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Kernza® Cinnamon Rolls

Kernza® Cinnamon Rolls

12 servings


  • 2 hours and 15 minutes


  • Handheld or stand mixer
  • Mixing bowls
  • Spatula
  • dishcloth
  • 9X13 baking pan
  • bread knife



  • 1 cup warm milk (we used whole milk)
  • 1 TBS instant dry yeast
  • 2 TBS white cane sugar
  • 1 tsp salt
  • 3 Tbs salted butter
  • 1 large eggs
  • 1 cup kernza
  • 1 1/4 cup white flour
  • 1 1/4 cup whole wheat flour


  • 1/2 cup salted butter, melted
  • 1 cup brown sugar
  • 2 TBS cinnamon


  • 4 ounces cream cheese, softened
  • 1/4 cup salted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract (or almond extract)
  • 2 TBS milk

On my first attempt, the dough did not rise the way I wanted it too. Could have been a number of things. I didn't want to waste my dough (especially the kernza flour!) so I continued on with the recipe. I allowed it to rise for the second time in the baking pan and the dough ended up tripling in size! I continued on with the recipe and it turned out to be more like coffee cake than cinnamon rolls the first time. Still great and no complaints. When I tried the recipe again, I allowed the dough to rise for double the allowed time and that seemed to work better. It still did not rise like I thought it would (likely due to the density of the flour) but I can't get over the flavor the kernza brings to these favorite recipes. The nutty flavor goes well with this recipe along with swapping out vanilla extra for almond extract gave it an extra "wow factor" my family was not complaining about. I would not be fearful of trying this recipe out and making it your own!


1. In a bowl, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Mix on low speed (using dough hook if using stand mixer).
2. Once the flour starts to incorporate into the dough, increases the speed to medium. Add more whole wheat flour as needed so that the dough pulls away from the sides of the bowl.
3. Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1-2 hours.
4. Lightly grease a baking sheet. Punch down the dough an roll into a 12 inch by 18 inch rectangle.
5. Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise. Using a bread knife, cut the dough into 12 one inch slices.
6. Place the slices onto a lightly greased 9X13 baking pan. Cover and let rise again for 30-45 minutes.
7. Preheat oven to 325 degrees. Bake the rolls for about 15-20 minutes.
8. Prepare the glaze by whipping together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add milk and continue to stir until well combined.
9. Frost the rolls while still warm. Serve immediately or cool and store for up to 4-5 days.


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