100% Whole Wheat Cinnamon Raisin Rolls


Tender, pull-apart bread that beckons to bakery fresh. A subtly sweet, warm flavor that stands alone or partners beautifully with your favorite buttery spread. Say hello to my whole wheat cinnamon raisin rolls recipe.

Tender, pull-apart bread that beckons to bakery fresh. A subtly sweet, warm flavor ... say hello to the best whole wheat cinnamon raisin rolls recipe. Dairy-free, vegan, healthy.

I relapsed with my baking addiction when I started collecting REVOL Les Naturels Bakeware, piece by piece. These whole wheat cinnamon raisin rolls were baked in the 9-inch Square Baking Dish in Sesame Grey. All of the gorgeous pieces in the Les Naturels collection are made in France, have an advanced nonporous ceramic design (extreme thermal-shock resistance); are made only from environmentally-friendly, natural components (no heavy metals or toxins; PTFE-free); have a naturally nonstick enameled surface (seriously, they clean up like a dream!); and are microwavable plus freezer and dishwasher safe.

In addition to this hefty multi-purpose baker, I now have the Les Naturels Cake / Loaf Pan (used to make this Spiced Pear Breakfast Bread Recipe) and the Tartlet Pans (used to make my Skinny Gluten-Free Hamburger Buns Recipe). AND I’m pretty hung-up on REVOL’s pretty porcelain dishes, too …

Tender, pull-apart bread that beckons to bakery fresh. A subtly sweet, warm flavor ... say hello to the best whole wheat cinnamon raisin rolls recipe. Dairy-free, vegan, healthy.Wholesome plant-based Cinnamon Raisin Rolls served in a stunning, sustainable REVOL Arborescence Bowl with Color Lab Gourmet Boards and Tea Cups.

But back to those naturally dairy-free, vegan, healthy, jumbo cinnamon raisin rolls. As noted, they’re made with 100% whole wheat (no overly-processed stuff here!), yet have a soft, pillowy texture that is oh-so addictive. The secret is in the touch of added gluten (see recipe for options), kneading the dough for a few minutes to develop the gluten (very therapeutic!), and activating the yeast with a double rise.

Tender, pull-apart bread that beckons to bakery fresh. A subtly sweet, warm flavor ... say hello to the best whole wheat cinnamon raisin rolls recipe. Dairy-free, vegan, healthy.

The image above shows the dough after the first rise in the bowl; shaped into balls and placed in a 9-inch Revol Les Naturels baking dish; the dough after the second rise, see how they’ve expanded to double in size and touching; and the freshly baked whole wheat cinnamon raisin rolls.

Yes, though bread, in general, does take some time to make, the prep is quite easy. It’s mostly hands-off time while the dough fills your home with the heavenly scent of sweet bread. It’s the perfect recipe for weekend baking, and the result is a bowl full of wonderful whole wheat cinnamon raisin rolls that can be enjoyed throughout the week – slathered with nut or seed butter for breakfast or with a cup of tea for an afternoon treat.

Tender, pull-apart bread that beckons to bakery fresh. A subtly sweet, warm flavor ... say hello to the best whole wheat cinnamon raisin rolls recipe. Dairy-free, vegan, healthy.This post is sponsored by REVOL, a family-owned company, and the makers of my new favorite eco-friendly bake ware. Honestly, there is no going back to horrible non-stick pans now!

Special Diet Notes: Whole Wheat Cinnamon Raisin Rolls

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

5.0 from 1 reviews
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!
100% Whole Wheat Cinnamon Raisin Rolls Recipe - perfect, tender, dairy-free & vegan pull-aparts

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Whole wheat pastry flour is lighter in gluten and protein, so it may not work as well. If you do use it, I would recommend increasing the gluten or using part whole wheat pastry flour, part bread flour.

  1. Lisa Spears on

    your total time is waaaay off. if you have to let them double rise that’s 2 more hours. Do you have to double rise, or is one enough. I am making them right now, and didn’t read the entire directions so they won’t be ready for dinner, but maybe for dessert 😉

    • Lisa Spears on

      An update. I loved them. They are so good. I didn’t add the cinnamon and raisins for this batch, but will be making them for a breakfast roll soon. Thnks for a great recipe.

    • Hi Lisa, I apologize for any confusion. There is a note in the introduction of the recipe that the Prep time does not include rising time. It isn’t standard recipe protocol to include rising, soaking and chilling times as these are hands off and can even be overnight in some cases. For all of my recipes, if there is hands off time to consider, it’s noted in the recipe intro. So sorry you didn’t see this and I hope it didn’t mess up your plans too much!

  2. There is so much to love about this recipe and post, Alisa! I agree, my non-stick pans are just barely OK, I’m very intrigued by the pans you mentioned. I will need to check them out. And I love homemade bread, especially recipes which are whole grain. Thanks!!

    • I cannot even tell you how amazing both the pan and the rolls are Sharon! No joke that I’ve been baking more just because it’s more fun now, and the rolls … OMG. They stay so tender – so much better than a bagel in the morning 🙂

  3. I need a morning person in my life–so they can bake a tray of these for me to wake up to lol! I love breakfast breads with a passion but my night owl tendencies are not conducive to enjoying them often. Alas. Because boy these look good!

    • Haha, not to worry, these are AMAZING when made the night before. Even better I think, as the flavor does intensify in them a little as they rest. They keep on the counter for a few days, in the fridge for a few days longer (they reheat well) and in the freezer for … well, as long as they last 🙂

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