Cinnamon Rolls

  • Total Time: 50 mins
  • Hands-on Time: 30 mins
  • Makes: 12 servings

A twist on the classic recipe, making them just a bit healthier with help from white whole wheat flour.

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1. In the bowl of a stand mixer with dough hook attached, combine the milk with the yeast and maple syrup. Stir then let rest for about 5 minutes, until the yeast shows signs of bubbling/activation. Once the yeast is activated, add the remaining ingredients for the dough.

2. Turn the mixer on and let the dough knead for 5 minutes, stopping and scraping down the sides as needed. At the end of the five minutes, the dough should feel tacky but not sticky. Remove the bowl from the mixer and place in a warm spot. Cover with a towel and let the dough rise until double in size, about 1 hour.

3. After the first rise, turn the dough out onto a floured surface and roll into a large rectangle that is about ½” thick. Spread the melted butter over the dough and sprinkle with cane sugar followed by the cinnamon.

4. Starting with the edge closest to you, roll the dough into a log. Position the dough, fixing as needed to make sure all the rolls are even. Using a knife, cut the log in half. Cut each half into six cinnamon rolls, for a total of 12. Transfer to a 9x13 pan.

5. Place the pan in a warm spot, cover with a towel, and let rest until the rolls have puffed and close to double in size. Preheat the oven to 375˚F.

6. Transfer the rolls to the oven and bake for 20 to 22 minutes, until the rolls are starting to brown. While the rolls are baking, combine the powdered sugar, milk, and vanilla together, whisking into a smooth icing.

7. When the rolls are done, let cool for five minutes then drizzle on the icing. Serve immediately. Rolls can also be reheated if wanting to serve the next day.


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