Tender, pull-apart bread that beckons to bakery fresh. A subtly sweet, warm flavor that stands alone or partners beautifully with your favorite buttery spread. Say hello to my whole wheat cinnamon raisin rolls recipe.
I relapsed with my baking addiction when I started collecting REVOL Les Naturels Bakeware, piece by piece. These whole wheat cinnamon raisin rolls were baked in the 9-inch Square Baking Dish in Sesame Grey. All of the gorgeous pieces in the Les Naturels collection are made in France, have an advanced nonporous ceramic design (extreme thermal-shock resistance); are made only from environmentally-friendly, natural components (no heavy metals or toxins; PTFE-free); have a naturally nonstick enameled surface (seriously, they clean up like a dream!); and are microwavable plus freezer and dishwasher safe.
In addition to this hefty multi-purpose baker, I now have the Les Naturels Cake / Loaf Pan (used to make this Spiced Pear Breakfast Bread Recipe) and the Tartlet Pans (used to make my Skinny Gluten-Free Hamburger Buns Recipe). AND I’m pretty hung-up on REVOL’s pretty porcelain dishes, too …
But back to those naturally dairy-free, vegan, healthy, jumbo cinnamon raisin rolls. As noted, they’re made with 100% whole wheat (no overly-processed stuff here!), yet have a soft, pillowy texture that is oh-so addictive. The secret is in the touch of added gluten (see recipe for options), kneading the dough for a few minutes to develop the gluten (very therapeutic!), and activating the yeast with a double rise.
The image above shows the dough after the first rise in the bowl; shaped into balls and placed in a 9-inch Revol Les Naturels baking dish; the dough after the second rise, see how they’ve expanded to double in size and touching; and the freshly baked whole wheat cinnamon raisin rolls.
Yes, though bread, in general, does take some time to make, the prep is quite easy. It’s mostly hands-off time while the dough fills your home with the heavenly scent of sweet bread. It’s the perfect recipe for weekend baking, and the result is a bowl full of wonderful whole wheat cinnamon raisin rolls that can be enjoyed throughout the week – slathered with nut or seed butter for breakfast or with a cup of tea for an afternoon treat.
This post is sponsored by REVOL, a family-owned company, and the makers of my new favorite eco-friendly bake ware. Honestly, there is no going back to horrible non-stick pans now!
Special Diet Notes: Whole Wheat Cinnamon Raisin Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- ½ cup raisins
- 3¼ to 3½ cups white-wheat flour (see note below)
- ½ cup coconut sugar (can sub brown sugar or granulated sugar of choice)
- 1 tablespoon vital wheat gluten (see option below)
- 2¼ teaspoons active dry yeast (1 .25-ounce package; see note below)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup unsweetened dairy-free milk beverage, plus additional for brushing
- ⅓ cup melted coconut oil (can sub favorite baking oil)
- 2 tablespoons unsweetened applesauce
- Place the raisins in a bowl and cover with hot water.
- Place 1½ cups of the flour, the sugar, gluten, yeast, cinnamon, and salt in a large bowl and whisk to combine.
- Heat the milk beverage until very warm - about 115ºF to 130ºF. Add it to the flour mixture along with the coconut oil and applesauce. Blend until smooth (I use a hand mixer).
- Drain the raisins and stir them into batter. Add the remaining flour, ½ cup at a time, until nice soft dough forms. It should be a little tacky, but not sticky.
- Kneed the dough on a lightly floured surface for 5 to 7 minutes, to develop the gluten.
- Place the dough back in the bowl, cover and let rise in a warm area until double in size, about 1 hour.
- Punch the dough down. Divide the dough into 9 pieces and roll each into a ball. Place them in a greased 9-inch baking dish with room to rise. Cover and let rise until double in size and touching, about 1 hour (see image in post above).
- Preheat your oven to 400ºF.
- Brush the tops of the rolls with a little milk beverage, if desired. Bake the rolls for 18 to 22 minutes, or until browned on top and relatively firm to the touch.
- Let cool for 10 to 15 minutes. Cover leftovers and store at room temperature for up to 3 days. Can be individually wrapped and frozen.
Gluten Option: Wheat flour naturally contains gluten, but adding a touch more helps make this dense flour more workable for a lighter result. If you can't locate gluten (sold at most grocers in the baking section), I recommend replacing 1½ to 2 cups of the wheat flour with all-purpose or bread flour.
Active Yeast: If there is any doubt that your yeast is active, proof it first in the warmed milk beverage. It should foam - if not, your yeast may be inactive - discard, get new yeast and start again. If you opt to proof, then add the yeast with the milk beverage rather than whisking into the dry ingredients. I store yeast in the freezer, which seems to preserve it well. Flat yeast will cause flat rolls!