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Sprouted Wheat Cinnamon Rolls with Maple Cream Cheese Icing

Soft, fluffy decadent cinnamon rolls made with 100% sprouted whole grain wheat flour.
2 hours
12 Cinnamon Rolls
Enjoy warm with good coffee.

What could be better than a warm, fresh, gooey cinnamon roll on a lazy weekend morning? This recipe is made with 100% sprouted whole grain wheat flour and no refined sugar. Whole grains may not be what you’re used to using for soft and fluffy cinnamon rolls, but let me assure you the texture won’t disappoint! Sprouting wheat also aids in digestibility and makes grains taste lighter and sweeter, meaning less sugar is needed in the recipe. These are loaded with warm cinnamon and coconut sugar filling, and the simple maple cream cheese icing throws it right over the top. Sprouted wheat cinnamon rolls are just as decadent as you would expect, move aside Cinnabon! 

This recipe is a bit more involved, so we recommend reading the instructions and tips thoroughly before you begin. It will also require a little patience. There will be lots of delicious smells filling your home and making you want a cinnamon roll right now, but cutting corners will definitely affect the outcome with this one. Mix in a little extra love and these sprouted cinnamon rolls will be your new brunch favourite. Happy baking!

Ingredient Substitutions

  • Whole Milk: we use whole milk in this recipe because the dough requires the extra fat from the milk to stay rich and fluffy. You can also substitute 2%, but whole milk is preferred. If using skim or 1% milk, we recommend adding in some half-and-half or heavy cream, keeping the total amount of liquid the same. We have not tried this recipe with non-dairy milk, but coconut, cashew and soy should be good choices as they have the highest fat content. Note that using anything other than whole milk may change the flavour and texture slightly.
  • Instant Yeast: you can substitute active dry yeast, it must be dissolved in the liquid first. The rising time may also need to be increased. 
  • Honey: you can use another liquid or granulated sugar of choice. 
  • Coconut Sugar: you can also use brown sugar but coconut is preferred because it is unrefined and brings a delicious rich taste. It is available at most grocery stores and online.
  • Cream cheese: you can also use vegan cream cheese. Either way, the key is to make sure it is room temperature before using or it will be difficult to get the icing smooth.

tips for making sprouted cinnamon rolls

  1.  You can either warm the milk in the microwave or a pot on the stove. Heat slowly, in 10 – 20 second increments if using the microwave or use low on the stove, until the milk is warm to the touch (95°F or 35°C if you have a kitchen thermometer). It should feel like bath water, but not hot as that can kill the yeast. 
  2. Add ingredients in the order listed in the instructions. Thats: milk, honey, oil, flour, salt and then yeast on top. This keeps the yeast separate from the liquids until you begin kneading. 
  3.  Set a timer to knead for the times provided, under kneading could mean that your cinnamon rolls don’t rise properly.
  4. Pay attention to the dough consistency, it can indicate a problem early on! First, try mixing another minute because mixers can vary. If it’s still not coming together you may need to adjust ingredients. If your dough looks way too wet at the stages below, you may need to incorporate more flour a tsp at a time. If the dough looks way too dry, add more warm milk a tsp at a time. 
Mixed 1 Minute
Kneaded 6 – 7 Minutes
After 45 Minute Rise

5.  If the top of the dough starts to look or feel dry at any time during rising, simply dampen the tea towel slightly then         cover the dough with it again.
6. Roll the dough into as tight of a log as you can! Use your thumbs to gently smooth and tighten the dough as you roll,      creating surface tension. Once the rolls are cut, you can gently tighten individual rolls if necessary.
7. If you would like your cinnamon rolls browned all the way around rather than pull apart rolls, you can bake them
   on a parchment lined baking sheet. Once cut, place them on the baking sheet (or sheets) about 2 inches apart.
   Decrease the baking time to about 25 minutes, until golden (if using 2 trays, swap racks halfway through baking).
8. If you’re having trouble getting your icing smooth, the cream cheese was probably too cold. Heat the icing in the              microwave for about 20 seconds and continue to beat.

Tightly rolled before baking
Pull apart rolls (casserole dish)
Baked on a baking sheet

how To Properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is to fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge (such as the handle of the spoon), again not packing down. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust in small increments if necessary. 

can i make this recipe without a stand mixer?

Definitely, but be prepared for an arm workout! Mix the dough together in a large bowl with a wooden spoon until a sticky dough forms. Allow it to rest for 5 – 10 minutes (to help with stickiness), then knead the dough by hand on a lightly floured counter for about 10-12 minutes, until it is soft and smooth. To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Try not to add too much as it can make the dough dry. If you’re brand new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, which can be used the same as a stand mixer but it may require more kneading time. 

Sprouted Wheat Cinnamon Rolls with Maple Cream Cheese Icing

Soft, fluffy decadent cinnamon rolls made with 100% sprouted whole grain wheat flour.
Prep Time: 15 minutes
Cook Time: 30 minutes
Rising Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Servings: 12 Rolls

What You'll Need:

  • 450 g Second Spring Sprouted Wheat Flour (3 3/4 cups, see notes above for properly measuring flour)
  • 1 ⅓ cup whole milk, warm
  • 3 tbsp honey
  • ¼ cup canola oil
  • 1 ½ tsp salt
  • 2 ¼ tsp instant yeast (1 packet)

Filling

  • ¾ cup coconut sugar
  • 2 tbsp cinnamon
  • 1 ½ tbsp oil or melted butter

Icing

  • ½ cup cream cheese, room temperature (½ regular block)
  • 2 tbsp maple syrup
  • ¼ tsp vanilla extract
  • 1 tbsp milk or milk alternative

How To Make It:

  • In the bowl of a stand mixer fitted with the dough hook, add warm milk and honey. Stir until honey is dissolved.
  • Add oil, then sprouted wheat flour, salt, and yeast on top. Mix on low speed for 1 minute until a sticky dough forms.
  • Switch to medium speed and mix for 6-7 minutes, until the dough comes away clean from the sides of the bowl. The dough should be soft, smooth and quite sticky.
  • Cover the bowl with a clean tea towel and allow it to rise in a warm area for 45 minutes, a cool oven with just the light on works well as it is slightly warmer than room temperature.
  • In a small bowl, combine cinnamon and sugar for the filling. Prepare a large casserole dish by lightly coating in oil.
  • Scrape the dough onto a lightly floured counter and roll or pat the dough with your hands to form a 12x12 square.
  • Brush dough with melted butter, leaving a small border all the way around. Sprinkle cinnamon and sugar mixture evenly over the butter and rub it in with the back of a spoon.
  • Starting at the top (furthest away from you) roll the dough very tightly into a log, smoothing and tightening the outer skin as you roll.
  • With a sharp knife, cut into 12 even 1" slices. Place rolls into the casserole dish, they should be lightly touching. Cover the dish with the tea towel and allow it to rise for an additional 20-30 minutes.
  • Preheat the oven to 350°. If your rolls are rising in the cool oven, remember to remove them before preheating and set on top of the oven.
  • Bake for 28 - 35 minutes, until lightly golden. Allow to cool for 10 minutes.
  • In the meantime, beat icing ingredients together until smooth. This is easiest with a hand or stand mixer, and the cream cheese must be room temperature to get it smooth. Spread over cinnamon rolls and serve.

Notes

Once completely cool, store cinnamon rolls covered in the fridge. 
We think these are best enjoyed warm! If reheating, place cinnamon roll in the microwave for 20-30 seconds. 

Have you made this recipe? Tag @secondspringfoods on Instagram!

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