Cinnamon rolls. Even the word makes me hungry. Whoever first came up with the idea of rolling out dough on a floured counter and then dusting it with that delightful mixture of cinnamon and sugar deserves a monument. I enjoy every moment of the cinnamon-roll process. The mixing, the kneading, the rolling, the sprinkling. But I especially enjoy taking a clean serrated knife to the long log of dough and cutting my rolls.
I’ve been craving cinnamon rolls for months now. I’ll see one at a coffee shop and think, “I really want a cinnamon roll…but just not that one.” Because let’s be honest: the best cinnamon rolls are the straight-out-of-the-oven cinnamon rolls. The best cinnamon rolls are the ones your dad makes, or your friend makes, or the ones you make. Cinnamon rolls are just one of those baked good best made at home.
These cinnamon rolls are made with whole wheat flour and coconut sugar. They’re wholesome and indulgent. The best of both worlds. The coconut sugar adds another layer of complexity, and the whole wheat flour is hardly noticeable thanks to the addition of potato flakes. This dough is easy to work with, rises beautifully, and bakes to a lovely golden brown. I know we’ll be making these over and over again this fall.
Cinnamon Rolls (whole wheat and coconut sugar)
1 packet instant yeast (2 1/2 teaspoons)
1/2 cup lukewarm water
1/2 cup lukewarm whole milk
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
6 tablespoons butter, room temperature
3 tablespoons coconut sugar
1 1/4 teaspoons salt
1/2 cup instant mashed potato flakes
Filling:
1/4 cup coconut sugar
1 1/2 teaspoons cinnamon
2 teaspoons milk, to brush on dough
Vanilla Glaze (optional):
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
4 to 5 tablespoons heavy cream
Combine the yeast, the lukewarm water, the lukewarm milk, the flours, the butter, the sugar, the salt, and the potato flakes. Mix and knead everything together–by hand or mixer–till you have a smooth dough. This will take about seven minutes if you are kneading with your stnad mixer. The dough should clean the sides of the bowl, perhaps sticking a bit at the bottom.
Place the dough in a lightly greased bowl. Cover the bowl and allow the dough to rise till it has nearly doubled in bulk, about 1 to 2 hours.
While the dough is rising, grease two nine-inch cake pans. Make the filling by combining the coconut sugar and cinnamon.
Transfer the dough to a lightly greased work surface and pat it into a 16″ x 12″ rectangle. Brush the dough with the two teaspoons of milk and sprinkle the filling over the dough, covering the entire surface. Roll the dough into a log the long way. It will stretch to about 20″ as you roll.
Using a serrated knife, slice the log into 16 slices. Space eight rolls in each of the prepared pans. Flatten them slightly. Cover the pans and let them rise for an additional 1 1/2 to 2 hours. They should spread out and start to crowd each other. While the rolls are rising, preheat oven to 375 degrees Fahrenheit. Bake the rolls until they’re golden brown, about 20 minutes. Remove the rolls from the oven, loosen their edges with a knife, and turn pan onto a rack. Spread with icing (simply combine powdered sugar with vanilla and cream) and serve.
I am very excited to try these – I love that you made them with healthy ingredients! 🙂 I love the unique idea of adding mashed potato flakes to the dough 🙂 And can I just say – I am super jealous of your gorgeous le creuset pan – I need one 😉
These sound so lovely. I’ve never tried coconut sugar before and I am intrigued! : )
Ooh, these look fabulous. The mere mention of cinnamon rolls definitely gets my mouth watering, too!
i have never had coconut sugar but you have made it so wholesome, yummmm
I lvoe a good cinnamon roll, but the bad ones make me hesitant to blindly purchase them!
The potato flakes really are the magic touch! Totally drooling over these.
You are so right – the best cinnamon rolls are fresh from the oven. These look divine – love the whole wheat flour, coconut sugar, and the fact they they are baked in a skillet. These look perfect, Monet.
Omg – these look sooooo good!! Definitely need these in my life!
Ooooooh, good call on the potato flakes to make the dough softer, Monet! These look absolutely perfect. I love that you used whole wheat flour to make them a bit more wholesome. There’s nothing better than sinking my teeth into a soft, warm, home made cinnamon bun!
These look really good and I am also in love with your blue pan too! 😀
I haven’t had breakfast yet, but I think I absolutely need to pull apart one of these beauties! I agree that warm is the way to go with cinnamon rolls! So intrigued by the nutty whole wheat flour, coconut sugar, and potato flakes! This sounds and looks SO delish.
These cinnamon rolls look amazing! I wish I had one of these babies for breakfast! I love that you used coconut sugar, too. I haven’t tried it yet, but sounds like I need to change that asap!
I love this! You made a delicious favorite a bit healthier 🙂
Whenever I make cinnamon rolls they turn out looking hideously ugly 🙁 How do you make it so gorgeous? Maybe I’m using the wrong recipe. These look amazing!
Amazing looking cinnamon rolls Monet! The one in the middle is always my favorite! I’ve never tried coconut sugar before but it sounds amazing.
The scrumptious Whole Wheat Cinnamon Roll recipe has my undivided attention! I have a almost forgotten bag of coconut sugar deep in my pantry that has been waiting for baking inspiration. It’s time to find that coconut sugar and start baking!
Oh Gosh this recipe is AWESOMEEEE! I love cinnamon rolls, but i’ve never found a cinnamon rolls recipe with all these healthy ingredients. I am so glad you post this recipe! Love it 😉
You’re so right my dear! Nothing can beat a homemade cinnamon roll warm from the oven 😉 These look soooo good! And I love how you made them healthier!
I want to eat YOUR cinnamon rolls! Because they look SO insanely perfect and crave-worthy and I love that you healthified them up a bit with the whole wheat flour and coconut sugar!
Cinnamon rolls are a weakness of mine, I must admit. And they make the house smell amazing. 🙂
Oooh cinnamon rolls are one of my all-time favourite treats! These look fantastic!!!
Cinnamon rolls are one of my weaknesses and I love that you used whole wheat flour to and coconut sugar to make them a bit more wholesome. The potato flakes sounds like a great idea too! These look absolutely amazing, Monet!
These cinnamon rolls look amazing! Love the fact they’re healthier! Cannot wait to try out the recipe soon!
These cinnamon rolls looks great! I’m happy to see a healthier version! I made a small batch of cinnamon rolls a while back and it was so yummy, we’ve been craving it since then…and actually had them for breakfast yesterday! I need to try whole wheat like yours. Looks divine!
It’s way too early to be thinking about Thanksgiving – but… these would make a great day after Thanksgiving treat when I’m back east visiting family. Pinning for future “thanksgiving” reference. Love the photos. Thanks!
I had to come check out your blog after seeing your beautiful instagram feed and I’m so glad I did! All of your recipes look SO amazing! And I now have so many potential ways to use my newly acquired coconut sugar–so excited. I’m loving your photos/writing/recipes!!
I made a cinnamon roll a year ago I think and I make it each few months since then. I need to try this version. Pictures are so delicious <3
Haha, I totally agree with you, they really do deserve a monument! Cinnamon rolls are such a great comfort breakfast food and I love the icing that goes on top! I just bought my first bag of coconut sugar the other day and I’ve been loving using it. These cinnamon rolls look amazing!
Oh I would love one of these cinnamon rolls. They are my special treat. Remind me of home and love and comfort.
I love cinnamon rolls but haven’t had one in years, I love that you have made this with such wholesome ingredients.