HappyTummy              

When B and I first started dating, I was surprised to find out that his idea of delicious breakfast was what I considered to be dessert. Things like butternut donuts from Dunkin’ Donuts. Or giant sticky buns from the local coffeeshop. Or cinnamon rolls—you know, the kind that are made from dough in cardboard tubes that you pop open with the side of your spoon. Yikes. (I put that sugar-for-breakfast habit to bed soon after we got married, and now his new favorite breakfast is this healthy omelette.)

Buuuut, every once in a while, I feel sorry for B, that he lives with a health addict. So this year, for his birthday, I decided to make him a better-for-you version of cinnamon rolls. These have whole wheat and flax seeds, so they’re somewhat more wholesome than their white flour counterparts.

B was surprised he liked these as much as he did. “I was scared when you said you were making me cinnamon rolls, because I didn’t think your ‘healthy’ version would taste as good,” he said. “But these are really good!”

Good to know he’s got confidence in my abilities :)

You should try these! They’re yummy. And while it does take some time for the dough to rise, you can do most of the work the night before—then, all you really have to do in the morning is pop them into the oven to bake and glaze with icing. They’re chewy and perfectly sweet, even without the icing, should you decide to forego it.

Recipe: Whole Wheat Cinnamon Rolls
Adapted from Evolving Mommy

Dough

• 1/2 cup milk
• 1 1/2 tablespoons melted Smart Balance 50/50 Butter Blend
• 1/6 cup sugar
• 1/4 cup Egg Beaters
• 1 1/8 teaspoon active dry yeast
• 1/4 teaspoon salt
• 1 cup whole wheat flour
• 3/4 cup white flour
• 1/8 cup ground flax seed meal

Filling

• 1 tablespoons melted Smart Balance 50/50 Butter Blend
• 1/3 cup brown sugar
• 1 tablespoon freshly ground cinnamon

Icing

• 1 tablespoons Smart Balance 50/50 Butter Blend
• Dash salt
• 1/2 cup confectioners sugar
• 1/8 teaspoon vanilla extract
• 1/2 tablespoon milk

Warm milk in microwave safe bowl to 120°F to 130°F, or for about 30 to 45 seconds. Pour milk and melted butter into large mixing bowl. Add 1 cup whole wheat flour, sugar, egg, yeast and salt. Beat on low speed for about 3 minutes, stopping occasionally to scrape down sides of bowl. Add flax seed meal and remaining flour to dough mixture. Beat on low until flour is absorbed and dough is sticky. If dough is too sticky to handle easily, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. If using a stand mixer use dough hook to knead dough for about 6-8 minutes on a medium/slow speed, otherwise lightly flour your work surface and turn dough out onto counter. Knead until dough is smooth and elastic. Form dough into a ball. Lightly oil large bowl. Place dough in bowl, turning to coat. Cover bowl and let dough rise in warm draft-free place until doubled in size, about 2 hours.

While the dough is rising mix brown sugar and cinnamon for the filling in a medium bowl.

Once doubled in size punch down dough. Working on a floured surface roll dough out to a roughly 10×5-inch rectangle. Brush the melted butter over dough, leaving the top 1/2-inch without butter. Sprinkle cinnamon sugar mixture evenly over dough. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut with sharp knife into 9 equal slices.

Grease a 9×9 pan. Arrange rolls cut side up, leaving a bit of space between rolls. Cover baking dishes with plastic wrap and let dough rise in warm draft-free place until almost doubled in size, 40 to 45 minutes. If serving the next day arrange rolls in pan, cover with plastic wrap and place in refrigerator. Pan should be removed from the refrigerator about an hour before baking to allow time for rolls to rise.

Bake rolls on the middle rack of a 375° oven. Bake until rolls are lightly golden, about 20 minutes. Remove pan from oven onto wire rack to cool for about 5 minutes.

While rolls are cooling mix powdered sugar, butter, vanilla, and milk in medium bowl. Spread icing on rolls. Rolls are best served warm.