Whole Wheat Cinnamon Rolls

Whole Wheat Cinnamon Rolls Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Everything you crave in a cinnamon roll, in a vastly lighter version. Brown sugar sweetens the filling of this breakfast treat, and powdered sugar dissolves into a milky glaze that's drizzled over the top of these delicious and good for you cinnamon rolls. Whole-wheat flour adds a healthy dimension to these tasty rolls.


16 servings (serving size: 1 roll)
Total time: 2 Hours, 56 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 2 Hours, 56 Minutes

Nutritional Information

Calories 209
Fat 3.7 g
Satfat 2 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 5.1 g
Carbohydrate 40.4 g
Fiber 2.6 g
Cholesterol 21 mg
Iron 2 mg
Sodium 111 mg
Calcium 39 mg


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 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
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract
5 teaspoons fat-free milk


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. Weigh or 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. Turn dough out onto a floured surface.

2. 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. Sprinkle raisins over dough, pressing gently into dough. 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°.

5. Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.

6. 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.


This recipe was updated for the November, 2012 25th anniversary issue.