These whole wheat cinnamon rolls made with freshly milled flour are packed full of nutrients from whole grain flour yet still have that sweet, nostalgic taste.
There isn’t anything better than warm, doughy cinnamon rolls fresh from the oven and covered in icing. Homemade cinnamon rolls are a favorite for so many, and having a healthier alternative makes the joy even sweeter.
Using whole wheat or freshly milled flour instead of white flour provides added fiber and vitamins. Freshly milled flour (flour milled at home) contains the whole wheat germ, so you get added nutrients and flavor in every bite.
These pillowy cinnamon rolls pair perfectly with homemade ground beef sausage, high protein scrambled eggs (or any of the different ways to make eggs!), or a seasonal frittata.
Why You’ll Love This Recipe
Whole wheat goodness – These homemade cinnamon rolls have all the flavor of a sweet roll but with the nutrients of white whole wheat flour. Since these are made with whole grains, they’re a much healthier option. A fiber-filled carb is much easier on the body!
Simple and elevated – Making your own cinnamon rolls always feels indulgent, especially with a cream cheese frosting. It’s a simple way to turn everyday meals into special occasions.
Fast rise time – Unlike our beloved sourdough cinnamon rolls, this whole wheat cinnamon roll recipe only needs about an hour to rise. Like other yeast breads, it’s a great option for same day baking.
Ingredients
Whole wheat flour – I used freshly milled hard white whole wheat. If using store bought flour, whole wheat pastry flour would work great.
Milk – Use warm water if you do not have milk.
Brown sugar – You can use coconut sugar for a sugar that is a little bit less sweet.
Cream cheese – I like to make homemade cream cheese for my cream cheese frosting Store bought is also fine.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Grain mill – An electric mill is essential for grinding wheat at home. If you don’t have a grain mill, you can use a high speed blender like a Vitamix.
Stand mixer – While you can technically mix this by hand in a large mixing bowl, it is hard work.
How to Make Whole Wheat Cinnamon Rolls
Step 1: Warm the milk gently until it reaches between 100–110°F — 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.
Step 2: 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.
Step 3: 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.
Step 4: Place dough onto a lightly floured surface and roll it into a 12×16-inch rectangular shape, keeping the thickness as even as possible.
Step 5: Mix together the cinnamon sugar filling in a small bowl until well combined and fragrant. Spread the cinnamon sugar filling evenly over the dough, reaching all the way to the edges.
Step 6: Starting from the long edge, roll dough up tightly into a log. Cut the log into 12 equal rolls with a sharp knife.
Step 7: 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.
Step 8: Bake at 350°F for 20-30 minutes, until the edges begin to turn a light golden brown.
Step 9: While the rolls bake, prepare the cream cheese icing. In a small saucepan over medium-low heat, add cream cheese, heavy cream, maple syrup or honey, and vanilla extract. Stir well or take off heat and use an immersion blender to combine.
Step 10: Allow the cinnamon rolls to cool before adding the cream cheese frosting on top. Enjoy!
Tips
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
- Whole wheat takes longer to absorb liquid compared to all purpose flour. Don’t rush the mixing time and wait for the windowpane test to pass.
- Store leftover cinnamon rolls covered in plastic wrap or an airtight container in the fridge. Reheat the next day in a toaster oven.
Recipe FAQs
Yes, absolutely! Using whole wheat flour for cinnamon buns is actually a good thing. It adds nutrients that would otherwise be missing.
In general, you need a bit more liquid as whole wheat flour absorbs more liquid. Simply follow the recipe card below for this recipe. I have other whole wheat recipes with lots of helpful tips!
The biggest mistake is using too hot of liquid when adding yeast. This can kill the yeast. Make your milk warm to the touch, but not too hot.
More Whole Wheat Recipes with Freshly Milled Flour
- Whole Wheat Tortillas
- Whole Wheat Brownies with Freshly Milled Flour
- Whole Wheat Biscuits
- Whole Wheat Waffles with Freshly Milled Flour
- Whole Wheat Pancakes with Freshly Milled Flour
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Whole Wheat Cinnamon Rolls With Freshly Milled Flour
Equipment
- 1 Grain mill Optional
- 1 Stand Mixer Optional
Ingredients
Dough
- 3 ¼ cups hard white whole wheat flour, 455 grams
- ¼ cup sugar, 48 grams
- ½ teaspoon salt, 3 grams
- 2 ¼ teaspoons instant yeast, 9 grams
- 1 cup milk, 244 grams
- 4 tablespoons butter, 57 grams, melted
- 1 egg
Cinnamon Sugar Filling
- ½ cup softened butter
- 1 cup brown sugar
- 2 tablespoons cinnamon
Cream Cheese Icing
- 6 ounces cream cheese
- ½ cup heavy cream
- ½ cup honey
- 2 teaspoons vanilla extract
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.
- 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.
- 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. In a small saucepan over medium-low heat, add cream cheese, heavy cream, maple syrup or honey, and vanilla extract. Stir well or take off heat and use an immersion blender to combine.
- Allow the cinnamon rolls to cool before adding the cream cheese frosting on top. Enjoy!
Notes
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
- Whole wheat takes longer to absorb liquid compared to all purpose flour. Don’t rush the mixing time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
