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The Best 100% Whole Wheat Cinnamon Rolls

Easy Whole Wheat Cinnamon Rolls

Camila Benitez
The perfect recipe for 100% Whole Wheat Cinnamon Rolls: My family loves anything sweet, like cakes, brownies, cookies, you name it. It is fair to say that we all agree that nothing beats a soft, warm, and oozing cinnamon Roll😍🤤 - especially these white whole wheat cinnamon rolls😏! If you are skeptical about whole wheat flour, I understand. I would be too. Making decadent sweets like cinnamon rolls using whole wheat flour sounds like a great idea, so great that it makes you wonder.🤔 Will this be just another bland cinnamon brick recipe?
That would Hardly ever work in my house! 😜 Cinnamon rolls speak to the happy place in my husband's heart, not to mention my kids, so if I mess with their bliss, it has to hit the spot. Anyway, let's talk about the recipe.
Usually, I get lucky and make a recipe once, and it comes out the way I like it. But, with these cinnamon rolls, (argh)🤯 I could never get them to be as good as regular flour cinnamon rolls, but finally, I nailed it.!!!! After countless trials and errors, I have perfected my whole wheat cinnamon rolls without damaging the scrumptiousness!!!! So, here's my perfect 100% whole wheat cinnamon rolls recipe for you to try. 😉
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5 from 1 vote
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Prep Time 15 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 30

Tools

Ingredients
  

Filing:

Cream Cheese Frosting:

Instructions
 

For the Dough:

  • Lined with parchment paper or grease with butter (2) 9 by 13-inch pans; set aside.
  • 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.
  • Stir in butter, sugars, vanilla, salt, and eggs with a fork. With the mixer on low, add the sifted white whole wheat flour. 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:

  • In a small bowl, combine the sugars and 3 tablespoons of cinnamon; set aside.

Shape & Bake:

  • 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 rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam - it makes them softer. Allow the whole wheat cinnamon rolls to cool for 15 minutes.

How to Make the 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 cover all the 100% whole wheat cinnamon rolls fully. Let cool more before serving.

Notes

How to Store & Re-Heat
To store: Let them cool completely, then wrap them tightly in plastic or aluminum foil. You can also store them in an airtight container. Cinnamon rolls can be stored at room temperature for up to two days. If you want to keep them longer, store them in the refrigerator for up to a week or in the freezer for up to three months. When ready to eat, reheat them in the oven or microwave.
To reheat: Preheat the oven to 350°F (180°C). Place the cinnamon rolls on a baking sheet and heat them in the oven for 10-15 minutes or until they are heated through. To reheat them in the microwave, place them on a microwave-safe plate and heat them in 10-second intervals until they are heated through. Be careful not to overheat them, as they can become tough and dry.
Make-Ahead
You can make these Whole Wheat Cinnamon Rolls ahead of time! After cutting the rolls and placing them in the baking pans, cover them tightly with plastic wrap or aluminum foil and store them in the refrigerator for up to 24 hours. When ready to bake, take them out of the refrigerator and let them come to room temperature for about 30 minutes before baking. Then, bake them according to the recipe instructions. This method allows you to prepare the rolls the night before and have them ready to bake fresh in the morning.
You can also freeze the unbaked rolls for up to 3 months. Cut and shape the rolls, place them on a baking sheet, and freeze until solid. Transfer them to a freezer-safe container and store them for up to 3 months. When ready to bake, take them out of the freezer and let them thaw in the refrigerator overnight. Then, let them come to room temperature for about 30 minutes before baking. Bake according to the recipe instructions.
Nutrition Facts
Easy Whole Wheat Cinnamon Rolls
Amount per Serving
Calories
231
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
20
mg
7
%
Sodium
 
50
mg
2
%
Potassium
 
85
mg
2
%
Carbohydrates
 
41
g
14
%
Fiber
 
4
g
17
%
Sugar
 
20
g
22
%
Protein
 
5
g
10
%
Vitamin A
 
128
IU
3
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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