Recipe: Whole Wheat Cinnamon Rolls (Fleischmann's Yeast recipe)

WHOLE WHEAT CINNAMON ROLLS

FOR THE DOUGH:
3 3/4 cups all-purpose flour, divided use
1/3 cup sugar
2 packages Fleischmann's Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs
2 cups whole wheat flour
FOR THE FILLING:
2 tablespoons butter or margarine, melted
2/3 cup chopped dates or pitted dates, snipped
2/3 cup chopped walnuts
1/2 cup sugar
2 teaspoons ground cinnamon
Frosting (recipe follows)

In large bowl, combine 2 1/2 cups all-purpose flour, 1/3 cup sugar, undissolved yeast and salt; set aside.

Heat milk, water and butter until very warm (125 to 130 degrees F). Butter does not need to melt. Stir into flour mixture. Stir in eggs, whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough in half. Roll each to 12 9-inch rectangle. Brush each with melted butter; evenly sprinkle with dates, walnuts, 1/2 cup sugar and cinnamon. Roll up tightly from short ends as for jelly roll; pinch seams to seal. Cut each into 9 (1-inch) slices. Place rolls, cut-sides up, in 2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375 degrees F for 30 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Frosting.

FROSTING
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Combine powdered sugar, milk and vanilla extract. Beat until smooth.

Makes 18 Rolls
Source: Fleischmann's Yeast