For the dough:
- 1 cup lukewarm almond milk (or any other milk)
- 1/3 cup lukewarm water
- 1 package (2 1/4 teaspoons) instant yeast
- 2 tablespoons granulated sugar
- 3 1/2 cups (15.75 ounces) white whole wheat flour
- 1 teaspoon fine salt
For the filling:
- 1/3 cup packed dark brown sugar
- 2 tablespoons ground cinnamon
- 1/8 teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
For the icing:
- 1 1/2 tablespoons heavy cream
- 1/4 cup powdered sugar
For the dough:
In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients and stir until combined. Turn the mixer on medium speed and knead for 5 minutes, or until smooth. Remove the dough to a floured work surface, cover, and let rest for 10 minutes.
For the filling:
In a small bowl combine the brown sugar, cinnamon, and salt.
After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15-inch rectangle. Trim the edges. Brush all over with melted butter. Sprinkle evenly with the cinnamon sugar mixture, leaving a 1/2-inch border at the far edge. Roll the dough up, pinching with your fingers to keep it tightly rolled. Place the seam before positioning the log seam side down.
Use a very sharp knife to cut off the ends then cut the dough into 12 equal pieces. Place in a greased pie pan or 9 by 13-inch baking pan. Cover and refrigerate overnight.
Preheat oven to 350°F.
Bake for 20 to 25 minutes minutes, or until golden brown. Let cool on a wire rack for at least 5 minutes.
For the icing:
While the rolls cool, whisk together the icing ingredients until smooth. Drizzle all over the warm rolls and serve.
My go to cinnamon roll recipe! Comes together exactly as described,
Yay!! So happy to hear that, Melissa!!
do you know the calorie count per serving? sorry if it is in the article and I just missed it!
Hi Ray! I’m sorry but we don’t calculate the nutritional value of our recipes. You should be able to find a nutrition calculator online to assist with this. Happy baking!
I made these and was unfortunately disappointed. They didn’t rise or get bigger. The dough was really thick and dry when I rolled it out. Could you explain why they have to sit overnight? Just curious because on my end it didn’t do anything. I really want these to work so hopefully you can help me figure this out.
Sorry you experienced issues with this recipe, Amber! This recipes sits overnight to allow the rolls to become more soft and fluffy and for the whole wheat flavor to mellow out. Your rolls should have risen slightly overnight, do you know if your yeast was fresh? To test your yeast for freshness, follow the instructions in this article HERE. Did you use a digital scale to measure your flour? It sounds like too much flour may have been added, resulting in your dough to be thick and dry, needing more liquid. How was the outcome?
Thank you so much for your quick response! I followed the instructions to make that day. Let rise for 1.5 hrs ( because it wasnt rising) then I rolled it and cut them and let them rise again for another hour. I will test my yeast but it shouldn’t be expired as I just bought it today. In the instructions it does say to add sugar, I don’t see that in the recipes instructions I see to add the honey afterwards. I will attempt these again and report back! I really want them to work .
This recipe does require an overnight rise in the refrigerator, it’s very possible the short length of your rise time could have been the issue regarding the flavor as well as the rise itself. The 2 tablespoons of granulated sugar is added when all the dough ingredients are combined in the first step. There is no honey in this recipe, are you substituting the sugar for honey?
Really filling and not overly sweet, will definitely make these again!
I want ask if i can perpar the doght for Cinnamon roll from 1 pm till tomrrow ? Like more than 24 hour in fridge ?
I made these for the family. They were okay.Honestly it was the dough that was disappointing. A non yeasted quick rise dough would have been better in this case I think. Actually, this dough would have been really good as a savory dough though! It was as if the dough was so unremarkable against the lovely cinnamon filling! I make a lot of healthy desserts and all are hit or miss depending on who is eating. I really appreciate the effort to make things healthier! We had great fun making these and the kids and hubby “yummed” them up as my daughter would say
I really love your recipes! It would be absolutly fantastic if you could post your repices also in grams and celsius (or provide a conversion table). This would make it perfect. 🙂
For those asking about a calorie count, I calculated 175 per roll, give or take depending on brands of ingredients. So for anyone counting calories, these aren’t that “skinny”, I guess better than eating a cinnamon roll from a restaurant or bakery I’m sure, but pilsbury grands cinnamon rolls are 140 calories per roll (I looked up on their site to compare).
My dough didn’t rise? Was I suppose to mix the yeast first?
Hey 🙂 I wondered how many calories one off these delicious looking cinnamon goodnesses has?
Thank you :*
I’m not sure! I don’t calorie count, but feel free to copy and paste the recipe into a calorie counter 🙂
Do you have calorie count for these delicious sounding skinny cinnamon rolls? Thank you!
Hi I was wondering if you weren’t to refrigerate how long do you leave the cinnamon rolls out for to rise ?
At this moment I am going to do my breakfast, after having my breakfast coming again to read further news.
I made these the other day, and they were simply amazing! I borrowed and tweaked your recipe and put it on my blog – hope this is okay x
Would they work the same if I used regular wheat flour, not white whole wheat flour?
Can I make these say on Friday and bake Sunday when my in laws are here in the am?
Anything involving overnight and cinnamon rolls is a WIN in my book!
I LOVE using white whole wheat flour to make cinnamon rolls, so I am totally ALL over these! And since they’re skinny, I can eat 6. Love it.