Thursday, December 19, 2013

Cinnamon Rolls With Walnut Streusel

These whole wheat cinnamon rolls are sprinkled with a delicious walnut streusel. With the streusel sprinkled on them you don't feel like you need to drizzle them with a sugar-loaded glaze. This is a fairly large batch that makes around thirty, but that number depends on how big you make them. These also can be frozen and reheated.

  • 1 cup + ½ cup melted butter
  • 1 ½ cups milk, warmed until a little steamy
  • 1 ½ tsp vanilla
  • 1 1/2 cup + 1 tbsp sugar
  • 2 eggs
  • ½ cup warm water
  • 2 tbsp yeast
  • ½ tsp cinnamon (plus more for sprinkling)
  • ¼ tsp nutmeg
  • 1 tsp salt
  • 5 ½ cups whole wheat flour
  • Streusel (below)

In a large bowl mix 1 cup melted butter, milk, vanilla, and 1/2 cup sugar. In a small bowl or measuring cup, dissolve yeast and a tablespoon of sugar in warm water, let rest until foamy. Add the yeast mixture to the milk mixture. Stir in cinnamon, nutmeg, salt, and three cups of flour. Add the eggs and beat with a spoon for around a minute. Slowly add remaining flour and knead for several minutes. Let rise for one hour.
Roll dough out thinly on a flour-sprinkled surface. Brush with remaining butter and sprinkle with 1 cup sugar and some cinnamon. Roll up and cut with a knife or a piece of floss. Place in buttered cake pans. Sprinkle with streusel and let rise for 30-45 minutes. Bake at 375 degrees Fahrenheit for 30-35 minutes.
If desired you could drizzle a glaze on but I don't always do that because it just adds more sugar and the streusel makes a good topping. Makes 2-3 dozen. Enjoy!

Walnut Streusel:
  • ½ cup flour
  • ½ cup sugar
  • 2 tsp cinnamon
  • 1/3 cup olive oil or melted butter
  • 1 ¼ cups chopped walnuts*
Mix all ingredients and use in recipe. 
*Note: you can use pecans if you like.

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