Whole Wheat Cinnamon Rolls (Soft, Gooey & Perfectly Cozy)
- Tina
- May 14
- 3 min read
There’s nothing better than warm, homemade cinnamon rolls fresh from the oven—and these whole wheat cinnamon rolls are soft, fluffy, perfectly spiced, and topped with a sweet glaze or creamy frosting for the ultimate cozy treat. Made with wholesome whole wheat flour and simple pantry ingredients, these cinnamon rolls have all the classic flavor you love while still fitting into your wholesome baking style. Perfect for weekends, holidays, brunch, or anytime you want something extra comforting.
❤️ Why You’ll Love These Cinnamon Rolls
Made with 100% whole wheat flour
Soft, fluffy, and gooey
Warm cinnamon sugar filling
Perfect for breakfast or brunch
👩🍳Things You'll Need
Rolling Pin
Cooking Thermometer
Large Baking Dish
Large Mixing Bowl
✨ Optional Toppings
Simple Sugar Glaze
Cream Cheese Frosting- click button below
Powdered Sugar
📝 Tips for Success
Use warm—not hot—milk so the yeast activates properly
Don’t add too much flour or the rolls may become dense
Slightly underbake for softer rolls
🔄 Variations & Substitutions
Dairy-free: Use plant-based milk and butter
Extra cozy: Add nutmeg or cardamom to the filling
Nutty version: Add chopped pecans or walnuts
Fruit twist: Add raisins or chopped apples
🥡 Storage Tips
Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days
Reheat slightly before serving for the best texture
Freeze unfrosted rolls for up to 2 months
Recipe
Whole Wheat Cinnamon Rolls
Makes about 15 cinnamon rolls
Ingredients:
· 2 cups of whole wheat flour
· 1/4 cup of white sugar, divided
· 1/4 tablespoon of salt
· 1 cup of milk, divided
· 4 tablespoons of butter, divided and softened
· 3 tablespoons of active yeast
· 1 tablespoon of cinnamon powder
· 1/2 cup of brown sugar
· Extra flour if needed
Directions:
1. In a small bowl, warm up the 1/3 cup of milk to 100-110 degrees Fahrenheit. Then add one tablespoon of white sugar and the active yeast. Let it sit for 5 minutes until bubbly.
2. In a large bowl add the flour, 3 tablespoons of white sugar, salt, 2/3 cup of milk and 2 tablespoons of butter. Mix well.
3. Add the yeast mixture to the dough and mix it in slowly.
4. Put the dough in the fridge for one hour
5. After one hour, take the dough out of the fridge.
6. Take the dough and put it on a floured surface to knead. If it is too sticky, add more flour until it isn’t sticky while kneading. Be careful not to add too much flour.
7. Next make the filling by adding the cinnamon, brown sugar and 2 tablespoons of butter to a bowl and mix well.
8. Next roll out the dough on a floured surface in the shape of a rectangle. You want the dough to be about 1/4 inch thin.
9. Carefully spoon the filling over the dough evenly.
10. Using a knife or pizza cutter, cut the dough into strips that are about 1 inch by 6 inches.
11. Loosely roll each dough piece into a circle and place it in a greased baking pan. You want to put the circles near each other in the pan but not touching each other since they will get bigger.
12. Let the dough sit for 2 hours at room temperature and cover
13. After two hours, preheat the oven to 350 degrees Fahrenheit.
14. Bake the rolls in the oven for about 30 minutes. The cinnamon rolls will be a little golden brown on top, and a cooking thermometer should read 190 degrees Fahrenheit.
15. Take the cinnamon rolls out of the oven and let them cool in the pan for about 20 minutes before taking them out. Enjoy!
These whole wheat cinnamon rolls are soft, comforting, and full of cozy homemade flavor. They’re perfect for slow mornings, special occasions, or anytime you want a homemade treat that feels truly special. If you try them, I’d love to hear how they turned out and whether your family loved them too!
-Tina
Comments