Made with a combination of White Whole Wheat and All-Purpose Flour, these Whole Wheat Cinnamon Rolls with Maple Cream Cheese Frosting are, without a doubt, the fluffiest and most delicious Cinnamon buns you'll ever taste. 😍
These Easy Rolls are delicious and wholesome, an excellent way to increase your family's fiber intake.😏 It's made with whole wheat flour and all-purpose flour.
In addition, the use of brown sugar and honey as a sweetener enhances the flavor. It's best to eat warm from the oven when the Whole Wheat Cinnamon Rolls are warm and soft, but they'll keep on the counter for up to 3 days.
How to Make Whole Wheat Cinnamon Rolls
Note: The full instructions are provided in the recipe card below.
Lined with parchment paper or grease with butter (2) 9 by 13-inch pans; set aside. Sift the white whole wheat flour and regular flour in a large bowl.
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. Add the sifted white whole wheat flour mixture with the low mixer. 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 clear the sides. (The dough should be sticky, don’t be tempted to make the dough “smooth and elastic.”
Instead, flour only 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 until it comes together and is smooth and easier to handle about 30 seconds.
Cover with cling wrap and allow the dough to rest in a relatively warm environment until doubled in size, about 1 hour, depending on the temperature of your house.
Combine the sugars and 3 tablespoons of cinnamon; set aside. When the dough has doubled in size, punch it down. 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) and place cut-side into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubling, 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 their internal temperature reaches 190 degrees.
Leave the rolls in the pan to cool since they benefit from the steam, making them softer. Allow the 100% Whole Wheat Cinnamon Rolls to cool for 15 minutes.
How to Make Maple Cream Cheese Frosting
While the whole wheat cinnamon 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 at medium to low speed until it is very smooth.
Slowly add the confectioners' sugar and mix until smooth with the mixer on low. Using a large spoon, divide the frosting evenly among the warm Whole Wheat Cinnamon Rolls and then spread to fully cover them. Let cool more before serving.
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📖 Recipe
White Whole Wheat Cinnamon Rolls
Ingredients
For the dough:
- 2 tablespoons instant dry yeast or 2 (¼-ounce) packages of active dry yeast
- ½ cup warm water (120-130F)
- 1 tablespoon honey
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 cup warm milk ( 120-130F)
- 1 stick unsalted butter , softened
- 1 teaspoon kosher salt
- 2 eggs , room temperature
- 3 ½ cups all-purpose flour , plus as needed, spooned, leveled & sifted
- 3 cups white whole wheat flour or whole wheat spooned , leveled & sifted
For the Filling:
- 220 g (1 cup) light brown sugar or brown sugar
- 30 g 2 tablespoons granulated sugar
- 12 g 2 tablespoons Saigon cinnamon
- ¾ cup toasted pecans or walnuts , chopped (optional)
- 1 stick unsalted butter , softened
For the Maple Cream Cheese Frosting:
- One 8-ounce block cream cheese , full fat
- 1 tablespoon unsalted butter , softened
- 2 tablespoons organic maple syrup to taste
- 1 teaspoon pure vanilla extract
- 2 cups sifted confectioners' sugar
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.
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.
