These cinnamon rolls certainly aren’t the same as ones made with white flour. But that’s OK – I think they are better.
And, I know they are better for you.
The dough is made with whole wheat flour and the center goodness is created without pads and pads of butter.
Frog Prince can easily eat the whole pan, if I let him. Especially if served with that beloved cream cheese frosting.
Whole Wheat Cinnamon Rolls
- 2 C wheat flour (I use King Arthur)
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3 T butter, softened
- 1 C milk
- 2-4 T brown sugar
- cinnamon, as desired
- Cream Cheese Frosting
Begin by combining 2 C whole wheat flour (or white whole wheat four) in a large bowl with 3 tsp. baking powder, 1/2 tsp. salt and 1/4 tsp. baking soda. Whisk together.
Soften 3 T of butter and cut this softened butter into your flour mixture.
Slowly add 1 C milk into your flour mixture stirring after adding a little bit of milk. Continue to add milk until a nice dough forms. The dough will likely be sticky.
Lightly flour a flat surface and dump the dough out onto the floured surface. Dust the top with flour and use a rolling pin and/or your hand to press out the dough into a large rectangle.
Sprinkle the dough with 2-4 T of brown sugar, and cinnamon.
Roll up the dough and seal.
Using a serrated sharp knife, slice the cinnamon log into rolls. Place into a lightly greased 9x13 glass baking dish.
Bake at 375 for 15-20 minutes.
Remove from the oven and allow cinnamon rolls to cool for 3-4 minutes.
Serve warm and with cream cheese frosting, if desired.