Multigrain Cinnamon Rolls

By ezunich

Ingredients

• Filling:
• 1 pkg yeast
• 3/4 cup warm water
• 1/2 cup quick-cooking oats
• 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• 2 tbs butter, melted
• 1 egg
• 1 tsp salt
• 1 3/4 - 2 1/4 cups flour
• 3 tbs butter, softened
• 1/3 cup sugar
• 2 tsp ground cinnamon
• Glaze:
• 1 cup confectioners' sugar
• 6 1/2 tsp half and half cream
• 4 1/2 tsp butter, softened

Details

Servings 12

Preparation

Step 1

1. In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-S minutes. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Roll into an IS-in. x 12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.

4. Roll up jelly-roll style, starting with a short side; pinch seams to seal.

5. Cut into 12 slices. Place cut sides down in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.

6. Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners' sugar, cream and butter until smooth. Drizzle over warm rolls.