Whole Wheat Gingerbread Cinnamon Rolls are a must this holiday season. Topped with a greek yogurt cream cheese frosting your family will love. Dairy-free friendly recipe! See recommendations below.
Read through the entire recipe before starting and get all ingredients ready. Then read through step-by-step. See notes below about preparing for overnight
Butter vs. coconut oil. I used butter in Gingerbread Cinnamon Rolls, but coconut oil was used in this recipe. Which means if you happen to be dairy-free, you should be okay using coconut oil here too. Just make sure whatever you use, it is softened so it is spreadable.
Flour. I used a whole wheat pastry flour but if you don’t have that on hand you can use about 1.5 cups all-purpose + 1.5 cups whole wheat. OR 3ish cups of whole wheat white flour. Or about 3.5 cups unbleached all-purpose flour. I didn’t test this with any gluten-free flours.
Frosting. If dairy-free you can use a simple powered sugar glaze: about 1 cup powdered sugar to 2-3 tablespoons milk. Or use dairy-free yogurt and dairy-free cream cheese.
Make Overnight: Follow recipe directions preparing dough through “Step 8” – so you’ll roll out the dough into the rectangle, slice and place in prepared baking pan. At this point cover tightly with wrap and place in fridge overnight. Remove the pan from the fridge in the morning about an hour before baking, to allow the rolls to rise at room temperature. Or if your house is extra cold, let them rise in a 200ºF preheated oven then turn the oven off. Once the rolls have puffed up and risen again, place rolls in preheated 350ºF oven to bake for 20-25 minutes (remove rolls from oven while preheating to 350ºF).
Recipe originally published December 2017. Post updated with more tips December 2021.
Keywords: christmas brunch recipes, lightened up cinnamon rolls, gingerbread recipes