Whole-Wheat Cinnamon Rolls

Ingredients

Dough

• 1 tablespoon yeast
• 1 1/2 cups lukewarm water
• 2 eggs, beaten
• 1/2 cup butter, melted
• 5-6 cups whole wheat hot roll mix, recipe # 265630

Cinnamon Butter

• 5 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/2 cup brown sugar, packed
• 3/4 cup raisins
• 1/2 cup chopped pecans or walnuts

Caramel Topping

• 1 cup whipping cream
• 1/2 cup brown sugar, packed
• 1/2 cup chopped pecans or walnuts

Directions

1. 1

   In a large bowl, stir the yeast into the warm water and allow to stand for 5 minutes or until frothy.

2. 2

   Stir in eggs and butter; beat in 5 cups of hot roll mix; let rest 2 minutes.

3. 3

   Add enough of the remaining mix to make a soft dough, turn out onto a lightly floured surface and knead until smooth, 7 to 10 minutes.

4. 4

   Clean and grease bowl, place dough in bowl, turning to grease all sides.

5. 5

   Cover with a damp towel, let rise in a warm place until doubled in bulk.

6. 6

   Prepare the Cinnamon Butter by melting the butter in a small saucepan. Stir in cinnamon, brown sugar, raisins and nuts; continue stirring until sugar dissolves. Remove from heat and set aside.

7. 7

   Prepare the Caramel Topping by combining the whipping cream, brown sugar and nuts in a small bowl; set aside.

8. 8

   Punch down dough and let rest for 10 minutes; on lightly floured surface, roll out dough to a 20 inch x 12 inch rectangle, about 1 inch thick.

9. 9

   Spread with Cinnamon Butter; roll up jelly-roll fashion; using a sharp knife, cut dough into twenty 1 inch slices.

10. 10

    Spread Caramel Topping evenly in a 15 inch x 10 inch baking sheet with raised sides; arrange slices on topping, cut-side down; cover with a damp towel and let rise in a warm place until doubled.

11. 11

    Preheat oven to 375 degrees, bake rolls 20 to 25 minutes until golden brown.

12. 12

    Cool on a rack for 5 minutes, invert rolls and pan onto a large platter; remove pan.

13. 13

    Serve warm.