Okay, graham crackers can be boring (I actually like to eat them crushed up like cereal). We usually just see graham crackers in s’mores or pies and yeah, that’s the extent of their popularity. But what if I told you you could have graham crackers in your bread? Yeah, that’s right! Graham Cracker Cinnamon Rolls here we go!
I had this box of graham crackers in my pantry for who knows how long. I went back and forth on making a pie or just eating them plain. Nothing seemed to give that box of graham crackers justice. Then I remembered this idea of making whole wheat cinnamon rolls. I thought, why not replace some of it with graham cracker crumbs?
Guys! This is a revelation. The graham crackers not only give the dough a beautiful golden brown color, but they add this nutty flavor that deepens the flavor profile of these rolls.
Let’s walk through the ingredients for this recipe (not that they are complex, just some info).
Firstly, the yeast, water, and flour are the backbone to any bread recipe. The flour is structure, yeast allows the structure to rise and the water brings everything together in a cozy environment in which the yeast performs best.
The crushed graham crackers are the star. As I said before, they provide flavor and aesthetic. Yum!! Oh, and also, whenever I blend graham crackers in a food processor, the waft of graham cracker mist is literal heaven. It always smells amazing! Sorry, dumb detail…
The oil is crucial to this recipe. Good, fluffy bread is hard to make oil-free because the fat serves to cut the gluten strands that form from kneading a little shorter which yields a fluffier texture. Without it, you will have a tough lump of graham cracker dough that won’t look or taste good (the flavor would be good, but texture…no).
The filling is pretty simple and can be adjusted to your liking. I like just coconut sugar mixed with a little cinnamon. Feel free to add in any other spices you like, chocolate, dried fruit, nuts, etc. Just go for it!
I also have a couple recipe tips:
Once you have the dough ready, the assembly is the fun part! My favorite trick to cut cinnamon rolls is using a piece of floss. You are essentially tying the dough which results in a super clean cut. I forget where I learned this from, but it beats a knife every time. If you do not have floss, just use a very sharp knife so that it doesn’t ruin the swirl and shape.
When serving these cinnamon rolls, you could make an icing by combining 1/4 cup powdered/icing sugar with 1 teaspoon non-dairy milk and 1/2 teaspoon vanilla extract. As you can probably guess, I prefer having no icing because it masks every flavor and can make this a little too sweet.
The most amazing thing about this recipe is that you will not feel like you are robbed from any flavor or texture that you usually find in a cinnamon roll recipe. This one is so much more cognizant in terms of the quality of the ingredients, so if you need cinnamon rolls in your life (you do!) this recipe is the one for you!
5 Word Summary:
If you love fluffy breads that are full of good food, check these recipes out:
Graham Cracker Cinnamon Rolls
These rolls are extremely fluffy. The graham crackers inside the dough is a great way to enhance the depth of toastiness. You will definitely love this one for breakfast, dessert, or really anytime!
Vegan and dairy-free.
for the dough:
- 1 cup lukewarm water (110 degrees F)
- 1 tbsp yeast (instant or active dry)
- 2 1/2 cup all purpose flour
- 3/4 cup crushed graham crackers (7 sheets)
- 1/4 cup granulated sugar 1
- 1/4 tsp ground cinnamon
- 3 tbsp neutral oil 2
for the filling:
- 3 tbsp neutral oil
- 1/4 cup granulated sugar
- 1/2 tbsp ground cinnamon
for the dough:
In a large bowl, microwave the water to be about 110-115 degrees F. If you stick your finger in, it should feel just slightly warm.
Pour in the yeast and stir until it dissolves. Allow to proof.
In the bowl of a stand mixer, combine the rest of the ingredients: flour, graham cracker crumbs, sugar, cinnamon, and oil.
Once the yeast has become foamy and bubbly, pour into the bowl, use the dough attachment, and mix on medium speed until a tacky but not too sticky dough forms. Add flour and water appropriately.
Place dough in a greased bowl and cover with a tamp paper towel or kitchen towel and allow to rise in a warm place. Allow to double in size (takes about 45 minutes to an hour). Meanwhile, prepare the filling.
for the filling:
Combine the sugar and cinnamon.
Roll out the dough into a thin rectangle. Brush evenly with the oil. Then sprinkle the cinnamon sugar mixture evenly.
Roll the dough tightly and place the seam side down. Then using floss or a very sharp knife cut into 2 inch sections. Place in a greased pan with a little space in between each. Brush with a little more oil on top. Cover with plastic wrap and set in a warm place to rise for another hour.
Preheat oven to 350 degrees F. Bake for 25-30 minutes or until slightly golden brown. Allow to cool slightly and serve immediately. If you want, you can add frosting (but I prefer none).
- I used coconut sugar but use any kind of sugar (not liquid though).
- I used grapeseed oil but feel free to use any kind of oil (coconut oil will work too).