Whole Grain Cinnamon Roll Bread recipe

~ by Deanna Segrave-Daly, RD

Disclosure: I received a free copy of the Grain Crazy cookbook but was not compensated to write this post. My thoughts and opinions are my own.

Happy Heart Health Month! Makes sense that February is the month to call attention to taking extra good care of your heart. And getting more whole grains into your diet is being heart smart. In fact, the American Heart Association recommends we get at least 3 servings (1 1/2 cups) daily because dietary fiber from whole grains helps reduce blood cholesterol, which may lower your risk for heart disease.

Now, if you’ve been reading our blog long enough, you know we’re all about making all healthy foods taste delicious. So, this Whole Grain Cinnamon Roll Bread recipe is an example of just that – a way to get more whole grains into your diet through the flavor of a delightful baked good.

Now, who could resist something bakery-like that’s good for you, too?

This recipe is courtesy of mom & daughter duo, Cherie & Britney, who blog over at Grain Crazy. They are among the original group of us Recipe ReDuxers which is how Serena & I got to know them. Recently, they published their first cookbook (whoot!): Grain Crazy: Recipes For Healthy Living.

So, if you’ve ever wondered what spelt is…or want to cook more with quinoa...or are curious about Kamut, the Grain Crazy cookbook addresses all these grains and gives simple, family-friendly recipes that will help you incorporate more fiber, nutrients and handy dishes into your diet, deliciously!

Here are the tweaks I made to their Whole Grain Cinnamon Roll Bread when baking up a few loaves:

My multi-grain flour mix: 2 cups of oat flour (made in my blender out of oats) and 6 cups white whole wheat flour
Proofed my yeast (added warm water, yeast and honey to bowl and let sit 5 minutes)
Left out the soy lecithin granules (not something in my pantry)
Baked bread for addition 10 minutes (30 minutes total)