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Looking for healthy cinnamon rolls that also taste amazing? I’ve got you covered! These whole wheat cinnamon rolls are sure to become a family favorite at your house just like they are at mine.

Whole wheat can get a bad rap for producing rock hard or super dense breads, but I want to tell you, that is not how it has to be! I love all things whole grain because they are so nutritionally dense and it’s so good for me and my family. I love the ease of milling flour at home in my Whisper Mill, and that’s part of the reason whole wheat baked goods taste so good, freshly milled flour.

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So if you’ve been looking for a whole wheat cinnamon roll recipe to make, let’s get started!

Milling Flour at Home

Before I dive into exactly what you’ll need for this cinnamon buns recipe, let me make a plea for freshly milled flour. It sounds much fancier than it actually is. Milling flour is simply the act of running the whole grains (wheat, spelt, einkorn, dried corn, etc.) through a grain mill and out comes flour!

While you certainly can mill flour by hand (and having a hand mill as a backup is a great idea), electric mills make fresh whole grain flour super accessible to anyone. And the flavor and texture of freshly milled flour makes the whole wheat stuff on store shelves taste heavy and bland. I prefer hard white whole wheat flour for this recipe, but you can certainly use what you have on hand.

For more information on milling fresh flour at home, check out my Youtube video and post all about milling whole grains at home. You can also check out my Amazon Store where I have grain mills and other grain supplies listed.

Whole Wheat Cinnamon Roll Ingredients

Here’s what you’ll need to make these delicious cinnamon rolls at home.

Dough ingredients:

• 1 cup warm milk (I use whole milk)
• 3 Tbsp melted butter (I use unsalted butter)
• 1 egg, beaten
• 1/3 cup honey (or sub maple syrup)
• 4 cups whole wheat flour (all purpose flour can be substituted for part or all)
• 1 tsp salt
• 3 tsp yeast

Filling ingredients:

• 3 Tbsp butter, softened
• 1/2 cup brown sugar
• 1 tbsp cinnamon

Icing ingredients

• 1/2 stick butter, room temperature
• 1 tbsp milk
• 3/4 cup powdered sugar
• 1 tsp vanilla extract (Learn how to Make your own Vanilla Extract)

How to Make Whole Wheat Cinnamon Rolls

1. Begin by gathering ingredients for the dough. If using a bread machine, add the dough ingredients in the order listed above (milk, melted butter, egg, honey, flour, salt, yeast). Set machine on dough cycle and let it go. Skip down to step 4.
2. If using a mixer, add dough ingredients in order listed to the bowl of a stand mixer, and using a dough hook, set the machine on low speed. Run the machine until the dough comes together and is no longer sticking to the sides of the bowl. Cover the bowl with plastic wrap or a clean kitchen cloth and set in a warm place for 45 minutes to an hour. (Optional step: before mixing, combine the yeast and warm milk in a small bowl, and allow to sit for 5 minutes before adding the yeast mixture to the large bowl of the mixer. This allows the yeast to bloom before mixing.) Skip to step 4.
3. If mixing by hand, add the dough ingredients to a large bowl and use a rubber spatula to mix the ingredients. Once ingredients have come together, place dough on a floured pastry mat and begin to knead. Knead dough for about 10 minutes, until it’s no longer sticking to the mat. Form dough into a ball and placed in a greased bowl. Cover and set in a warm place for 45 minutes to an hour.
4. While dough is rising, prepare filling ingredients. Set butter aside in a small dish to soften. Then combine brown sugar and cinnamon in a separate dish.
5. Turn dough out onto a lightly floured surface. Using a rolling pin, gently roll dough out into a 16 by 10 inch rectangle. Spread softened butter over the entire surface of the dough, making sure to get al the way to the edges. Then sprinkle the brown sugar/cinnamon mixture all over the dough.
6. To roll, begin on one long side and start tightly rolling the dough into a long log. Once dough is completely rolled up, pinch the seam closed, so the rolls can’t unravel.
7. Prepare 2 round cake pans for the cinnamon rolls by buttering them or using non-stick cooking spray. Set aside.
8. Using an 8-inch piece of dental floss, begin marking where the 16 cinnamon rolls will be cut. Begin by marking the dough exactly in the middle, then mark into 1/4’s, 1/8’s, and then 16th’s. This is an easy way to get evenly proportioned rolls. Using either the floss or a sharp knife, begin on one end of the long and start cutting the cinnamon rolls. (For best results, use the dental floss. See my video for just how easy it is!)
9. Once rolls are cut, place them in the prepared cake pans, 8 per pan. 7 will be along the outer edge and 1 in the middle.
10. Cover cake pans with plastic wrap, beeswax wrap, or an equivalent and place in the fridge overnight. (If you’d like to bake sooner, allow a second rise for 45 minutes in a warm place and proceed to baking step.)
11. The next morning, preheat oven to 350 degrees. Remove cinnamon rolls from the fridge and set on counter while oven preheats.
12. Once oven is preheated, remove plastic wrap from the cake pans and slide in the cinnamon rolls. Bake for 18 to 22 minutes or until the tops of the rolls are turning a golden brown.
13. About 5 minutes before rolls are finished baking, begin preparing the icing. In a medium sized bowl, add softened butter and whisk until creamy. Add in powdered sugar and the milk, mixing to combine. Finally, add in the vanilla extract and give it a final mix. (If your frosting seems thick, that’s ok, you do NOT want a runny icing. If the icing isn’t workable at all, add in another splash of milk.)
14. Once cinnamon rolls are done baking, immediately begin to ice them. The warm rolls will cause the butter in the icing to melt, and that’s what we want. Cover the entire surface of both pans of cinnamon rolls.
15. Once completely iced, use a small spatula and serve warm. Enjoy!

How to Store Whole Wheat Cinnamon Rolls

These cinnamon rolls can be stored in a airtight container on the counter for 3 days. For longer storage, place air tight container in the fridge.

Leftover cinnamon rolls can be microwaved for 10 seconds to warm up.

Cinnamon Roll Substitutions

• Coconut sugar can be used in place of the brown sugar, but it won’t caramelize like brown sugar does.
• Honey can be replaced with maple syrup in the dough recipe or substitute with 1/2 cup sugar.
• Any or all of the whole wheat flour can be substituted for all purpose or store bought whole wheat flour.
• Substitute almond milk or another non-dairy substitute in the dough.
• Prefer cream cheese frosting? Swap out your favorite icing/frosting in place of the one listed.

More Whole Wheat Recipes

• Double Chocolate Beet Muffins
• Pumpkin Chocolate Chip Muffins
• Easy No-Knead Whole Grain Baguettes

I hope you enjoy this healthy cinnamon roll recipe. It’s perfect to put together on a Saturday night to have gooey cinnamon rolls on Sunday morning. Enjoy!