Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon yeast
  • 2/3 cup milk
  • 1 tablespoon Raspberry Honey Creme
  • 2 tablespoons butter (melted)
  • 1 tablespoon Raspberry Honey Creme
  • 1 teaspoon ground cinnamon
  • 1 tablespoon Raspberry Honey Creme

Instruction

  • Mix together flours, salt, and yeast in a large bowl, food processor, or mixer bowl. Heat milk in microwave about 45 seconds, until warm to the touch but not scalded.
  • Mix milk, honey, and butter into dry ingredients all at once, until it comes together into a ball of dough. If the dough is too sticky and loose, add more AP flour, a little at a time, until the dough is cohesive.
  • Knead a few minutes until you have a smooth and supple ball. Place in a lightly greased bowl and cover with plastic wrap. Let rest until doubled in bulk, about two hours.
  • Punch down dough and roll out on a floured counter top. Roll into a large, thin rectangle approximately 12 inches by 16 inches.
  • Heat 1 tablespoon honey in microwave for 15 seconds. Brush over surface of the dough with a pastry brush, then scatter cinnamon over the top.
  • Starting with the shorter side, roll dough tightly into a log. Slice roll into ½-inch wide pieces. Shape each piece gently into a circle, and place on a parchment-covered baking sheet.
  • Cover rolls loosely with plastic wrap and let rise 1 hour.
  • Bake rolls at 350 for 15-20 minutes, until nicely browned.
  • Heat remaining tablespoon honey in microwave for 15 seconds, then brush on baked rolls.
  • Best served immediately. Store leftovers in an airtight container.