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Whole Wheat Gingerbread Cinnamon Rolls make for a cozy Christmas breakfast treat. Molasses and an aromatic spice mix give these sweet rolls their unmistakable gingerbread flavor. This recipe is made with whole wheat flour and refined sugar free.

Whole Wheat Gingerbread Cinnamon Rolls

Whole Wheat Gingerbread Cinnamon Rolls make for a cozy Christmas breakfast treat. Molasses and an aromatic spice mix give these sweet rolls their unmistakable gingerbread flavor. This recipe is made with whole wheat flour and no refined sugar.

Course Breakfast, Dessert
Cuisine American
Keyword whole wheat gingerbread cinnamon rolls
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 8 cinnamon rolls
Author LeelaLicious

Ingredients

  • 1/3 cup warm milk
  • 3 tablespoons molasses
  • 2 tablespoons melted butter
  • 2 tablespoons coconut sugar or unrefined cane sugar
  • 1 egg
  • 1/2 package 1-1/8 tsp instant yeast
  • 1/2 teaspoon vanilla
  • 1/2 tablespoon gingerbread spice mix*
  • 1/4 teaspoon salt
  • 1 cup whole wheat flour
  • 1-1/2 cups all purpose flour

Filling

  • 1 tablespoon melted butter
  • 1 tablespoon molasses
  • 1/4 cup coconut sugar or unrefined cane sugar
  • 1/2 tablespoon gingerbread spice mix*

Glaze:

  • 1/2 cup coconut sugar or unrefined cane sugar, sifted
  • 1 teaspoon tapioca or corn starch
  • 1/2 teaspoon gingerbread spice mix*
  • 2-3 teaspoons milk

Instructions

  1. Add milk, molasses, butter, coconut sugar, egg, yeast and vanilla to a large bowl. Whisk to combine.
  2. Add gingerbread spice, salt, whole wheat flour and all purpose flour in 1/2 cup increments. Stir to combine (you can use your stand mixer with dough hook). Add only as much AP flour as needed for the dough to form an elastic ball that doesn't stick to the sides of the bowl.
  3. Place the dough ball into a clean bowl, cover with a dry towel and let rise in a warm spot until it doubles in size (1 - 1.5 hours).
  4. To make the filling combine melted butter and molasses in a small bowl. Whisk together sugar and gingerbread spice in another small bowl. Set aside.
  5. Grease an 8 inch round or square baking pan. Roll the risen dough into a 10x15 inch rectangle.
  6. Brush melted butter and molasses mix all over the surface and sprinkle with the sugar mix. Roll the dough up from the short side.
  7. Cut the dough log into 8 slices using a serrated knife or unflavored floss for clean cuts, and place in the prepared pan. Let the cinnamon rolls rise again for 30-45 minutes. Alternatively, you can cover the pan and let it rise in the fridge overnight. Bake them fresh in the morning.
  8. Preheat oven to 350 degrees F and bake cinnamon rolls for 15-20 minutes. Remove from oven and make the glaze.
  9. Sift the sugar (unrefined sugar tends to form clumps) and combine with tapioca starch and gingerbread spice. Add enough milk until glaze has desired consistency. Drizzle over warm gingerbread cinnamon rolls.
  10. Store covered at room temperature or in the fridge.

Recipe Notes

* I make my own gingerbread spice mix every holiday season, but a simple mix of ground cinnamon, ginger, nutmeg + cloves will do in a pinch.