Light & Fluffy Multigrain Cinnamon Rolls

Delicious cinnamon rolls that pack a multigrain punch! This recipe yields 2 dozen rolls if rolled thin and cut to size.

Light & Fluffy Multigrain Cinnamon Rolls

Cuisine: Traditional Recipes
Servings: 24
Calories: 315kcal
Author: Tara Wright
These delicious cinnamon rolls are whole gran but sure don’t taste that way! 
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For the Rolls

Filling Mixture



  • In a 2 cup glass measuring cup, combine warm water, 1 tsp honey and 2 packages yeast and stir until combined.
  • In a large mixing bowl combine oil, honey, salt, eggs, 1 cup water, 1 cup spelt flour and 1 cup whole wheat flour. Beat for 5 minutes on low speed.
  • Add all remaining flour to the mixing bowl and beat for an additional 5 minutes. If consistency is too thin/sticky add flour 1/2 cup at a time until dough remains slightly sticky but not runny.
  • Cover with a cloth and set in a warm place to rise for 1 hour to 90 minutes until doubled in size
  • Once dough is ready, prepare your glass baking pans by greasing with coconut oil or butter.
  • In a small glass measuring cup, melt butter and mix in the cinnamon bark oil. Paint this on the dough using a pastry brush. Then drizzle with honey and shake on cinnamon. Top with raisins.
  • Roll up dough and cut into 2­3 inch pieces. Place in greased 9x13 glass baking pan and cover to let rise in a warm spot for 60 - ­90 minutes.
  • Preheat your oven to 375 degrees.
  • Bake for 30 - ­45 minutes until golden brown.
  • While rolls are cooling, prepare icing by whipping the ingredients in your blender. Ice rolls after cooled for 10­ - 15 minutes and enjoy!


You can add dried cranberries and/or nuts to change up the recipe. If you are looking for a low sugar option, you might consider omitting the frosting or drizzling very lightly.


Calories: 315kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 92mg | Potassium: 144mg | Fiber: 4g | Sugar: 23g | Vitamin A: 2.8% | Vitamin C: 0.5% | Calcium: 2% | Iron: 8.9%

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