Whole wheat cinnamon rolls are a healthier, fiber-rich alternative to traditional rolls, made with whole wheat flour-often white whole wheat for a lighter texture-and filled with cinnamon, butter, and sugar. They are frequently topped with cream cheese frosting or a simple glaze.
Jump to
This whole wheat cinnamon roll recipe is our lighter take on classic cinnamon buns, keeping the soft texture and sweet cinnamon filling while using whole wheat flour for added flavor and heartiness. They're perfect for weekend baking or holiday mornings.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Powdered sugar: Creates a smooth, simple glaze that melts into the warm rolls.
- 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.
- Light or Brown sugar: Sweetens the filling and adds moisture and a light caramel flavor.
- Cinnamon: Gives the buns their classic warm spice flavor.
How to Make Whole Wheat 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 white whole wheat flour, 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 around the edges.
- 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 golden. Cover loosely with foil if browning too quickly.
- For the Frosting: Beat the cream cheese and softened butter until smooth. Add the powdered sugar and dry milk (if using) and mix until fully combined. Stir in the vanilla extract and beat until the frosting is spreadable.
Hint: Flour absorbs moisture differently depending on humidity and storage conditions, so the liquid amount may vary. The recipe starts with ¾ cup of water. If the dough feels dry, add warm water 1 tablespoon at a time, up to ¼ cup, until the dough comes together and feels soft and slightly sticky.
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.
Pair with
You may also like
Recipe
Whole Wheat Cinnamon Rolls
Ingredients
For the dough
- 2 tablespoons instant dry yeast
- 180 ml (¾ cup) warm water (115-120°F)
- 1 teaspoon honey
- 100 g light brown or coconut sugar
- 15 ml pure vanilla extract
- 240 ml (1 cup) warm milk (110-115°F)
- 113 g unsalted butter , softened
- 1 teaspoon kosher salt
- 2 large eggs , room temperature
- 700-766 g white whole wheat flour
Filling
- 200 g light brown or coconut sugar
- 3 tablespoons Saigon cinnamon
- 80 g unsalted butter , softened
Cream Cheese Frosting
- 226 g block low-fat or full-fat cream cheese , softened
- 113 g unsalted butter , softened
- 226 g powdered sugar
- 1 tablespoon dry powdered milk such as Nido , optional
- ¾ teaspoon 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 white whole wheat flour, 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 around the edges.
- 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 golden. Cover loosely with foil if browning too quickly.
- For the Frosting: Beat the cream cheese and softened butter until smooth. Add the powdered sugar and dry milk (if using) and mix until fully combined. Stir in the vanilla extract and beat until the frosting is spreadable.
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.
