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These Ooey Gooey Whole Wheat Cinnamon Rolls are a deliciously wholesome twist on a classic breakfast treat, featuring soft, fluffy dough swirled with sweet cinnamon filling and topped with a decadent glaze.

I don’t do much stuff with whole grain flour mainly because I don’t tolerate gluten well at all so my family tends to eat a more paleo diet, but every once in a while I have a craving for something made with flour, I’m only human lol! This is where my whole wheat cinnamon rolls come in, they are ooey gooey whole wheat perfection and in all honesty taste better than the kind made with over glutenized all purpose flour.

This recipe calls for whole wheat flour. You can grind your own with an electric mill, this is the preferred way because you maintain all the nutrients in the wheat. Ground wheat starts to go rancid about 24 hours after it has been ground. The wheat germ that is full of healthy fats and vitamins is what causes the fresh ground wheat to rancid quickly. Commercial milling removes the wheat germ, thus extending the shelf life.

So I know that most people don’t have electric mills in the kitchen and unless you are going to be baking fresh goodies daily, I don’t recommend one, but if you are a huge fan of baked goods and looking to make a change to a healthier flour, than you NEED a mill. Not only is your flour healthier, you know what is going into it and can control the process.

If you do not want to invest in a mill, than the next best thing is Bob’s Red Mill Organic Whole Wheat Pastry Flour.  I get the best results and the best taste in my baked goods with this flour.

Okay, enough with the nutrition lesson lol! Let’s get to the good stuff!

Here is the recipe for the best cinnamon rolls on the planet!

That’s it! Perfect for a lazy Saturday morning, a fancy Sunday brunch, or locked in your closet for 5 minutes to yourself. These are perfect for any occasion 🙂 Yum!

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OOEY GOOEY WHOLE WHEAT CINNAMON ROLLS

Yield: 9 cinnamon rolls

These Ooey Gooey Whole Wheat Cinnamon Rolls are a deliciously wholesome twist on a classic breakfast treat, featuring soft, fluffy dough swirled with sweet cinnamon filling and topped with a decadent glaze.

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Ingredients

• Dough:
• 1 tbsp Instant yeast ( Instaferm is the best!)
• 1 cup warm milk
• 1/2 cup honey or organic cane sugar
• 1/2 cup soft butter
• 1 tsp sea salt
• 2 cage free (preferably organic) eggs
• 4- 4 1/2 cups of whole wheat flour
• Filling:
• 1/4 C soft butter
• 1 C brown sugar or sugar sub
• 3 T cinnamon
• Icing:
• 2 tbsp heavy cream
• 1/2 cup soft butter
• 1 1/2 cup organic powdered sugar
• 4 oz organic cream cheese
• 1 tsp. vanilla extract

Instructions

Dough:

1. Combine all ingredients except flour and yeast in a bowl.
2. Mix well.
3. Add flour and create a small hole in the flour to add the yeast.
4. Add the yeast and continue mixing until it becomes to firm to mix with a spoon.
5. Knead into a ball and continue to knead for about 5 minutes.
6. Let rise until double in size (about 45 minutes)
7. When ready, roll out to about 1/4-inch thick.
8. Spread with filling.

Filling:

9. Spread butter evenly on dough.
10. Sprinkle sugar and cinnamon evenly over buttered dough.
11. Roll up dough. Slice roll into 1-inch slices.
12. Place on a greased pan.
13. Let rise again until double in size (about 20 minutes or you can make them the night before and let them rise overnight in the fridge)
14. Bake 12 minutes at 400 degrees.
15. Let cool about 5 minutes then cover in icing.

Icing:

16. Beat all ingredients until fluffy, spread over warm cinnamon rolls.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 650Total Fat: 42gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 105mgSodium: 704mgCarbohydrates: 239gFiber: 28gSugar: 57gProtein: 40g