Cinnamon Rolls with Sprouted Wheat Flour

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              Ever since I learned how to sprout my wheat to make flour, I have wanted to incorporate it into every recipe.  There is just no denying the health benefits of sprouted wheat.  I wrote about them here and here.  I used the sprouted wheat in my waffles on this post.  I have been wanting to try a batch of cinnamon rolls with it and I finally did.  I found a recipe on A Spicy Perspective that is a copy cat of Cinnabon Cinnamon Rolls. (Actually, they are supposed to be BETTER than Cinnabon!) I tweaked it a bit to work with sprouted wheat flour.  I actually used 1/2 sprouted wheat flour and 1/2 all purpose flour in this recipe in an effort to keep the fluffy consistency of the roll once it is baked. I also increased the yeast in this recipe.  Here is the recipe the way I used it.  Just click on the button for a printable recipe.

Cinnamon Rolls with Sprouted Wheat Flour

This shows the layering of the butter, sugar, brown sugar and cinnamon. Well, the cinnamon isn't on here yet, but it will be!

Here are the rolls in the pan and ready for the rise.

           This is the first time I have used parchment under cinnamon rolls and now I am never going back! I like these pre-cut sheets that fit neatly your pans.  There was no sticky mess to clean and the cinnamon rolls didn't stick to the bottom of the pan.  It was awesome! A little tip I learned from Panna is to spray some cooking spray in each corner of the pan and it will hold the parchment in place as you put in whatever you are baking.

Hot out of the oven!

Gently spread on the first half of the icing while still hot. Go back and spread the rest later.

Gooey and delicious!

Cut it open to see the inner deliciousness.

           The cinnamon rolls were a hit! Using the sprouted wheat has become an obsession with me!  If you love that whole wheat flavor, I hope you give the process a try.  It is so good and better for you.