Quick Whole Wheat Cinnamon Rolls

Center a rack in the oven and preheat to 400 (F). Prepare a 12-cup muffin pan by spraying each cavity with a generous amount of cooking spray; set aside.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 2 cups all-purpose flour, 2 cups white whole wheat flour, 2 tablespoons baking powder, 2 teaspoons kosher salt, and 2 teaspoons ground cardamom. Briefly paddle the ingredients together until combined. With the mixer on low speed, add 1 cup unsalted butter cubes all at once and continue mixing until you have a coarse meal. With the mixer still on low speed, slowly pour in 1 1/4 cups cold milk and continue mixing until the dough forms into a ball that comes away from the side of the bowl. Turn the dough out onto a lightly floured surface and leave to rest for a few minutes.
After the dough has rested for a few minutes, fold the dough gently over itself once or twice to pull it all together and incorporate any loose pieces. Use a bench scraper to divide the dough into two even halves, and allow the dough to rest a second time for 10 minutes.
While the dough is resting, prepare the filling. Place 1/3 cup unsalted butter in a small, light-colored saucepan over medium heat and whisking gently as it continues to melt. Continue whisking gently as it bubbles. After 2 to 3 minutes, the surface will be foamy, but you should see brown bits appear at the bottom of the pan. The butter will emit a nutty aroma. Remove from heat immediately and continue whisking for another 30 seconds, before setting aside on a wire rack to cool slightly. Whisk together 3/4 cup dark brown sugar, 1 tablespoon King Arthur Flour chai spice mix, and a pinch of ground cinnamon in a small bowl.
Return to the dough. Use a rolling pin to roll out one of the dough halves into a rough 8 x 12-inch rectangle around 1/8-inch thick. Brush the surface of the dough with half the brown butter (from the 4th step); sprinkle half the chai sugar filling over the butter. For more attractive rolls, make sure you sprinkle the chai sugar filling evenly and completely over the rolled out dough, going right up to the edge of the rectangle.
Working lengthwise, roll the dough into a log, pinching its edges to seal. Use a serrated knife or a bench scraper to cut the roll into 6 pieces, each about 2 inches wide. Take each roll and peel back about 2 inches of the loose end of the roll to fold it back under the roll; this serves as the bottom of the roll, creating a seal that prevents any filling from leaking out into the muffin pan. It's a little bit of a messy process, but stick with it! Place each roll with the side of the bottom side down on the pan.
Repeat steps 5 and 6 for the remaining half of the dough.
Once you've created 12 rolls, transfer the muffin pan to the preheated oven and bake for 25 minutes, until the rolls have brown significantly and the filling has bubbled and blistered. As soon as the pan is out of the oven, flip the pan over a wire rack to turn out the rolls and prevent them from sticking to the muffin pan. Let them cool for a minute or two, and prepare the sugar filling by combining 2 tablespoons granulated sugar, 2 tablespoons dark brown sugar, and fresh zest from 1 medium orange in a small bowl. Use your fingers to rub the zest into the sugar until the sugar becomes fragrant and the zest is incorporated throughout. Toss each warm cinnamon bun into the bowl of sugar to coat them completely, and serve immediately.

Get the Recipe: Quick Whole Wheat Cinnamon Rolls

Ingredients

For the Whole Wheat Cinnamon Rolls

For the Chai Sugar Filling

(makes enough for 12 buns)

For the Sugar Coating

(makes enough for 12 buns)

Instructions

Notes