Whole Grain Cinnamon Rolls

cinnamon roll and strawberries on a plate

5 from 3 votes

Homemade cinnamon rolls are easy to make and super delicious. This recipe calls for rolled oats and whole wheat flour, making them a little bit better for you.

Prep Time1 40

Cook Time25

Total Time2 5

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 362.96kcal

Author: Jessica Fisher

Ingredients

For the dough

2 cup milk
4 ½ tablespoon butter
½ tablespoon vanilla extract
½ cup rolled oats
2 cup whole wheat flour
2 to 3 cup unbleached, all-purpose flour
¼ cup granulated sugar
1 ¾ teaspoon salt
3 ¾ teaspoon active dry yeast

For the filling

3 ½ tablespoon butter softened
¾ cup dark brown sugar
1 tablespoon ground cinnamon

For the glaze

¾ cup powdered sugar
1 - 2 tablespoon milk

US Customary - Metric

Instructions

To make the dough in a bread machine:

Combine dough 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.

To make the dough by hand:

Warm the milk slightly and melt the 4 ½ tablespoons butter in a medium saucepan. Transfer this mixture to a mixing bowl. Add the granulated sugar, vanilla, and yeast, stirring to combine. Let that rest for 5 minutes.
Add the flours, oats, and salt. Stir until you have a sticky dough but all the flour is incorporated. Turn it onto a floured surface and knead until the dough becomes smooth and elastic. Set into a greased bowl and allow to rise until doubled in bulk, about an hour.

To make the dough in a stand mixer:

Warm the milk slightly and melt the 4 ½ tablespoons butter in a medium saucepan. Transfer this mixture to the mixing bowl of a stand mixer fitted with a dough hook. Add the granulated sugar, vanilla, and yeast, stirring to combine. Let that rest for 5 minutes.
Add the flours, oats, and salt. Stir until you have a sticky dough but all the flour is incorporated. Turn the machine to the next notch and knead until the dough becomes smooth and elastic. Set into a greased bowl and allow to rise until doubled in bulk, about an hour.

To form the rolls:

When the dough is ready, roll out on a lightly floured surface until you have a 12 x 18-inch rectangle. Spread the 3 ½ tablespoons softened butter over surface.
In a small bowl, combine the brown sugar and cinnamon. Sprinkle this over the over butter, leaving a bare margin on one long end.
Roll up the dough, jelly-roll fashion, starting from the opposite long edge and pinching the seam to seal.
Slice the roll into 12 equal portions and arrange evenly in a greased, 9 x 13-inch pan. You can use unflavored dental floss to neatly cut the rolls.
Allow the rolls to rise another 30 minutes before baking.
Preheat oven to 350°. Bake rolls until lightly browned, about 20 to 25 minutes. Remove from oven and cool on a wire rack.
Combine the powdered sugar and 1 to 2 tablespoons milk in a small mixing bowl, stirring with a wooden spoon until combined. Glaze baked rolls with icing.

Notes

Notes: 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.

To make-ahead: Prior to the second rise, cover the pan with plastic wrap and refrigerate overnight or wrap well with foil and freeze. Check this post for more tips on freezing cinnamon rolls. In the morning, remove the pan from the refrigerator and allow to rest 20 minutes prior to baking.

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