Healthier cinnamon rolls are a fiber-rich alternative to traditional cinnamon rolls, made with whole wheat flour or a blend of whole wheat and all-purpose flour, then filled with cinnamon, sugar, and butter. They are commonly topped with cream cheese frosting or a simple vanilla glaze.
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This healthier cinnamon rolls recipe uses a blend of whole wheat and all-purpose flour to create soft, fluffy rolls with a light, nutty flavor, finished with maple cream cheese frosting.
They're perfect for breakfast or holidays when you want cinnamon rolls that feel a little more wholesome.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Bread flour: Provides structure and a slightly chewier, softer crumb. You can substitute all-purpose flour, though the rolls may be a bit less chewy.
- White whole wheat flour: Adds fiber and nutrition while keeping the cinnamon buns soft and light. It has a milder flavor than traditional whole wheat flour, which helps the rolls stay tender. You can substitute regular whole wheat flour if needed, though the rolls may be slightly denser and more robust in flavor.
- Instant yeast: Helps the dough rise quickly and creates a light, fluffy texture.
- Butter: Adds richness and keeps the dough tender and flavorful.
- Milk: Makes the dough softer and richer than using water alone.
- Egg: Adds structure, color, and tenderness to the dough.
- Brown sugar: Sweetens the filling and adds moisture and a light caramel flavor.
- Cinnamon: Gives the buns their classic warm spice flavor.
- Powdered sugar: Creates a smooth, simple glaze that melts into the warm rolls.
How to Make Healthier Cinnamon Rolls
Note: The full instructions are provided in the recipe card below.
- Make the Dough: Line a (two) 13×9-inch baking pan with parchment, leaving extra parchment hanging over the sides for easy lifting later.
- Add the flours, sugar, salt, and yeast to the bowl of a stand mixer. Use a whisk to combine.
- Warm the water, milk, honey, and butter together in the microwave until the mixture reaches 115°F to 120°F (46°C to 50°C). Mix the warm liquid into the dry ingredients using a dough hook on low speed.
- Add the eggs and mix on medium speed until the dough pulls away from the sides of the bowl.
- Knead: Transfer the dough to a floured surface and knead for 4-5 minutes until smooth. Place in a lightly greased bowl, cover, and rest for about 1-1½ hours.
- Make the Filling: Mix the cinnamon and brown sugar.
- Shape the Buns: Roll the dough into a rectangle about 18 inches long and 12 inches wide. Spread the dough with softened butter, leaving a ½-inch border along one long side free of butter.
- Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll tightly into a log and pinch the seam to seal. Use a thread or a sharp knife to cut into 12 buns about 1½ inches (4 cm) thick. Place in the prepared pans, leaving space between them.
- Second Rise: Cover and let rise in a warm place for 1-1½ hours, until doubled in size.
- Bake: Bake in a preheated oven at 340°F (170°C) for 25 minutes, until lightly golden. Cover loosely with foil if browning too quickly.
- For the Frosting: Using a stand mixer fitted with a paddle, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating after each addition until fully incorporated. Add vanilla and maple syrup and mix until no lumps remain.
Hint: Flour absorbs moisture differently depending on humidity and storage conditions, so the liquid amount may vary. The recipe starts with ½ cup of water. If the dough feels dry, add warm water 1 tablespoon at a time, up to ¾-1 cup, until the dough comes together.
Storage & Freezing
Storage: Store cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm slightly before serving for the best texture.
Freezing: Freeze baked cinnamon rolls without glaze for up to 2 months. Thaw overnight in the refrigerator, warm in the oven, and add glaze before serving.
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Recipe
Healthier Cinnamon Rolls
Ingredients
For the dough
- 2 tablespoons instant dry yeast
- 120 ml (½ cup) warm water 115°F to 120°F (46°C to 50°C)
- 1 teaspoon honey
- 100 g light brown or coconut sugar
- 1 tablespoon pure vanilla extract
- 240 ml (1 cup) warm milk 115°F to 120°F (46°C to 50°C)
- 113 g unsalted butter , softened
- 1 teaspoon kosher salt
- 2 large eggs , room temperature
- 540 g bread flour or all-purpose flour , plus for kneading and rolling
- 226 g white whole wheat flour or whole wheat flour
For the Filling
- 200 g light brown or coconut sugar
- 3 tablespoons Saigon cinnamon
- 80 g unsalted butter , softened
For the Maple Cream Cheese Frosting
- 226 g confectioners' sugar , sifted
- 226 g block low-fat or full-fat cream cheese , softened but still cool
- 113 g (8 tablespoons) unsalted butter , softened but still cool
- 2 tablespoons organic maple syrup , adjust to taste
- ½ teaspoon pure vanilla extract
Instructions
- Make the Dough: Line a (two) 13×9-inch baking pan with parchment, leaving extra parchment hanging over the sides for easy lifting later.
- Add the flours, sugar, salt, and yeast to the bowl of a stand mixer. Use a whisk to combine.
- Warm the water, milk, honey, and butter together in the microwave until the mixture reaches 115°F to 120°F (46°C to 50°C). Mix the warm liquid into the dry ingredients using a dough hook on low speed.
- Add the eggs and mix on medium speed until the dough pulls away from the sides of the bowl.
- Knead: Transfer the dough to a floured surface and knead for 4-5 minutes until smooth. Place in a lightly greased bowl, cover, and rest for about 1-1½ hours.
- Make the Filling: Mix the cinnamon and brown sugar.
- Shape the Buns: Roll the dough into a rectangle about 18 inches long and 12 inches wide. Spread the dough with softened butter, leaving a ½-inch border along one long side free of butter.
- Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll tightly into a log and pinch the seam to seal. Use a thread or a sharp knife to cut into 12 buns about 1½ inches (4 cm) thick. Place in the prepared pans, leaving space between them.
- Second Rise: Cover and let rise in a warm place for 1-1½ hours, until doubled in size.
- Bake: Bake in a preheated oven at 340°F (170°C) for 25 minutes, until lightly golden. Cover loosely with foil if browning too quickly.
- For the Frosting: Using a stand mixer fitted with a paddle, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating after each addition until fully incorporated. Add vanilla and maple syrup and mix until no lumps remain.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
