100% Whole Wheat Cinnamon Roll

100% Whole Wheat Cinnamon Roll

Brad G Reynolds

1) Made with 100% White WHOLE wheat for all the nutritional value of unrefined whole grain flour. 2) Lots of Icing. 3) Cranberries added for extra flavor. 4) 8 buns/pan. 5) Light soft texture. 6) Deep dark flavor. 7) 16 roll recipe. Digital scale measures 4 quick preparation.

Modified from: Clone of a Cinnabon

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3 h servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface. Optionally cover and let rest for 10 minutes. In a small bowl, combine brown sugar, dried cranberries and cinnamon.
  3. Roll dough into a 24x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon/raisin/cranberry mixture. Roll up dough and cut off one piece on each end to throw away. Cut remaining log into 16 rolls.
  4. Place rolls in 2 buttered 9x13 inch baking pans. Optionally, Cover and let rise. Meanwhile, preheat oven to 350 degrees F.
  5. Bake rolls in preheated oven until very lightly browned (check for firmness to touch), about 18 minutes. Optionally place only 1 pan in middle of each oven rack to ensure even baking.
  6. While rolls are baking, beat together cream cheese, 1/2 cup & 2 tablespoons butter, confectioners' sugar, vanilla extract and salt. Spread frosting on hot rolls before serving.


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