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http://www.ssrsi.org/Onsite/PDFbin/Delicious%20Whole%20Wheat%20Cinnamon%20Rolls%20and%20Pancakes.pdf

Preparedness Hints

Delicious Whole Wheat
Cinnamon Rolls and Pancakes

Personal and Family Preparedness
Vision: Each family uses principles of provident living in their daily lives.

Mission: “Increase awareness and practice of home production and storage.

Making homemade cinnamon
rolls seems to be a staple in
many homes. We make ours
with 1/2 whole wheat flour and
they are delicious. We enjoy
making these on Sunday and
do it at least once a month. Part
of the trick to keeping them soft
is adding lemon juice. The
recipe I use follows.

Did you know what the
difference is between bread
flour and all-purpose flour? I
looked at the ingredients and
noticed that the only difference
is ascorbic acid! Yes,
essentially the same thing as
lemon juice. Ascorbic acid or
lemon juice softens the gluten
developed while bread making.
So you can buy all-purpose
flour and add your own lemon
juice when making bread rolls,
or pizza dough.

Cinnamon Rolls (modified
from simply Ready by Terri
Johnson)

• 1 C. butter or margarine, melted
• 1/2 c. sugar or honey
• 3 eggs, beaten
• 1 t. salt
• 2 T. yeast & 1 t sugar dissolved in 1
In C. warm water
• 2 T. lemon juice or vinegar
• 3 C. whole wheat flour
• 3 C. white flour (or wheat flour)
• 3/4 C. brown sugar mixed with 4 t.
cinnamon (raisins, nuts)
Add butter, sugar, eggs, salt &
lemon juice to dissolved yeast
and stir. Add 3 C, of the wholewheat
flour and beat in mixer or
by hand for 10 minutes.

Add
rest of the flour and mix until
flour is absorbed (or longer). Be
careful not to add too much
flour, you want the dough to be
as soft as you can manage.

Roll out into a large rectangle. (I
use spray Pam on my hands
and on the board, I avoid using
any more flour if I can help it).

Spread with 2 T. melted butter.
Sprinkle with the brown sugar
mixture and raisins and nuts if
desired. Roll up so that you
have a long skinny roll (not a
short fat one). Slice into about
24 rolls and put into two 9x13
pans. Let rise until double
(about 43 minutes) and cook at
350º F. for 20 minutes.

Cream Cheese Icing

• 8 Oz. cream cheese, kept
cold
• 5 T. butter
• 2 t. vanilla
• 2 C. powdered sugar.

Process in a food processor
until just mixed. Over mixing
causes the cream cheese to
break down and produces
grainy looking frosting (Joy of
Cooking, 1997, pg. 1008) Frost
while still slightly warm.

Whole Wheat Pancakes

• 2 C. whole wheat flour
• 2 T. sugar
• 1 T. baking powder
• 1 t. salt
• 1/2 t soda
• 2 C. milk
• 1/4 C. oil
• 2 eggs

Mix dry ingredients together.

Add liquid ingredients and mix
just until moistened (do not
over beat, thereby creating
gluten, making tough
pancakes). Cook on griddle at
350 (not 375 like for white flour
pancakes). Makes about 24
pancakes.

We love these, especially with
our chokecherry syrup!