Here’s a good Saturday morning treat that my grandmother introduced me to. I have tweaked it to make it a bit more nutritious, but the basic concept is the same.
Make a batch of biscuit dough.
- 1 1/3c soft white wheat ground into flour (about 2c flour)
- 1/4 cup butter
- 2/3 cup buttermilk
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Blend the butter into the flour with a pastry blender or two knives until it resembles a course meal. Mix in the buttermilk just until it all sticks together. Let site 12-24 hours at room temperature.
Gently knead in the remaining ingredients, about 9 or 10 times.
Roll out the dough into a rectangle about 16-18 inches by about 12 inches. Gently spread with butter. Sprinkle cinnamon evenly over the top of the butter. Generously sprinkle sucanat over the top. Roll along the longest edge to form a log. Cut gently into half, then quarters. Cut each quarter into 3 pieces.
Butter a 9×13 pan (smaller will work as well) and place the rolls evenly. Bake for about 14 minutes in a 425F oven.
Instead of making frosting, spread unprocessed local honey on top.
Thanks for this recipe. I’ll try this ASAP. My kids will love it.
LadyPoet33
Hi Brian,
I was wondering about your choice of wheat in this recipe. Could I subsitutue another variety – such as a hard wheat – with comparable results?
Thanks,
Anna
I wouldn’t use a hard wheat for this.
If you can’t find a soft wheat, you might be able to go half hard wheat and half barley or some ratio in-between.
Before I knew anything about grains, I was convinced that anything made with whole grains is heavy and coarse. Once I discovered softer wheats I was amazed to find that whole grain quick breads can be nearly as light and tender as white flour products, and they have more flavor to boot.
The only things I use hard wheats for are yeast or sourdough breads, which depend on high gluten content to get a good rise.
Is the soft wheat the same thing as pastry wheat flour I see at the health food store?
Thanks,
Shannon
Shannon,
It may be. Soft wheat is also classified as a pastry wheat. It’s simply lower in protein than harder wheats.
Thanks for this recipe! I’m going to make it for breakfast tomorrow!
Oh yum, a cinnamon roll recipe that I would actually eat. I will definitely have to be making these…. Thanks Brian!
How do you think two cups of ground spelt would do in this recipe?