Comments on: Easy Cinnamon Rolls

By: Luke

Luke — Wed, 26 Aug 2009 15:26:23 +0000

How do you think two cups of ground spelt would do in this recipe?

By: Sarah Jones

Sarah Jones — Sat, 28 Jun 2008 16:07:08 +0000

Oh yum, a cinnamon roll recipe that I would actually eat. I will definitely have to be making these…. Thanks Brian!

By: Laila

Laila — Sat, 04 Aug 2007 23:57:37 +0000

Thanks for this recipe! I’m going to make it for breakfast tomorrow!

By: brianglass

brianglass — Mon, 23 Jul 2007 16:44:14 +0000

Shannon,

It may be. Soft wheat is also classified as a pastry wheat. It’s simply lower in protein than harder wheats.

By: Spicerack

Spicerack — Wed, 18 Jul 2007 22:35:26 +0000

Is the soft wheat the same thing as pastry wheat flour I see at the health food store?

Thanks,
Shannon

By: brianglass

brianglass — Mon, 04 Jun 2007 16:37:46 +0000

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.

By: Anna

Anna — Mon, 04 Jun 2007 16:21:43 +0000

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

By: LadyPoet

LadyPoet — Mon, 04 Jun 2007 03:46:16 +0000

Thanks for this recipe. I’ll try this ASAP. My kids will love it.

LadyPoet33