These Whole Wheat Cinnamon Rolls are made with half white whole wheat flour, a cinnamon sugar filling and an optional cream cheese frosting. They bake up surprisingly light and fluffy.
Saturday mornings call for something special. A fresh pan of these whole wheat cinnamon rolls turns an ordinary morning into a cozy family moment. I developed this recipe to be a bit heartier than classic rolls by using white whole wheat flour for added fiber and protein while keeping a tender texture.
The filling combines brown and granulated sugars with cinnamon for a sweet, balanced flavor. These rolls are delicious plain, but the included cream cheese frosting is a welcoming option for those who prefer a richer finish.
Ingredients
This recipe uses common pantry staples. Quantities are listed in the recipe section below.
- Milk – warmed to about 100–110°F (I tested with 2% and whole milk).
- Yeast – active dry yeast (one packet, 2 ¼ tsp).
- Granulated sugar
- White whole-wheat flour – milder in flavor and lighter in color than traditional whole wheat while retaining nutrition.
- All-purpose flour
- Eggs – two large eggs.
- Butter – unsalted, used in the dough, filling, and frosting.
- Salt
- Cinnamon
- Brown sugar – for the filling.
What kind of flour to use
This recipe blends white whole wheat flour with all-purpose flour. White whole wheat provides whole-grain nutrition but has a lighter taste and color than traditional whole wheat, so the rolls remain tender while gaining extra fiber and slightly higher protein—an advantage for yeast doughs.
Equipment needed to make homemade cinnamon rolls
These rolls can be made with a bowl and a wooden spoon, but the following tools make the process easier:
- Stand mixer with a dough hook – handy for incorporating butter and developing gluten.
- Silicone pastry mat or floured surface – for rolling the dough.
- Rolling pin
- Tea towel or plastic wrap – to cover dough while it rises.
- 9 x 13-inch baking pan or a baking sheet for the rolls.
Tips on making whole grain cinnamon rolls
- Make sure the yeast is active: the milk, yeast, and sugar should become foamy after about five minutes. If it doesn’t, start again with fresh yeast.
- Resist adding too much flour. The dough should be slightly sticky; add flour one tablespoon at a time only if the dough sticks excessively to the bowl. Too much flour makes dense rolls.
- When slicing the rolled log, trimming about ½” from each end gives more even rolls.
How to make these into overnight cinnamon rolls
After rolling and cutting the dough, arrange the rolls on a baking pan, cover with plastic wrap, and refrigerate overnight. In the morning, let them sit on the counter for 30–60 minutes, then bake at 350°F for 20–25 minutes. Add the cream cheese frosting once the rolls have cooled slightly.
📖 Recipe
Whole Wheat Cinnamon Rolls
Ingredients
- 1 cup milk, warmed to about 100–110°F
- 1 packet active dry yeast (2 ¼ tsp)
- ½ cup granulated sugar
- 2 large eggs
- ½ tsp table salt
- 2 cups white whole-wheat flour
- 2 ½ cups all-purpose flour, plus more as needed (divided)
- ½ cup unsalted butter, softened and cut into tablespoons
Filling
- 5 tbsp unsalted butter, softened
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 ½ tbsp ground cinnamon
Cream Cheese Frosting (optional)
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
Making the Dough
- In a large bowl or the bowl of a stand mixer, combine the warmed milk, yeast, and sugar. Stir and let rest about five minutes until bubbly.
- Stir in the eggs, salt, and the white whole-wheat flour.
- Alternate adding the softened butter and two cups of all-purpose flour, mixing after each addition. With the dough hook attached, mix on low speed. Add the remaining ½ cup all-purpose flour, two tablespoons at a time, until the dough is sticky but pulls away from the sides. Total mixing time is about 8 minutes.
- Transfer the dough to a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1½–2 hours or until doubled in size.
Rolling out the Dough
- Once risen, place the dough on a lightly floured surface and roll into a 12 × 18 inch rectangle. Spread the softened butter over the dough.
- For the filling: whisk together the brown sugar, granulated sugar, and cinnamon, then sprinkle evenly over the buttered dough.
- Starting with the long side, roll the dough tightly into a log and press the seam to seal. Use a serrated knife or dental floss to cut into 12 even rolls. Place the rolls in a 9 × 13 inch pan, leaving a little space between each. Cover and let rise 30–60 minutes.
Baking
- Bake at 350°F for 20–25 minutes, until golden brown and an internal temperature of about 190°F is reached.
- Remove from the oven and let cool slightly. If desired, spread cream cheese frosting over the warm rolls.
Cream Cheese Frosting
- Beat the cream cheese, butter, and powdered sugar until smooth. Add milk one tablespoon at a time until you reach the desired consistency. Spread over slightly cooled rolls.
Notes
The dough will be sticky but should largely stick to itself. Resist adding too much extra flour; add one tablespoon at a time if necessary.
Nutrition
Serving: 1 roll without icing — Calories: 350 kcal — Carbohydrates: 50 g — Protein: 8 g — Fat: 14 g — Sodium: 120 mg — Fiber: 3 g.
Cream Cheese Frosting adapted from Wood and Spoon Blog (original source acknowledged).
You will be surprised how light and fluffy these rolls are. If you don’t mention the whole-wheat flour, many guests won’t notice the healthier twist.
I hope you enjoy these cinnamon rolls as much as my family does!
Alaine
If you like these Whole Wheat Cinnamon Rolls, try these other recipes from the same kitchen:
Pear and Sour Cream Muffins
Whole Wheat Flax Waffles
Cream Cheese Kolaches