Whole-Wheat Cinnamon Rolls

Oxmoor House
Brown sugar and cinnamon make a gooey sweet filling while powdered sugar dissolves into a creamy glaze that's drizzled over the top of these breakfast treats.
16 servings (serving size: 1 roll)


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1 1/2 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
11.25 ounces all-purpose flour (about 2 1/2 cups), divided
7.2 ounces whole-wheat flour (about 1 1/2 cups)
Cooking spray
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup raisins
1 1/4 cups powdered sugar, sifted
1 teaspoon vanilla extract
5 teaspoons fat-free milk


1. To prepare dough, combine yeast, warm milk, and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Stir butter and next 5 ingredients into yeast mixture. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 9 ounces (about 2 cups) all-purpose flour and whole-wheat flour to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead 5 minutes or until smooth and elastic, adding 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 down dough; roll into a 16 x 12–inch rectangle on a floured surface. Coat surface of dough with cooking spray.

2. 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. Tightly roll up rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut dough into 16 rolls. Place rolls, cut sides up, in a 13 x 9–inch metal baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

3. Preheat oven to 375°.

4. Uncover rolls. Bake at 375° for 19 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.


Young Chefs can:

  • Sprinkle raisins over dough
  • Help roll up dough


Older Chefs can:

  • Help knead dough
  • Combine brown sugar and spices, and sprinkle over dough
  • Help drizzle glaze

Created date

August 2011

Nutritional Information

Calories 231
Caloriesfromfat 0.0 %
Fat 3.8 g
Satfat 2 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 5.3 g
Carbohydrate 45.5 g
Fiber 2.8 g
Cholesterol 21 mg
Iron 1.8 mg
Sodium 110 mg
Calcium 39 mg