This is an old family recipe that makes the most delicious cinnamon rolls! It is a labor intensive recipe, but very worth the work

TO BUILD THE DOUGH BASE Mix together 1 1/4 tsp. dry active yeast 1/8 Cup warm water (110 degrees F.) 1/4 Cup melted warm coconut oil 1/2 Cup flax meal 1 beaten egg white 1/3 Cup fresh squeezed orange juice 1 Cup whole wheat flour

Mix sponge ingredients together until smooth, cover, and set aside at room temperature for 8 to 18 hours You can use a mason jar with a lid, or a glass bowl with a lid

Put the starter into a stand mixer fitted with a dough hook To the mixer add 1 Cup warmed milk (to 110 degrees F.) 2/3 Cup butter 2 tsp. salt 2 eggs slightly beaten Stir well until well combined

Add 3 Cups of flour and beat for three minutes on high speed Add 4 more Cups of flour while the mixer is on low speed and continue mixing for 5 minutes The dough should easily come off the dough hook and clear the sides of the bowl Mix another five minutes or until it's done  The dough should be resilient and tender

Turn the dough out onto a board and form it into a ball Put the dough into a large warmed, bowl (with room for the dough to double in size) Oil the bottom of the bowl, and place the dough ball into the bottom of the bowl and turn it once to completely cover it in oil Place the bowl into a warm place

Let rise about an hour or until the dough is doubled in bulk Remove the dough from the bowl and punch it down Let the dough rest five minutes while you make the filling

Roll the dough out into a rectangle with square edges and corners to a 15 x 20 rectangle Spread 1/2 Cup soft butter evenly over the dough, going out to the edges

Mix together  1 1/2 Cup granulated sugar  1/2 Cup Cinnamon  Spread evenly to edges Sprinkle with chopped walnuts and raisins if desired Carefully roll the rectangle into a jelly roll starting from the wide edge  Roll it as tightly as you can

Pinch the edge closed when finished and mark the roll into 12 to 15 evenly spaced marks with a sharp knife Oil a 13 x 9 and 8 x 8 inch baking pans Cut the roll at the pre-scored marks

Place each roll flat into the pans close together Sprinkle the rolls with any extra chopped nuts and drizzle honey over the nuts if desired Let rise in a warm place about 45 minutes, until the rolls are doubled in size

Bake at 350 degrees 25 to 30 minutes or until rolls are nicely browned While they cool, make the topping

In a bowl whisk together 2/3 Cup melted butter 4 Cups powdered sugar 1 Tablespoon cinnamon 2 tsp. vanilla 4 to 8 Tablespoons hot water Glaze the cinnamon rolls and enjoy!

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