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.
Servings: 12 Rolls
Equipment
- mixing bowls
- measuring cups and spoons
- Stand mixer (optional)
- Rolling Pin
- 9x13 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 12x18-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 9x13-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.