Tuesday, March 3, 2015

Recipe//whole wheat cinnamon rolls

If you follow me on Instagram, you probably saw that I posted a picture of the cinnamon rolls I made last week in honor of a snow day. I promised that I would share the recipe soon, so here it is! It's the first time I've ever made cinnamon rolls from scratch, so I learned a few tips that I will share on here as well.

All in all, this recipe was a winner. It was super easy, fairly quick and I already had all of the ingredients in my kitchen; which was key when I couldn't get out of the house! Bonus: this recipe has no yeast.
It was adapted from this Food.com recipe, but since I made so many substitutions, my version is posted below! Another bonus? it is 100% boyfriend approved. Score.

PS-This can be 100% vegan (my version is, minus the icing where I used real milk) and organic ingredients were used wherever possible.

Whole Wheat Cinnamon Rolls
2 c. whole wheat flour
2 tbs. sugar
4 tsp. baking powder
1 tsp. salt
3 tbs. Earth Balance buttery stick
3/4 c. unsweetened vanilla almond milk

4 tbs. Earth Balance buttery stick
1/2 c. brown sugar
1/2 c. sugar
3 tsp. cinnamon

2 tbs. Earth Balance buttery stick
1/4 c. nonfat milk
1/4 tsp. pure vanilla extract
appx. 1/2 c. powdered sugar (to taste)


  1. For the filling: in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture (I used my hands to mix.) Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
  1. For the dough: In a large bowl mix together flour, sugar, baking powder, and salt. Cut in softened butter using your hands. Stir in milk to form a soft dough.
  1. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick. Spread the remaining filling on the rolled out dough, and roll up your rectangle. With a sharp knife, slice into rolls, depending on how big you want them to be and/or how many you need. I had about 11 full rolls.

  1. Bake for 20-25 min at 400°F.
  1. For the glaze: While rolls are baking, hand mix milk, powdered sugar and vanilla in a small bowl. Whip butter with a mixer. Slowly blend in milk/powdered sugar/vanilla mixture and mix until completely combined. Icing should thicken a little, but it will be a thin glaze.
Drizzle glaze over rolls and serve warm.

Watch your rolls, as they continue to cook after taken out. I overcooked mine a little; these are better just a smidgen undercooked to get more of a soft, gooey texture! However, even completely done, they have a great flavor.
If I were going all out, I would've added cream cheese to the glaze to add more of that flavor that's so prevalent when I think back to eating cinnamon rolls as a kid.


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