Sticky, sweet, yeasty, and delicious. There’s really not much more to say about these cinnamon rolls. I did have some problem removing them from the pan once they cooled; the brown sugar hardened cement-like after about 10-20 minutes out on the counter. However, this minor issue could easily be resolved with a more generous application of butter to the bottom of the pan.

My one major complaint about this recipe is more a matter of personal health than grounds for eviction from the culinary circle. Yes, I can appreciate the empty calories of all purpose flour in baked goods. Yes, all purpose flour does produce a tender texture and light-airiness not usually seen in whole grains. But will I eat baked goods without whole grains? Generally, no.

I had one very tiny cinnamon roll about half the size of the others in the baking dish, but the rest I left for Mr. McHenry and my husband. After eating a diet exclusively made of whole grains, I can really tell the difference when I’m not eating healthy and wholesome carbs; I feel less satisfied after eating, I have less energy later in the day, and my appetite for sweets increases. Also, have you ever seen a female pastry chef who regularly eats her own products and isn’t overweight or obese? I think I saw two on television, but they were also competing in triathalons.

I hate to be a walking advertisement for the nutrition and weight loss industry.  However, a good portion of obesity in this country can be explained by our addiction to filler foods rather than fuel foods i.e.  soda, sugar, HFCS, and all purpose flour over water, fruit, and whole grains.  In my opinion, food should not only be about the immediate gratification of the senses.  Food is also about feeding the body.  Personally, I believe a balance of these two goals is possible, but only if we strive to craft new and tasty ways to consume healthier choices.