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Whole Wheat Cinnamon Roll Bread

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Whole Wheat Cinnamon Roll Bread

A Cinnamon Roll Awakening

I’ll admit it – I used to be one of those people who turned up my nose at the idea of a “healthy” cinnamon roll. In my mind, cinnamon rolls were meant to be decadent, indulgent treats, not some wholesome imitation. Boy, was I wrong.

It all started when I stumbled across a few tantalizing photos of cinnamon rolls on Instagram. The golden, spiraled dough, dripping with gooey icing – it was enough to make my mouth water. That’s when I realized I had been missing out. I needed to get in on this cinnamon roll craze, but I wanted to put my own spin on it.

These whole wheat cinnamon rolls from Woman Scribbles caught my eye. Could it really be possible to enjoy the warmth and sweetness of a cinnamon roll, but with a healthier twist? I had to try it for myself.

Bringing Whole Wheat into the Mix

I’ll admit, I was a little skeptical at first about using whole wheat flour in my cinnamon rolls. Would it make the dough too dense? Would the flavor be overpowering? But after doing some research, I realized that whole wheat flour can actually be the secret to elevating this classic breakfast pastry.

According to Almost Supermom, whole wheat flour adds more nutrients and fiber to the dough, without compromising on taste or texture. In fact, she claims that her whole wheat cinnamon rolls taste even better than the regular version.

The key, it seems, is in the type of whole wheat flour you use. MyTXKitchen recommends grinding your own whole wheat flour with an electric mill, as this helps maintain all the healthy fats and vitamins. But for those of us without access to a home mill, Amy’s Healthy Baking suggests using Bob’s Red Mill Organic Whole Wheat Pastry Flour as a great alternative.

Armed with this knowledge, I was ready to embark on my whole wheat cinnamon roll journey. Little did I know, it was about to change the way I think about this breakfast classic forever.

Whole Wheat Cinnamon Roll Bread: The Best of Both Worlds

When I finally got around to making these whole wheat cinnamon rolls, I have to say, I was blown away. The dough was light and fluffy, with just the right amount of chew. And the cinnamon-sugar filling? Pure heaven.

But the real kicker was how the whole wheat flour elevated the overall flavor. Instead of tasting heavy or overly “wheaty,” the whole wheat added a lovely nuttiness that complemented the warm spices perfectly. It was like I was experiencing cinnamon rolls for the first time all over again.

And the best part? I didn’t have to feel guilty about indulging. Thanks to the nutritional boost from the whole wheat flour, I could enjoy the ooey-gooey goodness without the usual sugar crash. In fact, Home Cooking Rocks – these might just be the healthiest cinnamon rolls on the planet.

A New Breakfast Tradition

Now, these whole wheat cinnamon roll creations have become a regular part of my weekend breakfast routine. There’s nothing quite like waking up to the aroma of freshly baked cinnamon rolls, especially when I know I’m getting an extra nutritional punch.

I love how versatile the recipe is, too. Sometimes I’ll swap in a cream cheese frosting for an extra indulgent treat. Other times, I’ll keep it simple and enjoy the rolls plain, letting the warm cinnamon-sugar filling shine. And of course, I’m always experimenting with new flavor variations, like adding a hint of orange or a sprinkle of coffee.

No matter how I choose to serve them, one thing is certain: these whole wheat cinnamon rolls have become a new breakfast tradition in my household. And I have a feeling they’ll be making an appearance at plenty of Sunday brunch tables around the world, too.

So if you, like me, have been hesitant to try a “healthier” version of this classic pastry, I urge you to give it a shot. Trust me, your taste buds (and your waistline) will thank you.


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