Whole Wheat Cinnamon Rolls

I’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

Cook Time:

22 minutes

Prep Times:

21/2 hours

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

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.

18 thoughts on “Whole Wheat Cinnamon Rolls”

  1. 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.

  2. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *