I haven't had a good cinnamon roll in a really, really long time. Problem solved! These were so light and fluffy I had two. Plus the brown sugar cinnamon pooled at the bottom of the pan and caramelized the bottom of the cinnamon rolls. Perfection!
Whole Wheat Cinnamon Rolls
In a bread machine place in order listed:
1/2 C olive oil
1/2 C honey
2 T vital wheat gluten
1 1/2 C warm water- Between 110 and 115 degrees
1 T yeast
2 C hard red wheat flour
1 tsp salt
2-3 C white wheat flour
Put on dough cycle and let the machine do it's business. Once it is done take the dough out and roll into a large rectangle. Smother with butter, sprinkle with obscene amounts of cinnamon and brown sugar. Roll up long ways and cut into 12 very large rolls.
Place on a large cookie sheet- this is important. If you put them in a 9x13 pan you will get doughy rolls and we do not want that! Let rise until double. This may take awhile since you are using whole wheat. It took mine 1 1/2 hrs.
Preheat oven to 350 degrees. Bake for 25 minutes.
Top with the following cream cheese frosting:
8 oz cream cheese
1/4 C butter
1 tsp vanilla
1 C powdered sugar
In mixer beat cheese and butter until smooth and creamy. Add the vanilla and sugar until light and fluffy. Spread on to warm rolls.