Wednesday, February 9, 2011

Whole Wheat Blueberry Cinnamon Rolls

I have been craving cinnamon rolls for about six months straight. The first time I made them, in October, I used a recipe full of butter and sugar. They were delicious, but were definiately not something I could treat myself with often. Since then I have been experimenting with healthier cinnamon roll recipes. Over superbowl weekend, I used my bread machine to mak these blueberry cinnamon rolls and, if I do say so myself, they were delightful. I took them to a girls night and the super bowl party we went to. They take a bit of time, but are totally worth it!

Whole Wheat Blueberry Cinnamon Rolls


1 1/4 c. water
4 egg whites
3 Tbsp. canola oil
1/3 c. sugar
2 1/2 c. whole wheat bread flour
1 1/2 c. white bread flour
3 tsp. dry active yeast

3/4 c. unsweetened applesauce
3/4 c. fresh or frozen blueberries
1/3 c. packed brown sugar
1 1/2 Tbsp. cinnamon

1/2 c. light cream cheese
1 c. powdered sugar
1/4 c. skim milk


To start dough, combine wet ingredients in bread machine. Add dry igredients. Make a well into the dry ingredients and add yeast, making sure it doesn't touch the wet ingredients. Run dough setting on the bread machine until your dough has completely risen (this usually takes about an hour and a half.) While your dough is in the bread machine, combine filling ingedients into a small bowl and mix completely.

Preheat oven to "warm" or the lowest setting (around 150 or 200 degrees). Clean and cover your counter in a thin layer of flour. When dough is complete in the bread machine, roll out the dough with a rolling pin into a large rectangle, approximately two feet long and one foot wide. Spread filling mixture thinly and evenly over your rectangle of dough.

Slowly and gently, roll dough up into a long tube. Spray two 9 x 13" cake pans with cooking spray.  Cut your tube of dough into 24 1-inch rolls.

Place your rolls into the cake pans, 12 rolls in each pan. Place your cake pans into the warm oven for about 20 to 30 minutes to allow your dough to rise a second time. Check your rolls every 10 minutes or so. They are ready when they are fluffy and touching eachother.

Once they have reached this point, turn the heat on the oven up to 350. Bake for about 15 minutes, or until golden brown. Remove from oven. Allow to cool for 5 to 10 minutes. While they are cooling, make icing by putting cream cheese into a small bowl and softening it in the microwave for 30 seconds on medium heat. Add milk and stir until combined thoroughly. Slowly mix in powdered sugar until you have a thin, yet consistent icing.

Drizzle icing over cinnamon rolls using a spoon or knife.  Serve and enjoy your work!

Best served warm. They can easily be frozen and reheated in the oven at 300 degrees for about 20 minutes. Each cinnamon roll is 4 WW PointsPlus.


  1. Looks delicious. I would love to wake up to this in the morning.

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  2. Looks amazing and so so so delicious!!! Yum!

  3. They look good and they're whole wheat,ya can't beat that.

  4. Beautiful space .. and this dish is looking delicious :)

  5. Oh that is one delicious roll! And they are whole wheat? YUM!

  6. Mmmm...these look incredible! I love how they are made with whole wheat flour! I bet they were delicious! :)

  7. Yummy, these rolls look delicious. Thanks for sharing

  8. Those look absolutely delicious! Thanks for sharing, found you through Food Frenzy. These are going on my must make list!

  9. Who says a treat has to be loaded with calories and fat? These cinnamon rolls filled with fruit and whole wheat look absolutely amazing and delicious!


  10. These look fantastic! Thanks for sharing.