Healthy Whole Wheat Cinnamon Rolls
Delicious, fluffy cinnamon rolls are made with better-for-you ingredients. A guilt-free teat that will have everyone begging for more!
Ingredients
Bread Dough
- 1.5 cups warm water
- 1/3 cup olive oil
- 1/3 cup honey
- 2 tsp salt
- 1 egg
- 2 Tablespoons sunflower lecithin
- 4.5 cups freshly milled whole wheat flour (I like to use hard white wheat for these)
- 1 Tablespoon active dry yeast
Cinnamon Roll Filling
- 1.5 cups sucanat (or finely ground white sugar)
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 8 tablespoons of melted butter
Cream Cheese Icing
- 8 oz softened cream cheese
- 4 tablespoons of softened butter
- pinch of salt
- 2 tablespoons of milk
- 1 teaspoon vanilla extract or pressure cooker vanilla extract
- 1/2 teaspoon cinnamon (optional, but will darken the frosting)
- 1/2-1 cup powdered sugar or powdered sucanat (add until you get your desired sweetness)
Instructions
Making the Dough
- In a mixing bowl or mixer with the dough hook, combine your water, oil, honey, salt, egg and lecithin. Mix together until mostly incorporated.
- Add half of your flour to this mixture, while mixing, and then add the yeast. Mix slightly, and then finish adding the rest of the flour.
- Knead or let this knead in your stand mixer for 5-6 minutes. The dough will be slightly sticky but keep kneading it until it is smooth and elastic.
- Form the dough into a ball, and place in a greased bowl. Cover with a towel, plastic wrap or reusable bowl cover. Let it rest in a warm place until it is doubled in size.
Making the Filling
- It is best to make the filling right before adding to the dough, so it is still spreadable before the butter sets. I like to throw the sucanat into a blender at high speed and turn it into a powdered sugar. This makes the sugar more fine so it dissolves into the butter easier.Simply combine all ingredients and set aside until your dough is ready.
Making the Cream Cheese Frosting
- Be sure the cream cheese and butter are completely softened and at room temperature before mixing. This will help avoid any chunks and give you a smooth consistency. With a whisk or mixer, combine all ingredients until smooth. Set aside until ready to spread on cinnamon rolls.
Making the Cinnamon Rolls
- Preheat your oven to 350 and prepare a 9x13 baking pan by spreading butter liberally to the bottom surface and edges.
- Once your dough has doubled, roll it onto a floured work surface. Form as even as a rectangular shape as you can get, aiming for about a 10 x 15 inch rectangle. Spread or sprinkle the filling across the entire dough.
- Starting at the long edge, begin rolling the dough into a log shape. Press the ends carefully with your hands to enclose the filling and get even edges.
- Using a string of dental floss, or a sharp knife, cut each roll about 1 inch wide. Carefully lay inside the prepared dish. It will all fit in there tightly and should make 12 rolls.
- Bake the cinnamon rolls, uncovered for 25-30 minutes. until all centers are cooked.
- You can choose to spread the icing on while still hot for a melted, gooey glaze. Or wait until they are completely cooled to spread it on. Either way - it's delicious! Enjoy!