SOFT WHOLE WHEAT CINNAMON ROLL
This Soft Whole Wheat Cinnamon Roll is a warm, sweet and comforting single-serving treat made with wholesome ingredients. Lightly sweetened with honey and infused with fragrant cinnamon, this soft and fluffy roll is made from whole wheat flour, making it high in fibre and naturally more nutritious than traditional cinnamon rolls. Add salt for taste. The addition of yeast allows the dough to rise beautifully, while a touch of melted butter creates a rich and tender texture. Unlike store-bought cinnamon rolls loaded with processed sugars and preservatives, this homemade version offers a healthier alternative without compromising on taste. Perfect for breakfast, an afternoon snack or a light dessert, this cinnamon roll is easy to prepare and bakes to golden perfection. Serve it warm with a drizzle of honey or a light cream cheese glaze for an indulgent yet nutritious treat.
RECIPE CATEGORY
Breakfast, Snack, Dessert
SERVING SIZE
1
CUISINE
American, European
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Winter, Family Brunch, Comfort Food, Holiday Treats, Healthy Baking
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Cinnamon Roll, Sweet Bread
INGREDIENTS
These are the following ingredients for Soft Whole Wheat Cinnamon Roll:
- ¼ cup whole wheat flour
- ¼ teaspoon yeast
- 1 tablespoon warm milk
- ½ teaspoon sugar
- ¼ teaspoon cinnamon
- 1 teaspoon honey
- ½ teaspoon melted butter (for a richer dough)
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 130 kcal
- Carbohydrates: 22g
- Protein: 3g
- Fats: 3g
- Fibre: 2g
- Sugar: 6g
- Sodium: 55mg
PREPARATION
- Activate the yeast: In a small bowl, mix warm milk, sugar and yeast. Stir and let it rest for 5 minutes until frothy.
- Combine the dry ingredients: In another bowl, whisk together whole wheat flour, cinnamon and salt.
- Mix the dough: Add the yeast mixture, honey and melted butter to the dry ingredients. Stir until a sticky dough forms.
- Knead the dough: Transfer to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a towel and let it rise in a warm place for 30–40 minutes or until doubled in size.
- Roll out the dough: Once risen, punch down the dough and roll it into a small rectangle.
- Spread cinnamon filling: Brush with a little melted butter and sprinkle with additional cinnamon and honey for a sweet flavour.
- Shape the roll: Roll the dough tightly from one end to the other to form a spiral shape.
- Second rise: Place the roll in a small greased baking dish, cover it and let it rest for another 10 minutes.
- Preheat the oven: While the dough rests, preheat the oven to 180°C (350°F).
- Bake the cinnamon roll: Bake for 12–15 minutes or until golden brown and firm to the touch.
- Cool before serving: Let the roll cool slightly before drizzling with honey or a light glaze.
PREP TIME
10 minutes
RISING TIME
40–50 minutes
COOKING TIME
12–15 minutes
TIPS
- Use warm milk (not hot): Too much heat can kill the yeast, preventing the dough from rising.
- Knead thoroughly: Proper kneading helps develop gluten for a fluffy yet chewy texture.
- Allow full rising time: Letting the dough double in size ensures a soft, airy cinnamon roll.
- For extra richness: Brush with additional melted butter before baking.
- Sweeten naturally: Drizzle with honey or a light yoghurt-based glaze instead of processed icing.
VARIATIONS
- Dairy-Free: Use almond or oat milk instead of regular milk.
- Vegan: Replace honey with maple syrup and butter with coconut oil.
- Gluten-Free: Use a gluten-free flour blend and add ¼ teaspoon of xanthan gum.
- Nutty Cinnamon Roll: Sprinkle chopped pecans or walnuts inside for extra crunch.
- Chocolate Cinnamon Roll: Add dark chocolate chips for a rich, decadent flavour.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 2 days.
- Freezing: Wrap the roll in cling film or place it in a freezer-safe bag. Freeze for up to 1 month.
- Reheating: Warm in an oven at 150°C (300°F) for 5 minutes or microwave for 10–15 seconds.