The perfect recipe for 100% Whole Wheat Cinnamon Rolls: My family loves anything sweet, like cakes, brownies, cookies, you name it. It is fair to say that we all agree that nothing beats a soft, warm, and oozing cinnamon Roll😍🤤 - especially these white whole wheat cinnamon rolls😏! If you are skeptical about whole wheat flour, I understand. I would be too. Making decadent sweets like cinnamon rolls using whole wheat flour sounds like a great idea, so great that it makes you wonder.🤔 Will this be just another bland cinnamon brick recipe?
That would Hardly ever work in my house! 😜 Cinnamon rolls speak to the happy place in my husband's heart, not to mention my kids, so if I mess with their bliss, it has to hit the spot. Anyway, let's talk about the recipe.
Usually, I get lucky and make a recipe once, and it comes out the way I like it. But, with these cinnamon rolls, (argh)🤯 I could never get them to be as good as regular flour cinnamon rolls, but finally, I nailed it.!!!! After countless trials and errors, I have perfected my whole wheat cinnamon rolls without damaging the scrumptiousness!!!! So, here's my perfect 100% whole wheat cinnamon rolls recipe for you to try. 😉
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What are Whole Wheat Cinnamon Rolls?
Whole Wheat Cinnamon Rolls are a healthier twist on the classic cinnamon rolls, made with whole wheat flour instead of refined flour. These rolls feature a soft and fluffy whole wheat dough swirled with a cinnamon-sugar filling and topped with a sweet glaze.
They offer the same irresistible flavors and aromas of traditional cinnamon rolls but with the added benefits of whole grains and fiber. Whole Wheat Cinnamon Rolls are a delightful treat that allows you to indulge in a delicious sweet treat while incorporating whole wheat goodness into your baking.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Dough:
- Instant Dry Yeast: It helps the dough rise and gives the cinnamon rolls a fluffy texture.
- Warm Water: It activates the yeast and aids in the dough's rising process.
- Honey: Adds sweetness to the dough and nourishes the yeast.
- Light Brown Sugar and Granulated Sugar: These sugars provide sweetness and contribute to the flavor of the dough.
- Pure Vanilla Extract: Enhances the flavor of the dough with a subtle vanilla aroma.
- Warmed Milk: It adds moisture and richness to the dough, making it tender and flavorful.
- Unsalted Butter: Provides richness and flavor to the dough.
- Kosher Salt: Balances the sweetness and enhances the overall flavor of the dough.
- Eggs: They contribute to the dough's structure and moisture content.
- White Whole Wheat Flour: This type of flour gives the cinnamon rolls their whole wheat character, adding nutritional value and a hearty texture to the dough.
Filling:
- Light Brown Sugar and Granulated Sugar: These sugars create the sweet and cinnamony filling inside the rolls.
- Saigon Cinnamon: Adds a warm and aromatic cinnamon flavor to the filling.
- Toasted Pecan or Walnuts (optional): Provide a nutty crunch and added flavor to the filling.
- Unsalted Butter: Helps the filling stick to the dough and adds a buttery richness.
Cream Cheese Frosting:
- Full Fat Cream Cheese: Forms the base of the creamy frosting and contributes a tangy, luscious flavor.
- Unsalted Butter: Adds richness and creaminess to the frosting.
- Powdered Sugar: Sweetens and thickens the frosting.
- Pure Vanilla Extract: Enhances the flavor of the frosting with a hint of vanilla.
Tools you'll need
How to Make Whole Wheat Cinnamon Rolls
Note: The full instructions are provided in the recipe card below.
This dough comes together quickly in a stand mixer with a hook attachment. However, if you don't have one, you can still make these Whole Wheat Cinnamon Rolls by hand. Cover with a cling wrap and allow the dough to rest in a relatively warm environment until doubled in size for about 1 hour, depending on the temperature of your house. Turn the dough onto a lightly oiled work surface and divide it in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with softened butter, leaving a ½-inch border along one long side of the rectangle free of butter.
Sprinkle the cinnamon-sugar mixture evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder). Place Whole Wheat Cinnamon Rolls cut-side into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 10 to 15 minutes before baking, preheat the oven to 375 degrees (350 if using glass pans). Bake the cinnamon rolls for 20 minutes or until the internal temperature reaches 190 degrees. Leave the cinnamon rolls in the pan to cool since they benefit from the steam, making them softer. Allow the rolls to cool for 15 minutes.
Substitutions
- Honey: You can substitute honey with maple syrup, agave nectar, or another liquid sweetener.
- Milk: You can use any non-dairy milk like almond milk, soy milk, oat milk, or coconut milk as a substitute for whole milk. Just make sure it is warm before adding it to the recipe.
- Butter: You can use vegan butter or coconut oil instead of unsalted butter.
- Eggs: To make vegan cinnamon rolls, use a flaxseed meal, applesauce, mashed banana, silken tofu, or any other vegan egg substitute to replace eggs.
- Flour: Instead of combining all-purpose flour and white whole wheat flour, you can use any flour you prefer. If you want to make gluten-free cinnamon rolls, use a gluten-free flour blend instead.
Variations
- Add chopped nuts: Add pecans, walnuts, or almonds to the cinnamon filling for added crunch and flavor.
- Add dried fruit: Add chopped dried fruit like raisins, cranberries, or apricots to the cinnamon filling for added sweetness.
- Add chocolate chips: Add chocolate chips to the cinnamon filling for a decadent twist on classic cinnamon rolls.
- Add pumpkin pie spice: Add a tablespoon of pumpkin pie spice to the cinnamon filling for a delicious fall flavor.
- Add cream cheese frosting: Top the Cinnamon Rolls with cream cheese frosting instead of the glaze. Mix cream cheese, powdered sugar, and vanilla extract until smooth, and drizzle over the warm cinnamon rolls.
How to Serve
- Warm cinnamon rolls: Serve the Cinnamon Rolls in the oven, drizzled with the glaze. The warmth of the rolls will make the glaze oozy and delicious.
- Room temperature cinnamon rolls: If you prefer Whole Wheat Cinnamon Rolls at room temperature, let them cool completely before adding the glaze.
- Toasted cinnamon rolls: For extra crispness, toast the Whole Wheat Cinnamon Rolls in a toaster or regular oven for a few minutes before serving.
- With coffee or tea: Whole Wheat Cinnamon Rolls are perfect for a warm cup of coffee or tea. Brew your favorite beverage and enjoy it with a delicious cinnamon roll.
- As a dessert: Whole Wheat Cinnamon Rolls are a classic dessert and can be served on their own or with a scoop of vanilla ice cream.
- As a brunch dish: Whole Wheat Cinnamon Rolls are also a perfect brunch dish. Serve them with some scrambled eggs, bacon, or sausage for a complete breakfast spread.
How to Store & Re-Heat
To store: Let them cool completely, then wrap them tightly in plastic or aluminum foil. You can also store them in an airtight container. Cinnamon rolls can be stored at room temperature for up to two days. If you want to keep them longer, store them in the refrigerator for up to a week or in the freezer for up to three months. When ready to eat, reheat them in the oven or microwave.
To reheat: Preheat the oven to 350°F (180°C). Place the cinnamon rolls on a baking sheet and heat them in the oven for 10-15 minutes or until they are heated through. To reheat them in the microwave, place them on a microwave-safe plate and heat them in 10-second intervals until heated. Be careful not to overheat them, as they can become tough and dry.
Make-Ahead
You can make these Whole Wheat Cinnamon Rolls ahead of time! After cutting the rolls and placing them in the baking pans, cover them tightly with plastic wrap or aluminum foil and store them in the refrigerator for up to 24 hours. When ready to bake, take them out of the refrigerator and let them come to room temperature for about 30 minutes before baking. Then, bake them according to the recipe instructions. This method allows you to prepare the rolls the night before and have them ready to bake fresh in the morning. You can also freeze the unbaked rolls for up to 3 months.
Cut and shape the rolls, place them on a baking sheet, and freeze until solid. Transfer them to a freezer-safe container and store them for up to 3 months. When ready to bake, take them out of the freezer and let them thaw in the refrigerator overnight. Then, let them come to room temperature for about 30 minutes before baking. Bake according to the recipe instructions.
Tips for Making The Best Whole Wheat Cinnamon Rolls
- Use the right temperature for your liquid ingredients: Ensure your water and milk are warmed to 120-130°F before using them. This is the optimal temperature for activating the yeast and allowing the dough to rise properly.
- Don't overmix the dough: Overmixing can lead to tough, dense rolls. Mix the dough until it comes together and is smooth, but don't overdo it.
- Let the dough rise properly: The first rise should take about an hour or until the dough has doubled. The second rise should take about 45 minutes or until the rolls have almost doubled. Make sure to give the dough enough time to rise, as this will give your rolls the best texture and flavor.
- Use softened butter: Softened butter is easier to spread evenly on the dough. Ensure it's not too soft, as this can cause the butter to melt and leak out of the rolls during baking.
- Cut the rolls evenly: Use a sharp knife or dental floss to cut the rolls into even pieces. This will help them bake evenly and look uniform.
- Use parchment paper: Line your baking pans with parchment paper to prevent the Whole Wheat Cinnamon Rolls from sticking to the pan and make cleaning easier.
- Don't overbake: Bake the Whole Wheat Cinnamon Rolls until golden brown and the internal temperature reaches 190°F. Overbaking can dry out the rolls and make them tough.
- Add the glaze while the rolls are still warm: The glaze will melt into the Whole Wheat Cinnamon Rolls, making them even more delicious. Drizzle it on while the rolls are still warm from the oven.
FAQ
Can I use all whole wheat flour instead of a combination of all-purpose and white whole wheat flour?
You can use whole wheat flour if you prefer. Just be aware that the texture may be denser than a combination of flours.
Can I make these Whole Wheat Cinnamon Rolls without a stand mixer?
You can make these cinnamon rolls by hand. It will take a bit more effort and time to knead the dough until it becomes smooth.
How can I make these cinnamon rolls vegan?
To make these cinnamon rolls vegan, substitute non-dairy milk, vegan butter, and a vegan egg substitute such as a flaxseed meal or applesauce. You can also use a non-dairy cream cheese frosting or glaze.
How can I make these cinnamon rolls gluten-free?
To make these cinnamon rolls gluten-free, substitute a gluten-free flour blend for the all-purpose and whole wheat flour. Remember that the texture may be a bit different than regular flour.
How long do Whole Wheat Cinnamon Rolls stay fresh?
These cinnamon rolls are best served the day they are baked, but they can be stored at room temperature for up to two days or in the refrigerator for up to a week. You can also freeze them for up to three months.
Can I use a different type of yeast?
You can use active dry yeast instead of instant yeast, but dissolve it in warm water before adding it to the dough.
Can I use a different type of sugar?
You can use different types of sugar, like coconut sugar or turbinado sugar. Remember that it may affect the flavor and texture of the cinnamon rolls.
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Recipe
Easy Whole Wheat Cinnamon Rolls
Ingredients
- 25 g (2 tablespoons) instant dry yeast
- ¾ cup warm water , 120-130F
- 15 ml (1 Tablespoon) honey
- 100 g ½ cup light brown sugar
- 100 g ½ cup granulated sugar
- 15 ml Pure vanilla extract
- 1 cup warmed milk , 120-130F
- 1 stick (softened) unsalted butter, softened
- ½ teaspoon kosher salt
- 2 large eggs , room temperature
- 870 g (6 ½ cups) white whole wheat flour or whole wheat, spooned into a measuring cup, leveled off, and sifted
Filing:
- 218 g 1 cup light brown sugar
- 30 g (2 tablespoons) granulated sugar
- 2 tablespoons Saigon cinnamon
- ¾ cup toasted pecans or walnuts , chopped (optional)
- 1 stick (softened) unsalted butter, softened
Cream Cheese Frosting:
- 1 (8 ounces) full fat cream cheese, softened
- 113 g (1 stick)unsalted butter, softened
- 122 g 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Dough:
- Lined with parchment paper or grease with butter (2) 9 by 13-inch pans; set aside.
- In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, honey, and yeast and let stand until foamy, about 5 to 10 minutes.
- Stir in butter, sugars, vanilla, salt, and eggs with a fork. With the mixer on low, add the sifted white whole wheat flour. Increase the speed to medium, and Knead the dough for about 5 minutes until the dough clears the sides but sticks to the bottom.
- If the dough is still sticking to the sides, add only enough extra flour, a tablespoon at a time - to have it clear the sides. (The dough should be sticky, don’t be tempted to make the dough “smooth and elastic.” Instead, flour only just until the dough is manageable enough.)
- Lightly grease a large bowl with oil or nonstick spray. Next, lightly oil your hand and transfer the dough to the prepared bowl, turning it to coat all sides in the oil, then knead the dough in the bowl until it comes together and is smooth and easier to handle, about 30 seconds.
- Cover with a cling wrap and allow the dough to rest in a relatively warm environment until doubled in size for about 1 hour, depending on the temperature of your house.
For the Filling:
- In a small bowl, combine the sugars and 3 tablespoons of cinnamon; set aside.
Shape & Bake:
- When doubled in size, punch down dough. Turn dough onto a lightly oiled work surface and divide it in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with softened butter, leaving a ½-inch border along one long side of the rectangle free of butter.
- Sprinkle the cinnamon-sugar mixture evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
- About 10 to 15 minutes before baking, preheat the oven to 375 degrees (350 if using glass pans). Bake the whole wheat cinnamon rolls for 20 minutes or until the internal temperature of the rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam - it makes them softer. Allow the whole wheat cinnamon rolls to cool for 15 minutes.
How to Make the Frosting:
- While the rolls are cooling slightly, make the frosting in the bowl of an electric mixer fitted with the paddle attachment; cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth.
- With the mixer on low, slowly add the confectioners' sugar and mix until smooth. Divide the frosting evenly among the warm rolls using a large spoon and then spread to cover all the 100% whole wheat cinnamon rolls fully. Let cool more before serving.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.