Recipe Detail

Whole Wheat Sweet Roll Dough and Cinnamon Rolls with Browned But

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  1. 2 packages - active dry yeast
  2. 1/2 cups - warm water (105 to 115 degrees F)
  3. 1/2 cups - brown sugar packed down
  4. 1/2 cups - lukewarm milk scalded and then cooled
  5. 1/2 cups - butter or margarine softened
  6. 2 - eggs
  7. 1 teaspoons - salt
  8. 2 1/2 cups - whole wheat flour
  9. 2 1/2 cups - all-purpose flour
  10. 1/2 - recipe of whole wheat sweet roll dough (above)
  11. 2 tablespoons - butter or margarine softened
  12. 1/4 cups - sugar
  13. 2 teaspoons - cinnamon
  14. - Browned Butter Glaze recipe below
  15. 1/4 cups - butter or margarine
  16. 1 cups - powdered sugar
  17. 1/2 teaspoons - vanilla
  18. 1 1/2 tablespoons - hot water or a little more or less, to spreading consistency


For Sweet Roll Dough:

Dissolve yeast in warm water. Stir in brown sugar, milk, butter, eggs, salt and whole wheat flour. Beat until smooth. Mix in enough of all-purpose flour to make dough easy to handle.

Turn dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side of dough up. Cover; let rise in warm place until double, about 90 minutes.

Punch down dough; divide into halves. Use half of dough in EACH of 2 batches of whole wheat cinnamon rolls.

Whole Wheat Cinnamon Rolls:

Roll dough into rectangle, about 15 by 9 inches; spread with butter. Mix sugar and cinnamon together in a small bowl; sprinkle over rectangle of dough.

Roll up, beginning at wide side. Pinch edge of dough into roll to seal well; stretch roll to make even. Cut roll into 15 slices.

Place slightly apart in a greased oblong baking pan, 9 by 13 by 2 inches, or in greased muffin cups. Cover, and let rise until double, about 25-30 minutes.

Heat oven to 375 degrees F, and bake rolls for 25 to 30 minutes. While warm, spread with Browned Butter Glaze before serving.

Browned Butter Glaze:

Heat butter or margarine over low heat until golden brown. Remove from heat; blend in powdered sugar and vanilla. Stir in 1 to 2 tablespoons of hot water until desired spreading consistency is reached.


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