Dough:

3 cups (400g) Cascade Milling Organic Pancake Mix

4 ½ cups (630g) Cascade Milling Organic Whole Wheat Flour

½ cup (118g) water, lukewarm

1 tsp sugar

1 tbsp (12g) dry yeast

2 cups (488g) milk, lukewarm

1 (44g) egg, medium

1 cup (225g) butter, unsalted and melted

Filling:

1 cup (225g) butter, unsalted and soft

1 cup (200g) granulated sugar

2.5 tbsp (20g) cup cinnamon, ground

½ cup (70g) chopped walnuts or other nuts

1. In a cup, activate the yeast by mixing it with sugar and lukewarm water. Wait until the mix is

foaming.

2. In a dough hook mixer, blend the pancake mix and the flour together and slowly incorporate

the yeast mixture, egg, and milk. Add melted butter once it starts forming a ball. Mix until the dough

is no longer sticking to the bowl. Scrape the side with a dough scraper or a spatula if needed.

Mix for a total of 5 minutes.

3. Shape the dough into two rough squares and place on sprayed parchment paper on a sheet

pan. Cover and refrigerate overnight (or 12 hours).

4. After the refrigerated rest, preheat the oven to 350° F.

5. Roll out each square to an 18x24 rectangle on a clean surface.

6. Mix the four filling ingredients in a bowl and spread evenly on both rectangles.

7. Roll up the rectangles tightly. Slice the rolls into 1” to 1.5” long pieces.

8. Place in a buttered dish to let proof.

9. Bake at 350° F for 25 to 30 minutes or until golden brown on the bottom of the rolls.

10. Have them as earlier as you can handle the heat!