Wheat cinnamon rolls

Here is the recipe for the best cinnamon rolls ever. They are a total food storage recipe made with wheat. These are much healthier than other recipes or store bought. To watch a video on how to make these go to www.everydayfoodstorage.net. She has tons of how to videos. I just love that website! When I make these I do not make the icing. Helps cut calories. Make the wheat bread recipe and then follow with this recipe!

Wheat Cinnamon Rolls

Ingredients:

Wheat bread dough (see wheat bread recipe)

Cinnamon Roll Filling
1 c. packed THRIVE brown sugar
1-2 Tbs. cinnamon
1/3 c. butter
Raisins (opt. soak in vanilla water to help soften them up.) (Sprinkle on to dough after spreading the filling on the dough)

Cream Cheese Frosting
4 oz. (½ a pkg) cream cheese
½ c. butter
2 c. powdered sugar
1 tsp. vanilla

Directions:

Make a batch of wheat bread dough. Let the dough double in size. Form the dough into a nice big ball, like you would for a roll. Roll the dough, starting in the middle of the dough each time, into a rectangle on a floured. The dough should be about ¼” thick.

In the mixer cream together the cinnamon roll filling. After it is creamed together spread it over the dough.

Roll the dough up. Use either dental floss of thread to cut the dough into 1 ½” pieces. Grease a round pan and place the cinnamon rolls about 1” apart so they have room to raise. Cover the cinnamon rolls with a towel and let rise until they have doubled in size. Bake 350° for 20 minutes or until the top is golden brown.

When they are done cooking mix together the frosting and spread it over the cinnamon rolls!!!

Enoy!