Cinnamon Roll Dough
1/2 cup warm milk
1 Tablespoon active dry yeast
1/4 cup melted butter
1/4 cup honey
1 teaspoon salt
2 cups whole wheat flour (you may need another 1/2 cup)
In a mixer, combine milk and yeast. Stir until yeast is soft. Add butter and honey, mix well. Add egg and mix well. Add salt with the flour and stir until a soft dough forms that is not to sticky. Knead well. Let rise for 1 hour or until doubled.
Punch down dough and roll into a rectangle. (Our rectangle was the size of our silicone baking sheet.)
Spread the dough with softened butter. (We used 1/4 cup, but you could use more or less.)
Sprinkle with brown sugar and cinnamon. (We sprinkled until it looked good, but 1/2 cup sugar and a teaspoon of cinnamon should be about right.)
Roll up the dough so that the dough ends up as long as possible.
Cut the log into 12 rolls. Dental floss works great for this.
Place the rolls in a greased 9 x 13 pan. Let rise for 1 hour.
Mix 1 cup of sour cream (This was raw cream skimmed off the top of farm fresh milk that soured after 7 days. As a substitute, use buttermilk, cultured sour cream, or yogurt mixed with 2 Tablespoons of milk.) 1 teaspoon of baking soda, 1/2 cup brown sugar, and 2 teaspoons of cinnamon. Mix well and pour over rolls.
Bake uncovered at 350 for 30 minutes. Check the rolls after 20 minutes by pulling 2 gently apart to see if they are still doughy.
Mix a thin frosting with 1 cup of powdered sugar and 2 Tablespoons of milk or cream. Drizzle over the rolls. Serve warm with milk–Yum!