Camp Recipe: Whole Wheat Cinnamon Rolls

Butter? Check. Sugar? Check. Cinnamon? Check. Our staff recently enjoyed a Thursday meeting in the kitchen baking cinnamon rolls for family camp. Want to try them? You do. (Trust us.)

CinnamonRolls

WHOLE WHEAT CINNAMON ROLLS

Ingredients:
DOUGH:
2 cups whole wheat flour
1 teaspoon salt
1 tablespoon baking powder
4 tablespoons cold butter
3/4 cup milk
1 teaspoon vanilla extract

CINNAMON SPREAD:
3 tablespoons butter, melted
1 tablespoon cinnamon
3/4 cup sugar

GLAZE:
1/4 cup powdered sugar
1 tablespoon (or more) milk

Instructions:
1. Mix flour, salt and baking powder–add cold butter and pulse in a food processor
2. In a large bowl mix your flour/butter mixture with the milk and vanilla extract
3. Transfer dough to a floured work surface and with a rolling pin begin rolling into a long rectangular piece
4. In a small bowl, blend cinnamon and sugar for the cinnamon spread
5. Brush melted butter over dough and sprinkle cinnamon sugar mixture evenly over the butter
6. Starting at 1 long side, roll dough into log and with the seam side down, cut dough crosswise with thin sharp knife into equal slices about 1.5″ wide
7. Arrange cut side up on parchment paper in a baking dish (there will be almost no space between rolls)
8. Position rack in center of oven and preheat to 350°F
9. Bake rolls until tops are golden (about 20 minutes) remove from oven and let cool for 10 minutes
10. Whisk together powdered sugar and milk, and pour glaze over warm rolls