Soft Whole Wheat Cinnamon Rolls with Cream Cheese Frosting
These Soft Whole Wheat Cinnamon Rolls with Cream Cheese Frosting are made using fresh milled flour for maximum nutrition and nutty flavor. They turn out surprisingly fluffy and tender, swirled with classic cinnamon-sugar filling and topped with silky cream cheese frosting. Perfect for a cozy homemade breakfast or special treat, yielding bakery-style rolls with whole grain goodness.
Why You’ll Love This Recipe
You’ll adore these cinnamon rolls because they deliver all the indulgent, gooey comfort of classic Cinnabon-style treats but with the wholesome benefits of 100% fresh milled whole wheat flour. Freshly ground flour brings a deeper, nuttier taste and superior nutrition—no refined white flour here!
Despite being whole grain, these rolls stay incredibly soft and fluffy thanks to an enriched dough with milk, eggs, butter, and smart techniques like proper hydration and resting time. The warm cinnamon filling melts into every layer, while the tangy-sweet cream cheese frosting adds that irresistible finish.
They’re family-approved, freezer-friendly, and make your kitchen smell like heaven—ideal for weekends, holidays, or surprising loved ones with a healthier twist on a beloved favorite.
Soft Whole Wheat Cinnamon Rolls with Cream Cheese Frosting
Fluffy fresh milled whole wheat cinnamon rolls swirled with cinnamon sugar and topped with creamy frosting.
Ingredients
For the Dough:
- 4 cups (about 500g) fresh milled whole wheat flour (preferably from hard white wheat berries, plus extra for dusting)
- 1 cup warm whole milk (about 110°F)
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 2 large eggs, room temperature
- 1/3 cup unsalted butter, softened
- 1 tsp salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3 Tbsp ground cinnamon
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbsp milk (as needed for consistency)
Instructions
- Get everything ready and mill that flour fresh! Start by milling your wheat berries into fine flour—nothing beats the aroma and nutrition of fresh-ground whole wheat. Warm your milk to about 110°F (nice and cozy, not hot), then in a large mixing bowl or stand mixer, combine the warm milk, sugar, and instant yeast. Let it sit 5 minutes until bubbly and happy—this wakes up the yeast for a great rise.
- Mix up the dough base. Add the eggs, softened butter, salt, and about 3 cups of your fresh milled flour. Stir or mix on low until it forms a shaggy dough that pulls away from the sides a bit. Fresh milled flour loves to hydrate slowly, so don't rush!
- Knead for softness. Turn the dough onto a lightly floured surface (or use the mixer with dough hook) and knead in the remaining flour gradually—aim for 6-8 minutes total. The dough should be soft, slightly tacky, and smooth. If it's too sticky, add flour 1 Tbsp at a time, but resist over-flouring to keep rolls tender.
- Let it rest and rise. Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 45-60 minutes until doubled. This first rise builds flavor and fluffiness—be patient!
- Make the irresistible filling. While rising, mix softened butter, brown sugar, and cinnamon into a spreadable paste. It smells amazing already!
- Roll it out beautifully. Punch down the risen dough gently, then on a floured surface, roll into a large rectangle about 12x18 inches and 1/4-inch thick. Spread the cinnamon filling evenly, leaving a small border.
- Roll 'em up tight. Starting from a long side, roll the dough snugly into a log. Pinch the seam to seal. Slice into 12 even pieces (use floss or a sharp knife for clean cuts).
- Arrange and second rise. Place rolls cut-side up in a greased 9x13-inch baking pan, spacing them nicely. Cover and let rise another 30-45 minutes until puffy and touching.
- Bake to golden perfection. Preheat oven to 350°F. Bake 22-25 minutes until lightly golden—don't overbake for gooey centers! If you like extra moist rolls, pour 2-3 Tbsp milk around the edges before baking.
- Frost while warm and enjoy! Beat softened cream cheese, butter, powdered sugar, vanilla, and a splash of milk until creamy and smooth. Spread generously over warm rolls so it melts in. Serve fresh—these are best the day they're made, but they'll still wow tomorrow!
Notes
Fresh milled flour can vary by wheat type and mill fineness—start with less flour and add as needed. For ultra-soft results, try incorporating a tangzhong (cook 3 Tbsp flour with 1/2 cup milk until thick, cool, add to dough). Rolls freeze great pre-frosted. Enjoy the wholesome upgrade!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 807Total Fat 28gSaturated Fat 16gUnsaturated Fat 12gCholesterol 100mgSodium 272mgCarbohydrates 132gFiber 11gSugar 68gProtein 15g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Use hard white wheat berries for milling if possible—they produce lighter, milder flour that mimics all-purpose better than red wheat for softer texture.
- Mill flour fresh right before using for best flavor and nutrition; if your mill leaves it coarse, blend briefly in a high-speed blender for finer results.
- Fresh milled flour absorbs liquid slower—let dough rest 10-30 minutes after mixing before adding extra flour or kneading to avoid over-flouring.
- For extra fluffiness, use the tangzhong method (pre-cooking a bit of flour and milk) or add a splash of milk/cream to the pan bottom before baking to keep rolls moist.
- Don’t over-bake; pull them out when lightly golden to keep them gooey inside.
- Knead gently—whole wheat develops gluten faster; 6-8 minutes is usually enough.
- Proof in a warm spot (like an off oven with light on) for best rise.
- Use instant yeast for reliable results with whole grains.
Ingredients Notes
Fresh milled flour is the star—grind your own from wheat berries for peak freshness, enzymes, and nutrients that store-bought whole wheat loses over time. Hard white wheat gives the lightest color and texture; soft white adds tenderness.
Whole milk and eggs enrich the dough for softness, while butter adds richness. Brown sugar in the filling brings molasses depth to pair with cinnamon’s warmth. Cream cheese frosting uses real cream cheese for tang that cuts sweetness—soften ingredients for smooth mixing. Use pure vanilla for best flavor. Adjust sweetness to taste, but these ratios balance the hearty whole wheat perfectly.
Variations and Substitutions
- Flour: Try einkorn or spelt for ancient grain twist (adjust liquid as needed—einkorn often needs less). Mix half hard white/half soft white for balance.
- Dairy-free: Swap milk for almond/oat milk, butter for vegan margarine, and use dairy-free cream cheese.
- Sweetener: Replace white sugar with honey/maple syrup (reduce liquid slightly); use coconut sugar or date paste in filling for natural options.
- Filling add-ins: Add chopped nuts (pecans/walnuts), raisins, or diced apples for texture.
- Frosting: Swap maple syrup for vanilla; make glaze-style with powdered sugar/milk if you prefer lighter topping.
- Spices: Add cardamom or nutmeg to filling for warmth.
- Smaller batch: Halve ingredients for 9-10 rolls in an 8×8 pan.
Storage Options
Store frosted rolls in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days (bring to room temp or warm slightly before eating). Freeze unfrosted rolls up to 2 months—wrap individually, thaw overnight, then frost.
Freeze frosted ones too, but frosting may crack; thaw and refresh in low oven. Reheat singles in microwave 10-20 seconds or oven at 300°F for 5-8 minutes for fresh-baked feel.
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