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Whole Wheat Cinnamon Rolls

A delicious, iced whole wheat cinnamon roll, ready to be enjoyed!

Still delicious and gooey, these whole wheat cinnamon rolls are a great take on a traditional favorite. 

Makes: 8 medium rolls



  • 2 teaspoons yeast
  • ¾ cup warm milk (fat free or 2%)
  • 2 Tablespoons warm water
  • 2 Tablespoons butter
  • 2 Tablespoons honey
  • ¼ teaspoon salt
  • ½ teaspoon lemon juice
  • 1 large egg
  • 1 ¼ cup all-purpose flour
  • ¾ cup whole-wheat flour
  • Canola or vegetable oil


  • 2 Tablespoons packed brown sugar
  • ¾ tablespoon ground cinnamon
  • A pinch of nutmeg
  • Optional: raisins


  • ½ cup powdered sugar (sifted)
  • ½ teaspoon vanilla extract
  • 3 teaspoons milk (fat-free or 2%)


  1. To prepare the dough, dissolve yeast in warm milk and warm water in a large bowl; let stand 5 minutes or until foamy. Add butter, honey, salt, lemon juice and egg; mix well. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 cup all-purpose flour and all 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 1/4 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 lightly coated with canola or vegetable oil, turning dough ball to coat. Cover and let rise in a warm place (85°F), 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 rectangle on a floured surface. Coat surface lightly with oil using a brush.
  3. To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. If using raisins, sprinkle 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 8 rolls. Place the rolls, cut sides up, in a round or square cake pan lightly coated oil. They will not touch at first. Cover and let rise 45 minutes or until doubled in size.
  4. Preheat oven to 375°F.
  5. Uncover rolls. Bake at 375°F for 22 minutes or until lightly browned. Let cool in pan on stove top or wire rack.
  6. To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 3 teaspoons of milk, 1 teaspoon at a time, stirring to form a thick glaze. You may have to add more sugar or milk to make it the preferred thickness. Drizzle glaze evenly over rolls.
Whole wheat dough for making cinammon rolls in the mixer.

Whole wheat dough for making cinnamon rolls rolled into a ball.

Whole wheat dough for making cinnamon rolls spread out flat.

Glazed whole wheat cinnamon rolls in the pan.