We sure do love cinnamon rolls (who doesn’t?). But – let’s be honest – with the way they’re typically made (i.e. FULL of sugar!) they resemble dessert much more than breakfast. In general it’s hard to understand how so many items with all the qualities of a dessert (donuts, coffee cake, store bought muffins, etc.) can be passed off as breakfast, but for some reason that’s just the way it is these days. Loads of refined sugar is unfortunately not a good way to start the day for anyone!
But, just because we try to avoid eating refined sugar for breakfast, this doesn’t mean we have to miss out on a special holiday breakfast that’s a tradition for many – cinnamon rolls! My daughter and I had fun experimenting with a way to make cinnamon rolls that would turn out to be both healthier and delicious. I wasn’t even planning on posting the recipe on the blog, but after sharing it on social media and seeing how many others were on the same quest … well, Merry Christmas a little early from our family to yours! :) Thanks for being such an amazing group of blog readers!
Whole-Wheat Pecan Maple Cinnamon Rolls (w/o refined sugar!)
We sure do love cinnamon rolls (who doesn't?). But the way they're typically made (i.e. FULL of sugar!) they resemble dessert much more than breakfast...
Ingredients
The Dough
- 8 tablespoons butter
- 2/3 cup milk
- 2 tablespoons pure maple syrup
- 2 1/4 teaspoons active dry yeast
- 3 cups whole-wheat pastry flour, + more for rolling out the dough (regular whole-wheat flour will work as well
- 1/2 teaspoon salt
- 2 eggs
The Filling
- 4 tablespoons butter
- 2/3 cup pecans, crushed
- 1/4 cup pure maple syrup
- 3 tablespoons cinnamon
The Frosting
- 1/2 cup cream cheese, softened
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter, softened
Instructions
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In a small sauce pan melt the butter for the dough. Remove from heat and stir in the milk, syrup and yeast. Set aside.
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In a large stand mixer fitted with a dough hook, mix together the flour and salt. Drop in the eggs and the butter/milk mixture and mix to combine. If very sticky to the touch add more flour (a tablespoon at a time) until it forms one ball that can easily be handled. Transfer the dough ball to a bowl that's been greased with butter, cover with a clean dish towel and let rise on the counter for at least 30 minutes.
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Meanwhile, melt the butter for the filling then stir in the pecans, maple syrup, and cinnamon.
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When ready, roll out the dough onto a floured surface to a rectangle about 14X9" in size. Cut and pinch together pieces if needed to make an even rectangle.
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Evenly brush the filling mixture over top then, starting on the long side, roll over the dough until the seam side is facing down. Carefully cut pieces between 3/4" and 1" thick and place cut side up in greased baking dish. Reshape as needed. Let rise for another 30 minutes. (At this point you could cover with plastic wrap and store in fridge overnight.)
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Preheat the oven to 375 degrees F. Bake until golden brown, about 25 minutes. Mix together the frosting ingredients until smooth and immediately pour over top allowing it to seep down into the crevices. Serve warm.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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I would like to make these gluten free. Any advice?
Thanks!
While we haven’t tried making these with gluten-free flour, I don’t see why it wouldn’t work. If you give it a try we’d love to hear how they come out. – Nicole
Can you substitute the whole wheat flour with King Arthur’s gluten free flour? I’m looking forward a gluten free option. Thanks so much!!they look delicious!
We haven’t tried it ourselves, but it should work. Let us know how they turn out if you try it. – Nicole
Hi,
Do you think I could make this recipe for mini cinnamon rolls??
Thanks!
Sure, that should work.
I made the dough in my bread machine in the dough setting which is 1:20 minutes . I had to add maybe 1/2 to 3/4 cup flour I didn’t mesure but the dough was super wet. When it was done I rolled it and spread the butter mixture , and refrigerated for the next day . When I melted the butter I added 1 table spoon of organic coconut sugar and refrigerated until my dough was rising . . Well if I would do it again I would beat the butter with the coconut sugar than add the maple syrup . It was too thin that when I rolled it the butter mixture was going everywhere , very hard to roll without losing your butter mixture , I baked it for 25 minutes at 350 and I should have taken it out at 21 Minutes . . I don’t like sweet and I like super healthy but it was a tad dry and lacked of flavor . I think you still can add 1 or even 2 more table spoon of cinnamon . My cinnamon was brand new and it didn’t taste cinnamon enough . I never eat this kind of breakfast I had my daughter over just for a quick breakfast but I don’t think I would make this again . It was good but not moist enough . Maybe it’s just me but it’s still a good recipe .
Thanks .
Anyone have any ideas for a meat roll? Like the one on the back of the Bisquick box but with whole wheat flour?
REALLY good! Surprisingly good, actually. I was a bit worried when they didn’t seem to rise right after the dough was made or after the roll was made and cut (before going in the fridge overnight) but they turned out great after baking. I will add a bit more butter to the filling next time as it came out slightly dry for our taste (we prefer it a bit more gooey). Otherwise, we loved them! The flavor was spot on! Thanks for a great recipe!