Difficulty: Easy - for beginners
1-1/8 Cups warm water
1-3/4 to 2 Tsp active dry yeast
2 Tbsp sugar (use a little more to make sweeter dough)
3 Cups flour
1 Tbsp vital wheat gluten
1 Tsp salt
2 Tbsp nonfat dry milk
1-1/2 Tbsp butter/margerine or oil
1/4 cup potato flakes
Cinnamon Roll Filling
1 cup packed brown sugar
1-2 Tbsp cinnamon
1/3 cup butter
Cream ingredients together and spread over rolled out dough.
Cream Cheese Frosting
4 oz. cream cheese
1/2 cup butter
2 cup powdered sugar
1 tsp vanilla
To make dough, add ingredients in the order listed into a mixer bowl (like a kitchen-aid) with dough hook attachment and mix on low for 10-12 minutes. (Or mix it on the dough cycle in your bread machine.) After all mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tbsp of flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins to 1 hour and punch down. Roll out the dough into a rectangular shape about 1/4 inch thick. Spread cinnamon roll filling out onto flattened dough all the way to the edges and roll into a log. Cut into 1 inch thick slices with dental floss (or other thin string), but wrapping it around the roll and pulling on the ends. Placed cut pieces into greased pan and let rise until doubled in size.
Bake at 375 degrees for 20-25 minutes or until golden brown. Remove from oven and let cool on a rack. Frost when cooled.
All the credit goes to Crystal at EverydayFoodStorge.net for this great recipe. For more info and help videos, visit: http://everydayfoodstorage.net/2009/04/20/whole-wheat-cinnamon-rolls/food-storage-recipes