White Whole Wheat Cinnamon Rolls
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5
15 reviews
Excellent
White Whole Wheat Cinnamon Rolls
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White Whole Wheat Cinnamon Rolls use a combination of whole wheat and all-purpose flour for a tender dough enriched with honey, butter, and eggs. Filled with a spiced brown sugar and cinnamon mixture, optionally including pecans, these rolls are topped with a maple cream cheese frosting. The recipe includes detailed steps for kneading, rising, and baking to achieve soft rolls with a sweet, warmly spiced interior and creamy frosting.
Description
The dough for White Whole Wheat Cinnamon Rolls is made by activating yeast in warm milk and water with honey, then mixing with butter, sugars, flour blends, eggs, and vanilla. The combination of white whole wheat and all-purpose flour lends a soft texture with mild nuttiness. Kneading develops structure while keeping the dough slightly sticky. After rising, the dough is rolled out, layered with a cinnamon, brown sugar, and pecan filling, then shaped into rolls.
Baked until golden, these rolls are finished with a maple-flavored cream cheese frosting that adds sweetness and tang. The frosting is made from full-fat cream cheese, butter, maple syrup, vanilla, and confectioners’ sugar, providing a smooth, rich topping that complements the spiced filling.
The notes offer useful storage and reheating practices, including cooling rolls completely before placing them in airtight containers, with recommendations for room temperature and refrigeration durations. Make-ahead and freezing instructions are provided for preparing rolls in advance and preserving them up to several months, with thawing and reheating tips to maintain freshness and texture.
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Ingredients
For the dough:
- 2 tablespoons instant dry yeast ¼-ounce) packages of active dry yeast, or 2
- ½ cup water 120-130F, warm
- 1 tablespoon honey
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract pure
- 1 cup milk 120-130F, warm
- 1 butter softened, unsalted, stick
- 1 teaspoon kosher salt
- 2 egg room temperature
- 3 ½ cups all-purpose flour , plus as needed, spooned, leveled & sifted
- 3 cups whole wheat flour leveled & sifted, white whole wheat or whole wheat, spooned
For the Filling:
- 220 g light brown sugar or brown sugar
- 30 g granulated sugar 2 tablespoons
- 12 g cinnamon Saigon
- ¾ cup pecans chopped (optional, toasted, or walnuts
- 1 butter softened, unsalted, stick
For the Maple Cream Cheese Frosting:
- cream cheese full fat
- 1 tablespoon butter softened, unsalted
- 2 tablespoons maple syrup organic, to taste
- 1 teaspoon vanilla extract pure
- 2 cups confectioners' sugar sifted
Instructions
For the Dough:
- Lined with parchment paper or grease with butter (2) 9 by 13-inch pans; set aside.
- In a large bowl, sift together the white whole wheat flour and regular flour. Then, 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.
- With a fork, stir in butter, sugar, vanilla, salt, and eggs. With the mixer on low, add the sifted white whole wheat flour mixture. 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 Whole Wheat Cinnamon Rolls:
- In a small bowl, combine the sugars and 3 tablespoons of cinnamon; set aside.
Shape & Bake the Whole Wheat Cinnamon Rolls:
- 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 cinnamon rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam - it makes them softer. Allow the 100% Whole Wheat Cinnamon Rolls to cool for 15 minutes.
How to make the Maple Cream Cheese 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 fully cover all the Whole Wheat Cinnamon Rolls. Let cool more before serving.
Equipments used:
Notes
- Store cooled rolls in airtight containers at room temperature for up to 3 days or refrigerate for up to 5 days.
- Reheat in a 350°F oven for 10-15 minutes or briefly in the microwave to melt the frosting and warm the rolls.
- Prepare dough ahead by refrigerating the first rise overnight; shape and refrigerate for up to 24 hours before baking.
- Freeze cooled rolls wrapped tightly in plastic and foil for 2-3 months; thaw in the refrigerator overnight before reheating and serving.
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Overall Rating
5
15 reviews
Excellent
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