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Posted by on Aug 9, 2012 in Breakfast | 3 comments

Whole Wheat Cinnamon Rolls

Whole Wheat Cinnamon Rolls

I love good cinnamon rolls.I think it is perfect for morning breakfast.So rightnow that my sister is visiting us,i decided to give a try to homemade cinnamon rolls.

Most  cinnamon rolls i have tasted so far are regular all purpose flour based,glazed in icing.Very delicious.I wanted to give a whole wheat twist to it.So i hopped the blogs  for the ideas and sort of settled on this recipe.

Whole Wheat Cinnamon rolls

Whole Wheat Cinnamon rolls

We were also playdating today with my dear friends and decided i could totally use the opportunity for taste testing.My assumption is they gave me their honest reviews and not being just nice to me.So based on 7 kids and 4 judging adults this is what i found out.

  • As far as taste go,they didn’t know until i told them that it is whole wheat cinnamon rolls.Which tells me that density of whole wheat was not significantly noticeable.Or could it be that their taste buds where zapped by the sweetness,totally undermining the texture?
  • It was not as flaky as what i have tasted with all purpose however it is good enough for me to stick to it.
  • Few munchkins had additional serving of it and my son could not stop eating it,so that proves the point above,i must say 😉
  • If i may add one thing,i slacked in glazing.I like sweet but not too sweet,so i did not glaze it as heavily with thick syrup goodness.I know it looks sloppy,i will do better next time.
  • I decided to cut the rolls  heart shaped,just to make it little more visually appealing then round concentric circles.Don’t know if they noticed,since it does not look like anything in the picture.I should have been little more diligent with it.You get the ideas.You can totally go  proven traditional way.May be thats what i should have stick to…Hmmm…
  • I stay away from quick rise yeasts.Past experiences have told me that i would rather wait for 5 mins and see the yeast in full blooming action then anticipate that it will bloom .I also add milk and flour slowly as it kneads and as i feel it is needed to add.
Whole Wheat Cinnamon rolls

Whole Wheat Cinnamon rolls

Whole Wheat Cinnamon Rolls


  1. {Recipe adapted from}
  2. 1 cup milk, lukewarm
  3. 2 tablespoons melted butter
  4. 1/4 cup Turbinado sugar
  5. 3 cups whole white wheat flour
  6. Dash of salt
  7. 1 egg
  8. Dissolve and Bloom
  9. 2-1/2 Teaspoons Active Dry Yeast
  10. 1 Tablespoon white sugar
  11. 1/4 cup water lukewarm
  12. Sprinkle the rolls
  13. 4 tablespoons melted butter
  14. 1/2 cup packed Turbinado sugar
  15. 1 1/2 tablespoons pumpkin pie spice
  16. Glaze
  17. 1-1/2 cup confectioner sugar
  18. 1 teaspoon vanilla extract
  19. 4 tablespoon butter
  20. 4 tablespoons milk


    Dough and first rise
  1. Dissolve the yeast in lukewarm water,by adding a tablespoon of sugar in a bowl of stand mixer.Let is sit for 5 mins until it blooms.
  2. Add flour,1 cup at a time, along with Turbinado sugar,salt,egg.Add milk slowly to it as it kneads.
  3. You want to keep kneading it until the dough is no more sticky to the bowl.You may or may not have milk leftover.
  4. Spray the glass bowl with butter and add the dough.
  5. Let it rise covered in warm area,for 1 to 1-1/2 hr,until it doubles in the size.
  6. Roll
  7. Punch the dough down and roll it out in 9 by 13 inch,if you can.I wasn't precise about it.
  8. Sprinkle the rolled out dough with butter,sugar and pumpkin spice mixture,which has cinnamon already.
  9. Shape
  10. Start rolling the flattened dough from each end at a time and bring it in a middle,if you want to make a heart shape.Else roll it like a long rope from end to another.
  11. With knife,start cutting every one inch and set it up in baking dish.
  12. Cover it and let it rise for another 1 hr,until it nearly doubles.
  13. Bake it at 350F until brown.
  14. Mix all the glaze ingredients while rolls are cooling.
  15. Drizzle it down.
  16. Enjoy!


  1. Agree with Melissa – your website needs to deliver!

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