100% Whole Wheat Cinnamon Raisin Rolls
Prep time
Cook time
Total time
These naturally dairy-free, vegan, healthy rolls beckon to bakery fresh with a tender, pull-apart texture. They are easy to make, but please note that the Prep time listed does not include the hands-off rising time. I created this recipe for REVOL bakeware.
Serves: 9 whole wheat rolls
  1. Place the raisins in a bowl and cover with hot water.
  2. Place 1½ cups of the flour, the sugar, gluten, yeast, cinnamon, and salt in a large bowl and whisk to combine.
  3. Heat the milk beverage until very warm - about 115ºF to 130ºF. Add it to the flour mixture along with the coconut oil and applesauce. Blend until smooth (I use a hand mixer).
  4. Drain the raisins and stir them into batter. Add the remaining flour, ½ cup at a time, until nice soft dough forms. It should be a little tacky, but not sticky.
  5. Kneed the dough on a lightly floured surface for 5 to 7 minutes, to develop the gluten.
  6. Place the dough back in the bowl, cover and let rise in a warm area until double in size, about 1 hour.
  7. Punch the dough down. Divide the dough into 9 pieces and roll each into a ball. Place them in a greased 9-inch baking dish with room to rise. Cover and let rise until double in size and touching, about 1 hour (see image in post above).
  8. Preheat your oven to 400ºF.
  9. Brush the tops of the rolls with a little milk beverage, if desired. Bake the rolls for 18 to 22 minutes, or until browned on top and relatively firm to the touch.
  10. Let cool for 10 to 15 minutes. Cover leftovers and store at room temperature for up to 3 days. Can be individually wrapped and frozen.
White-Wheat Flour: This is actually 100% whole wheat flour, but it has a lighter color and milder flavor than traditional red wheat.

Gluten Option: Wheat flour naturally contains gluten, but adding a touch more helps make this dense flour more workable for a lighter result. If you can't locate gluten (sold at most grocers in the baking section), I recommend replacing 1½ to 2 cups of the wheat flour with all-purpose or bread flour.

Active Yeast: If there is any doubt that your yeast is active, proof it first in the warmed milk beverage. It should foam - if not, your yeast may be inactive - discard, get new yeast and start again. If you opt to proof, then add the yeast with the milk beverage rather than whisking into the dry ingredients. I store yeast in the freezer, which seems to preserve it well. Flat yeast will cause flat rolls!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/whole-wheat-cinnamon-raisin-rolls