Healthy Whole Wheat Cinnamon Rolls with Maple Cream Cheese Icing


Breakfast & Brunch Fall High Altitude No Seed Oils Winter | Published October 10, 2021 by Mimi Council

This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.

These Healthy Whole Wheat Cinnamon Rolls with Maple Cream Cheese Icing are hearty, soft, and pillowy sweet rolls that will make you savor breakfast or a mid morning snack. I use a mix of whole wheat flour and all purpose for a healthier take on the classic cinnamon roll!

If you love making homemade sweet rolls as much as I do, be sure to check out some of my other favorites like my Homemade Cinnamon Rolls, Chocolate Peanut Butter Sweet Rolls, or my Funfetti Cinnamon Rolls.

homemade whole wheat cinnamon rolls

I make cinnamon rolls on the regular. They are one of my all time favorite pastries that I really enjoy spending extra time making, and of course eating! I love their fluffy texture, sweet insides, and the icing on top is my favorite part!

These homemade Whole Wheat Cinnamon Rolls with Maple Cream Cheese Icing came to me when I had started to make traditional cinnamon rolls one day, and ran out of flour. It is rare that I run out of flour too, but sometimes it happens. I was part way through my recipe and didn't want to run to the store. But, I realized I had whole wheat flour in the pantry, so I figured I'd give it a try. And, to my surprise (and Delaney's) these are one of our favorite cinnamon roll recipes!

I used a mix of all purpose flour and whole wheat flour so these homemade Whole Wheat Cinnamon Rolls are still fluffy and chewy like a traditional cinnamon roll, but with a hearty flavor. I also used less sugar in the inside filling so they wouldn't be as sweet, to compliment that hearty whole wheat flavor. And, then I decided to top them with a maple cream cheese icing as this also has less sugar as well – but tons of flavor! I am not one to shy away from sugar ever, but I saw this recipe for whole wheat cinnamon rolls as an opportunity to make a healthier, yet equally delicious, cinnamon roll that naturally had less sugar than most. And I succeeded, because I still want to eat them! They are so good!

Why You'll Love This Recipe

Nutritious and Wholesome: Healthy whole wheat cinnamon rolls are made with whole grain flour, providing more fiber, vitamins, and minerals compared to traditional rolls made with refined flour, contributing to better digestion and sustained energy levels.

Sweet and Tangy: The maple cream cheese icing adds a delightful natural sweetness combined with the tang from the cream cheese. Pure maple syrup also contains antioxidants and essential minerals like zinc and manganese.

Light and Fluffy: I use a mix of whole wheat and all purpose flour, whole brings the heartiness, and the all purpose helps give these that light and fluffy texture that you know and love about cinnamon rolls.

homemade whole wheat cinnamon rolls

Ingredients

Organic Dry Active Yeast

Wholesome Organic Cane Sugar

Organic Valley Salted Butter

Organic Valley Grassmilk

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

King Arthur Organic Whole Wheat Flour

Organic Valley Large Eggs

Frontier Co-Op Fine Sea Salt

Homemade Organic Dark Brown Sugar

Frontier Co-Op Organic Korintje Cinnamon

Frontier Co-Op Organic Nutmeg

Organic Valley Cream Cheese

Florida Crystals Organic Powdered Sugar

Organic Maple Syrup

homemade whole wheat cinnamon rolls

Tools Needed

Digital Food Scale

Stand Mixer

Rolling Pin

Staub Baking Dish

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

woman sharing cookies with pug in kitchen
homemade whole wheat cinnamon rolls

Step by Step Instructions

Step 1

To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.

In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.

Add the whole wheat flour, all purpose flour, remaining 57 grams cane sugar, and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.

Step 2

Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.

Preheat the oven to 350°F.

Step 3

To make the filling: In a bowl, add the dark brown sugar cinnamon, and nutmeg and mix to combine completely.

On a floured surface, roll out the dough to a rectangle that is about 12 x 16-inches. Using a butter knife or spatula spread the butter all over the rolled out dough.

Sprinkle the brown sugar and spice mixture to completely cover the butter. Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 8 cinnamon rolls. Place in a greased baking dish.

Step 4

Bake for 40 minutes or until golden brown. (Be sure to check the Notes at the bottom of the recipe for high altitude instructions if you are baking at high altitude.)

Step 5

To make the icing: In a mixing bowl, add the powdered sugar, cream cheese, and maple syrup and whisk until you have a smooth glaze. Pour the glaze over the top of the warm cinnamon rolls, about 10 minutes after coming out of the oven.

homemade whole wheat cinnamon rolls

Baker's Tips

  • Make sure your yeast is good. When you add the yeast, sugar, and water together it will start to bubble after a few minutes. If it doesn't do this, then the yeast has gone bad. There is no point to continue on with the recipe if the yeast is bad, as the dough won't rise. And the dough needs to rise in order to make fluffy cinnamon rolls!
  • The water should be warm, not boiling. I just run the hot in my sink and grab it there. But, if the water is too hot, it can kill the yeast, which will also make your dough not rise. Do not use boiling water from your kettle or hot water system, that is too hot. If water is 120°F it starts to kill yeast, 140°F will kill all the yeast. Water boils at 212°F at sea level (around 195°F up where I am at 8,000 feet). Your latte you get at the coffee shop is served to you at 160°F. So there's some references for you to give you an idea of how warm the water should be! It should just be warm, not hot.
  • I use both all purpose flour and whole wheat flour in these homemade whole wheat cinnamon rolls to make them fluffy and hearty! Make sure to use organic flour for the best results. You can find my top picks for organic all purpose and organic whole wheat flour in my Amazon shop here.
  • Make sure to use organic cinnamon and nutmeg that you like. Different brands of spices can produce a slightly different flavor. Find my favorite cinnamon here. And my favorite nutmeg here.
  • Make sure to buy pure organic maple syrup. I've linked one of my favorite maple syrups here. But, if you are buying at the grocery store, just make sure that you buy a pure organic maple syrup. I usually go with grade A for baking and eating on waffles.
homemade whole wheat cinnamon rolls

FAQ's

Can I use all purpose flour?

Yes, if you don't want to use any whole wheat flour, feel free to use entirely all purpose flour.

Can I make these ahead of time?

Yes! Cinnamon rolls are great to make ahead of time. You can do the entire recipe down to placing the rolls in the baking pan. Then cover the unbaked rolls with plastic wrap and refrigerate overnight. In the morning, preheat the oven and pull out the rolls at the same time so they come to room temperature. Then bake off the rolls. They made need a few extra minutes in the oven with this method.

How do you store homemade cinnamon rolls?

Homemade cinnamon rolls are best stored in an airtight container. I prefer to just place them under a cake dome on a plate.

homemade whole wheat cinnamon rolls

Craving More?

homemade whole wheat cinnamon rolls

Healthy Whole Wheat Cinnamon Rolls with Maple Cream Cheese Icing

Mimi Council
This is a healthier version of cinnamon rolls, made with whole wheat flour, less sugar, and topped with a maple cream cheese icing.
Prep Time 15 minutes
Cook Time 40 minutes
Rising Time 3 hours
Total Time 3 hours 55 minutes
Course Breakfast
Cuisine American
Makes 8 servings
Calories 481 kcal

Ingredients
 
 

Dough

Filling

Icing

Instructions
 

  • To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.
  • In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
  • Add the whole wheat flour, all purpose flour, remaining 57 grams cane sugar, and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.
  • Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.
  • Preheat the oven to 350°F.
  • To make the filling: In a bowl, add the dark brown sugar cinnamon, and nutmeg and mix to combine completely.
  • On a floured surface, roll out the dough to a rectangle that is about 12 x 16-inches. Using a butter knife or spatula spread the butter all over the rolled out dough.
  • Sprinkle the brown sugar and spice mixture to completely cover the butter. Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 8 cinnamon rolls. Place in a greased baking dish.
  • Bake for 40 minutes or until golden brown.
  • To make the icing: In a mixing bowl, add the powdered sugar, cream cheese, and maple syrup and whisk until you have a smooth glaze. Pour the glaze over the top of the warm cinnamon rolls, about 10 minutes after coming out of the oven.
  • Store in the fridge for up to 3 days.

Notes

High Altitude — Bake at 350°F for 35 minutes or until golden brown.

Nutrition

Calories: 481kcalCarbohydrates: 80gProtein: 9gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 58mgSodium: 420mgPotassium: 264mgFiber: 5gSugar: 39gVitamin A: 493IUVitamin C: 0.02mgCalcium: 81mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

Join Our Organic Community

butter college hoodie in mustard

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating