Whole Wheat Cinnamon Roll Snails

1 packet granulated yeast
1 cup warm water
1/4 cup honey
1 1/2 cups wholewheat flour (“Manitoba” type if possible)
1 1/2 cups Manitoba type “O” flour (bread flour)
1/2 cup Andina flour (or all purpose flour)
1 large egg
1/4 cup very soft butter (or oil)
1/4 cup soft butter for spreading on dough
for filling: 1/4 cup coconut sugar and 1 tsp. cinnamon

PROCEDURE for dough
1. Whisk together the flours.
2. Dissolve yeast in the warm water. Mix in honey, salt and 1 cup of flour.
3. Beat 2 minutes with mixer. Beat in egg and oil.
4. Stir in rest of flour. Stop at this point* or continue kneading with dough hooks.
5. Form a ball with oiled hands, cover tightly and place in fridge overnight.

*for “no-knead” dough. I continued kneading with dough hooks on my mixer for a fluffier roll although if you don’t have this equipment and are a beginner the “no-knead” method gives good results but with a different texture.

PROCEDURE for forming snails (rolls)
1. The next morning remove dough from fridge and punch down and cut in half.
2. Roll each half into two 14×12 inch rectangles.
3. Spread each half with butter and sprinkle with the filling ingredients.
4. Sprinkle with 1/4 cup chopped pecans or walnuts if desired.
5. Roll up with narrow side as shown in picture leaving a small margin.
6. Cut each roll into 8 parts. Snip each end to form snail head.
7. Place rolls on a buttered baking pan, cover and let rise until doubled. (about 1 hr.)
8. Bake in a 190degC (400deg.F) oven for 10-12 minutes or until golden. Cool*

*For a softer crust brush rolls with a little melted butter.

Dough covered with filling mixture ready to roll up

Forming the snail rolls


Rolls fresh out of the oven