Joanne Kinsey, director of school nutrition services for this Virginia district, says this whole-wheat treat has becomea student favorite because"it’s baked with love and the aroma carries down the hall." The roll, one of the district’s from-scratch recipes, is made healthier than the traditional version by being topped with a light dusting of sugar and cinnamon. The cinnamon rolls are served alongside fruit, vegetables, milk and an entrée to create a reimbursable meal.
2 1/2 oz. yeast
3 3/4 lb. whole-wheat flour
3 1/2 lb. all-purpose flour
1 2/3 cups non-fat dry milk
1 2/3 cups sugar
1 tbsp. salt
2 qt. water (if bread flour is used, increase to 2 1/2 qt.)
1/2 cup cinnamon
1 1/2 cups sugar
1 2/3 cups vegetable oil
- Combine dry ingredients, including yeast, in mixing bowl.
- Blend on first speed of electric mixer for 30 seconds.
- Add water. Mix on medium speed for 10 minutes.
- Place dough in warm place until it doubles in volume.
- Combine cinnamon and sugar and set aside.
- Place dough on lightly floured surface. Divide into four balls, 3 lb. + 6 oz. each.
- Roll each dough ball into rectangle 25-by-10-by-1/4-inches.
- Lightly brush each rectangle with oil. Sprinkle 1/2 cup cinnamon-sugar mixture evenly over each rectangle. Roll each rectangle along long side to form long, slender roll. Cut each roll into 25 uniform pieces, 1-inch thick.
- Place on sprayed baking sheet pan.
- Place in warm area (about 90°F) until doubled.
- Bake until lightly browned in convection oven for 12 to 14 minutes at 350°F or in conventional oven for 18 to 20 minutes at 400°F.