Whole Wheat Cinnamon Rolls

READY IN: 27mins
YIELD: 12 rolls




  • Notes: *You can use coconut oil; cube it first and stick it in the fridge till it's cold, **To make butter milk, add a cap full of vinegar to your cup of milk; stir n let sit for a few minutes.
  • Preheat oven to 450F, and grease a 12 cup muffin tin; set aside.
  • Sift both flours (even if it's already pre-sifted), baking soda and baking powder into a large bowl. Cut in butter until the flour mix is crumbly and no large chunks remain.
  • Add milk and mix it quickly until the dough begins pulling together. Sprinkle some flour on your work space, turn out dough and knead for a few SECONDS. Don't over knead!
  • Roll out dough into a rectangle, about 1/2 inch thick.
  • Empty contents of chai tea bag into a bowl, use a fork to beat it together with the softened margarine, brown sugar, and cinnamon. Spread mixture onto dough, then roll up into a long tube (roll from the long side of the dough), and pinch dough to stop rolls from undoing! Cut into 1 inch sections, and put into prepared muffin tin. Bake for 12 minutes, cool slightly and enjoy!
  • You can add or decrease the spices and sugar to your preference :).