If you love the idea of baking for your family, but you don’t always have the time (or energy) to do so, you will love today’s recipe. These super easy No-Knead Whole Wheat Cinnamon Honey Rolls stir together in one bowl, are sized for toddlers, have a fluffy soft interior, and have a slightly sweet flavor that pairs well with butter, cream cheese, and nut butter.
My daughter has always loved bread and rolls are a convenient option since they usually freeze and pack well. She eats her hamburger buns separately from the meat and almost always takes a sandwich apart before eating it, so I often just serve the bread separately from the start. These rolls, which are basically a sweet version of pizza dough, are made with whole grain flour, so they provide complex carbohydrates (good for long lasting energy), B vitamins, and fiber. They have a super short ingredient list as compared with most store-bought breads. And maybe best of all, they don’t take all day to make.
If your little one likes to help in the kitchen, this is a good recipe to do together. They can help stir the dough together and you don’t have to worry that their playing with it will cause any ill effects—because while the dough absolutely doesn’t need to be kneaded, a little bit by your kiddo won’t hurt. L loves to make little “sandcastles” with flour in the mixing bowl and then she inevitably samples the raw dough, but otherwise, it’s a pretty fun kitchen activity!
No Knead Whole Wheat Cinnamon Honey Rolls
This recipe is very forgiving and works even if your dough isn’t perfect. The rolls are small, slightly flat, and thin so they are easy for toddlers to chew and bite, but they are still big enough to be sliced. The interior is really soft and pillowy. You could add 1/4-1/2 cup raisins to the dough if you want to make cinnamon raisin rolls!
Makes 16 small rolls
- 1/2 cup very warm water
- 1/2 teaspoon yeast
- 1 tablespoon honey
- 1 1/2 cups whole wheat flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon butter, melted and slightly cooled
- Stir the yeast and honey into the warm water. Let sit until the yeast is puffy, about 3-5 minutes. In a medium mixing bowl, stir together the flour, cinnamon, salt, and vanilla. Add the water-yeast mixture and the butter and stir, adding a little more water at a time as needed to pull the dough together. The dough should hold together in a ball easily but should feel a little bit sticky. Let sit in the bowl, covered, for about 45 minutes.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or Silpat. Punch the dough down, pick up, and fold under a few times to make a ball. Break off 1-tablespoon (ish) sized pieces and form into flat circles about 1/4-1/2-inch thick. Place onto prepared baking sheet about 1 inch apart. Cover with a towel and let rest for 30 minutes. Bake for 10-12 minutes until firm to the touch and just starting to turn golden brown on the bottom. Remove from oven and let cool. Serve warm or at room temperature.
To store: Slice and place into a zip top freezer bag, removing as much air as possible. Freeze for up to 3 months, defrosting one at a time in the microwave in 10 second intervals. Or, store in an airtight container in the fridge for up to 5 days, reheating briefly if needed.