Whole Wheat Cinnamon Rolls

Whole Wheat Cinnamon Rolls

Prep 2 hours | Cook 22 minutes | Total 2 hours 22 minutes
16 servings


  1. 3 1/4 teaspoons active, dry yeast
  2. 1 tablespoon sugar
  3. 3/4 cup skim or one percent warm milk
  4. 1/4 cup warm water
  5. 1/4 cup buttery spread
  6. 1/4 cup honey
  7. 1/2 teaspoon salt
  8. 1 1/2 teaspoons fresh lemon juice
  9. 1/4 cup egg mix
  10. 1/2 cup water
  11. 2 1/2 cups all-purpose flour
  12. 1 1/2 cups whole-wheat flour
  13. non-stick cooking spray
  14. 1/4 cup light brown sugar, packed
  15. 1 1/2 tablespoons ground cinnamon
  16. 1/8 teaspoon ground nutmeg
  17. 1/3 cup raisins
  18. 3/4 cup powdered sugar, sifted
  19. 3/4 teaspoon vanilla extract
  20. 5 teaspoons skim or one percent milk


Preheat oven to 375°
  1. Dough: In a large bowl, dissolve yeast and sugar in warm milk and 1/4 cup warm water. Let stand 5 minutes or until foamy.
  2. Add buttery spread, honey, salt, lemon juice, egg mix, and water. Stir well.
  3. Add 2 cups all-purpose flour and 1 1/2 cups whole-wheat flour to bowl, stirring until a soft dough forms.
  4. Turn dough out onto a floured surface, and knead 8 minutes or until smooth and elastic. Add enough of remaining all-purpose flour, 1 tablespoon at a time to prevent dough from sticking to hands (dough will feel sticky).
  5. Place dough in a large bowl coated with non-stick cooking spray, turning to coat top. Cover and let rise in a warm place (1 hour or until doubled in size).
  6. Punch dough down; roll into a 16 x 12 inch rectangle on a floured surface. Coat surface of dough with non-stick cooking spray.
  7. Filling: Combine brown sugar, cinnamon, and nutmeg, and sprinkle over dough. Leave a half-inch border.
  8. Sprinkle raisins over dough, and press them gently into the dough. Starting with a long edge, roll up rectangle tightly. Press firmly to eliminate air pockets, and pinch seam to seal.
  9. Coat a 13 x 9 inch baking pan with non-stick cooking spray. Cut rolled dough into 16 sections, and place rolls, cut side up, into baking pan.
  10. Cover and let rise 45 minutes or until doubled in size.
  11. Bake 22 minutes or until lightly browned. Cool.
  12. Glaze: Place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.
Nutrition Information is listed as rolls/filling/glaze.

Nutrition Information

Calories: 150/20/25
Fat: 2.5/0/0 g
Cholesterol: 40/0/0 mg
Sodium: 120/0/0 mg
Carbohydrate: 29/5/7 g
Dietary fiber: 2/1/0 g
Protein: 5/0/0 g