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Whole-wheat Cinnamon Rolls
Joanne Kinsey, director of school nutrition services for this Virginia district, says this whole-wheat treat has become a student favorite because "it’s baked with love and the aroma carries down the hall."
Servings
100
100
Cuisine Type
- american
Menu Part
- sideDish
Main Ingredient
- Bread
Source: Chesapeake Public Schools (Virginia)
Joanne Kinsey, director of school nutrition services for this Virginia district, says this whole-wheat treat has becomea student favorite because"it’s baked with love and the aroma carries down the hall." The roll, one of the district’s from-scratch recipes, is made healthier than the traditional version by being topped with a light dusting of sugar and cinnamon. The cinnamon rolls are served alongside fruit, vegetables, milk and an entrée to create a reimbursable meal.
Ingredients
2 1/2 oz. yeast
3 3/4 lb. whole-wheat flour
3 1/2 lb. all-purpose flour
1 2/3 cups non-fat dry milk
1 2/3 cups sugar
1 tbsp. salt
2 qt. water (if bread flour is used, increase to 2 1/2 qt.)
1/2 cup cinnamon
1 1/2 cups sugar
1 2/3 cups vegetable oil
Steps
Combine dry ingredients, including yeast, in mixing bowl.
Blend on first speed of electric mixer for 30 seconds.
Add water. Mix on medium speed for 10 minutes.
Place dough in warm place until it doubles in volume.
Combine cinnamon and sugar and set aside.
Place dough on lightly floured surface. Divide into four balls, 3 lb. + 6 oz. each.
Roll each dough ball into rectangle 25-by-10-by-1/4-inches.
Lightly brush each rectangle with oil. Sprinkle 1/2 cup cinnamon-sugar mixture evenly over each rectangle. Roll each rectangle along long side to form long, slender roll. Cut each roll into 25 uniform pieces, 1-inch thick.
Place on sprayed baking sheet pan.
Place in warm area (about 90°F) until doubled.
Bake until lightly browned in convection oven for 12 to 14 minutes at 350°F or in conventional oven for 18 to 20 minutes at 400°F.
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