Whole Wheat Cinnamon Rolls
April 10, 2011I’ll admit it. I am not much of a bread or yeast cook. I’m usually too busy (or too scared). When I recently came across these awesome Whole Wheat Cinnamon Rolls from Cooking Light Magazine, I had to try them. For 209 calories, 3.7 grams of fat, 5.1 grams of protein, you can enjoy an amazing lightened-up Cinnamon Roll. They weren’t difficult to make, just more time-consuming than most of my typical recipes. However, they were definitely worth the work, and everyone loved having homemade Cinnamon Rolls at their fingertips. I think I really impressed the family with these (especially the kids).
Note: Thank you to Cooking Light for permission to share this recipe on my site
Whole Wheat Cinnamon Rolls
Prep:
21/2 hours
Cook:
22 minutes
Yield:
16 servings
Ingredients
11/2 packages dry yeast (about 3 1/4 teaspoons)
3/4 cup warm fat-free milk (100° to 110°)
1/4 cup warm water (100° to 110°)
1/4 cup butter, softened
1/4 cup honey
1/2 teaspoon salt
1 1/2 teaspoons fresh lemon juice
1 large egg
1 large egg white
2 1/2 cups all-purpose flour, divided (about 11 1/4 ounces)
1 1/2 cups whole wheat flour (about 7 ounces)
Cooking spray
Filling:
1/4 cup packed brown sugar
11/2 tablespoons ground cinnamon
1/8 teaspoon ground nutmeg
Glaze:
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract
5 teaspoons fat-free milk
3/4 cup warm fat-free milk (100° to 110°)
1/4 cup warm water (100° to 110°)
1/4 cup butter, softened
1/4 cup honey
1/2 teaspoon salt
1 1/2 teaspoons fresh lemon juice
1 large egg
1 large egg white
2 1/2 cups all-purpose flour, divided (about 11 1/4 ounces)
1 1/2 cups whole wheat flour (about 7 ounces)
Cooking spray
Filling:
1/4 cup packed brown sugar
11/2 tablespoons ground cinnamon
1/8 teaspoon ground nutmeg
Glaze:
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract
5 teaspoons fat-free milk
Preparation
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. 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.
2. Turn dough out onto a floured surface. 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.
3. To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. 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.
4. Preheat oven to 375°. Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
5. 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.
2. Turn dough out onto a floured surface. 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.
3. To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. 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.
4. Preheat oven to 375°. Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
5. 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.
18 Responses to “Whole Wheat Cinnamon Rolls”
April, 11 2011at 02:12 am
I could sure use a recipe like this one. I always shy away from making cinnamon rolls for the same reason, it seems like a lot of work but for a lightened up version it would be worth it.
April, 10 2011at 09:00 pm
These look delicious! I love that they're whole wheat and lightened up! :)
Chigger Hill Cottage says:
April, 10 2011at 11:46 pm
These look amazing! Just shared your link again on my blog! I can't seem to get enough healthy eating! :D
Lauren says:
April, 12 2011at 05:33 am
These look great (as does your blog, love it). My son would go nuts as the child pesters me for a cinnabon in every airport...I don't give in.
Jo Ann says:
April, 14 2011at 09:37 pm
Alison, your being so knowledgeable about health food, do you have any recipes for sweet's eaters like me who recently found out that I have Type II Diabetes. I'm doing well with eating balanced, healthy food, but I'm really missing having sweets and an occasional dessert! Please feel free to email me at: musicgal_72653@yahoo.com. Thank you for any help!
April, 10 2011at 10:39 am
These sure do look wonderful! Thanks for sharing this recipe!
Cookin' Canuck says:
April, 10 2011at 11:03 am
These look wonderful, Alison and I love that they are whole wheat.
marla says:
April, 10 2011at 11:18 am
Alison, these look wonderful. I too keep away from yeast breads and I am not sure why..... xo
April, 10 2011at 12:23 pm
Nothing better than a warm, homemade cinnamon roll. These look awesome!
Barbara Bakes says:
April, 10 2011at 06:22 pm
I have everything I need to make these! They sound fabulous!
April, 11 2011at 08:18 am
Glad to know I'm not the only one who's a little afraid of working with yeast! I've been doing it a lot more lately and the fear is fading. These look great! Love that they're lower in calories & fat.
April, 11 2011at 02:59 pm
mmm love that you were able to use whole wheat and I totally know what you mean by typically being intimidated by yeast doughs!
great recipe! :)
Sanjeeta kk says:
April, 12 2011at 12:47 pm
Wholewheat and cinnamon made me come here fro Twitter! Lovely roll and beautiful texture.
Brandy says:
May, 17 2011at 11:06 pm
Thanks for this recipe! Found it on stumbleupon and stumbled it too! Yum!












