These tasty cinnamon rolls were easy and fast. And they were a hit. They are 100% whole wheat and whole delicious. I cut out a step in the middle to save time and just baked one big loaf, instead of individual rolls. Same great taste, only half the effort. A win, win for me! You can skip the frosting and slice the loaf in thinner slices for some gourmet French toast as well!
20-22 oz of your favorite bread dough (I used this whole wheat bread)
1/4 cup butter
1/4 cup Brown Muscovado Sugar (affiliate link)
1 t cinnamon
1/4 t vanilla
1/4 cup raisins
Roll the dough into a rectangle. Spread on the butter. Mix the sugar, cinnamon, and vanilla and spread evenly over the butter. Sprinkle on a handful of raisins if desired. Take one end of the rectangle and roll it until you have a loaf. Put the loaf in a Bundt Pan (affiliate link) and squeeze the ends together so you have a circle. Alternately, just put it in a regular loaf pan and let it raise until double in size. Bake at 350 for 20-25 min until brown. Take out of the pan and allow it to cool completely.
1/2 cup Organic Sugar, Powdered (affiliate link)
1/4 stick butter
1 T whipping cream
1/2 T vanilla
Work the butter into the sugar. Add the whipping cream and mix until completely smooth. Spread over the cooled loaf, then slice.
Alternate frosting (No sugar):
1/2 cup whipping cream
1 T Pure Maple Syrup (affiliate link)
2 T cream cheese
1/2 T vanilla
Whip the cream cheese with the syrup and vanilla until smooth. Whip the cream separately, then combine the two. Spread over the cooled loaf and slice.
For French toast, omit the frosting, and slice thinly. Dip each slice in your favorite egg mix and fry lightly on both sides until golden brown. Serve with maple syrup.
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