsp. warm water (105 to 115 F)
  • 1 c. fat-free milk
  • 1/4 c. sugar
  • 1 tsp. salt
  • 2 Tbsp. shortening, softened
  • 1 large egg
  • 2 c. whole-wheat flour
  • 1 1/2 c. bread flour or all-purpose flour

Cinnamon Smear

  • 1 c. brown sugar
  • 1/4 c. margarine or butter
  • 1/4 c. flour
  • 1 to 1 1/2 Tbsp. fat-free milk
  • 2 to 2 tsp. cinnamon


In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water. Let stand for five minutes. Add milk, 1/4 cup sugar, salt and shortening to the yeast mixture. Stir in egg and whole-wheat flour and beat for two minutes. Gradually add bread flour. The dough will be soft and slightly sticky. Knead until smooth and elastic, 10 to 15 minutes by had or 10 minutes with dough hook in mixer. Place in a greased bowl; turn once to coat. Cover; let rise in a warm (95 too 100 F) place until double in size. Punch down dough; cover and let rise again. Punch down dough again; cover and let rest 10 minutes. Mix smear ingredients together until smooth. Roll dough into a 12- by 16-inch rectangle and spread a thin layer of smear on the dough piece, leaving a 1-inch strip along one of the short edges uncovered. Brush the uncovered 1-inch dough strip with water. Beginning with the short, smeared edge, roll up, pinch to seal the unsmeared edge and cut into 12 rolls. Place rolls in a greased 9- by 13-inch pan. Cover with a warm, damp towel; let rise in a warm (85 F) place until doubled in size. Bake in 375 F preheated oven for 18 to 20 minutes or until golden.

Makes 12 servings.

Per Serving: about 274 calories, 6 grams (g) of fat, 51 g carbohydrate, and 3 g fiber.

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