This week my students made one of the most popular recipes at our school: Our overnight whole wheat cinnamon rolls. They have become a favorite of mine as well. The same overnight method that makes them convenient for classroom use makes them great for special breakfasts.
I have slowly adapted the cinnamon rolls to be trans-fats free and whole wheat. I’ve cut back on the fat and sugar content. I’ll admit that they aren’t as sweet as cinnamon rolls can be, but they are tasty in their own right.
I can demonstrate these and students make them in a single 85-minute class period if we keep a good clip.
- First I demonstrate making the dough, goodie, and filling. While students do that, I cover my dough with a tea towel to ferment.
- When students have done the first step they return to the demonstration counter. My dough has finished fermenting and I demonstrate how to shape the rolls.
- By this time the students’ dough has finished fermenting and they can shape and cleanup.
The instructions call for the rolls to be shaped and refrigerated overnight. We have done this in three class days with shortened blocks: Mix dough on day one, ferment in fridge overnight, shape rolls on day two, proof overnight in fridge, and bake on day three.
I hope you enjoy this recipe as much as my students do!