Difficulty Level & Yield

Level: Intermediate
Yield: 12 cinnamon rolls

Nutritional Information

Per Serving (1 of 12 servings):

Calories: 459
Total Fat: 17 g
Saturated Fat: 8 g
Carbohydrates: 74 g
Dietary Fiber: 4 g
Sugar: 38 g
Protein: 6 g
Cholesterol: 31 mg
Sodium: 321 mg

Time Required

Total Time: 3 hours 15 minutes (includes rising times)
Active Time: 1 hour

Ingredients

For the Dough:

1 1/2 cups warm water (about 110F)
1/4 cup vegetable oil, plus extra for greasing the bowl
1/4 cup granulated sugar
2 teaspoons kosher salt
1 tablespoon instant yeast
2 1/2 cups whole wheat flour
2 1/4 cups all-purpose flour, plus more as needed and for dusting

For the Filling:

1 stick (8 tablespoons) unsalted butter, at room temperature, plus extra for the baking dish
1/3 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons ground cinnamon

For the Topping:

1 cup honey
4 tablespoons unsalted butter

Special Equipment:

Stand mixer with dough-hook attachment

Instructions

Make the dough: In the bowl of a stand mixer fitted with the dough-hook attachment, combine warm water, vegetable oil, granulated sugar, and salt. Mix briefly to combine, then add yeast. Gradually add both flours, one cup at a time, mixing on low speed until a loose dough ball forms. If needed, add more all-purpose flour. Knead on medium speed for 5 to 6 minutes until the dough is soft but not sticky.
First rise: Lightly grease a large bowl with vegetable oil. Transfer the dough, shape into a smooth ball, and place in the bowl. Cover with a lid or clean dish towel. Let rise until doubled in size, 30 minutes to 1 hour depending on kitchen temperature.
Prepare the filling: Grease a 9-by-13-inch baking dish with butter. In a small bowl, combine both sugars and cinnamon; set aside. On a lightly floured surface, roll out the risen dough into a 24-inch square about 1/8 inch thick. Spread butter evenly over the dough with no border. Sprinkle the sugar mixture over the butter, covering the entire surface, and gently press in with your hands. Roll the dough tightly into a log like a jellyroll. Cut into 12 pieces, each about 2 inches wide. Arrange rolls in a single layer in the greased baking dish.
Second rise: Cover with a clean dish towel and let rise until puffed and rounded, about 30 minutes.
Bake: Preheat oven to 375F. Bake until rolls are deep golden brown and sugar is bubbling all over, 30 to 35 minutes. Let cool for 5 to 10 minutes.
Add the topping: While rolls cool, melt honey and butter together in a small saucepan over medium-low heat. Pour the honey mixture evenly over the rolls. Serve warm with a spoonful of sauce from the baking dish.

Cook's Tips

Flour Measurement: Spoon flour into a dry measuring cup and level off excess. Scooping directly from the bag compacts the flour, resulting in dry baked goods.

Cutting the Rolls: For neat, clean cuts without squashing the filling, slide a piece of dental floss crosswise under the dough log. Cross the ends over the log and pull each end until the floss slices through the dough. This works wonderfully if you don't have a sharp knife on hand.