Homemade Cinnamon Rolls with Whole Grains
Discover how to make incredibly soft, fluffy homemade cinnamon rolls with whole grains that are just as delicious as traditional versions.
Ingredients
For the Sponge (Preferment):
- 200 g whole wheat flour a little less than 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 around 2 1/2 cups
- 50 g sugar 1/4 cup
- 2 eggs
- 1 stick cubed room temperature butter 113 g
- 1½ teaspoons salt
For the Filling:
- ½ cup softened butter this goes on first separately
- 200 g brown sugar 1 cup
- 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
Make the Sponge
- In a large bowl, mix the flour, warm milk, honey and yeast until just combined.
- Cover with plastic wrap and let sit at room temperature for 20 minutes or until bubbly.
Make the Dough
- 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.
- 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).
- 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.
- 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
- While the dough rises, prepare the filling by 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 burst till spreadable.
- 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.
- Roll the dough into a rectangular shape, approximately 16×20 inches.
- Spread the butter over the entire surface.
- Then spread the cinnamon sugar over the dough leaving one inch at the side closest to you.
- Starting from the long side (without the border), tightly roll the dough into a log. Pinch the seam to seal.
- Using a bench scraper, cut the log into 8-12 equal pieces (depending on how big you want your rolls).
- Arrange the rolls in a greased 9×13-inch baking dish, leaving some space between each roll.
- 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
- Preheat your oven to 350°F.
- Bake the rolls for 20-25 minutes, or until golden brown. Should reach on internal temperature of 200 F.
Add the Glaze
- While the rolls are baking, make the glaze by adding butter and milk to a bowl.
- Melt and warm in the microwave. Then add vanilla and salt.
- Add you powdered sugar and whisk until smooth.
- Let the rolls cool for 10 minutes before drizzling the glaze over the top.