Homemade 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.
Servings: 9 cinnamon rolls
Calories: 447kcal
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 warm whole milk, 3 tablespoons 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 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 softened butter, ½ cup packed 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. Preheat the oven to 350℉ about half way through the rise time.
- Carefully pour the heavy cream over the top of each roll.½ cup heavy cream
- Bake at 350℉ 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
If you prefer shorter rolls then cut into 12 pieces and bake in a 13x9 inch baking dish, the baking time will need to be reduced.
Nutrition
Serving: 1roll with icing | Calories: 447kcal | Carbohydrates: 50g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 157mg | Potassium: 132mg | Fiber: 4g | Sugar: 23g | Vitamin A: 709IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 1mg