Whole Grain Cinnamon Rolls

Last week was a slow week for me as far as posting entries on the blog. If you have been following you already know that that is what is going to take place for the few weeks/months ahead. Sorry but I am studying for a very important exam so I need as much time as I can get so the posting has to suffer. OK enough of that and on to this post :-)

These rolls are my version of cinnamon rolls, made with pastry whole wheat flour, a lot less butter and even added some rolled oats. This recipe is NOT BAD at all…..

There is not much I can say about these beauties just that I have been wanting to make them for quite some time and glad I finally did. I think I am going to make them again soon and perhaps change the filling. I will perhaps try some organic raspberries and see how that goes.

I hope you try these because they are sure to satisfy any sweet tooth…. and let’s not forget that these are not as bad for you as the regular versions out there!


This picture depicts the rolls right after baking with the sugar glaze. They were superb!


Whole Grain Cinnamon Rolls

Miryam's original recipe

Yield: 10-12 servings


1 cup almond milk
1/4 cup orange juice
1/2 cup unrefined sugar
2 teaspoons instant yeast
1 teaspoon gluten or baking powder
4 tbsp butter, softened
2 organic eggs
Pinch of salt
1/2 cup rolled oats
4 1/2 cups whole wheat pastry flour plus 2-4 tablespoons


1 egg white
3/4 cup coconut sugar
2 tbsp cinnamon
1/2 cup walnuts, chopped

For the glaze

8 oz low-fat cream cheese
2-3 tbsp almond milk
1/3 cup maple syrup, more if you like



In a mixing bowl mix all of the dough ingredients. Knead it with your hands 2 to 3 minutes. Form the dough into a ball and transfer it to a lightly buttered bowl covered with plastic wrap. Let it stand for 1 1/2 h to 2 hours until double in bulk.

Deflate the dough and transfer to a lightly greased work surface. With a rolling pin, roll and pat it into a rectangle and spread the filling over the dough (the filling may seem too sticky to spread easily so wetting your hands may help)

Roll the dough into a log, and using a serrated knife cut it into pieces. Place the buns on a greased and floured 9x13 baking pan (or parchment paper) spacing them evenly making sure they won't touch each other. Cover with plastic wrap and let them rise for another 1 1/2 hours.

Preheat oven to 375F. Bake buns for 25-35 minutes. Remove them from the oven and cool in the pan.

In a small bowl, with a hand held whisk, add the cream cheese, milk and maple syrup and beat until the glaze is thick and spreadable. Dollop glaze over each roll and spread. Serve warm or at room temperature.

Nutrition facts calculated based on the recipe giving 10 servings.

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  1. Is this a chewy cookie? I’m imagining with the oil it probably is?
    I’m going to try this tomorrow! I might have to make it into two so they’ll fit in the toaster oven but it will be so much easier than spooning out and baking 6 cookies at a time (that takes forever to make a batch of cookies).
    Oh! And I bet it would be fabulous with some dried cranberries, white chocolate chips and pecans! Or dried cherries, chocolate and pecans. The possibilities are endless. Thanks for sharing!

  2. Tiene una pinta buenísima esta super galleta!!!!! Es muy buena idea eso de dejar toda la masa en una sola porción y luego cortarla como una pizza. Es divertido!

  3. Patti,

    it is a chewy cookie, super yummy. All those substitutions sounds wonderful.

    Let me know how it turns out, and yes this is way easier than baking individual cookies at a time!

  4. I love this. It truly is fun and delicious!

  5. Oh!!! No la había visto en galleta y con trozos de choco….En Valencia la hacen con nueces y pasas con el bollo más tierno como de una magdalena, y tambien hacen otra con masa de calabaza y uvas pasas, ésta última realmente buena….un saludo Miryam.
    Tus postres son muy tentadores y tiene un aspecto formidable….UHMMMM!!!!

  6. Menudo cookie buena idea di que sí así acabamos antes y antes podemos degustarla.

  7. The children, large and small, love these monster cookies. My near 40 year old son always requests a cookie similar to this for his birthday. Yours sounds especially delicious. I hope you have a wonderful day. Blessings…Mary

  8. Una idea genial lo de hacer una mega galleta e irla partiendo….

  9. This reminds me of those cookie cakes I used to get as a kid. This might be fun for valentines day- shaped like a heart!

  10. You are on a roll :) I just made this into a giant heart and it’s great! I’m having a hard time not eating it all. The husband said that I needed to write you to tell you that this cookie is a yummy cookie, and not just a yummy “healthy” cookie! I’m having a nice little baking weekend here. Tomorrow I’m trying out your white chocolate mousse cake. Thanks again for all the work you do so we can have healthy stuff that actually tastes good :)

  11. Erin,

    We really love this cookie ourselves. My son is in love with it. We actually thought about shaping it like a heart when we made it but kind of passed on it, next time around :-)

    I am glad you guys are liking the bake goodies :-)

  12. WoW! it looks so delicious. .im planning to make giant chocolate chip cookie on a weekend.

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  13. I just made these yesterday-the first recipe I’ve tried from your website. They were delicious and definitely hit the spot for the sweets I was craving! :) I can’t wait to try more of your recipes! :)

  14. Great recipe! I subbed coconut oil for the olive oil, and regular flour as I didn’t have ww, and it turned out wonderfully! The cookie wasn’t overly sweet and the chocolate chips balanced out the sweetness really well. Definitely one I will be making again :)

  15. Hello! I was just wondering if this recipe has been updated recently? I used to make this a lot, and I feel pretty certain it used to be a combination of butter and oil. I will try it this updated way at some point, but I was just curious since I really liked the way the previous recipe turned out! Is it very similar?

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