Ooey-Gooey Cinnamon Rolls

My boys wanted something ooey and gooey to eat. The holiday weekend here had them spending much of their time engaged in some sort of outside play resulting in ravenous appetites, and I was happy to oblige their request. The "recipe queue" in my brain is filled with ideas of may things I'd like to try and I knew just thing to make on this occasion...cinnamon rolls.

I did some research yesterday afternoon into making cinnamon rolls and was pleasantly surprised at just how easy it seemed. I was also shocked at just how much sugar and butter is generally used in the dough and the filling...large, large amounts! That's when I had the idea to use a slightly adapted version of my whole wheat pizza dough as the basis for this recipe. The result was a nutty more flavourful dough (thanks to the whole wheat) without the sugar ladden flavour. The inside was made according to most other recipes and the whole thing was iced with a maple cream cheese glaze...yummy!

I made these treats for my boys and didn't engage them in participating. Sometimes I enjoy the act of surprising them with a treat instead of teaching them how to make it. Having said that, this recipe could easily be made with even the smallest child acting as your sous-chef. Once the dough has made it's initial rise, spreading the melted butter, sugar and cinnamon will be a simple job for any helper you may have, and they'll all delight in rolling the dough and cutting those individual rolls.

After a day of outside play and fresh air I'm sure your young ones will be happy to indulge in some ooey, gooey treats that they may or may not have helped you create...and either way I'm sure they'll be happy to help you eat them!

Whole Wheat Cinnamon Rolls, with Maple Cream Cheese Glaze, my recipe

For the dough:

2 cups all purpose flour

2 cups whole wheat flour

1 tsp. salt

2 1/4 tsp. yeast

2 tbsp. olive oil

2 tsp. honey

Approx. 1 1/4 cups warm water

1/4 cup of milk

For the filling:

1/2 cup butter, melted

1/2 cup of granulated sugar

3 tbsp. ground cinnamon

1 cup of pecans or walnuts (optional)

For the glaze:

1/2 package of cream cheese (4 oz), softened

3 tbsp milk

1 tbsp maple syrup

1/2 cup powdered sugar

~ Place the flour in a mixing bowl. Add the salt and stir with a wooden spoon until well combined.

~ In a large glass measuring cup, spoon the olive oil and honey and fill the cup with warm water to just over the 1 14/ cup mark. Add the yeast and mix well. Allow to rest for approximately five minutes or until the yeast mixture becomes foamy.

~ Pour the water/yeast mixture onto the flour in the bowl, a bit at a time. With your hands work the water into the flour and gradually bring it all together into a mass of sticky dough. The dough should still feel too dry, as if it won't come together, and at this point gradually add some milk until all of the flour has come together. You may not need the entire 1/4 cup of milk called for.

~ Flour your work surface and turn the dough out onto it. Knead it until it is smooth and bouncy (approx. 10 minutes)

~ When your arms are exhausted, and the dough is nice and smooth, shape it into a ball, put it back into the mixing bowl and cover with plastic wrap. Allow to rise in a warm place (I like a window ledge with some sunshine pouring through) for 1.5 to 2 hours or until doubled in size.

~ When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.

~ Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if using.

~ Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

~Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.

~ Bake in pre-heated oven for about 30 minutes or until nicely browned.

~ Meanwhile, combine cream cheese, powdered sugar, maple syrup and milk and combine well. Add more milk or powdered sugar as needed until the glaze reaches desired consistency. Spread over slightly cooled rolls.

~ Enjoy!