WHOLE WHEAT CINNAMON ROLLS

Dough:

1 1/3 cup warmed almond milk

1/2 cup non-hydrogenated margarine (Earth Balance)

1/4 cup agave nectar

1/2 t salt

1 1/2 t fresh lemon juice

2 T ground flaxseed

1 1/2 T instant yeast

4 to 4 1/2 cups whole wheat pastry flour

Filling:

1/3 cup muscovado sugar

1 1/2 T cinnamon

1/8 t nutmeg

1/3 cup raisins

Glaze:  (optional)

1 cup powdered sugar

1 t vanilla extract

1 1/2 T almond milk

Add the first 7 ingredients to a stand mixer and blend well. Add the whole wheat flour and knead with the dough attachment watching for the dough to pull away from the sides and adding more flour if necessary. Expect this dough to be slightly sticky. Knead 5 minutes. On a lightly floured surface roll the dough into a 16"x12" rectangle.  Coat lightly with cooking spray. Combine the filling ingredients and sprinkle onto the dough within 1/2 inch of the edges making sure the raisins are evenly spread. Roll dough tightly starting from a long edge. Pinch seam to seal. Cut the dough into 16 slices using a piece of thread slid under the dough, then crossed over top and pulled from both ends at the same time.  Arrange cut rolls evenly in an  11"x15" baking pan lightly coated with cooking spray. Cover and let rise at least 1 hour or until doubled in size. Heat oven to 375°. Uncover rolls and bake 20 to 25 minutes or until lightly browned.  Remove from oven and cool in pan. If you choose to, combine the glaze ingredients adding the almond milk 1 teaspoon at a time and stirring to form a thick glaze made to the desired consistency. Drizzle or spread evenly over rolls. ©Janice Moreland http://thekitchentwist.com

THE TWIST

These cinnamon rolls contain whole wheat which several studies indicate that those who consume whole wheat are not as likely to gain weight as those who consume only refined grains. Other benefits from consuming whole wheat are a reduced risk of stroke, type 2 diabetes, heart disease, asthma, colorectal and pancreatic cancers, gum disease and obesity.