Cinnamon Rolls are a regular Sunday morning staple around here. I usually whip up the dough in the bread machine on Saturday night. Then I fill and slice the rolls and let them rise overnight in the fridge. After a few minutes of resting on the counter in the morning, they’re ready to bake and be devoured.
Recently I started beefing them up a bit with whole grains. I’ve tried this with both rolled oats and All-Bran cereal which I got for free awhile back with a good sale and coupons. I feel a little better feeding these to my kids, knowing that some of their carbs are a little more complex than plain ol’ sugar.
Whole Grain Cinnamon Rolls
Dough
2 cups milk
4 1/2 Tablespoons butter
1/2 Tablespoon vanilla extract
1/2 cup All-Bran cereal or quick rolled oats
4 – 4 1/2 cups flour (you can combine whole wheat and unbleached if you like)
1/4 cup sugar
1 3/4 teaspoon salt
3 3/4 teaspoon yeastFilling
3 1/2 Tablespoons butter, softened
3/4 cup dark brown sugar
1 Tablespoon cinnamonCombine ingredients in the bread machine according to manufacturer’s instructions. Use 4 cups of flour to start. Add more flour in case the dough is too wet. Program for Dough and allow the machine to do its magic. When the dough is ready, roll out on a lightly floured surface until you have a 12 x 15-inch rectangle. Spread butter over surface. In small bowl, combine brown sugar and cinnamon. Sprinkle over butter. Roll up dough, jelly-roll fashion, starting from the long edge and pinching the seam to seal. Slice into 12 equal portions and arrange evenly in a greased, 9 x 13-inch pan. Cover with plastic wrap and refrigerate overnight.
In the morning, remove from refrigerator and allow to rest 20 minutes. Preheat oven to 350°. Bake rolls until browned, about 20 to 30 minutes. Remove from oven and cool on a wire rack. Glaze with icing.
Icing
3/4 cup powdered sugar
1 – 2 Tablespoons milkCombine ingredients in a small mixing bowl, stirring with a wooden spoon until combined.
For more breakfast ideas, visit Ultimate Recipe Swap.
Note: Some readers have had to add up to 1 cup more flour. This may depend on how you measure flour, what combination of whole wheat to unbleached you use, and the humidity in your part of the country.
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I do not have a bread machine… any idea on the steps I would take to attempt this delicious sounding recipe without one???
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Jessica Reply:
July 12th, 2010 at 1:40 pm
Well, you would follow the traditional way of making bread. Warm the milk, proof the yeast. Add the sugar and butter. Then add the dry ingredients. Stir well. Then knead until a soft dough forms. Do you have a stand mixer? You can do it with the bread hook as well. Does that help?
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Ok, yes that helps thank you!! I do some bread making and do all the kneading by hand since I have neither a bread machine or a stand mixer (I’m really behind the kitchen times huh?!?).
. I am sort of new to working with yeast but it looks like it works about the same in the first basic steps. Thank you for your help and for sharing your wonderful blog with the world, I just love it! 
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Jessica Reply:
July 24th, 2010 at 5:18 pm
You’re not behind the times. Do what works for YOU!
And thanks for your kind words.
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When you freeze these for future use, do you freeze them before or after you’ve baked them? And if you freeze them before you bake them is it before or after you let them sit overnight in the fridge? And if you have to cook them after you have frozen them how long do they need to sit out before cooking? Can you tell I’m a type A personality?
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Jessica Reply:
August 6th, 2010 at 12:51 pm
I roll and freeze on trays. Then once frozen, move to freezer bags. Then the night before I serve them, I pull however many I want, let them rise overnight in a greased pan and then bake in the morning.
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Jessica Reply:
August 6th, 2010 at 1:23 pm
Thank you! Thank you!
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What kind of bread machine do you own? Do you or your readers have any suggestions?
I’ve been using an old machine that my mother-in-law gave me for almost 15 years, and recently the results have been getting less and less satisfactory. I took a quick look online earlier this week, but there are so many options and brands to choose from! I immediately became overwhelmed!
I could just go to the thrift store and buy the first one I find, but I do use a bread machine at least once a week (usually more), and I think I’d rather have a new one. Any suggestions?
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Jessica Reply:
August 11th, 2010 at 2:57 pm
I am now on my third machine. I’m not sure if it is because it’s the least expensive model out there or if I just use it a lot. I have had two Osters and a Sunbeam. They’re the same machine, just two different labels. Hope that helps.
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Nia Reply:
August 30th, 2010 at 12:30 pm
Michelle,
I think you have the right frame of mind to purchase a new one, even if like Jessica said you get the cheapest one. I’ve seen them at Wal-Mart for around $40 in S. California. I got one from my local thrift store, used it a hand full of times before the heating element wouldn’t cook my loaves of bread properly. Also, when shopping for it, I noticed most of the ones at the thrift store didn’t have owner’s manuals. I’m the person who NEEDS the manual. Some machines work differently and suggest putting ingredients in a certain order for success. Just thought I’d share.
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yummy!!
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So, I was given a bread machine in 1997 because my girlfriend never used it. And I’ve never touched it either. I just googled the manual (as I have, of course, lost it), read it through, and it’s whirring my first batch of cinnamon rolls as we speak. Fingers crossed! It’s been on my to-do list since this post was originally posted!
It IS OK to not use bread machine flour, right??? The manual directions said it was a no-no, but since I’m only using it for the dough-making and since your recipe doesn’t say otherwise, I thought it was a safe bet.
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Jessica Reply:
September 7th, 2010 at 3:21 pm
You “should” be fine. I don’t use bread flour for this recipe.
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Sherry Reply:
September 9th, 2010 at 2:09 pm
it worked perfectly, thanks! my girls had homemade cinnamon rolls for their first day of preschool then we took them to the church office so we wouldn’t be tempted to eat too many. my empty pan was returned the same day! i think they were a hit! next step… freezer method.
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Very yummy! I’ve made these twice and they’ve been a hit with the fam both times. However I did have to add about 1 cup more flour to tame the sticky dough mess that was climbing out of my bread machine pan.
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When you defrost your cinnamon rolls overnight – do you place them in the fridge or just on the counter?
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Jessica Reply:
October 17th, 2010 at 9:16 pm
@Fleur, I have done both depending on how late I’m up, how late I want to sleep, and how hot/cold the house is. You want it to thaw and rise before baking. The fridge “should” be fine.
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Could these be made a day in advance then left in the refrigerator?
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Jessica Reply:
November 24th, 2010 at 6:43 am
yes, you can make them the night before and refrigerate.
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i have a lot of dough left can i put it in the freezer uncut?
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Jessica Reply:
June 2nd, 2011 at 8:39 pm
I make it all into rolls, so I’m not sure. If it hasn’t risen much, yes, you can freeze it.
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I never thought I’d be able to make Cinnamon Rolls, but I’ve made these twice and they are delicious! My family thinks I’m a rockstar and they say I’ve ruined canned cinnamon rolls for them forever!! Thank you so much for sharing this recipe, and many others!
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Jessica Reply:
June 19th, 2011 at 7:48 am
Hallelujah!
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