Recipe Image

Flax Seed Cinnamon Rolls

  • Expert
  • 12 rolls
  • 3 hr
Baking Success Or Baking Mess


3-1/2 cups all-purpose flour
3/4 cup milled flaxseed
3 tablespoons sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter OR margarine
1 egg large
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
Cinnamon Filling
1/4 cup sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Powdered Sugar Glaze
1 cup powdered sugar, sifted
1 to 2 tablespoons milk
1/2 teaspoon pure vanilla extract


Combine 1 cup flour, milled flaxseed, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, 1/2 cup flour and ground cinnamon; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.Roll dough to 10 x 12-inch rectangle. Brush with melted butter to within 1 inch of the edges; sprinkle with Cinnamon Filling. Beginning on long side, roll up tightly as for jelly roll. Pinch seam to seal; cut into 1-inch pieces. Place, cut side up, into greased 9 x 13-inch pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 25 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze.

Cinnamon Filling: In small bowl, combine sugar, cinnamon and nutmeg. Stir until well blended.

Powdered Sugar Glaze: Combine powdered sugar, milk and vanilla extract. Stir until smooth.

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