Whole Wheat Cinnamon Rolls 

These are the softest and fluffiest whole wheat cinnamon rolls. They are filled with a cinnamon sugar filling and topped with heavy cream before baking. You end up with ooey gooey, perfect cinnamon rolls.

Ingredients:

Whole milk Raw cane sugar Active dry yeast or instant Butter Egg Vanilla extract Salt Hard white wheat flour For the filling: Butter Organic Brown sugar Ground cinnamon Vanilla extract Heavy cream

Baking Instructions

Step 1: Heat the milk to 100-110°F. Dissolve the sugar and yeast in the milk, let sit for 5-10 minutes to activate, it should be foamy/bubbly.

Step 2: To the bowl of a stand mixer, add the yeast mixture, melted butter, egg, vanilla extract, salt and about 2 cups of flour. Attach the dough hook and mix on medium/high speed until smooth.

Step 3: Add enough flour to form a very soft dough, knead on medium speed until smooth and elastic, about 3-5 minutes.

Step 4: Place the dough into an oiled bowl or container, cover and let rise until doubled in size.

Step 5: Make the filling: In a small bowl, stir together the brown sugar, softened butter, cinnamon and vanilla extract.

Step 6: Punch down the dough, turn out onto a lightly oiled surface. Roll with a rolling pin or press with your hands to form a 10x14 inch rectangle.

Step 7: Place little spoonfuls of the filling evenly over the dough, this makes it easier to spread out.

Step 8: Spread the filling evenly over the dough. Sprinkle any add-ins over the dough, if using.

Step 9: Roll up the dough, starting on the long edge. Cut into 9 equal pieces (they should be about 1½ inch pieces).

Step 10: Place the rolls into a greased 9x9 inch baking dish. Cover and let rise until doubled in size. Preheat the oven about half way through the rise time.

Step 11: Pour room temperature heavy cream over the top of each roll.

Step 12: Bake at 350°F for 25-30 minutes or until lightly browned. Frost if desired, we like to use this sour cream icing or cream cheese frosting.

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We are Merissa and Jessica the creators at WWK