Whole Wheat Cinnamon Rolls Recipe
Whole Wheat Cinnamon Rolls have a peanut butter cream cheese glaze that tops the chocolate peanut butter rolls. Yum!
Servings 11
Calories 243kcal
Ingredients
For the Regular Dough:
- 1 cup White Whole Wheat Flour Plus 1 tablespoon (5.3 ounces)
- 1/2 teaspoon Salt
- 1/2 package Red Star Platinum yeast About 1 teaspoon
- 3 tablespoons Water
- 1 1/2 tablespoons Honey
- 1 tablespoon Unsweetened Vanilla Almond Milk
- 1 tablespoon Coconut Oil
- 2 tablespoons Plain Greek Non Fat Yogurt
- 1 tablespoon Egg Whites
For the Chocolate Dough:
- 1 cup White Whole Wheat Flour 5 ounces
- 2 teaspoons Unsweetened Cocoa Powder
- 1/2 teaspoon Salt
- 1/2 package Red Star Platinum yeast About 1 teaspoon
- 1/16 teaspoon Baking Soda A small pinch
- 3 tablespoons Water
- 2 tablespoons Honey
- 1 tablespoon Unsweetened Vanilla Almond Milk
- 1 tablespoon Coconut Oil
- 2 tablespoons Plain Greek Non Fat Yogurt
- 1 tablespoon Egg Whites
For the Filling:
- 3 tablespoons Natural Peanut Butter
- 1 teaspoon Coconut Oil
- 1/2 teaspoon Cinnamon
- 1 tablespoon Granulated Sugar
- 1 1/2 tablespoons Brown Sugar Packed
- 3-4 tablespoons Mini Semisweet Chocolate Chips
For the Glaze:
- 2 tablespoons Natural Peanut Butter
- 2 tablespoons Reduced Fat Cream Cheese Softened, not light
- 1/2 teaspoon Pure Vanilla Extract
- 1 cup Powdered Sugar Sifted
- 1-2 tablespoons Unsweetened Vanilla Almond Milk Depending how thick you want it
Instructions
- In a medium bowl, mix together the dry ingredients for the regular dough (the flour, salt and yeast.) Do the same in a separate medium bowl with the dry ingredients for the chocolate dough (the flour, cocoa powder salt, yeast, and baking soda.)
- In two separate, microwave safe, measuring cups heat the water, honey, almond milk and oil until it reaches 110-120 degrees F. You don’t want it hotter than that or it will kill the yeast. Mix each honey/oil mixture into each bowl, adding the Greek yogurt and egg white. Stir each dough until the Greek yogurt is well mixed and the dough is soft, and a little bit sticky.
- Turn the regular dough out onto a lightly floured surface and knead for 4 minutes until soft and elastic. Spray the bowl that it was in with cooking spray and place it back inside to let it rest. Repeat the kneading with the chocolate dough* and then let rest for 10 minutes.
- Once the doughs have rested, roll them each between your hands, and then twist them together to form a rope. Roll the dough on a lightly floured surface to a 14x8 inch rectangle.
- In a small bowl, melt the peanut butter and coconut oil and smooth. Mix well and spread out onto the rolled dough, making sure to really cover it.
- Ina separate small bowl, mix together the cinnamon, granulated sugar and brown sugar. Spread the sugar mixture all over the peanut butter, using your fingers to really rub it in. Sprinkle the mini chocolate chips over top, lightly pressing into the dough.
- Tightly roll the dough up and cut into 11 buns. You can use a very sharp knife or, my favorite, dental floss. Just slide the floss under the dough, and then cross each side over top of each other at the top of the roll and pull down to make a smooth slice.
- Spray a 9inch circular baking dish (I used a pie dish) with cooking spray and place the rolls inside. Cover lightly with tinfoil and let the buns rise in a cool, dry place for 90 mins.
- Preheat your oven to 375°F and bake the risen rolls for 10 minutes, lightly cover with tinfoil to prevent too much browning, and bake for an additional 5-10 minutes until lightly browned.
- While the buns bake, whisk together the peanut butter, softened cream cheese, vanilla, powdered sugar and almond milk until smooth. Make sure the cream cheese is nice and soft or you will have chunks in your glaze.
- Pour the glaze over the buns and serve immediately!
Notes
The dough should be quite soft and sticky, but not so that it sticks all to your fingers. I tested this recipe many times, and this amount of flour was perfect. But, if it is too sticky you can add very small amount of flour at a time.
You can easily get away with half the glaze if you don’t like your cinnamon buns swimming.
If you don’t want to go through all the trouble of make them swirled, just double the regular dough. You can’t double the chocolate dough as any more cocoa will kill the yeast, as it is acidic.
The chocolate dough is a little bit stickier than the regular, so you may need to generously flour your surface
You can easily get away with half the glaze if you don’t like your cinnamon buns swimming.
If you don’t want to go through all the trouble of make them swirled, just double the regular dough. You can’t double the chocolate dough as any more cocoa will kill the yeast, as it is acidic.
The chocolate dough is a little bit stickier than the regular, so you may need to generously flour your surface
Nutrition
Calories: 243kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 2mg | Sodium: 280mg | Potassium: 125mg | Fiber: 3g | Sugar: 21g | Vitamin A: 18IU | Vitamin C: 0.04mg | Calcium: 38mg | Iron: 1mg