Description
Soft and fluffy cinnamon rolls topped with a creamy icing.
Ingredients
Scale
- 2 cups water (lukewarm)
- 1/4 cup sugar
- 2 tablespoons active dry yeast
- 1/4 cup butter (melted)
- 2 large eggs
- 1 tablespoon salt
- 5½–6 cups whole wheat flour
- 6 tablespoons butter (melted)
- 1 cup light brown sugar
- 2 tablespoons cinnamon
- 1/4 cup butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- In the bowl of a stand mixer, add the warm water, sugar and yeast and stir well. Let the mixture sit for 5-10 minutes until it gets bubbly and activates the yeast.
- Add the melted butter, eggs, salt and 3 cups of whole wheat flour into the yeast mixture, then mix on low using the bread hook for 2 minutes, or until everything is well-mixed.
- Add an additional 2½ cups of flour, then stir on low to combine. Add up to 1 cup more flour slowly, only until the dough pulls away from the edges of the bowl. Once all of the flour has been added, continue to knead on low for 3 minutes more.
- Turn off the mixer and cover the bowl with a kitchen towel. Let the dough rest in a warm place for about 30 minutes, or until doubled in size.
- Once the dough has doubled, turn it out onto a floured surface. Form the dough into a small rectangle with your hands. Using a rolling pin, gently roll the dough into a rectangle that is 1/2″ thick and approximately 24″ x 18.”
- Using an offset spatula or knife, carefully spread the soft or melted butter evenly onto the rolled dough. Evenly sprinkle the brown sugar and cinnamon over the top, then pat down gently.
- Starting at either 24″ side, roll the dough up evenly making sure to get a nice tight tube, then cut into 1″ slices using a very sharp knife or floss. (Note: we recommend using a ruler and pre-marking before you actually make any cuts.)
- Lay the slices 1/2″-1″ apart in a greased 9 x 13″ baking pan and cover loosely with a kitchen towel. Let the cinnamon rolls rise for another 30 minutes, or until doubled and touching in the pan.
- While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 18-22 minutes, or until the bottom and the top are golden brown.
- Remove from the oven and spread the cinnamon roll icing over the tops while they are still warm. Let them cool for about 5 minutes, then serve warm. Enjoy!
- In an electric mixer using the paddle attachment, beat the room temperature butter and room temperature cream cheese until light and fluffy. Turn the mixer down very low and add 3 cups of powdered sugar, 2 tablespoons of milk and the vanilla. Mix on low until all the ingredients are combined, then turn the mixer on high again and beat until fluffy.
- Add more powdered sugar and/or milk until you reach your desired consistency, then spread a thick layer of frosting over the warm cinnamon rolls, paying close attention to evenly coat the edges.
Notes
- For best results, ensure the yeast is fresh for proper rising.
- Allow the rolls to cool before icing for better appearance.
- Experiment with different types of frosting if desired.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 12 grams
- Sodium: 250 mg
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 80 mg