Whole Wheat Cinnamon Rolls

There is just something about a pan of warm, fluffy whole wheat cinnamon rolls that makes my whole kitchen feel like home. They’ve got that bakery-style flavor we all love, but with a little whole wheat goodness tucked in there, so I feel slightly better about going back for seconds. And trust me… I usually do.

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I started making these when I wanted a from-scratch cinnamon roll that didn’t feel too heavy but still tasted like a treat. The mix of whole wheat and all-purpose flour gives you that soft, tender texture without being dense. My kids don’t even notice the difference, they just know Mama made cinnamon rolls, and that’s all that matters.

If you love baking from scratch like I do, you might also enjoy my Pull Apart Rolls, Sourdough Discard Biscuits, or my Chorizo Breakfast Casserole. They’re all simple, family-tested, and perfect for busy mornings.

Why You’ll Love This Recipe

• Soft and Fluffy Texture: The combination of whole wheat and all-purpose flour keeps these rolls tender while adding a little hearty flavor.
• Budget-Friendly Ingredients: Everything here is made with simple pantry staples you probably already have on hand.
• Perfect for Make-Ahead Mornings: You can prep them ahead and bake fresh when you’re ready.
• Not Overly Sweet: They’ve got that classic cinnamon roll flavor without being overpowering.

Ingredients

Whole Wheat Cinnamon Rolls

Soft, fluffy whole wheat cinnamon rolls made with a blend of whole wheat and all-purpose flour, filled with buttery brown sugar cinnamon goodness, and topped with a simple vanilla glaze. Perfect for weekend breakfasts, holidays, or anytime you’re craving a cozy homemade treat.

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Course: Breakfast

Cuisine: American

Prep Time: 2 hours hours

Cook Time: 25 minutes minutes

Total Time: 2 hours hours 25 minutes minutes

Servings: 12 Rolls

Author: Wendy

Equipment

• mixing bowls
• measuring cups and spoons
• Stand mixer (optional)
• Rolling Pin
• 9×13 inch baking dish
• Clean kitchen towel
• Sharp knife or dental floss

Ingredients

For the dough:

• 2 cups whole wheat flour
• 1 ½ cups all-purpose flour
• 2 ¼ teaspoon active dry yeast this is one packet
• 1 cup warm milk 110°F
• ¼ cup granulated sugar
• ¼ cup unsalted butter melted
• 2 large eggs
• ½ teaspoon salt

For the filling:

• ¼ cup unsalted butter softened
• ½ cup brown sugar packed
• 2 tsp ground cinnamon

For the glaze

• 1 cup powdered sugar
• 2-3 teaspoons milk
• ½ tsp vanilla extract

Instructions

• In a mixing bowl, dissolve yeast in warm milk with the sugar and salt. Let sit for 5–10 minutes until foamy.
• Add melted butter and eggs to the yeast mixture.
• In a medium bowl, mix whole wheat flour and all-purpose flour,
• Add the flour mixture to the wet ingredients to form a soft dough.
• Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
• Place dough in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
• Punch down dough and roll into a 12×18-inch rectangle. Spread softened butter over the surface.
• Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
• Roll dough tightly from the long side and cut into 12 even rolls.
• Place rolls in a greased 9×13-inch pan, cover, and let rise 30–40 minutes.
• Preheat oven to 350°F. Bake rolls for 20–25 minutes until golden brown.
• If desired, mix glaze ingredients and drizzle over warm rolls before serving.

Notes

• Warm the milk gently — aim for warm bath water temperature.
• Knead until the dough passes the “windowpane test” (stretches thin without tearing).
• Roll the dough tightly for neatly shaped spirals.
• Space rolls evenly in the pan so they rise uniformly.
• Bake just until lightly golden to keep them soft.

Storage

Storage:
Store leftover rolls covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating:
Warm individual rolls in the microwave for 15–20 seconds. You can also cover the pan with foil and reheat in a 300°F oven until warmed through.

Freezing:
Freeze baked (unglazed) rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator and warm before glazing and serving.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Wendy’s Tips

• Make sure your milk is around 110°F, too hot will kill the yeast, too cool and it won’t activate properly.
• Let the dough rise in a warm, draft-free spot. I like to turn my oven light on and place the bowl inside.
• Don’t over-flour while kneading. The dough should be soft and slightly tacky, not dry.
• Use a sharp knife or unflavored dental floss to slice clean rolls without squishing them.
• For extra gooey rolls, pour 2–3 tablespoons of warm heavy cream over the rolls before baking.
• Want more sweetness? Add a pinch of nutmeg or a splash of maple extract to the filling.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.