Overnight Whole Wheat Cinnamon Rolls

Recipe

This cinnamon roll recipe is easy to make and there is very little wait. In the morning, it's ready to be baked while you enjoy your cup of coffee!

If you love extra fluffy and thick cinnamon rolls with gooey brown sugar-cinnamon filling, these cinnamon rolls are out of this world for a whole-wheat version: this means no more brick-like whole-wheat baked goods!

whole wheat cinnamon rolls in rows on a cooling rack

Best Whole Wheat Cinnamon Rolls Recipe

Laura fuentes holding a skillet of food standing in front of a blue door

These whole-wheat cinnamon rolls are a recipe my family and guests have enjoyed for years on weekends, sleepovers, and special occasions, like my delicious cinnamon apple bread. Yummy!

Since this recipe uses yeast and requires 2 rises, I make it the night before and refrigerate the cut-out cinnamon rolls in a baking dish. This way, they can go straight in the oven the next morning without any major change to the roll’s texture, and I'm free to enjoy that second cup of coffee while everyone else wakes up.

Ingredients

These cinnamon rolls use a blend of whole wheat and regular flour for a fluffy texture and golden wheat flavor, but you can make them entirely with all-purpose flour. You’ll also need active dry yeast and water to activate it, Kosher salt, eggs to bind the dough, sugar or honey to help activate the yeast and add sweetness to the rolls, butter for the dough and the filling, brown sugar, and cinnamon. Optionally, you can make a dreamy glaze with powdered sugar, butter, milk, and vanilla extract.

How to Make Whole Wheat Cinnamon Rolls

Activate the yeast.
In the stand mixer, combine the yeast, sugar, and warm water. Mix with a spoon and let it rest for 10 minutes to activate the yeast. Add some flour and mix until it forms a paste. Cover with plastic wrap and set it in a warm place for 30 minutes.
Make the dough.
Add the eggs, sugar, butter, salt, and remaining flour to the bowl. Mix with the dough hook for 10 to 12 minutes.
Let it rise.
Cover the bowl with plastic wrap and let the dough rise until it's doubled in size, about 2 hours. A 100F oven is the perfect warm spot!
Roll the dough.
Roll the dough into a 15-inch x 10-inch rectangle. Spread the butter onto the dough and sprinkle with sugar and cinnamon. Roll it lengthwise.

dough in the counter; next, dough filled with cinnamon and sugar being rolled

Make the rolls.
Cut the dough in half. Slice each half into 4 rolls for larger cinnamon rolls or 5 rolls for medium-sized. Place the sliced rolls in a greased 9 x 13-inch baking dish, and brush melted butter over the tops.

cinnamon roll dough sliced; next, baking dish with uncooked cinnamon rolls

Be patient.
Cover the dish tightly with plastic wrap and refrigerate overnight or up to 12 hours.
Bake the rolls.
The next morning (or 12 hours later), remove the cinnamon rolls from the fridge and let them rise once more while the oven preheats. Bake for 30 minutes or until soft, fluffy, and lightly golden. Let the cinnamon rolls cool.
Make the glaze.
Meanwhile, stir together the powdered sugar, melted butter, milk, and vanilla in a medium bowl. Drizzle the icing over the freshly baked cinnamon rolls, and enjoy!

two whole wheat cinnamon rolls in a dish and more in a baking dish

Laura’s Tips for Homemade Cinnamon Rolls

Can whole wheat cinnamon rolls rise on the counter?

I don’t advise an overnight rise on the counter. A room temperature rise is considered a quick rise and will cause the cinnamon rolls to deflate.

Do I need a stand mixer to make whole wheat cinnamon rolls?

You don’t need a stand mixer, but it’s certainly the easy route. If your kitchen doesn’t have one, you can knead the dough by hand with a little elbow grease and extra flour. Here’s what to do:
1. Once you’ve added the eggs, sugar, and remaining flour to the yeast mixture, make sure it’s thoroughly combined into a tacky dough.
2. Transfer the dough to a lightly floured surface and knead it, pushing it down and stretching it out with the palms of your hands.
3. Knead for 8 to 10 minutes until the dough is smooth.
4. Place the dough into the large, greased bowl and cover with plastic wrap and allow it to rise. Then, proceed with the recipe.

Always See My Recipes In Google

Easy Whole Wheat Cinnamon Roll Recipe

Servings: 10 cinnamon rolls

Prep Time: 5

Cook Time: 30

Total Time: 3

This cinnamon roll recipe is easy to make and there is very little wait. In the morning, it's ready to be baked while you enjoy your cup of coffee!

4.95 from 35 votes

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Ingredients

1 tablespoon active dry yeast
½ cup warm water, 105F
2 ½ cups whole wheat flour*
2 cups all-purpose flour
1 teaspoon kosher salt
4 large eggs, at room temperature
¼ cup honey or sugar
½ cup butter, at room temperature

Filling:

½ cup butter, at room temperature
¾ cup packed brown sugar
1 tablespoon cinnamon

Glaze:

1 cup powdered sugar
2 tablespoons butter, melted
2 tablespoons milk or cream
1 teaspoon vanilla extract

Instructions

Activate the yeast:

In the bowl of a stand mixer, combine the warm water with the yeast and a teaspoon of sugar or honey. Mix with a spoon and wait 10 minutes for the yeast to activate.
Add ½ cup of flour (white or wheat) to the yeast and mix with a whisk to form a thick paste. Cover with plastic wrap and set in a warm spot for about 30 minutes.

Make the dough:

Add the eggs, sugar, butter, salt, and remaining 4 cups of flour to the yeast mixture.
Fit the mixer with the dough hook and knead the dough on medium speed for 8 to 10 minutes, adding a small amount of flour to reduce the stickiness, if needed.

Let it rise:

Once the dough is smooth and forms a ball, stop the mixer, remove the bowl, and cover with plastic wrap. Set in a warm spot for 2 hours or until the dough has doubled in size.

Make the rolls:

Lightly grease a 9 x 13-inch baking dish. Transfer the dough to a floured surface and roll it out into a 15 x 10-inch rectangle.
Spread ⅓ cup of butter over the rectangle then sprinkle with sugar and cinnamon. Immediately roll the dough lengthwise.
Cut the roll in half, then cut each half into into 4 slices for larger cinnamon rolls, or 5 for medium-sized cinnamon rolls.
Place the cinnamon rolls, cut side up into the baking dish and brush the tops with the remaining 2 tablespoons of melted butter.

Refrigerate:

Cover the baking dish tightly with plastic wrap and refrigerate overnight or up to 12 hours.

Bake:

The next morning, preheat the oven to 350F.
Remove the cinnamon rolls from the fridge and allow them to rise once more while the oven preheats.
Bake for 30 minutes or until the tops of the cinnamon rolls are golden brown.

Make the glaze:

Meanwhile, in a medium bowl, combine the powdered sugar, melted butter, cream, and vanilla. Whisk until smooth.
Allow the baked cinnamon rolls to cool slightly before drizzling with the icing.

Notes

You may use spelt instead of whole wheat flour. I find that this recipe doesn’t rise well if you make it 100% whole wheat or 100% spelt. You will need to add 4 teaspoons of vital gluten to the recipe in order for the flour to rise well.
Alternatively, you can make this recipe with 100% all-purpose (white) flour without any changes.
Nutrition information is calculated without the glaze.

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