Meet one of my favorite bagels- Honey Grain. Lightly sweet and made with whole wheat and oat flour, this bagel is perfect with cream cheese or as the base for a hearty sandwich. If you like wheat bread, you’ll love this bagel!
After months of busy weekends, Luke and I finally got a quiet weekend to ourselves. Since he has been working almost every Saturday morning for the past six months, I wanted to make him something special for breakfast. He loves cinnamon rolls, but after reading the nutritional information on the sickly-sweet canned cinnamon rolls at the grocery store, I wasn’t about to purchase them.
Determined to make my own, I began searching for a recipe. Scanning the list of ingredients, my hopes fell. Half a cup of butter and several tablespoons of shortening in the dough alone? Plus more in the filling and icing? No thanks. I’d all but given up on cinnamon rolls when I found this lighter recipe. I’m not going to pretend that these cinnamon rolls are in any way healthy, but compared to most cinnamon roll recipes, and certainly the canned ones, these are very light. The texture is much more cake-like than traditional flaky cinnamon rolls, which I prefer. There’s much less butter and sugar without losing the cinnamon roll flavor you know and love. And cream cheese frosting- lots of cream cheese frosting.