50/50 Flour Cinnamon Rolls

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian

Yummy! Delicious! are just a few words to describe these made from scratch cinnamon rolls.

Prep: 15 min
Total Time: 3 h 15 min
Yield: 12 rolls


       Filling Mixture

  • 1/4 c butter, melted
  • 3/4 c brown sugar
  • 2 Tbsp cinnamon


  • 4 Tbsp butter, softened
  • 2 c powdered sugar
  • 1 tsp vanilla
  • 1-3 Tbsp Hot water


  • In a large bowl, dissolve yeast in warm water and let sit 5 minutes until bubbly. In another bowl mix scalded milk, sugar, melted butter, salt, and egg. Add to the proofed yeast. Mix in Vital Wheat Gluten and 2 cups of flour, then mix in enough remaining flour until dough is easy to handle. Knead 5-10 minutes (5 minutes with mixer dough hook) until smooth and elastic. Place in well-greased bowl, turning to coat. Cover with oiled plastic wrap and let rise until doubled, about 90 minutes. Punch down and roll out into a 15x9-inch rectangle. Brush 1/4 c. melted butter over dough. Mix brown sugar with cinnamon and sprinkle evenly over dough. Starting at longer side, roll up dough, then cut into 12 equal slices.
  • Grease bottom of 13x9-inch baking pan with butter. Place cinnamon roll slices close together and let rise until dough has doubled, about 45 minutes. Preheat oven to 350°F. Bake for 30 minutes or until nicely browned. To make icing, mix 4 Tbsp. softened butter, 2 cups powdered sugar, and 1 tsp. vanilla extract together in a medium bowl. Stir in hot water 1 Tbsp. at a time until desired consistency is reached. Spread icing over warm rolls.
  • Note: If you don’t have 50/50 Whole Wheat Flour, you can blend your own with equal amounts Hodgson Mill All Purpose White Flour and Hodgson Mill Whole Wheat Graham Flour.