Heart Whole Wheat Cinnamon Rolls

Heart Whole Wheat Cinnamon Rolls 

(25 rolls)

Ingredients

Dough

3 cups whole wheat flour

⅓ cup vegetable oil

⅓ cup brown sugar

1 tsp granulated sugar

¾ cup milk (dairy or soymilk)

¼ cup warm water

⅓ tsp baking powder

⅓ tsp baking soda

1 tsp salt

1 ½ dry yeast

Filling

⅓ cup melted butter

⅓ cup brown sugar

2 tsp grounded cinnamon

Directions

1 – In a bowl combine warm water, yeast and 1 tbsp granulated sugar. Set aside for 5 min or so.

2 – In a separate bowl mix flour, baking powder, baking soda and salt.

3 – Once bubbles have appeared on the yeast mixture, add vegetable oil, brown sugar and milk and mix well.

4 – Pour flour into the mixture one cup at a time and using a spatula or a hand mixer with kneading attachment, stir slowly until fully incorporated.

5 – Knead by hand or with de kneading attachment for about 5 min. The dough should be elastic and a bit sticky.

6 – Remove the dough from the bowl, and grease it slightly with some oil. Afterwards, put it back into the bowl and cover it with a damp cloth.

7 – Let the dough rise on a warm place if possible for 1h or 2h until it has doubled in size.

8 – Flour a large surface. Remove the dough from the bowl and in a roll the dough into a 20×30 inch rectangle. Make sure the dough is not sticking to the surface, otherwise you will have to add more flour.

9 – Combine sugar and cinnamon. Spread the butter over the dough and sprinkle with sugar and cinnamon on top.

10 – Cut strips of about 1 inch wide and roll them from one edge to the middle of the strip and then repeat on the other edge. Then, gently pinch the bottom of the roll between to fingers to give them the heart shape.

11 – Place the hearts on a backing sheet and allow them to rise covered with a damp cloth for 30 – 45 min.

12 –Preheat the oven at 170°C and bake them for 20–30 min until the edges turn golden brown.

NOTES: You can replace whole wheat flour with all-purpose flour.