Whole Wheat Cinnamon Rolls

Cinnamon roll with icing.

This recipe is from Peter Reinhart’s book “Whole Grain Breads”.  It requires very few ingredients but does require some “soaking” and rising time.  These cinnamon buns have a rich whole grain flavor and are delicious with your morning or afternoon coffee without the added guilt.



1  3/4 cup Whole wheat flour

1/2 tsp salt

3/4 cup milk, soy milk, or rice milk

1. Mix all the ingredients in a bowl for about 1 minute until it forms a ball.

2.  Cover loosely with plastic wrap and let  sit at room temperature for 12-24 hours.


1 3/4 cup whole wheat flour

1/4 tsp yeast

1/2 cup plus 2 Tbsp milk, soy milk or rice milk (room temp)

1 large egg (slightly beaten)


1.  Mix ingredients together until a ball forms.  With wet hands, knead the dough in bowl for 2 minutes until all ingredients are evenly distributed.  It should feel tacky.  Rest dough for 5 minutes , then knead again with wet hands for about 1 minute.

2. Transfer dough to a clean bowl and tightly cover with plastic wrap and place in fridge  for 8 hours.

3. Take dough from fridge and let it get to room temperature, about 2 hours.

4.  Cut soaker and biga into about 12-14 smaller pieces and place into a bowl.

Add the following:

7 Tbsp whole wheat flour

5/8 tsp salt

2 1/4 tsp yeast

3-4 Tbsp honey or agave or brown sugar

1/4 cup canola oil


5. Mix all ingredients thoroughly with spoon or wet hands for about 2 minutes.

6. Sprinkle flour onto work surface and knead dough for 3-4 minutes.  Form into a ball and let rest for 5 minutes.

7.  Knead for 1 minute and place into a lightly oiled bow, coat with oil.  Cover loosely with plastic wrap and let rise for 45-60 minutes until its 1 1/2 times original size.

8. Mix 6 1/2 Tbsp sugar with 1 1/2 Tbsp cinnamon in a small bowel and set aside.

9.  Sprinkle flour onto work surface and roll dough into 9 inch square about 1/2 inch thick.

10. Sprinkle surface with cinnamon sugar and tightly roll into a loaf.

11. Slice into 1 inch thick slices and lay on sheet pan lined with parchment paper.  Cover with plastic wrap and let rise for 45-60 minutes, until double in size.

12.  Preheat oven to 400F.  Before placing sheet pan in oven lower heat to 35o F and bake for 10-15 minutes.

13. Remove form oven and cool for 5 minutes before glazing.

For the glaze:

1 cup confectioners’ sugar, sifted

2 Tbsp of milk

1/2 tsp vanilla, or almond extract

Whisk until smooth and drip with whisk over cinnamon buns.







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