Glazed Cinnamon Rolls

Dough:

8 Tablespoons of melted butter

1/4 cup of honey

1 cup of hot water

2 Tablespoons of orange juice concentrate

1 large egg

2 large egg yolks

2 Tablespoons of dried milk powder

1 Tablespoon of instant yeast

1 1/2 teaspoons salt

4-4 1/2 cups (20-21 ounces) of finely milled red wheat berries

Icing:

8 ounces cream cheese, softened but still cool

2 Tablespoons maple syrup or corn syrup

2 Tablespoons heavy cream

1 cup (4 ounces) powdered sugar, sifted

1 teaspoon of vanilla extract

pinch of salt

Filling:

1/4 cup (5 1/4 ounces) light brown sugar

3 Tablespoons ground cinnamon

1/8 teaspoon salt

1. FOR THE DOUGH: Melt butter and honey in microwave and add water and orange juice concentrate. Bring liquids to about 100 degrees.

2. Using dough hook on Bosch, mix liquids, powdered milk, salt, yeast, egg, and yolks at a low speed until well mixed. Add 2 cups of flour and mix at speed #2 for about 1 minute until completely blended. Add 2 more cups of flour and knead at #3 until dough is smooth. This takes about 4-7 minutes. If more flour is needed, add it 1 Tablespoon at a time. Form dough into a ball and put in lightly oiled bowl, covered with plastic wrap. Put bowl in warm place and allow to rise in warm place for 1 1/2 - 2 hours until doubled in size.

3. FOR THE ICING: Using cookie paddles, combine cream cheese, syrup, heavy cream, sugar, vanilla, salt in mixer and blend together at Speed #2 until roughly together. Then switching to #3, blend for 2 minutes until mixture is smooth. Put in a small bowl and refrigerate.

4. TO ROLL AND FILL THE DOUGH: After rising is done, roll dough out into a 16 x 12 rectangle with the long side facing you. Mix together filling ingredients and spread over dough leaving a 1/2-inch border at the far edge. Tightly roll the dough. Moisten top border with water and then pince the dough ends to form a single seam. Cut roll into 12 pieces and place into prepared baking dish. Cover with plastic wrap and allow to rise in warm place for 1 1/2 - 2 hours until doubled in size.

5. TO BAKE THE ROLLS: Heat oven 350 degrees. Bake rolls until golden brown and middle rolls are 185 degrees, about 25 to 30 minutes. Put on wire rack and cool for 10 minutes and then spread icing on them.

---1/2 cup of uncooked oatmeal can be substituted for equal amount of flour.

Adapted from Baking Illustrated from the Best Recipe Collection, Whole Grain Baking from King Arthur's Flour, and Sue Gregg's Breakfast Cookbook