In this post we’ll show you how to make tall, fluffy, and gooey whole wheat cinnamon rolls. This Recipe will make 9 large cinnamon rolls or 12 smaller ones.
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Although we have been making homemade whole wheat cinnamon rolls for many years, we haven’t really had a go-to recipe until now. We finally got our act together and created the perfect whole wheat cinnamon roll recipe.
These are amazing topped with cream cheese frosting and served with a cup of hot coffee or tea.
What's Cool About This Recipe
- Tall, soft and fluffy: Unlike other whole wheat cinnamon rolls that are dense, dry and short. These are tall, extra fluffy and soft, thanks to a very soft dough.
- Ooey gooey: The butter and sugar paired with the heavy cream make the filling ooey gooey and gives it that caramel like texture.
- 100% whole grain: We use 100% whole wheat flour, we like using fresh ground hard white wheat flour.
Ingredients and Substitutions
- Whole wheat flour: We use and recommend whole wheat flour milled from hard white wheat.
- Yeast: Active dry yeast or instant yeast work well in this recipe.
- Cinnamon: This is used in the filling of the cinnamon rolls
- Salt: Just a little to go in the dough.
- Brown sugar: Brown sugar gives the filing a caramely taste and texture. We use organic brown sugar.
- Sugar: This goes in the cinnamon roll dough, we use organic cane sugar.
- Vanilla: We put vanilla extract in the dough and in the filling.
- Milk: We use whole milk, it gives the dough softness and flavor.
- Heavy cream: This is poured over the cinnamon rolls just before baking and makes the filling more gooey and the cinnamon rolls more soft and moist.
- Butter: Used in the filling and the dough.
- Egg: Used to give the dough softness.
See recipe card for quantities.
Variations
- You can sprinkle the dough with add-ins before rolling up, such as: chocolate chips, shredded coconut, chopped nuts or raisins.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full 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.
Best Icing for Cinnamon Rolls
We always add some kind of icing to our cinnamon rolls, our favorites are:
Serving Suggestions
We like to serve cinnamon rolls for breakfast on special occasions. Some other serving ideas are:
- With hot coffee or tea
- For dessert
- With brunch
Storage
Store cinnamon rolls covered tightly at room temperature for 2-3 days or in the refrigerator for 5-6 days.
Reheat in the microwave or in the oven on a low setting until warmed through.
Tip: If you are making these ahead of time, and are going to put icing on top, we recommend waiting until serving to add the icing.
How to Freeze
To freeze cinnamon rolls without icing, wrap individual rolls or all the rolls together in a few layers of plastic wrap, place into a freezer safe bag or container and freeze for up to 3 months.
To freeze cinnamon rolls with icing, place the rolls in the freezer for 1-2 hours or until firm. Then follow the instructions above.
How to thaw, unwrap the cinnamon rolls and cover loosely. Thaw at room temperature, in the refrigerator, or in the oven at a low temperature.
Tips From Our Kitchen
The dough for these cinnamon rolls needs to be quite soft. You don’t want it to pull completely away from the sides of the bowl.
If you prefer shorter cinnamon rolls, then cut into 12 pieces and bake in a 13x9 inch baking dish. The baking time will need to be reduced.
Only add just enough flour to form a very soft and sticky dough. If you use too much flour the cinnamon rolls won’t rise very well, thus they won’t be soft and fluffy.
FAQ
Because the dough for these whole wheat cinnamon rolls is so soft, it is really hard to work with before it has a chance to rise. Letting the dough rise twice (once before rolling out and once in the pan) also makes them more fluffy.
Dry homemade cinnamon rolls are generally from over baking, or too much flour in the dough.
Related Recipes
📖 Recipe
Homemade Whole Wheat Cinnamon Rolls
Equipment
- 9x9 inch baking dish
Ingredients
For the dough
- 1 cup (240 g) warm whole milk 105°-110℉
- 3 tablespoons (39 g) granulated cane sugar
- 2 teaspoons active dry yeast or instant
- 4 tablespoons (52 g) melted butter unsalted
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2¾ cups (352 g) hard white wheat flour
For the filling
- 6 tablespoons (78 g) softened butter
- ½ cup packed (105 g) brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup (120 g) heavy cream at room temperature or slightly warmed
Icing
Instructions
- Add 1 cup (240 g) warm whole milk, 3 tablespoons (39 g) granulated cane sugar, and 2 teaspoons active dry yeast to the bowl of a stand mixer, let sit for 5-10 minutes or until the yeast starts to look bubbly and foamy (no need to let it sit if you’re using instant yeast).
- Add 4 tablespoons (52 g) melted butter, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon sea salt and 1 cup flour (128 g), stir until combined.
- Attach the dough hook and mix on medium/high speed until smooth, about 4-5 minutes.
- Add enough flour to form a very soft dough (you don’t want the dough to pull away from the sides of the bowl).
- Knead on medium speed until smooth and elastic, about 3-5 minutes.
- Place the dough into an oiled bowl or container, cover and let rise until doubled in size, about 30-60 minutes.
- Punch down the dough and turn out onto a lightly oiled surface. Roll or press the dough into a 10x14 inch rectangle. Make sure the thickness is even and the sides are as straight as possible.
- In a small mixing bowl, using a fork or electric hand mixer, mix 6 tablespoons (78 g) softened butter, ½ cup packed (105 g) brown sugar, 2 teaspoons ground cinnamon and 1 teaspoon vanilla extract together until well combined.
- Drop little spoonfuls of the filling evenly over the dough and then spread it out evenly over the dough.
- Roll the dough starting on a long side. Mark the dough into 9 equal pieces then cut with a piece of dental floss, a string of thread or a very sharp knife.
- Place the rolls into a greased 9x9 inch baking dish, cover and let rise until doubled in size.
- Carefully pour the heavy cream over the top of each roll.½ cup (120 g) heavy cream
- Bake for 25-30 minutes or until lightly golden brown on top.
- Top with the icing or your favorite frosting while still slightly warm, serve immediately.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Laura
May I do the first rise in the fridge overnight and then take it out in the morning the next day? Thank you!
WholeWheatKitchen
Hi, yes you should be able to do that. Just allow a little more time for the second rise since the dough will be cooler.
Eunice Rosales
Followed the recipe to the T and my husband has been begging me for some everyday since! He compared them to a popular organic canned cinnamon roll dough!
WholeWheatKitchen
Haha I love it! Thank you for telling us!
KRKH
Fantastic recipe! Came out so fluffy, soft and tasty!
WholeWheatKitchen
Thank you so much!