Whole Wheat Cinnamon Rolls
Ingredients
DOUGH
455 grams hard white whole wheat flour
48 grams sugar
½ teaspoon salt, 3 grams
2 ¼ teaspoons instant yeast, 9 grams
240 ml whole milk
57 grams butter, melted
1 egg
CINNAMON SUGAR FILLING
½ cup softened butter
1 cup brown sugar (I like to sub half with brown swerve sweetener)
2 tablespoons cinnamon
BROWN BUTTER CREAM CHEESE ICING
6 ounces cream cheese
2 tbsp brown butter or brown butter ghee
107 grams maple syrup (can add more to taste if you prefer sweeter)
2 teaspoons vanilla extract
¼ tsp salt
Flaky salt for sprinkling on top for garnish, optional
Instructions
Warm the milk gently until it reaches between 100–110°F where it is just warm to the touch, not hot. Melt the butter until smooth, then lightly grease the baking dish with the melted butter so it’s ready for later.
In the bowl of a stand mixer, combine all the dry ingredients and whisk them together to evenly distribute everything. Add in the wet ingredients and mix until a dough begins to form.
Knead the dough with a dough hook on medium speed for about 10 minutes, or until it passes the windowpane test and becomes soft and elastic. Be patient. At first it may seem too wet, but give the flour time to fully absorb the liquid before adding more. It will eventually come together into a smooth dough.
In a small bowl, mix together the cinnamon sugar filling until well combined and fragrant. I like to use my handheld beaters for this.
Place dough onto a lightly floured surface and roll it into a 12×16-inch rectangular shape, keeping the thickness as even as possible.
Spread the cinnamon sugar filling evenly over the dough, reaching all the way to the edges.
Starting from the long edge, roll dough up tightly into a log. Cut the log into 12 equal rolls with a sharp knife or bench scraper.
Place the rolls into your greased baking pan, spacing them evenly. Pinch seams if any start to unroll a bit.
Set the pan in a warm place, cover with a tea towel, and let the rolls rise for 60–90 minutes, or until they have doubled in size and look soft and puffy.
Bake at 350°F for 25-30 minutes, until the edges begin to turn a light golden brown.
While the rolls bake, prepare the cream cheese icing.
Icing
Brown the butter: Set out a medium heatproof bowl or glass liquid measuring cup because you’ll need it at the end of this step. Place the sliced butter in a skillet or saucepan. Melt the butter over medium heat, stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once it’s a light caramel-brown color, immediately remove from heat and pour into the bowl; be sure to scrape out and include the brown solids that have formed on the bottom of the pan. Cool for 10 minutes at room temperature, then transfer to the refrigerator to cool completely and solidify.
Make the icing: In a large bowl using a hand held or standmixer fitted with a paddle attachment, beat the solidified brown butter on high speed until creamy and smooth, about 1 minute. Add the cream cheese and beat again until smooth and combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add maple syrup, vanilla, and salt. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes.
Allow the cinnamon rolls to cool before adding the cream cheese frosting on top. I also like to sprinkle the tops with flaky salt! Enjoy!
Notes
Whole wheat takes longer to absorb liquid compared to all purpose flour. Don’t rush the mixing time.
