Easy Whole Wheat Cinnamon Roll Recipe
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Easy Whole Wheat Cinnamon Roll Recipe
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This cinnamon roll recipe is easy to make and there is very little wait! In the morning it's ready to be baked while you enjoy your cup of coffee!
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Ingredients
- 1 tablespoon active dry yeast
- ½ cup warm water 105F
- 2 ½ cups whole wheat flour*
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 4 large eggs at room temperature
- ¼ cup Honey or sugar
- ½ cup butter at room temperature
Filling:
- ½ cup butter at room temperature
- ¾ cup packed brown sugar
- 1 tablespoon cinnamon
Glaze:
- 1 cup powdered sugar
- 2 tablespoons butter melted
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
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Instructions
Activate the yeast:
- In the bowl of a stand mixer, combine the warm water with the yeast and a teaspoon of sugar or honey. Mix with a spoon and wait 10 minutes for yeast to activate.
- Add ½ cup of flour (white or wheat) to the yeast and mix with a whisk to form a thick paste. Cover with plastic wrap and set in a warm spot for about 30 minutes.
Make the dough:
- Add the eggs, sugar, butter, salt, and remaining 4 cups of flour to the yeast mixture.
- Fit the mixer with the dough hook and knead the dough on medium speed for 8 to 10 minutes, adding a small amount of flour to reduce the stickiness, if needed.
Let it rise:
- Once the dough is smooth and forms a ball, stop the mixer, remove the bowl and cover with plastic wrap. Set in a warm spot for 2 hours or until the dough is doubled in size.
Make the rolls:
- Lightly grease a 9 x 13-inch baking dish. Transfer the dough to a flour surface and roll it out into a 15 x 10-inch rectangle.
- Spread ⅓ cup of butter over the rectangle then sprinkle with sugar and cinnamon. Immediately roll the dough lengthwise.
- Cut the roll in half, then cut each half into into 4 slices for larger cinnamon rolls, or 5 for medium-sized cinnamon rolls.
- Place the cinnamon rolls, cut side up into the baking dish and brush the tops with the remaining 2 tablespoons of melted butter.
Refrigerate:
- Cover the baking dish tightly with plastic wrap and refrigerate overnight or up to 12 hours.
Bake:
- The next morning, preheat the oven to 350F.
- Remove the cinnamon rolls from the fridge and allow them to rise once more while the oven preheats.
- Bake for 30 minutes or until the tops of the cinnamon rolls are golden brown.
Make the glaze:
- Meanwhile, in a medium bow, combine the powdered sugar, melted butter, cream, and vanilla. Whisk until smooth.
- Allow the baked cinnamon rolls to cool slightly before drizzling with the icing.
Notes
- You may use spelt instead of whole wheat flour. I find that this recipe doesn't rise well if you make it 100% whole wheat or 100% spelt. You will need to add 4 teaspoons of vital gluten to the recipe in order for the flour to rise well. Alternatively, you can make this recipe with 100% all purpose (white) flour without any changes.
- Nutrition information is calculated without the glaze.
Nutrition Information
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Serving
1 cinnamon roll
Calories
466kcal
(23%)
Carbohydrates
63g
(21%)
Protein
9g
(18%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
267mg
(11%)
Potassium
195mg
(6%)
Fiber
4g
(16%)
Sugar
21g
(42%)
Vitamin A
668IU
(13%)
Vitamin C
0.03mg
(0%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10cinnamon rolls
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1 cinnamon roll | |
| Calories | 466kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 267mg | 11% |
| Potassium | 195mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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