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Sprouted Wheat Cinnamon Rolls with Maple Cream Cheese Icing

Soft, fluffy decadent cinnamon rolls made with 100% sprouted whole grain wheat flour.
Prep Time: 15 minutes
Cook Time: 30 minutes
Rising Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Servings: 12 Rolls

What You'll Need:

  • 450 g Second Spring Sprouted Wheat Flour (3 3/4 cups, see notes above for properly measuring flour)
  • 1 ⅓ cup whole milk, warm
  • 3 tbsp honey
  • ¼ cup canola oil
  • 1 ½ tsp salt
  • 2 ¼ tsp instant yeast (1 packet)


  • ¾ cup coconut sugar
  • 2 tbsp cinnamon
  • 1 ½ tbsp oil or melted butter


  • ½ cup cream cheese, room temperature (½ regular block)
  • 2 tbsp maple syrup
  • ¼ tsp vanilla extract
  • 1 tbsp milk or milk alternative

How To Make It:

  • In the bowl of a stand mixer fitted with the dough hook, add warm milk and honey. Stir until honey is dissolved.
  • Add oil, then sprouted wheat flour, salt, and yeast on top. Mix on low speed for 1 minute until a sticky dough forms.
  • Switch to medium speed and mix for 6-7 minutes, until the dough comes away clean from the sides of the bowl. The dough should be soft, smooth and quite sticky.
  • Cover the bowl with a clean tea towel and allow it to rise in a warm area for 45 minutes, a cool oven with just the light on works well as it is slightly warmer than room temperature.
  • In a small bowl, combine cinnamon and sugar for the filling. Prepare a large casserole dish by lightly coating in oil.
  • Scrape the dough onto a lightly floured counter and roll or pat the dough with your hands to form a 12x12 square.
  • Brush dough with melted butter, leaving a small border all the way around. Sprinkle cinnamon and sugar mixture evenly over the butter and rub it in with the back of a spoon.
  • Starting at the top (furthest away from you) roll the dough very tightly into a log, smoothing and tightening the outer skin as you roll.
  • With a sharp knife, cut into 12 even 1" slices. Place rolls into the casserole dish, they should be lightly touching. Cover the dish with the tea towel and allow it to rise for an additional 20-30 minutes.
  • Preheat the oven to 177°C. If your rolls are rising in the cool oven, remember to remove them before preheating and set on top of the oven.
  • Bake for 28 - 35 minutes, until lightly golden. Allow to cool for 10 minutes.
  • In the meantime, beat icing ingredients together until smooth. This is easiest with a hand or stand mixer, and the cream cheese must be room temperature to get it smooth. Spread over cinnamon rolls and serve.


Once completely cool, store cinnamon rolls covered in the fridge. 
We think these are best enjoyed warm! If reheating, place cinnamon roll in the microwave for 20-30 seconds.