I’ve been trying to find a good whole wheat cinnamon roll recipe for what seems like forever. I finally found one.
The past whole wheat cinnamon rolls I’ve made were too doughy or too heavy. Not these. They were pretty much perfect. Plus, they’re made with healthy things like whole wheat flour and honey. I also tried to cut down on the frosting, and what I got was more of a butter river than an actual frosting. Not that I’m complaining.
Whole Wheat Cinnamon Rolls
recipe slightly adapted from Heavenly Homemakers
For the dough:
- 1 cup warm water
- 2 T yeast
- 2 tsp honey
- 2 & 1/2 cups milk
- 1/2 cup butter
- 1/2 cup honey
- 4 tsp sea salt
- 8 cups whole wheat flour
For the “Innerds”:
- 1/2 cup butter, melted
- 1/2 cup dark brown sugar and 1/2 T cinamon, mixed
For the frosting:
- 1/4 cup butter, melted
- 3 T milk
- 1/2 tsp vanilla extract
- 1-2 cups powdered sugar, depending on the consistency
- In a large bowl, mix the 1 cup warm water, yeast, and 2 tsp honey. Stir this together and then let it sit for a few minutes.
- Melt 1/2 cup butter in a large saucepan. Add 1/2 cup honey, 4 tsp salt, and 2 & 1/2 cups milk. Heat to 120 degrees. Pour milk mixture into yeast mixture, and stir. Stir in flour, 2 cups at a time, adding more if you need it.
- Knead the dough for 5-10 minutes, or until elastic-y and smooth. Put it in a bowl, cover it, and let it rise for 1-2 hours or until doubled.
- Punch down dough and get all the bubbles out. Cut the dough in half, setting one half to the side.
- On a well floured surface, roll the dough into a nice big rectangle, about 1/4-inch thick.
- Using a pastry brush, brush half of the melted butter over the dough, and then sprinkle half of the cinnamon/sugar mixture of the butter.
- Roll up the dough, and cut into thin slices, about 1/2-inch thick.
- Place rolls side-by-side in a baking pan.
- Repeat process with other dough.
- Allow dough to rise at least 30 minutes.
- Preheat oven to 350 degrees, and bake for 25 minutes or until golden brown.
- While rolls are baking, whisk together frosting ingredients, and frost rolls after they come out of the oven.
— the Jilb