Multigrain Cinnamon Rolls

Name: Multigrain Cinnamon Rolls
Ingredients: 1 package (1/4 ounce) active dry yeast; 3/4 cup warm water (110° to 115°); 1/2 cup quick-cooking oats; 1/2 cup whole wheat flour; 1/4 cup packed brown sugar; 2 tablespoons butter, melted; 1 large egg; 1 teaspoon salt; 1-3/4 to 2-1/4 cups all-purpose flour; 3 tablespoons butter, softened; 1/3 cup sugar; 2 teaspoons ground cinnamon; 1 cup confectioners' sugar; 6-1/2 teaspoons half-and-half cream; 4-1/2 teaspoons butter, softened

15 ingredients

6 steps

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 large egg
1 teaspoon salt
1-3/4 to 2-1/4 cups all-purpose flour
3 tablespoons butter, softened
1/3 cup sugar
2 teaspoons ground cinnamon
1 cup confectioners' sugar
6-1/2 teaspoons half-and-half cream
4-1/2 teaspoons butter, softened

Directions

1

In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Roll into an 18x12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
4

Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut side down in a
5

coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
6

Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners' sugar, cream and butter until smooth. Drizzle over warm rolls.