Whole Wheat Cinnamon Rolls

Whole Wheat Cinnamon Rolls
Serves: 18
  • 3 T. Western Family Dry Yeast
  • 1-3/4 c. Warm water, divided
  • ½ c. Western Family Vegetable Oil
  • ¼ c. Western Family Honey
  • ½ t. Western Family Salt
  • 2 eggs, beaten
  • 6 c. Western Family Whole Wheat Flour
  • ¼ c. Western Family Butter, melted
  • 1-3/4 c. Western Family Brown Sugar, divided
  • 2 t. Western Family Cinnamon
  • ½ c. Western Family Raisins
  • ¼ c. + 3 T. Western Family Margarine, divided
  1. In a small bowl add ½ cup warm water (110°F) water and 3 Tbsp. dry yeast. Do not stir. Set aside.
  2. In a mixing bowl combine 1-1/4 cups warm water, vegetable oil, honey, salt, eggs, yeast mixture and flour.
  3. If using a mixer, knead the dough for 10 minutes with a dough hook on low speed. If kneading by hand, knead for 20 minutes. Add additional flour in small amounts until dough is just slightly sticky.
  4. Place dough in oiled bowl and lightly oil the top of dough. Cover loosely with plastic wrap. Allow dough to rise until doubled.
  5. Punch dough and knead for 2 minutes.
  6. Roll out the dough until approximately ¼" thick and 12" x 27".
  7. Spread ¼ cup melted butter on dough and sprinkle evenly with a mixture of 1 cup brown sugar, cinnamon and raisins.
  8. Roll the dough up from the longest side to longest side.
  9. Cut the dough into 18½" thick rounds (they will look like spirals).
  10. In a 11" x 13" pan, melt ¼ cup margarine and spread around the pan. Cover with ½ cup brown sugar.
  11. Place 12 cut dough spirals in pan, cut side down.
  12. In 8" x 8" pan, melt 3 Tbsp. margarine and spread evenly around the pan. Cover with ¼ cup brown sugar.
  13. Place the remaining 6 rolls into the pan, cut side down.
  14. Cover the pans loosely with greased stretch wrap and allow to rise until double in size.
  15. Bake at 375°F for 20 minutes.
  16. After baking, flip pans upside down onto tray.
  17. Serve warm. Makes 18 cinnamon rolls.