ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Whole-Wheat Cinnamon Rolls

Yield 16 servings (serving size: 1 roll)
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.

Ingredients

  • DOUGH:
  • 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
  • FILLING:
  • 1/4 cup packed brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup raisins
  • GLAZE:
  • 1 1/4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 5 teaspoons fat-free milk

Nutrition 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

How to Make It

  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.

  6.  

  7. Young Chefs can:

  8.  

  9. Older Chefs can: