Homemade Cinnamon Rolls with Whole Grains

Four years ago, my sister and I started our bakery, the Flour Barn, with one item; Cinnamon Rolls. I cherish our Brioche Cinnamon Roll recipe and still consider it my favorite recipe. I never thought I would be able to achieve a cinnamon roll recipe using freshly milled flour that would be worthy of sharing, however I finally have. These Homemade Cinnamon Rolls with Whole Grains are a true baking victory.

Although I love the health benefits of using whole grains, my goal with milling grains is to create baked goods that are even more delicious because of whole grains, not despite them. These cinnamon rolls are proof that wholesome ingredients can create something utterly indulgent.

Why You need to Try these Homemade Cinnamon Rolls with Whole Grains

Before we dive into the how-to, let’s talk about the why. Whole grains retain the bran, germ, and endosperm of the grain, providing more fiber, protein, and nutrients than refined white flour. When you bite into a whole grain cinnamon roll, you’re getting a more complex flavor profile, better nutrition, and a roll that will actually keep you satisfied longer.

But don’t worry—I’m not suggesting you sacrifice texture or taste. The secret to amazing Cinnamon Rolls with Whole Grains lies in understanding a few key techniques that help these hearty grains shine. And if you’re using freshly milled flour, you’re in for an absolute treat.

The Secret to the Best Cinnamon Rolls: Building Flavor Through Fermentation

What makes a truly outstanding cinnamon roll? While many focus on the gooey filling or the cream cheese frosting (both important!), the real secret lies in developing flavor and texture in the dough itself.

That’s where the magic of a preferment comes in.

What is a Sponge When Making Bread?

A sponge (or preferment) is a mixture of flour, water, and yeast that ferments anywhere from a few minutes, to hours to overnight. You then use this sponge to create the rest of the recipe. Think of it as a head start for flavor and gluten development.

When you allow flour and water to sit with the yeast, amazing things happen:

• Natural enzymes begin breaking down the complex carbohydrates
• The harsh flakes of the bran begin to soften
• Gluten strands start developing, which improves your final texture

This technique is especially valuable when working with whole grains, which benefit enormously from extra fermentation time. Whole grains also are know for having a more difficult time with gluten development. This process helps us to achieve the proper amount of gluten development, resulting in a dough with both structure and flavor. Lack of gluten development can lead to dense, crumbly rolls.

Benefits of Preferment for Whole Grain Baking

Using a preferment with whole grain flour offers several advantages for our cinnamon rolls with whole grains:

1. Enhanced Flavor: The fermentation process develops complex, nutty, slightly sweet notes that complement the cinnamon filling perfectly.
2. Improved Texture: Pre-fermentation helps soften the bran in whole grains, leading to a more tender final product.
3. Better Rise: The fermentation gives the yeast more time to work, resulting in lighter, fluffier rolls.
4. Reduced “Whole Wheat” Taste: For those new to whole grains, a preferment helps mellow any bitter notes sometimes associated with whole wheat.

This Cinnamon Rolls with Whole Grains recipe uses a brief preferment. If you would like to experiment with a longer preferment, simply reduce the amount of yeast you add to the sponge.

Choosing Your Whole Grains

The two grains I always have on hand in bulk are Soft White Wheat Berries and Hard White Wheat Berries.

Soft White Wheat berries are more subtle in flavor, but are more difficult to achieve proper gluten development. This is perfect for items that you do not want to have much gluten development; biscuits, pie crust, pancakes, waffles, etc…

Hard white wheat berries have a stronger flavor and are also better for baked goods that require more gluten development. I recommend using hard white for items like Sandwich bread, Sourdough Bread, bagels and these Cinnamon Rolls with Whole Grains.

Does Freshly Milled Flour Need More Yeast?

Many bakers have found that sometimes it takes longer for the whole grain baked goods to rise. That is why I have added a sponge to this recipe to help kick start the yeast to overcome the obstacle of whole grains, butter and eggs (all things that can inhibit rise and gluten development). This recipe has the same amount of yeast as my original Cinnamon Roll recipe.

Cinnamon Rolls with Whole Grains

Now that we understand the principles, let’s get to the recipe itself. These cinnamon rolls can be made all in one day!

Ingredients

For the Sponge (Preferment):

• 200 g whole wheat flour (this is a little under 2 cups)
• 250 g warm milk (1 cup)
• 2 tablespoons of honey
• 1 1/2 tablespoons of instant yeast. (I use bulk instant yeast and weigh everything, this is 15 g of yeast. If you buy quick yeast or instant yeast in the packets, this will be two packets)

For the Dough:

• All of the prepared sponge
• 300 g additional whole wheat flour
• ¼ cup sugar
• 2 eggs
• 1/2 cubed room temperature butter
• 1½ teaspoons salt

For the Filling:

• ½ cup softened butter (this goes on first separately)
• 1 cup brown sugar
• 2 tablespoons cinnamon
• ½ tablespoon cornstarch

For the Frosting:

• 1/2 cup butter
• 1/2 cup milk
• 1 teaspoon vanilla extract
• pinch of salt
• 3 3/4 cups of powdered sugar

Instructions for Cinnamon Rolls with Whole Grains

Make the Sponge

1. In a large bowl, mix the flour, warm milk, honey and yeast until just combined.
2. Cover with plastic wrap and let sit at room temperature for 20-30 minutes or until bubbly.

Make the Dough

1. In the bowl of a stand mixer fitted with a dough hook, combine the sponge with sugar, rest of the flour, eggs, butter, and salt.
2. Knead dough for 10 to 15 minutes on medium to high speed. Dough must pass the window pane test to ensure proper gluten development (see video for reference).
3. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1-1½ hours.
4. Degas your dough by pushing the air out and let the dough double in size again, about another 1-1 1/2 hrs.

Shape and Fill the Rolls

1. While the dough rises, prepare the filling by mixing the brown sugar, cinnamon and cornstarch. Make sure your butter is soft enough to spread; if it is not, place in the microwave for 10 second bursts until spreadable.
2. Once the dough has doubled for a second time, turn it out onto a lightly oiled surface. Press it down gently to release the air.
3. Roll the dough into a rectangular shape, approximately 16×20 inches.
4. Spread the butter over the entire surface.
5. Then spread the cinnamon sugar over the dough leaving one inch at the side closest to you.
6. Starting from the long side (without the border), tightly roll the dough into a log. Pinch the seam to seal.
7. Using a bench scraper, cut the log into 8-12 equal pieces (depending on how big you want your rolls).
8. Arrange the rolls in a greased 9×13-inch baking dish, leaving some space between each roll.
9. Cover with plastic wrap and let rise for 45 minutes to 1 hour, or until puffy. They do not need to double.

Bake the Rolls

1. Preheat your oven to 350°F.
2. Bake the rolls for 20-25 minutes, or until golden brown. Should reach an internal temperature of 200 F.

Add the Glaze

1. While the rolls are baking, make the glaze by adding butter and milk to a bowl.
2. Melt and warm in the microwave. Then add vanilla and salt.
3. Add you powdered sugar and whisk until smooth.
4. Let the rolls cool for 10 minutes before drizzling the glaze over the top.

How to Tell if Homemade Cinnamon Rolls Are Done

One of the trickiest parts of making cinnamon rolls is knowing exactly when to pull them from the oven. Here are my foolproof methods:

1. Visual check: Look for a golden brown color on the top and edges of the rolls.
2. Temperature test: Insert an instant-read thermometer into the center of a roll—it should read between 190-200°F.
3. Tap test: Gently tap the top of a roll; it should feel firm and sound hollow.

Keep in mind that whole grain rolls may not look as light in color as white flour rolls, so don’t rely solely on color as your guide.

What Happens When You Bake with Whole Wheat Flour?

Understanding how whole wheat flour affects your baking can help you achieve better results:

1. Moisture absorption: Whole wheat flour absorbs more liquid than white flour, which is why this recipe includes additional moisture.
2. Gluten development: The bran in whole wheat can cut gluten strands, which is why we use techniques like preferment to soften the bran and strengthen the dough structure.
3. Fermentation speed: Whole wheat ferments more quickly than white flour due to higher enzyme activity and mineral content.
4. Browning: Whole wheat baked goods brown faster because of higher protein content, so watch your oven temperature carefully.
5. Flavor complexity: The bran and germ in whole wheat contribute natural oils and compounds that add complexity to the flavor profile.

By understanding these differences, you can work with whole wheat’s unique properties rather than fighting against them.

Troubleshooting Your Cinnamon Rolls with Whole Grains

Even experienced bakers occasionally run into challenges. Here are solutions to common issues:

Problem: Rolls are too dense

• Solution: Use less flour next time, make sure your yeast is fresh, and allow for adequate rising time.

Problem: Filling leaks out during baking

• Solution: Roll the dough tighter, and make sure the seam is well-sealed before cutting. Don’t forget the cornstarch in the filling to help avoid this!

Problem: Rolls are dry

• Solution: Reduce baking time. I also roll my dough out using oil instead of flour to help reduce drying out my dough.

Problem: Dough is too sticky to work with

• Solution: Add flour gradually, using just enough to make the dough manageable. A wet hand or lightly oiled fingers can help handle sticky dough without adding too much flour. Your dough also may need to be kneaded longer if it does not pass the window pane test.

Making Ahead and Storage Tips

These whole grain cinnamon rolls are perfect for making ahead:

Make-Ahead Options:

• Prepare the rolls through shaping, then cover and refrigerate overnight. The next morning, allow them to come to room temperature and rise for about an hour before baking.
• Fully bake the rolls, cool completely, then freeze without frosting for up to 3 months. Thaw overnight and warm before serving.

Storage:

• Store leftover rolls in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

Variations to Try

Once you’ve mastered the basic whole grain cinnamon roll, why not experiment with these delicious variations?

1. Blackberry Cobbler Rolls: Fill with blackberry compote and top with a crumble. Our recipe here, just sub out the regular brioche for whole wheat!
2. Fruit-Filled: Add thin slices of apple or pear to the filling before rolling.
3. Nutty Twist: Sprinkle chopped pecans, walnuts, or almonds over the filling.
4. Chocolate Lover’s: Add mini dark chocolate chips to the filling for a mocha-cinnamon experience.
5. Citrus Bright: Add orange or lemon zest to both the dough and filling for a refreshing twist.

Essential Tools for Perfect Whole Grain Cinnamon Rolls

Having the right equipment makes working with whole grain dough much easier:

1. Electric Mill: For the freshest flour, a quality grain mill like the Nutrimill is invaluable.
2. Stand Mixer: A powerful mixer like a Bosch or KitchenAid with a dough hook attachment saves time and energy when kneading whole grain dough.
3. Digital Scale: Measuring flour by weight rather than volume ensures consistency.
4. Thermometer: Helps you monitor liquid temperatures and check for doneness.
5. Rolling Pin: Essential for evenly rolling out your dough.

The Joy of Whole Grain Baking

There’s something deeply satisfying about transforming simple whole grains into something as luxurious as a perfect cinnamon roll. Beyond the health benefits, baking with whole grains connects us to traditional food ways and provides flavors that refined flour simply can’t match.

When you pull a tray of golden-brown, aromatic cinnamon rolls from your oven, made with flour you perhaps milled yourself, you’re participating in a culinary tradition that spans generations. These aren’t just breakfast treats—they’re an expression of care, craftsmanship, and a commitment to wholesome eating.

Ready to Roll?

There is a certain excitement that can only be achieved with the smell of cinnamon rolls baking in the oven. They can cure any bad day or add excitement to any Saturday morning. Give these rolls a try and find out the power of freshly baked cinnamon rolls!

Have you tried baking with whole grains before? Share your experiences or questions in the comments below—I’d love to hear about your whole grain baking adventures!