Ingredients
Bread-in-a-Bag:
- 1 1/2 cups whole-wheat flour
- 1 package rapid rise yeast (or 2 1/2 teaspoons)
- 3 Tablespoons sugar
- 3 Tablespoons nonfat dry milk powder
- 1 teaspoon salt
- 1 cup hot water (125-130°F)
- 3 Tablespoons canola oil
- 1 1/2 cups all-purpose flour (approximate)
- Nonstick spray
Cinnamon Rolls:
- 2 Tablespoons margarine (melted)
- 1/2 cup brown sugar (or 1/4 cup brown and 1/4 cup white sugar)
- 2 teaspoons cinnamon
- 1/2 cup raisins or chopped nuts (optional)
Icing (optional):
- 2-3 cups powder sugar
- 1/8 – 1/4 cup water
- 1 tsp vanilla extract
- Resealable plastic bag or bowl
Directions
Bread-in-a-Bag:
- Wash hands with warm, soapy water.
- Combine whole-wheat flour, yeast, sugar, dry milk powder, and salt in a 1 gallon heavy-duty freezer bag with a zipper lock. Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients.
- Add hot water and oil to the bag and reseal it. Mix by working bag with fingers.
- Gradually add enough all-purpose flour to the bag to make a stiff dough that pulls away from the bag.
- Place dough on a floured surface. Knead 2-4 minutes until smooth and elastic.
- Cover dough and let it rest for 10 minutes. [end here for cinnamon rolls]
- Roll out dough into a rectangle 12×7-inch. Roll up from the short end, pinch to seal and place in a 9x5x3-inch loaf pan coated with nonstick spray. Let rise 20-25 minutes or until double in size.
- Preheat oven to 375°F.
- Bake at 375°F for 30-35 minutes or until brown.
Cinnamon Rolls:
- Wash hands with warm, soapy water.
- After rolling dough into a 12″ x 7-inch rectangle in step 6, spread with margarine.
- Sprinkle on cinnamon-sugar mixture. Add raisins or chopped nuts, if desired.
- Roll up dough from the long end and seal edges.
- Cut into 1-inch slices to make 12 rolls.
- Place in an 9″ x 13-inch baking dish coated with non-stick spray.
- Cover and let rise 20-30 minutes.
- Bake at 375°F for 20-25 minutes or until golden brown. Remove from dish. Cover with icing, if desired.
Icing:
- Add 2-3 cups powdered sugar to bag (or bowl). More powdered sugar adds thickness to the icing.
- Add vanilla and about 1/8 cup water.
- Close the bag and squeeze at the top to reduce air. Massage the bag until no powdered sugar is visible and an icing has formed. (About 2-4 minutes.) If using a bowl, carefully stir ingredients until well blended and thick. Add water a little at a time if mixture is too thick.
- After cinnamon rolls are completely cooled, cut a corner of the icing bag. Drizzle icing over cinnamon rolls. If using a bowl, scoop icing with a spoon and spread over rolls.
Makes 12 servings
*Note: Nutrition Food Label is for Bread-in-a-Bag Cinnamon Roll variety only and does not include icing ingredients.
