The Aroma is Almost Enough

Multi-grain Cinnamon Rolls

1 1/2 cups warm water

2 teaspoons quick rising yeast
1/2 cup dry powdered milk

2/3 cup brown sugar, divided

1 teaspoons salt

3 tablespoons oil (canola, walnut, almond etc)

2 tablespoons gluten

1/3 cup rolled oats*

1/3 cup rye flour*
1/3 cup cornmeal*

1 1/2 cups whole wheat flour

1 cup white flour, plus enough to yield a soft dough

2 tablespoons softened butter

2 teaspoons ground cinnamon

Sprinkle yeast over water in mixing bowl. Stir in powdered milk, 1/3 cup brown sugar, salt and oil. Add gluten, oats, flours and corn meal. Add more white flour if dough is sticky. Knead for several minutes until smooth, dough should be soft. Allow dough to rise for 30 minutes in a warm place. Punch down and roll out into a 24 inch by 9 inch rectangle. Spread with butter and then top with remaining 1/3 cup brown sugar. Sprinkle evenly with cinnamon. Roll up lengthwise and slice into 24 one inch pieces. Place on a greased baking sheet; let rise 30 to 40 minutes in a warm place. Bake at 350 for 20 minutes until just beginning to brown. Remove from oven and transfer to a cooling rack. Allow to cool about 5 minutes and frost with Cinnamon Frosting.
*Omit and use 1 cup whole wheat flour if desired. Decrease gluten to 1 tablespoon.

Cinnamon Frosting
4 tablespoons butter, divided
1/2 cup half and half (or evaporated milk)
1 to 2 teaspoon ground cinnamon
1/4 cup brown sugar
1 teaspoon vanilla
2 cups powdered sugar
1/8 teaspoon salt
In a sauce pan combine 2 tablespoons butter, half and half, cinnamon and brown sugar and cook over medium heat until simmering. Reduce heat and cook for 3 minutes stirring often. Mix in vanilla, remove from heat and allow to cool 10 minutes. Beat in powdered sugar, 2 tablespoons butter and salt. (Add half and half 1 teaspoon at a time if needed to obtain spreading consistency.)

Hints: These are very flavorful, rich rolls. Decreasing the amount of cinnamon is an option if you are looking for a more delicate flavor. I like the multi-grain option but making it with all wheat flours is good too. You can use brown rice flour or nut flours instead of the rye or corn meal. Or use only oats. You decide and use what you have on hand. Start making the frosting as soon as you put the rolls into bake and it will be ready to use when they are finished. Don't overbake these rolls, they are best when they end up gooey with warm frosting.

The smell will get people in the kitchen and they won't be disappointed with the results! Fabulous when reheated  in a microwave for 20 or 30 seconds--if you happen to have any that cool all the way.