Overnight Honey Wheat Cinnamon Rolls
Ingredients
The rolls
-
1
packet
rapid-rise yeast
-
½
cup
warm water
-
4
cups
whole-wheat pastry flour
-
4
large
eggs
-
¼
cup
honey
-
¼
tsp
sea salt
-
¼
cup
unsalted butter (softened)
The filling
-
1
scant cup
light brown sugar (packed)
-
1
Tbsp
ground cinnamon
-
1½
Tbsp
butter (melted)
The glaze
-
1
cup
powdered sugar
-
2
Tbsp
unsalted butter (melted)
-
2
Tbsp
low-fat milk
-
½
tsp
vanilla extract
Instructions
- 1. Bloom the yeast in warm water for a few minutes, then whisk in ½ cup of flour and let it sit covered for 15 minutes.
- 2. Add eggs, honey, and salt to the yeast mixture, then mix in the remaining flour until incorporated.
- 3. Knead the dough for 7 to 10 minutes, adding softened butter and flour as needed until smooth.
- 4. Cover and let the dough rise until doubled, about 1½ to 2 hours.
- 5. Roll the dough into a rectangle, brush with melted butter, and sprinkle with the brown sugar filling.
- 6. Roll the dough tightly and cut into 15-18 equal pieces, placing them in a buttered baking dish.
- 7. Cover and refrigerate overnight or for at least 6-8 hours.
- 8. The next morning, let the rolls rise until nearly doubled, about 1 hour.
- 9. Preheat the oven to 350°F (176°C) and bake for 20-30 minutes until golden brown.
- 10. Prepare the glaze while the rolls bake, then spread over warm rolls and serve.
Nutrition Facts (estimated)
Servings
16
Calories
331
Total fat
7.5g
Total carbohydrates
61.2g
Total protein
6.6g
Sodium
56.3mg
Cholesterol
60.6mg
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