Posts Tagged ‘cinnamon rolls’


Whole Wheat Cinnamon Rolls

August 6, 2012

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


  1. 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.
  2. 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.
  3. 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.
  4. Punch down dough and get all the bubbles out. Cut the dough in half, setting one half to the side.
  5. On a well floured surface, roll the dough into a nice big rectangle, about 1/4-inch thick.
  6. 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.
  7. Roll up the dough, and cut into thin slices, about 1/2-inch thick.
  8. Place rolls side-by-side in a baking pan.
  9. Repeat process with other dough.
  10. Allow dough to rise at least 30 minutes.
  11. Preheat oven to 350 degrees, and bake for 25 minutes or until golden brown.
  12. While rolls are baking, whisk together frosting ingredients, and frost rolls after they come out of the oven.
  13. Enjoy!

— the Jilb


Cinnamon Roll Cookies with Brown Butter Frosting

June 18, 2012

These cookies taste exactly like a cinnamon roll. They’re sweet, chewy, and have a hint of cinnamon.

These are the best cookies I’ve made lately. (And I don’t think it’s just because we’ve been on a “health” kick that excludes cookies made with sugar, butter, blah, blah, blah).

Sometimes you just need an old-fashion cookie that has sugar in it. Seriously.

When I took my first bite of one of these cookies, I had to sit down. And then I sighed. True story.

And then I thought about calling Reinman to get his butt home to try one of these. But then reality set in, and I just patiently waited for him to get home from work.

So, I did what any good wife and mother would do, I hid all the cookies until Reinman got home so we could eat them all after the kids went to bed. I’m that good.

Please make these cookies. You will not be disappointed!!

Cinnamon Roll Cookies with Brown Butter Frosting

recipe slightly adapted from Yes, I Want Cake



  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 1 cup whole wheat pastry flour (or whole wheat flour or you could do all all-purpose flour)
  • 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsps cinnamon
  • 1/4 tsp salt
  • 1/3 cup cinnamon chips


  • 2 T butter
  • 1 cup powdered sugar
  • 1/4 tsp vanilla
  • dash of cinnamon
  • 2 T water (more if needed)


  1. In a large mixing bowl, beat the butter and sugar until light and fluffy. Mix in your egg, milk, and vanilla, beating until well-combined.
  2. In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  3. Add flour mixture to butter mixture, mixing well. Add in cinnamon chips. Cover and refrigerate for at least an hour.
  4. Preheat oven to 425 degrees. Line a baking sheet with parchment paper, and using a tablespoon drop cookie dough about two inches apart on the baking sheet. Bake 7-8 minutes or until lightly brown. Remove to a wire rack and let cool completely.
  5. While cookies are cooling, melt your butter on medium heat in a small saucepan until golden brown (about 5 minutes). Take butter off heat, and stir in the powdered sugar, vanilla, cinnamon, and water. Mix and if you need more water to make the frosting spreadable go ahead and add that now. Frost the cooled cookies and enjoy!!

— the Jilb