These Whole Wheat Cinnamon Rolls are soft, fluffy, and full of rich, cinnamon-sugar flavor. Using the Yudane method, this recipe ensures a moist, tender texture while highlighting the deep, nutty taste of Tegner Mill Whole Wheat Bread Flour. Whether you're baking for a special occasion or a cozy morning, these rolls bring the perfect balance of whole wheat goodness and indulgence.
Ingredients
Looking for a soft and fluffy whole wheat cinnamon roll recipe that stays fresh longer? These homemade whole wheat cinnamon rolls use the Yudane method to create a tender, pillowy texture while enhancing the deep, nutty flavor of Tegner Mill Whole Wheat Bread Flour.
Unlike traditional cinnamon rolls, this recipe uses stone-milled whole wheat flour, which retains more nutrients and natural sweetness. Whether you’re baking for a special occasion or a weekend treat, these warm, gooey cinnamon rolls will be a family favorite.
Why Use the Yudane Method?
The Yudane method is a simple technique that makes dough extra soft by pre-gelatinizing some of the flour with boiling water. This helps the dough retain more moisture, resulting in cinnamon rolls that are light, tender, and stay fresh longer—even with 100% whole wheat flour.
Instructions
1. Prepare the Yudane
In a small bowl, combine 50g of Tegner Mill Whole Wheat Bread Flour with 50g of boiling water. Stir until a dough-like paste forms. Cover and let it cool to room temperature.
2. Make the Dough
- In a large mixing bowl, combine the cooled Yudane, 450g of Tegner Mill Whole Wheat Bread Flour, yeast, and sugar.
- Add 1 large egg and 300g of warm milk. Mix until a rough dough forms.
- Add salt and softened butter, then knead until the dough is smooth and elastic, about 10 minutes.
3. First Rise
Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 to 1.5 hours.
4. Prepare the Filling
In a small bowl, mix brown sugar and cinnamon. Ensure the butter is softened for easy spreading.
5. Assemble the Rolls
- Punch down the risen dough and roll it out on a floured surface into a ¼-inch thick rectangle.
- Spread softened butter evenly over the dough.
- Sprinkle the cinnamon-sugar mixture evenly across the surface.
- Starting from one long edge, tightly roll the dough into a log.
- Cut the log into 12 equal pieces and place them in a greased baking dish.
6. Second Rise
Cover the rolls with a clean cloth and let them rise until doubled, about 30 to 45 minutes.
7. Bake
Preheat your oven to 350°F (175°C).
Bake for 20-25 minutes, or until golden brown.
8. Glaze and Serve
While the rolls bake, mix powdered sugar, milk, and vanilla extract until smooth.
Once baked, let the rolls cool slightly, then drizzle the glaze over the top.
Why Use Tegner Mill Whole Wheat Bread Flour?
Unlike conventional whole wheat flour, Tegner Mill Whole Wheat Bread Flour is stone-milled fresh, meaning it retains more flavor and nutrients. The result is a deeper, more complex taste and a dough that’s strong yet soft. The Yudane method further enhances the flour’s natural ability to absorb moisture, giving these cinnamon rolls their signature fluffy texture.
Whether you're baking for a weekend breakfast or sharing with friends, these Whole Wheat Cinnamon Rolls are guaranteed to impress.
Let us know if you try this recipe. We’d love to hear how it turns out.