Total Time
3hrs 25mins
Prep 2 hrs 40 mins
Cook 45 mins

I bought the 10-Grain Bread Mix from Bob's Red Mill, intending to make bread for the first time. I got a yearning for cinnamon rolls instead and this is the result.

Ingredients Nutrition

Directions

  1. Honey Topping:.
  2. Make while the dough is rising. Ingredient amounts are VERY rough and to taste. Add honey, cinnamon, and butter to small saucepan and heat on medium for 5-10 minutes, watching that it doesn't boil over. It will darken alot. Remove from heat and allow to cool until it is the consistency of regular warm caramel, cool enough that you can dip a skewer in and taste. Add vanilla to taste. You may not want any at all, but strait honey is to strong for me, and the vanilla mellows it nicely. You may want to warm it a little to drizzle it on the buns, but don't get it too hot.
  3. Dough Per package directions:.
  4. Add the yeast packet to the mix. Add the oil and water and mix until combined. Using the extra flour, knead for 8-10 minutes. Place in oiled bowl, cover and let rise for 90 minutes.
  5. Deviate from package directions:.
  6. Punch down dough and roll thinly into a rectangle. Keeping everything an inch away from the top edge so the batter will seal later, Spread the soft butter, sprinkle with cinnamon and sugar, spread apple butter. Roll tightly away from you toward the top edge. Lightly wet the top edge and seal the roll. Cut into individual rolls with a bread knife. Place approximately 1/2 inch apart in greased pan. Cover and let rise for another 30 minutes. Drizzle with topping. Bake at 350 degrees for 35 minutes or until not squishy inside. Allow to cool 15 minute.
  7. Devour warm.
  8. Options: Instead of using the topping during baking, coat rolls lightly with soft butter and dip in the honey caramel after baking.
  9. These aren't exactly light and fluffy, the whole grain gives it a crunchiness and a thump-solid top, but mine were still moist underneath. I think these will make a fairly healthy breakfast bun, good with coffee.

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