Who doesn’t love ooey, gooey cinnamon rolls on a weekend morning?

I blogged here about some quick & easy cinnamon rolls you can whip up in a hurry!


Since I had a little more time on my hands, I decided I wanted to make cinnamon rolls that required a litttttle more effort.

It paid off!  Theses rolls were SO.  GOOD.

{Sunday} Cinnamon Rolls



1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups whole wheat pastry flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/2 teaspoon salt
2 tsp. vital wheat gluten
2 tsp. baking powder
1 egg
1 cup coconut sugar
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened

{Clean} Cream Cheese Frosting
{Clean} “Buttercream” Frosting


Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C whole wheat pastry flour, yeast, white sugar, salt, vital wheat gluten, and baking powder. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. (the softer your dough, the softer your rolls!!) Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with coconut sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread coconut sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. (I let mine rise about 2 hours….they got nice and BIG!)

In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.


**adapted from Our Best Bites**

Cook’s Notes: I use vital wheat gluten and baking powder in my baking, to make the results more fluffy and light.  Whole Wheat Pastry Flour is pretty awesome on it’s own (not heavy & dense), but these two added ingredients really take whole wheat baking to another level!