These Healthier Cinnamon Rolls use way less butter and sugar than traditional recipes. The addition of white whole wheat flour adds fiber - a nutrient often lacking in baked goods!
- 2 cups white whole wheat flour plus more for flouring surfaces
- 1 ¼-oz package quick rise dry yeast
- 2 tsp baking powder
- ½ tsp fine grain sea salt
- ¾ cup warm milk (100-110°F)
- ½ tbsp unsalted butter, melted (7 grams)
- 1 tbsp granulated sugar
- 2 tbsp brown sugar (packed)
- 3 tbsp granulated sugar
- 2 tsp ground cinnamon
- 1 tbsp unsalted butter, melted
- 1 tbsp unsalted butter, melted
- 1 cup plain Greek whole milk yogurt
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
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Preheat the oven to 350°F, and lightly coat a 9”-round cake pan with nonstick cooking spray.
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Prepare the dough: whisk together 1 cup of flour, yeast, baking powder, and salt in a medium bowl. In a large bowl, stir together the milk, butter, and sugar. Add the dry ingredients to the wet. Continue to mix in the remaining flour, 2 tablespoons at a time.
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Turn the dough out onto a well-floured surface, and knead for 3 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest while preparing the filling.
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Prepare the filling: stir together the brown sugar, granulated sugar, and cinnamon in a small bowl.
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On a well-floured surface, roll the dough out into an approximately 16x10” rectangle. Brush with 1 tablespoon melted butter, leaving a 1” border on the two longer sides. Sprinkle evenly with the cinnamon sugar, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a long log, starting at one long edge and rolling tightly towards the other edge. Brush the free edge with water then pinch onto the roll to seal.
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Carefully slice the log into 10-12 pieces using a very sharp serrated knife. Place the rolls into the prepared pan. There will be space between the rolls; they won't fill up the pan completely.
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Brush the tops of the rolls lightly with the 1 tbsp butter listed as "topping" in the ingredients.
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Bake the cinnamon rolls for 17-20 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes. Top with icing and serve.