Whole Wheat Cinnamon Rolls

• FOR THE ROLLS:
• 1 cup Warm Milk (110 Degrees F)
• 1 package Active Dry Yeast, 0.25 Ounce Packet
• 4 Tablespoons Melted Butter, Divided Use
• 1 Tablespoon Sugar
• 1 whole Egg, Beaten
• 1/4 cups Sugar
• 2-3/4 cups Whole Wheat Flour
• 1 dash Salt
• 1/2 cups Brown Sugar
• 1-1/2 Tablespoon Pumpkin Pie Spice
• FOR THE ICING:
• 4 Tablespoons Butter, Melted
• 2 Tablespoons Light Cream
• 1 teaspoon Vanilla
• 1 cup Powdered Sugar

1. For the rolls:
2. Mix milk, yeast, butter (2 tablespoons) and 1 tablespoon sugar in a large mixing bowl and let it sit for about 5 minutes, or until mixture is frothy. Stir in egg, remaining sugar and 1 cup flour and mix. Let it sit another 10 minutes.
3. Add in the remaining flour, 1/2 cup at a time and the salt until mixture resembles a sticky dough (you may not use all the flour).
4. Place dough on a lightly floured surface and knead for 4-6 minutes, or until dough is elastic. If still sticky, knead in the remaining flour. Place dough in a large bowl that you've coated with cooking spray and cover it. Let rise in a warm place (at least 85 F) until doubled in size. This may take up to 1 hour.
5. Once dough has risen, punch it down, re-cover it and let it rise an additional 35-45 minutes, or until doubled in size again. Punch down again and let rest 5 minutes.
6. On a lightly floured surface, roll out dough to a 9 x 18 rectangle. Gently brush remaining 2 tablespoons melted butter all over the dough.
7. In a small bowl, mix together brown sugar and pumpkin pie spice. Sprinkle the melted butter covered dough with the brown sugar/pumpkin pie spice mixture. Then carefully roll up the dough from one end to the other, pressing the sides down with your fingers.
8. Using a sharp, un-serrated knife, cut the dough vertically into 14 slices. Place the slices cut side down into 2 greased baking dishes (I used a 9 x 18 and an 8 x 8 circle), cover and let rise another 35-40 minutes, or until doubled in size. (I let it rise about an hour).
9. Preheat oven to 350 F. Bake rolls for 18-22 minutes, or until golden brown. Remove rolls from pans and let them cool on a wire cooling rack.
10. While rolls cool, prepare frosting by whisking butter and cream together. Add in vanilla. Then gradually add powdered sugar, about 1/4 cup at a time, until mixture is a little thick but still runny.
11. Drizzle rolls with frosting (about 1 1/2 tablespoons each) while still warm and serve.
12. Recipe adapted from My Recipes.

rolls, milk, yeast, butter, sugar, egg, ubc, whole wheat flour, salt, brown sugar, pie spice, butter, light cream, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/breads/whole-wheat-cinnamon-rolls/ (may not work)