Easy Whole Wheat Cinnamon Rolls

These Whole Wheat Cinnamon Rolls are soft, lightly sweet, and have just the right amount of cinnamon spice to make every bite feel like a warm hug. They’re perfect for a brunch gathering or a comforting treat any time of year.

This recipe has a special place in my heart because it brings a healthier twist to a beloved classic. Using whole wheat flour not only adds a lovely nutty flavor but also makes them a bit more wholesome. I love baking these on slow Saturdays when we have time to let the dough rise, and the house fills with comforting aromas.

If you’re as cinnamon-obsessed as my family is, you might also enjoy these Taco Bell Cinnamon Twists, Cinnamon Vanilla Bean Ice Cream, or these Cinnamon Almonds for a seasonal twist.

A spatula lifts a cinnamon roll from a tray of several glazed cinnamon rolls arranged closely together, all topped with a layer of white icing.

Why You’ll Love This Recipe

Healthier ingredients: Made with whole wheat flour for extra fiber and nutrients.
Perfect texture: Soft, fluffy rolls with a golden crust.
Sweet, spiced filling: The cinnamon sugar combo is rich and comforting.
Great for make-ahead: Perfect for prepping the night before and baking in the morning.

Ingredients

This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.

Whole Wheat Flour: Gives structure without heaviness.
All‑Purpose Flour: Keeps the rolls soft and tender when balanced with whole wheat.
Active Dry Yeast + Warm Milk: Yeast needs that warm milk bath to get foamy and alive. Make sure the milk isn’t too hot, or you’ll kill those little guys.
Granulated Sugar & Brown Sugar: Granulated in the dough for sweetness; brown sugar in the filling for that deep, caramel‑like cinnamon swirl.
Unsalted Butter: Melted in the dough, softened in the filling. Butter brings richness and moisture.
Eggs: Bind and enrich the dough for soft texture.
Salt & Cinnamon: Salt balances sweetness and cinnamon gives that classic cozy flavor.
Glaze (Optional): Powdered sugar with a splash of milk and vanilla makes everything better. Use just enough milk so it’s pourable.

How to Make Whole Wheat Cinnamon Rolls

This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.

A mixing bowl with activated yeast sits on a counter, surrounded by bowls of flour, whole wheat flour, two cracked eggs, and a measuring cup of melted butter.

In a mixing bowl, dissolve the yeast in warm milk with sugar and salt. Let it sit until foamy, about 5–10 minutes.

A mixing bowl with eggs, melted butter, and sugar, next to another bowl filled with flour on a white surface.

Stir in the melted butter and eggs.

A metal mixing bowl filled with flour on a light surface, with a bottle of vanilla extract partially visible in the upper right corner.

Mix the whole wheat flour and all-purpose flour in a separate bowl. Add the flour mix to the wet ingredients. Stir to form a soft dough.

A ball of brown bread dough rests in the center of a clear glass bowl on a white background.

Knead on a floured surface for 8–10 minutes until smooth and springy. Place dough in a greased bowl, cover, and let rise 1 to 1.5 hours.

A sheet pan with rolled-out whole wheat dough, dusted with flour, ready for baking or adding toppings.

Punch it down and roll into a 12×18-inch rectangle.

A sheet of rolled-out dough on a metal baking tray is topped evenly with a layer of brown sugar and cinnamon mixture, covering most of the surface.

Spread with softened butter, then sprinkle with brown sugar and cinnamon. Roll up from the long side and slice into 12 rolls.

A rectangular white baking dish holds twelve unbaked cinnamon rolls, arranged in a 3 by 4 grid on a lightly floured surface. The rolls are swirled and covered with cinnamon sugar filling.

Place in a greased 9×13 pan, cover, and let rise again for 30–40 minutes.

A rectangular baking dish filled with twelve iced cinnamon rolls, arranged in a 3 by 4 grid, with visible swirls and a layer of white icing on top.

Bake at 350°F for 20–25 minutes until golden. Drizzle with glaze while warm.

Substitutions and Additions

Maple Glaze: Swap vanilla for 1 tsp maple extract for fall feels.
Pecan Crunch: Sprinkle chopped pecans over the cinnamon sugar before rolling.
Raisin or Cranberry Add‑In: Scatter ½ cup of dried fruit in the filling.
Apple Cinnamon: Add ½ cup tiny apple dices sautéed till soft with a pinch of cinnamon.
Chocolate Swirl: Swap half the brown sugar for chocolate chips.

How To Store

Storage: Store rolls in an airtight container at room temperature for up to 3 days.
Reheating: Warm in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes.
Freezing: Freeze unglazed rolls for up to 2 months. Thaw and warm before adding glaze.

Sandra’s Pro Tips.

Your milk needs to be warm but not hot. If you have a candy thermometer, aim for a temperature of 110°F.
Don’t rush the rise time. This gives the rolls their fluffy texture.
If you don’t have a warm spot in your kitchen for rising, you can place them in the oven with the oven light on.
Pour the glaze on while they are warm but not hot.

A glazed cinnamon roll sits on a white plate. In the background, two cinnamon sticks rest on a cream-colored cloth with blue and yellow stitching.

FAQs

Do you have questions about this whole wheat cinnamon roll recipe? Here are the answers to the most commonly asked questions for this recipe.

Can I use instant yeast?

Yes. Use the same amount but skip the foaming step; just mix it right in.

Can I use all whole wheat flour?

You can, but the rolls will be denser. I recommend a mix for the best texture.

Can I freeze them before baking?

Totally. Just freeze the unbaked, shaped rolls. Let them thaw and rise before baking as usual.

Other Delicious Brunch Recipes You May Enjoy

A pan of iced cinnamon rolls, with one cinnamon roll being lifted out on a metal spatula. The rolls are golden brown and covered with a layer of white icing.

For the dough:

2 cups whole wheat flour
1 ½ cups all-purpose flour
1 packet 2 ¼ tsp active dry yeast
1 cup warm milk 110°F
¼ cup granulated sugar
¼ cup unsalted butter melted
2 large eggs
½ teaspoon salt

For the filling:

¼ cup unsalted butter softened
½ cup brown sugar packed
2 teaspoons ground cinnamon

For the glaze (optional):

1 cup powdered sugar
2 –3 teaspoons milk
½ teaspoon vanilla extract

In a mixing bowl, dissolve yeast in warm milk with the sugar and salt. Let sit for 5–10 minutes until foamy.
Add melted butter and eggs to the yeast mixture.
In a medium bowl, mix whole wheat flour and all-purpose flour,
Add the flour mixture to the wet ingredients to form a soft dough.
Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
Punch down dough and roll into a 12×18-inch rectangle. Spread softened butter over the surface.
Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
Roll dough tightly from the long side and cut into 12 even rolls.
Place rolls in a greased 9×13-inch pan, cover, and let rise 30–40 minutes.
Preheat oven to 350°F. Bake rolls for 20–25 minutes until golden brown.
If desired, mix glaze ingredients and drizzle over warm rolls before serving.

Let dough double in size for fluffy rolls.
Roll tightly to keep the filling inside.
Drizzle glaze while rolls are still warm.

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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