Whole Wheat Cinnamon Rolls

Name: Whole Wheat Cinnamon Rolls
Total time: 2 h 56 min
Yield: 16 servings (serving size: 1 roll)
Ingredients: Dough:; 1 ½ packages dry yeast (about 3 1/4 teaspoons); ¾ cup warm fat-free milk (100° to 110°); ¼ cup warm water (100° to 110°); ¼ cup butter, softened; ¼ cup honey; ½ teaspoon salt; 1 ½ teaspoons fresh lemon juice; 1 large egg; 1 large egg white; 11 ¼ ounces all-purpose flour (about 2 1/2 cups), divided; 7 ounces whole-wheat flour (about 1 1/2 cups); Cooking spray; Filling:; ¼ cup packed brown sugar; 1 ½ tablespoons ground cinnamon; ⅛ teaspoon ground nutmeg; ⅓ cup raisins; Glaze:; ¾ cup powdered sugar, sifted; ¾ teaspoon vanilla extract; 5 teaspoons fat-free milk

14 Ratings
11 Reviews

Everything you crave in a cinnamon roll, in a vastly lighter version. Brown sugar sweetens the filling of this breakfast treat, and powdered sugar dissolves into a milky glaze that's drizzled over the top of these delicious and good for you cinnamon rolls. Whole-wheat flour adds a healthy dimension to these tasty rolls.

By Jeff Gremillion

Recipe by Cooking Light June 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:

30 mins

total:

2 hrs 56 mins

Yield:

16 servings (serving size: 1 roll)

Nutrition Info

Directions

Step 1
To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.

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Step 2
Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
Step 3
To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Step 4
Preheat oven to 375°.
Step 5
Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
Step 6
To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.

Chef's Notes

This recipe was updated for the November, 2012 25th anniversary issue.

Nutrition Facts

Per Serving:

209 calories; fat 3.7g; saturated fat 2g; mono fat 0.9g; poly fat 0.3g; protein 5.1g; carbohydrates 40.4g; fiber 2.6g; cholesterol 21mg; iron 2mg; sodium 111mg; calcium 39mg.

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Vicuska

05/15/2013

Excellent recipe! I used a bit more raisins and cut the frosting to third, and it was the best cinnamon rolls I made. I won't use my old recipes any more.

amateurcook

04/20/2013

made these and they were alright. 22 min. of cooking was too long and definitely needed the extra raisins and a cream cheese icing rather than the glaze. Not gooey like I was expecting. Too dry won't make again

Historic47

04/01/2013

Glaze wasn't stellar. I think that something with a subtle orange flavor would complement these rolls.

MakeEyesShine

12/17/2011

It was snowing this morning and I had a craving for comfort food and I decided that cinnamon rolls would do the trick. I had such high hopes that these would be delicious based on the other reviews. The rolls themselves are good, not fantastic, but good. The glaze is horrible, it just tastes like you are eating powdered sugar which is a shame because there is a lot of time and effort in making the cinnamon rolls and then you pour a glaze on top that ruins them. If I tried these again I would definitely find another glaze, I might even be open to adding a ton of calories and using cream cheese just to make them spectacular.

ElinaS

09/10/2011

These rolls are outstanding!!!! I replaced glaze with half and half version :-)

Elaniah

09/06/2011

I loved the rolls themselves, but I wasn't a fan of the glaze. I replaced it with a homemade cream cheese frosting that I thinned out using the glaze. Turned out well. Also used dark brown sugar, probably best to use light instead. In other cinnamon roll recipes I've found that light yields a more traditional taste than the dark did.

Instantpickle

05/01/2011

Not too sweet and perfectly portioned. Dough came out fine in a bread maker with no changes to the recipe

LillyZackMom

04/10/2011

I really LOVE wheat bread products and these actually tasted much better to me than the ones I made last week with all white flour. I put all the dough ingredients in my bread machine (only 2 1/4c white flour) and put it on the dough cycle. SUPER EASY! I brushed the dough with a bit of skim milk to help the filling stay put a bit, and cut most of the way with dental floss (MUCH nicer results than with a knife).. They rose absolutely beautifully and have been cooled and frosted. I'll wrap them individually and freeze them for breakfasts. DEFINITE KEEPER & will be made often!

plummm

07/22/2010

These didn't take any longer than other yeast-dough recipes, and the end products were pretty much perfect. They were very soft and subtly sweet on the inside, and the filling and glaze added just the right amount of sweetness to the outside. My only modification was that I added more raisins, but that was personal preference, nothing more. I would definitely make these again, over the giant cinnamon rolls from Southern Living that I had tried before.

LucysGrand

02/07/2010

This recipe is time consuming. I used whole wheat pastry flour instead of whole wheat flour. I also added sugar to the water and milk to proof the yeast. I also used 2 packets of yeast instead of 1 and half. It didn't make sense to me. I would definitely make this again

heidicooks

01/01/2009

This is a time intensive recipe, but worth it. I added chopped walnuts to the cinnamon mixture and used cherry "craisins" instead of raisins. I cooked the rolls for less time, about 15 min. and they were perfect. I used a little reduced fat cream cheese and fresh squeezed orange juice in the frosting instead of milk and vanilla. Turned out great. Only 4 stars b/c I would have preferred them a tad sweeter. Maybe more icing!!

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