Can I bake these healthy cinnamon rolls the same morning, without the overnight rise?

Yes. After cutting the rolls and arranging them in the pan, cover and let them rise in a warm spot for 45 to 60 minutes, until puffed and touching each other. Bake as directed. The flavor is slightly less deep than the slow fridge rise, but the texture is nearly identical.

Why did my cinnamon rolls come out dense instead of fluffy?

The usual culprits are milk that was too hot, which damages the yeast, or too much flour from scooping the cup straight from the bag. Keep the milk near 110°F, spoon and level the flour, and give the kneaded dough its full first rise before rolling it out.

Can I use only whole wheat flour, with no all-purpose flour at all?

With white whole wheat flour, yes: the rolls stay tender, especially if you add 2 extra tablespoons of milk. With regular red whole wheat flour, expect a denser, heartier roll. The blend in the recipe is the softest result, which is why it is the default.

How do I stop the yogurt glaze from melting off the rolls?

Wait the full 10 minutes after baking before glazing. On steaming hot rolls the yogurt thins and vanishes into the pan; on warm rolls it sets into a glossy coat. If your yogurt is runny, strain it for 15 minutes in a coffee filter before whisking the glaze.

Can I freeze the cut rolls before baking them?

Yes, and it is the best make ahead route. Freeze the cut rolls on a tray until solid, bag them for up to a month, then arrange them in the buttered pan the night before and let them thaw and rise in the fridge overnight. Bake in the morning as directed, adding 2 to 3 minutes if needed.

Healthy Cinnamon Rolls, Soft Overnight Swirls with a Maple Yogurt Glaze

Ingredients

Scale

1 cup milk, 2 percent, warmed to about 110°F
2 1/4 teaspoons instant yeast, 1 packet
2 tablespoons honey
1 large egg, at room temperature
3 tablespoons unsalted butter, melted and cooled slightly
2 1/2 cups white whole wheat flour, plus more for rolling
1 cup all-purpose flour
3/4 teaspoon fine sea salt
2 tablespoons unsalted butter, very soft, for the filling
1/3 cup coconut sugar, for the filling
2 tablespoons ground cinnamon, for the filling
1 pinch fine sea salt, for the filling
1 cup plain Greek yogurt, 2 percent, for the glaze
3 tablespoons pure maple syrup, for the glaze
1 teaspoon vanilla extract, for the glaze
1 pinch fine sea salt, for the glaze

Cook Mode Prevent your screen from going dark

Instructions

Stir the warm milk, honey and yeast together in a large bowl and let it stand for 5 minutes, until the surface looks foamy at the edges.
Whisk in the egg and melted butter. Add both flours and the salt, and stir until a shaggy dough forms and no dry flour remains.
Knead for 8 minutes by hand or 6 minutes with a dough hook, until the dough is smooth, elastic and only slightly tacky.
Cover the bowl and let the dough rise in a warm spot for 45 minutes, until puffed and about half again its size.
Roll the dough on a lightly floured surface into a rectangle about 12 by 16 inches, with a long side facing you.
Spread the very soft butter over the whole surface, right to the edges. Stir the coconut sugar, cinnamon and salt together and sprinkle evenly over the butter.
Roll the dough up from the long side into a tight log, keeping the tension even, and pinch the seam closed. Turn the log seam side down.
Cut the log into 12 rolls with unflavored dental floss or a serrated knife, using a gentle sawing motion so the swirls stay round.
Arrange the rolls, cut side up, in a buttered 9 by 13 inch pan. Cover the pan tightly and refrigerate for 8 to 12 hours, overnight.
In the morning, set the pan on the counter for 30 to 45 minutes while the oven heats to 350°F. The rolls should look puffed and touching.
Bake for 20 to 24 minutes, until the tops are golden and the center roll springs back when pressed gently. Rest the pan for 10 minutes.
Whisk the yogurt, maple syrup, vanilla and salt until glossy. Spoon the glaze over the warm rolls, letting it run down into the swirls, and serve.

Author: Nora Ellis
Prep Time: 30 minutes
Cook Time: 22 minutes

Nutrition

Serving Size: 1
Calories: 240
Sugar: 12
Sodium: 170
Fat: 7
Saturated Fat: 4
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 39
Fiber: 4
Protein: 8
Cholesterol: 32