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Store This, Not That! > Blog > Cooking with Food Storage > 45 Minute Whole Wheat Cinnamon Rolls
May 7th, 2012

45 Minute Whole Wheat Cinnamon Rolls

So I showed you how you can create your own three month food storage by freezing any dough or roll (like Rhode’s rolls) which makes making any bread super fast. However, there are times when you run out of those and you’d still like…say…cinnamon rolls! These cinnamon rolls are done and baked in 45 minutes or less! In fact, when I make cinnamon rolls-these are what I make now. I double the recipe, bake a few and freeze the rest for later use. It’s perfect!  You’ll also notice that this recipe calls for chopped nuts rolled up in the cinnamon rolls-I never thought of adding them but really chopped pecans pushes this recipe over the top and makes it entirely impressive and different.  Try it, you’ll like it!

45 Minute Cinnamon Rolls Recipe

45 Minute Whole Wheat Cinnamon Rolls
Recipe Type: Breakfast
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 4-6
Make this food storage treat in 45 minutes flat! Your family will love you!
Ingredients
  • 1/3 C. sugar
  • 3 T. yeast
  • 1/2 C. oil
  • 1 1/4 C. warm water (110 F)
  • 2 eggs (2 T. dry egg powder and NO water)
  • 1 t. salt
  • 5 1/2 C. wheat flour
  • 1/4 C. melted butter
  • 1 1/2 T. cinnamon
  • 1/2 C. sugar
  • 1/2 C. chopped nuts (optional, but really a fantastic addition to cinnamon rolls)
  • 3/4 C. raisins (I soak mine first)
Instructions
  1. Mix sugar, yeast, oil, and water and let stand 15 minutes.
  2. Add eggs, salt and flour and knead for 5 minutes.
  3. Roll to rectangle 1/4″ thick
  4. Brush dough with melted butter. Sprinkle sugar, cinnamon, nuts, and raisins over dough.
  5. Carefully roll up and cut 1″ thick slices with string or knife.
  6. Place in greased 9×13 pan and let rest 10-15 minutes.
  7. Bake at 425 for 10-15 minutes or golden brown.
Notes

Glaze:
2 C. powdered sugar
1/4 C. hot water
1 t. butter

Mix and top warm cinnamon rolls

MAKING THE CINNAMON ROLLS WITH PICTURES

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4 Comments

  • Skporto

    May 8, 2012 at 9:17 pm

     What has happened I use to beable to right click on your pic’s and copy and past them to my word pad so I could have the pic with the recipe but now all I get is the link. I am sad
    These rolls look really really good.

    • eatfoodstorage

      May 8, 2012 at 9:29 pm

      I don’t know what happened. I haven’t changed anything…and yes they are really good!

  • Karolina

    May 27, 2012 at 3:11 am

    these turned out really well. Also surprisingly easy to roll out and cut. Thanks for sharing!

  • Jennifer Koehler

    September 16, 2012 at 3:19 pm

    Thanks! I rather like being a hero today! My kids and I devoured these! So tender, so tasty, and no sickening feeling afterward. 🙂 I doubled the recipe, replaced half of the oil with homemade applesauce, found that about 10-1/4 c. flour was sufficient (doubling recipe), combined the melted butter and brown sugar/cinnamon before spreading on the dough. Fabulous! I would just recommend loosely covering with foil before baking to avoid a “burnt” look. Dough was great to work with, too! 🙂 I don’t quite know how you fit all of them into a 9×13″ pan, but I have some in the freezer now for later.

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