Cinnamon Rolls

Of course these are made with whole wheat flour and honey, and our family sure likes them! The original recipe comes from a recipe book that came with the Oster bread maker I used to have.

Cinnamon Rolls

Dough:
1 c. warm water
3 tsp. yeast
2 Tb. butter, softened or oil
1 egg
1/8 c. honey (although this wasn't quite sweet enough for me, so I would add more)
1 tsp. salt
3 1/3 c. whole wheat flour (or combination of white and wheat, if you prefer)

Filling:

1/6 c. honey
2 tsp. ground cinnamon
2 Tb. butter, softened
Sprinkle yeast into warm water and add butter, egg, honey, and salt. Allow yeast to rise for 5 minutes or so, until soft. Mix well.
Add flour gradually until dough is right consistency.
Roll out dough on lightly greased counter top to about 18x9 inches (will be using 9x12 pan).
Mix up filling ingredients to make a paste. Spread paste over flattened dough.
Roll up tightly to make long roll. Pinch edge of dough into roll to seal.
Cut roll into 1-inch slices. Place in pan. Cover; let rise in warm place 1 to 1 1/4 hours or until double.
Heat oven to 375 degrees. Bake 25 to 30 minutes or until golden brown. Remove from pan.
Allow to cool somewhat and spread my favorite cream cheese frosting over each cinnamon roll (see below), or make your own favorite glaze or frosting.

Cream Cheese Frosting (also posted here with my favorite carrot cake)

4 oz. cream cheese, softened
1/4 c. butter, softened
1 tsp. vanilla
fine cane sugar, to taste (I've also used raw sugar, which is also delicious, but more coarse, so it produces a delightfully crunchy frosting.)

Blend cream cheese, butter, and vanilla with mixer, add sweetener, to taste.