This has got to be one of the all time favorites in our household! I have been making them for years, and have NEVER received a complaint. (Except for when they're all gone, lol). The recipe is set up to make 12 rolls, but note that the rolls will be HUGE, just like the Cinnabons in the mall (but much healthier ) However, if you'd like to pace yourself, and make them half the size (thus making 24 rolls) they will still be plenty big (like a regular size cinnamon roll). Originally, I always made them really big, but as our family grew (from 3-8), I began to make them half the size so that the kids can feel more indulgent getting multiple cinnamon rolls...

The pictures are of them at half the size  (making 24 rolls, I used one 13x9, and one 8x8 pan to fit them all)

Well enough rambling! On to the recipe...

Whole Wheat Cinnabons
1 cup warm skim milk (about 110 degrees)
2 eggs, room temperature
1/3 cup oil
4 1/2 cups white whole wheat flour
4 tsp vital wheat gluten (optional, but helps ww breads to rise higher)
1 tsp salt
1/2 cup sugar (I use organic cane juice crystals, and have used 1/4 c honey before)
2 1/2 tsp yeast

Filling
3/4 - 1 cup brown sugar, packed
2 1/2 Tblspns cinnamon
1 egg white

Icing
1 (3 oz) pkg low/no fat cream cheese (neufchatel cheese)
1/4 butter, softened
1 1/2 cups Powdered sugar
1/2 tsp vanilla extract
1/8 tsp salt

DIRECTIONS
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar, cinnamon, and egg white.
3. Roll dough into a 16x21 inch rectangle. Spread dough with egg white/sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. ** Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Notes/Suggestions/Tips/Substitutions on this recipe:
~OIL: I use Smart Balance or other heart healthy oil, at first use what you have: canola, melted butter, etc. - but know that butter or certain vegetable oils will increase saturated fat - try to eventually switch to light olive oil or other tasteless oil that is not laden w/saturated/trans fat
~FLOUR: You can use half white (make sure it's unbleached, bread flour works best - all purpose is ok as well) if you are weary of the whole wheat, but they are very tasty with all wheat
~ VITAL WHEAT GLUTEN: this is added to whole wheat breads to increase the rise and improve texture - highly recommended if you want to work with whole grains in your breads often (but since this recipe has eggs, it would be ok without it)
~I usually do not use the enire batch of icing, I can usually freeze some for use later. I frost each bun individually just before serving, so that if there are some left, they can be frozen and reheated w/fresh icing applied every time.

**This recipe is an awesome overnight /prep ahead recipe. Follow recipe until the ** , wrap in plastic wrap and refrigerate or freeze until needed. If you put it in the fridge overnight, take out the next morning about 30 minutes ahead while oven preheats, then proceed as recipe states. If frozen, place in refrigerator early the day before (prefer 24 hours) you'd like to make them, then proceed with fridge instructions above. This chilling overnight method is preferred if you are using all whole wheat flour, it gives the grains a chance to soften and and become even better.

If you would like instructions on how to make these w/o a bread machine, just leave a comment or email me, and I'll post them. My fingers are just tired right now, and I don't want to make the recipe look more confusing than it is. It's actually very easy. I may even post a cinnamon roll picture tutorial if anyone needs it.

Enjoy!!!

Here's some pics of the finished rolls: (you wouldn't believe the agony my family went through waiting for me to hurry up and take these pics, lol)
in the pan, not frosted
frosted before serving
about to eat (with coffee )
all gone!!  (approximately 20 seconds passed between the last two pictures ,  HA!)

I've been tweaking this recipe for a while to come up with the ideal grab and go snack for my family (that all 8 of us will like), and according to the family, I've finally struck gold.  I'll share the recipe, and you can tweak it according to your families dietary needs/preferences (I'll give some substitution suggestions):

INGREDIENTS

• 2 cups rolled oats
• 1/4-1/2 cup packed brown sugar (they will be plenty sweet from the honey, so you don't need much of this) 
• 1/2 cup wheat germ
• 1/2 cup white whole wheat flour
• 3/4-1 cup chocolate chips 
• 3/4 teaspoon salt
• 1/4 cup shredded coconut (optional but yummy, and contributes to the chewiness ~ this is the secret ingredient in those Quaker chewy bars)
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup smart balance (or other heart healthy) oil  (you can reduce fat by using all applesauce, or 1/4c applesauce & 1/4 c oil) 
• 2 teaspoons vanilla extract

Variation:  for oatmeal raisin bars, substitute raisins (or other dried fruit) for choc chips and add 3/4 tsp cinnamon to dry ingredients.

I usually make the raisin version, but made this chocolate chip version yesterday, and my family has been feeling like we have extra special treats in the house, and they can't stop asking for them.

Enjoy!!!

If your family's not accustomed to having breakfast together, give it a try. Do whatever you can to make it come together, you will all have a much better day if you can greet the day, and end it (at dinner) at the table together as a family. This is also a great time for a family devotion and Bible Study. For our family, since breakfast can often be a very short meal, we will play a "Keys for Kids" devotion while we are eating (they only last about 4 minutes or so, great for young children), and then we will discuss it, if time permits. This helps us, and most importantly, our son begin his day w/ God's Word and application in his heart. Then, at dinner we can discuss the day's events and wind down w/ a larger Bible study, led by Dad.

If at all within your power, make every attempt to serve your family in this way as the Proverbs 31 woman did (Pro. 31:15). If your husband works odd hours or is away for extended periods of time (i.e. military), then do what you can whenever you can, and still attempt to eat w/your children. Studies have always shown that children who eat breakfast perform better at school, and such a small gesture (even if it's just toast that you sit at the table, pray over, and eat together) will be worth it.

It's often so easy to just kinda wake up and have everyone fend for themselves, but why not have some yummy, healthy recipes under our belts so that we can be prepared. For me, being prepared is more than half the battle. If I have no idea what I'm going to make in the morning, we usually end up not eating at all, or not eating healthy. But if I have prepared something the night before, and all I have to do is pop it in the oven or microwave in the morning, I greet the day w/a smile. I'm much more apt to pop out of bed and get the coffee brewing, and spend a little time w/God while breakfast takes care of itself.

Here's a few of my favorite "make ahead" recipes:

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Maple Sausage Recipe
6 servings (depending on how small your patties are, or if you even use it for patties at all)

1 lb ground turkey (I use dark ground for this, but you can try white)
1 teaspoon sage
1 teaspoon poultry seasoning
1 teaspoon salt
2 teaspoons black pepper
1 tablespoon maple syrup (pure maple works best, but use what you have)

COMBINE ALL INGREDIENTS IN MEDIUM SIZE BOWL.
CHILL FOR AT LEAST 1 HOUR OR OVER NIGHT.
FORM INTO PATTIES ABOUT SIX.
FRY UNTIL NO LONGER PINK IN THE MIDDLE, BUT DON'T OVER COOK.

Could that be any easier? I keep a bunch on hand for quick breakfasts. Just make a couple lbs worth at once, and then either form into a roll (similar to the tube you buy) or into individual patties, and then freeze until ready for use.  We like to have it crumbled in scramble eggs, or formed into patties on a english muffin w/a cooked egg (aka egg mcmuffin).

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Breakfast Casserole *8 servings (trust me, they will eat it ALL, and leftovers are the bomb as well)

INGREDIENTS
12 slices bacon (I have used less before and it still works, I use Trader Joes uncured, nitrate free turkey bacon~THE best bacon, period!~)
1/4 cup butter, melted (or olive oil, or Smart Balance oil, etc)
3 cups croutons (I've used all kinds, but lately have been just using cubed, toasted ww bread)
2 cups grated reduced/low fat Cheddar cheese
6 eggs
1 3/4 cups skim milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

DIRECTIONS
*Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
*Preheat oven to 325 degrees F (165 degrees C).
*Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
*Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
*Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

**I usually make this on the weekend, however it can be made the night before, up until the bacon sprinkling step (so that your bacon isn't soggy). When you wake up in the morning, just preheat oven, sprinkle casserole w/bacon, and continue to bake as directed.
(recipe adapted from allrecipes.com)

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Overnight Whole Wheat Coffee Cake *serves 4-6
6 TBS Butter, softened (can use half applesauce to reduce fat)
1/2 cup sugar
1 egg
4 oz (1/2 cup) light sour cream/plain yogurt
1 C flour (white whole wheat, or ww pastry flour work extremely well in this recipe, just be sure to pack pastry flour as you would brown sugar)
1/2 tsp baking powder
1/2tsp nutmeg or cinnamon
1/4 tsp salt
1/2 tsp baking soda
6 TBS light brown sugar
1/4 chopped pecans / walnuts
1/2 tsp cinnamon

Glaze
1/2 C sifted powdered sugar
1 1/2 tsp water
1/4 tsp vanilla

*Combine butter and sugar; cream until light and fluffy. Add eggs and sour cream/yogurt; mix well.
*Combine next 5 dry ingredients; add to batter and mix well. Pour into greased and floured 8x8 pan.
*Combine brown sugar, nuts, and cinnamon; mix well and sprinkle evenly over batter.
* Cover and chill overnight. Uncover and bake at 350 degrees for 30-35 minutes.
*Combine glaze ingredients and drizzle over warm cake.

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Whole Wheat Blueberry Muffins Yield: 12 muffins

2 eggs (or egg white/substitute equivalent)
1 cup sugar
1/4c applesauce
1/4 oil
2 cups white whole wheat flour (hard spring wheat, a tad lighter in color, than red winter wheat)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup nonfat plain yogurt (low/nonfat sour cream will work as well)
1 cup blueberries (about 1 pint)

Directions:

1. Preheat oven to 400 degrees. Grease 12 muffin cups or line w/muffin papers.

2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil and applesauce. Stir in vanilla. In a separate bowl, stir together flour, salt, and baking soda.

3. Stir dry ingredients into egg mixture alternately w/yogurt (or sour cream). ** Gently fold in blueberries. Scoop batter into muffin cups.

4. Bake in preheated oven 15-20 minutes or until toothpick inserted in middle comes out clean. (If it has some blueberry juice on the pick, but no dough, it is fine). Allow to cool in muffin cups for five minutes before removing to wire rack or plates (if being eaten right away).

[**At this point I generally place plastic wrap over the bowl and refrigerate overnight- ww batters respond very well to resting after mixing in order to soften the grain, but you can skip this step if you are in a rush, but it works well if you like to prep breakfast the night before, yet prefer your muffins fresh- in the morning, just preheat oven, fold in berries, and bake.]

ENJOY!!!