Monday, January 9, 2012

Whole Wheat Cinnamon Rolls

Yesterday I really had a hankering for cinnamon rolls. Also, I have a LOT of whole wheat flour that I need to be using, so I searched online for a whole wheat cinnamon roll recipe. I found this one at My goodness do cinnamon rolls ever take a long time to make! But these are very tasty, and I going with slightly healthier since they are made with whole wheat and honey. Jeff is not much of a cinnamon roll fan, so these didn't really top his list - especially because of the whole wheat. Oh well, more for me!
Whole Wheat Cinnamon Rolls

  • 1 1/2 packages dry yeast (about 3 1/4 teaspoons)
  • 3/4 cup warm fat-free milk (100° to 110°)
  • 1/4 cup warm water (100° to 110°)
  • 1/4 cup butter, softened
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons fresh lemon juice
  • 1 large egg
  • 1 large egg white
  • 2 1/2 cups all-purpose flour, divided (about 11 1/4 ounces)
  • 1 1/2 cups whole wheat flour (about 7 ounces)
  • Cooking spray

  • 1/4 cup packed brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup raisins (optional)

  • 3/4 cup powdered sugar, sifted
  • 3/4 teaspoon vanilla extract
  • 5 teaspoons fat-free milk

1. To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy.

2. Add butter and next 5 ingredients (through egg white); stir well. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and all of the whole wheat flour, stirring until a soft dough forms. Knead for 2 minutes on Speed 2 of a heavy duty mixer (alternately, you can turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes)). Dough should still feel sticky, but go ahead and add enough of the remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from becoming too sticky.

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size.
Tip 1: I usually turn my oven on for about one minute and then turn it off and place the covered bowl of dough into the oven. This will keep it ever-so-slighty warm and relatively draft-free.

Tip 2: To determine if the dough has doubled in size, gently press two fingers into dough. If indentation remains, dough has risen enough.
4. Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.

5. To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins (if using) over dough, pressing gently into dough.

6. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray.
Tip 3: I marked the dough at 1" increments and then used dental floss to easily cut the rolls without smooshing them too much. Worked like a charm.
7. Cover and let rise 45 minutes or until doubled in size.

8. Preheat oven to 375°F. Uncover rolls. Bake for 22 minutes or until lightly browned. Cool in pan on a wire rack.

9. To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.

Jeff Gremillion, Cooking Light
JUNE 2007
Whole Wheat Cinnamon Rolls


  1. These look really good. How many does the recipe yield?

    1. I'm not sure. I'd probably guess around 18.



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