Saw this recipe the other day and thought, why not? I then proceeded to change much about it. The resultant rolls are awesomely good. 🙂

Whole Wheat Cinnamon Rolls

Dough:

3 teaspoons yeast

1 cup warm fat-free milk (100° to 110°)

1/4 cup butter, softened

1/4 cup sugar

1/2 teaspoon salt

2 large eggs

2 1/2 cups all-purpose flour, divided (about 11 1/4 ounces)

1 1/2 cups whole wheat flour (about 7 ounces)

Filling:

1/4 cup packed brown sugar

1 1/2 tablespoons ground cinnamon

¼ cup melted butter

Glaze:

3/4 cup powdered sugar, sifted

3/4 teaspoon vanilla extract

5 teaspoons fat-free milk

Place flours and sugar in mixing bowl add yeast and mix. Place butter in milk and warm until butter is almost melted. Mix into flour. Add eggs. Mix for 8 minutes until dough is incorporated into and is elastic.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface.

To prepare filling, combine brown sugar, cinnamon, and melted butter; sprinkle over dough, leaving a 1/2-inch border. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 6 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°. Bake for 15-20 mins.