This recipe was clipped from a newspaper, date unknown. This is for whole wheat bread but it also includes directions for how to adjust the ingredients to make whole wheat cinnamon rolls. Recipe is typed below along with a scanned copy.

ANN GAFFNEY says, “I also use this recipe for whole wheat cinnamon rolls. Use one-half cup sugar and one-half cup oil instead of the one-third cup oil. Bake rolls at 375 degrees about 15 minutes. Frost lightly, while still warm. They make a very inexpensive treat on a cool day. This dough can be refrigerated overnight, then let raise and bake the next day.”

My Whole Wheat Bread

Two cups lukewarm water
Two envs. active dry yeast
One-third cup sugar
Two tsps. salt
One-third cup oil
One egg, beaten
Two cups whole wheat flour
Five cups all purpose flour

In large bowl, combine water, salt, sugar, oil, egg and yeast; mix well. Add the two cups whole wheat flour; mix well. Add four cups all-purpose flour, working in well. (reserve other cup for kneading).

On lightly floured board, knead until smooth and elastic. Shape into ball; place in greased bowl; grease top. Cover lightly; let rise in warm place until doubled in bulk. Punch down; divide into three greased pans (4½x8-inch) and let rise until dough reaches top. Bake in preheated 350-degree oven about 45 minutes.