The Best (Soft & Gooey!) Sprouted Wheat Flour Cinnamon Rolls

Learn how to make soft delicious, sprouted wheat flour cinnamon rolls with a few easy steps (can also use 100% whole wheat flour!). This truly is the best cinnamon roll recipe I have ever made with sprouted wheat flour. The icing and cinnamon gooeyness make this recipe practically perfect in every way.

Yes, I would definitely say that these cinnamon rolls are perfect. These are also a small batch cinnamon roll, so this recipe only makes 12 rolls which fit perfectly into a 9X13 pan.

I use to shy away from making cinnamon rolls with sprouted wheat flour. It intimidated me for so long. But these rolls turn out fantastic every. single. time. You can go a little less or a little more on flour and usually they still turn out practically perfect.

WHAT IS SPROUTED WHEAT FLOUR?

Sprouted wheat flour are wheat berries that have been soaked in water for a certain amount of time, and as a result, the berries have begun to sprout. This process changes the composition of the actual wheat berry. To learn more, click here. Sprouted wheat flour is easier for the body to digest, and is full of vitamins and minerals that are readily available after being sprouted.

For me this means– no more brain fog after eating, no more rashes, no more inflammation, among many other things! I am allergic to wheat but have zero allergic reactions to sprouted wheat (hooray!). If you have allergies or wheat/gluten intolerances or just want a healthier way to eat, I highly recommend sprouted wheat flour. You can actually make it from home!

Does Sprouted Wheat Flour Have a Different Texture?

Sprouted wheat flour has a slightly denser texture than white flour. I use hard white wheat and recommend it over other wheat varieties. It tends to be lighter in texture. In this recipe, the cinnamon rolls turn out soft with a chewy texture full of warm gooeyness. They taste pretty darn close to regular white flour cinnamon rolls, but you get all of the amazing health benefits!

How Do You Make Sprouted Wheat Flour Cinnamon Rolls

These sprouted wheat cinnamon rolls are easy to whip together, especially since it is a smaller batch. They are adapted from Mel’s Kitchen Cafe, love her. Let’s get started!

First, start by pouring the milk in a small saucepan on the stove and scalding it (essentially turning up the heat and waiting until little bubbles form around the edges of the saucepan, right before it starts to simmer).

Pour the milk mixture into your kitchen aid with a flitted dough hook. If you don’t have a kitchen aid, you can use a large mixing bowl, spoon, and some elbow grease. Add in the butter, sugar, and salt. Turn on the mixer and mix until the butter is melted. Then wait until mixture cools slightly.

Next add in the yeast and the egg and do a little more mixing.

The recipe calls for 3-4 cups of flour. At this point I like to gradually add the flour until it reaches a nice soft dough stage. You are looking for a dough that holds it shape but doesn’t leave a lot of sticky residue on your fingers.

Once you get that perfect dough (I usually end up doing a little less than 3 1/2 cups of flour), put the flour in a medium size mixing bowl, and cover with plastic wrap or a towel, and let rise until doubled or for around an hour.

Punch down dough and turn onto a very lightly greased countertop. Roll it into a 14X10 inch rectangle. Spread 5-6 tablespoons of softened butter on top.

Next, I like to add brown sugar and cinnamon to my liking. This is also the time and place to add Rasins if you prefer them.

Roll dough up as tightly as possible starting with the long end. Try not to stretch the dough during this process. Cut the dough into 12 equal rolls using a serated knife or dental floss (perferably unscented).

Gently lay the cinnamon rolls onto a 9×13 pan and cover with plastic wrap, or a dish towel and let rise until doubled, about an hour and a half.

When they are doubled and puffy in size it’s time to bake! Be very careful not overbake! The tops of the cinnamon rolls need to just be very lightly browned.

Remove from the oven and let them cool. While cooling, whip up the frosting! All that is needed is a mixing bowl and hand mixer to get the job done. Cream the butter and cream cheese together. Add in the milk, vanilla, and powdered sugar (a little at a time). Whip until light and creamy.

Frost cinnamon rolls when still slightly warm. Enjoy!

I loooove that this recipe only makes 12 (large) rolls! It is perfect for our family, everyone gets their own with a few to split up, and we don’t have to be tempted with all of the extras. Simply a delicious treat that you probably need to make as soon as you can!

Yield: 12 Large Rolls

Perfect Cinnamon Rolls- Sprouted Wheat Flour

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These cinnamon rolls are soft and fluffy with a warm and gooey delicious center. They are made with 100% sprouted wheat flour but can easily be adapted to wheat or white flour as well. They fit perfectly into a 9X13 pan.

Ingredients

Dough

• 1 cup milk (can use almond milk)
• 1/4 cup butter (I used salted)
• 1/4 cup sugar
• 1/2 teaspoon salt
• 3 teaspoons instant yeast
• 1 egg
• 3-4 cups sprouted wheat flour

Filling

• 5-6 tablespoons butter
• 2/3 cup brown sugar
• 1 tablespoon ground cinnamon

Frosting

• 3 tablespoons cream cheese, softened
• 6 tablespoons salted butter, softened
• 1 tablespoon milk (can use almond)
• 1/2 teaspoon vanilla
• 1 1/4 cup powdered sugar

Instructions

1. Heat milk in a small saucepan on the stove, scalding it (essentially turning up the heat and waiting until little bubbles form around the edges of the saucepan, right before it starts to boil). Pour mixture into your kitchen aid with a fitted dough hook.

2. Add in the butter, sugar, and salt. Turn on the mixer and mix until the butter is melted. Then wait until mixture cools slightly.

3. Add yeast and egg and mix until combined.

4. Next, add in flour gradually, until dough clears the sides of the bowl. I usually end up with just under 3 1/2 cups. Dough should be soft and just slightly sticky, not leaving much residue on your finger. *Knead for 2 minutes.

5. Transfer dough to lightly greased bowl and cover with plastic wrap or a towel until doubled in size- about an hour.

6. After rising, roll dough into a 14×10-inch rectangle and spread with softened butter. Sprinkle brown sugar and cinnamon over the dough. Roll the cinnamon rolls up starting with the long end. Make sure to roll them together tightly without stretching the dough.

7. Cut the roll into 12 equal parts. I like to use a serrated knife or dental floss. Place in a greased 9×13 pan and cover to let rise for about an hour and a half- or until doubled in size.

8. Bake at 350 degrees for 17-20 minutes. 18 is just about perfect in my oven. They are done as soon as the tops are very slightly golden. Do not overcook!

9. While cooling, prepare the icing by mixing the cream cheese and butter in with a hand mixer until creamy in a medium bowl. Add in the milk and vanilla- mix. Slowly add in powdered sugar and whip until creamy. Frost cinnamon rolls when they are cooled.

Notes

*Be careful to only knead for 2 minutes. Sprouted wheat flour doesn’t need to be “kneaded” as long as regular flour because of the difference in gluten.