Wow. I’m in shock; I can’t believe I got these almost entirely right on the second try. (Mess around with 100% whole wheat baking and you will understand the magnitude of my disbelief.) My suggested modifications for the cinnamon rolls as per my last post were bang-on. This batch was very tender all over, from the outermost coil to the delicious innards. Even the cream cheese came out creamier and smoother. Best of all, I didn’t feel like I was eating air—a sensation common when consuming cinnamon rolls made from all purpose flour. I’ve seen the light, and I’m never turning back.

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The initial test was very promising.  The roll, especially in the inner coils, was sweet, soft, and tender.  As with all 100% whole grain recipes, however, this one will require further experimentation to bring out the full potential of the dough and the cream cheese glaze.  Here are my remarks and suggestions:

1. Peter Reinhart says to bake the rolls one inch apart on a baking sheet.  Personally, I think I prefer baking them in a casserole dish and letting them rise up against each other.  The outer edges of the rolls dried out a bit using PR's method.
2. Make the cream cheese frosting well in advance, then chill in the fridge.  Also, when initially mixing the ingredients, you may want to whip the cream cheese first to smooth out the texture, then stir in the honey.  When they are combined, add the vanilla extract and only as much milk as necessary to reach the desired consistency.

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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.

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