Whole Wheat Cinnamon Rolls

Yesterday, we covered making whole wheat bread.  I used 1 loaf of bread dough to make 2 pans of cinnamon rolls.  Yum!

The process is easy and not scientific at all.  You’ll need the whole wheat bread dough first, of course.

Roll it out to about the thickness of pizza crust.  It should look like this: 

Generously spread butter over the surface of the dough.  Sprinkle with sugar and cinnamon.  Then roll lengthwise, like this:

Slice into 1″ thick slices.  This made 2 pans of rolls.  Place in a greased pan and cover loosely with a cloth.  Let rise about 30 minutes.  Bake at 350 degrees for 20-30 minutes.

I made a simple glaze of powdered sugar and milk to put on top.

I baked one pan right away and saved the second pan for the next morning.  Just put the unbaked rolls in the refrigerator overnight.


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  1. I often make cinnamon buns when I bake bread. I like the idea of w/w ones, too. It’s a tiny bit healthier 😉 My son calls them “cinnamon bums”, a joke with his Grandma, ha ha.

  2. I love the idea of a healthy version of cinnamon buns (it does help that your picture makes them look so delicious) but I will refrain as I don’t think I could stop at just one of them 🙂

  3. You may want to go back and create a link to your dough recipe so it is easier to find.


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