Whole wheat is the key to these cinnamon rolls, adding a little extra delicacy, sweetness and nutty flavor to the dough. Instead of the traditional cream cheese or confectioners’ sugar frosting, a luscious, melted honey butter is poured over the warm rolls before serving.
| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 1 hr |
| Yield: | 12 cinnamon rolls |
| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 1 hr |
| Yield: | 12 cinnamon rolls |
Ingredients
- 1 1/2 cups warm water (about 110 degrees F)
- 1/4 cup vegetable oil, plus more for the bowl
- 1/4 cup granulated sugar
- 2 teaspoons kosher salt
- 1 tablespoon instant yeast
- 2 1/2 cups whole wheat flour (see Cook’s Note)
- 2 1/4 cups all-purpose flour (see Cook’s Note), plus more as needed and for dusting
- 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the baking dish
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 cup honey
- 4 tablespoons unsalted butter
Instructions
- For the dough: Add the warm water, vegetable oil, granulated sugar and salt to the bowl of a stand mixer fitted with the dough-hook attachment. Mix a few rotations to combine, then add the yeast and start adding both flours, 1 cup at a time. Mix on low speed until a loose dough ball forms. Add a little more all-purpose flour if the dough is not coming together. Knead with the dough hook on medium speed until the dough is soft but not sticky, 5 to 6 minutes.
- Grease a large bowl with vegetable oil. Remove the dough from the mixer bowl, shape into a neat ball and place in the greased bowl. Cover with a lid or clean dish towel. Let rise until doubled in size, 30 minutes to 1 hour, depending on temperature outside and in your kitchen.
- For the filling: Meanwhile, grease a 9-by-13-inch baking dish with butter. Mix both sugars and the cinnamon in a small bowl and set aside. Transfer the risen dough to a lightly floured work surface. Roll out with a rolling pin into a 24-inch square about 1/8 inch thick. Spread the 1 stick butter over the surface of the dough, without leaving a border. Sprinkle the sugar mixture over the butter to cover completely. Press the sugar mixture in a little with your hands to make sure it sticks to the dough. Tightly roll the dough into a log like a jellyroll. Cut it into 12 pieces, each about 2 inches wide (see Cook’s Note). Add the rolls to the greased baking dish in a single layer. Cover with a clean dish towel and let rise until the rolls are puffed and rounded, about 30 minutes.
- Preheat the oven to 375 degrees F.
- Bake until the rolls are a deep golden brown and the sugar mixture is bubbling all over, 30 to 35 minutes. Let the rolls cool for 5 to 10 minutes.
- For the topping: While the rolls are cooling, melt together the honey and butter in a small saucepan over medium-low heat. Pour the honey mixture evenly over the rolls. Serve warm with a spoonful of “sauce” from the baking dish.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 459 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 4 g |
| Sugar | 38 g |
| Protein | 6 g |
| Cholesterol | 31 mg |
| Sodium | 321 mg |
| Serving Size | 1 of 12 servings |
| Calories | 459 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 4 g |
| Sugar | 38 g |
| Protein | 6 g |
| Cholesterol | 31 mg |
| Sodium | 321 mg |