Mango Bread Rolls Recipe | Video

Looking for a different kind of cinnamon roll recipe? Then try these easy whole wheat mango cinnamon rolls. These mango jam stuffed bread rolls are easy to make and are a perfect tea time treat.

Whole wheat pastry flour gives these rolls a nice soft crumb with a mild earthy flavor. I use homemade mango jam as filling but feel free to use your favorite jam or preserve instead.

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About the Recipe

We love sweet bread in my family, like this chocolate swirl babka and these dulche de leche rolls. So I am always looking for ideas to make sweet rolls or sweet buns at home.

Idea to make these mango cinnamon rolls came about when I was making my mango jam. With our love for cinnamon rolls, I knew the sweet jam filling would make the best stuffed sweet rolls. I have included the recipe for mango filling below.

I use whole wheat pastry flour to make these and that give the rolls a wheaty color and hearty texture. But you can also make these with all purpose flour or a combination of both. White whole wheat flour is also a great alternate here.

I drizzle the freshly baked wholewheat rolls with cinnamon flavored powdered sugar glaze. I have also found that ground cardamom is a great substitute to cinnamon in this recipe.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make these delicious mango cinnamon rolls:

• Whole wheat pastry flour - you can use just all purpose flour or a combination of white whole wheat flour and all purpose flour.
• Instant Yeast -
• Potato flour - makes the sweet rolls moist and improves their shelf life. You can substitute with instant potato flakes or omit it and increase the flour. Check the tips section on how to.
• Dry milk powder - also makes the bread soft. You can substitute with milk but make sure to adjust the liquid quantity in the recipe.
• Unsalted butter
• Salt, sugar
• Mango jam - homemade or store bought. But you can also use any other of your favorite jam or preserve as filling.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make these delicious whole wheat cinnamon rolls with sweet mango filling. Start by making the dough for the sweet rolls.

In a a large bowl or the bowl of the stand mixer, combine flour, yeast, sugar, salt, potato flour, dry milk powder, butter and water. Mix and knead to form a smooth pliable dough, about 7~8 minutes on the stand mixer and 10~11 minutes by hand.

Transfer the dough into a lightly greased bowl, cover and set aside to rise for 1~2 hours or until it's nearly doubled in bulk.

Shape Sweet Rolls

Lightly grease 2 9" or 8" round cake pans and keep ready.

After the first rise, remove the dough from the bowl onto a lightly floured work surface. Gently deflate the dough and roll it out into a 16"x12" rectangle.

Spread the mango filling on the dough leaving a 1" border on all sides. Roll the dough into a log the long way; it will stretch to about 20" long as you roll.

Using a serrated knife, slice the log into 16 equal size slices. Wiping the knife clean with a clean kitchen towel or paper napkin between slices will help in cutting even slices. Space the rolls in the prepared pans, flatten them gently. Cover and let rise for 1½~2 hours. They should puff up and start to crowd each other.

Baking cinnamon rolls with mango filling: Preheat the oven to 375°F. Brush the rolls with some milk and bake for 18~20 minutes or until the rolls are brown around the edges and golden brown across the center.

Combine confectioners sugar and cardamom in a small bowl. Add enough heavy cream (or milk) to make a soft spreadable icing. Remove the rolls from the oven and loosen the edges with a knife. Turn them out of the pan onto a rack. Spread with glaze and serve. If you don't want to serve the rolls right away, then do not glaze them.

Expert Tips

• If you want a tender, most traditional cinnamon rolls, then use purpose flour in this recipe.
• White whole wheat flour is a fine substitute but pastry flour gives these whole wheat mango bread rolls a nice soft crumb.
• Potato flour makes the sweet rolls moist and improves their shelf life. You can substitute with ½cup instant mashed potato flakes. You can also omit it all together and increase the flour, but make sure to adjust the amount of liquid added in the recipe accordingly.
• Dry milk powder also makes the bread soft. You can substitute with milk but make sure to adjust the liquid quantity in the recipe.
• Make sure not to spread too much jam on the dough. Go easy otherwise it will ooze out while baking.
• These mango bread rolls stay fresh at room temperature for 2~3 days when wrapped well.
• If you want to serve the rolls later, then do not ice them. Cool them completely, wrap in plastic wrap and store at room temperature for up to 3 days. Bake them in a preheated 350°F for 10~15 minutes until they are nicely warmed. Spread icing and enjoy!!

Frequently asked questions

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Recipe card

Wholewheat Sweet Rolls with Mango Filling

Recipe to make Sweet Rolls with Mango Filling. They are soft, slightly sweet and absolutely delicious.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Course: breads

Cuisine: American

Servings: 16 servings

Ingredients

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For the Dough:

• 3 cups Wholewheat Pastry Flour
• 2½ teaspoons Instant yeast
• 3 tablespoons Sugar
• 1¼ teaspoons Salt
• ¼ cup Nonfat Dry milk powder
• ¼ cup Potato flour*
• 6 tablespoons Unsalted butter, softened
• ⅞~1 cup Lukewarm water
• ¾~1 cup Mango jam*
• 2~3 tablespoons Milk, for brushing the rolls

For the Glaze:

• 1 cup Confectioners sugar
• ¼ teaspoon Ground Cinnamon or Cardamom
• 3 ~ 4 tablespoons Heavy cream or Milk

For Mango Filling:

• 1 Medium Mango, peeled and diced
• 3 ~ 4 tablespoons Dark brown sugar (adjust according to the sweetness of your mango)
• ½ ~ 1 teaspoons Ground cardamom or cinnamon

Instructions

Make the Dough:

• In a a large bowl or the bowl of the stand mixer, combine flour, yeast, sugar, salt, potato flour, dry milk powder, butter and water. Mix and knead to form a smooth pliable dough, about 7~8 minutes on the stand mixer and 10~11 minutes by hand.

  Transfer the dough into a lightly greased bowl, cover and set aside to rise for 1~2 hours or until it's nearly doubled in bulk.

Make Rolls:

• Lightly grease 2 9" or 8" round cake pans and keep ready.
• After the first rise, remove the dough from the bowl onto a lightly floured work surface. Gently deflate the dough and roll it out into a 16"x12" rectangle.

  Spread the mango filling on the dough leaving a 1" border on all sides. Roll the dough into a log the long way; it will stretch to about 20" long as you roll.
• Using a serrated knife, slice the log into 16 equal size slices. Wiping the knife clean with a clean kitchen towel or paper napkin between slices will help in cutting even slices. Space the rolls in the prepared pans, flatten them gently. Cover and let rise for 1½~2 hours. They should puff up and start to crowd each other.

Make the glaze:

• Combine confectioners sugar and cardamom in a small bowl. Add enough heavy cream (or milk) to make a soft spreadable icing.

Bake the Sweet Rolls:

• Preheat the oven to 375°F. Brush the rolls with some milk and bake for 18~20 minutes or until the rolls are brown around the edges and golden brown across the center.
• Remove the rolls from the oven and loosen the edges with a knife. Turn them out of the pan onto a rack. Spread with glaze and serve. If you don't want to serve the rolls right away, then do not glaze them.

To make the Mango Filling:

• In a heavy bottom saucepan, combine chopped mango and sugar. Cook on medium flame, stirring occasionally, until the mixture thickens and comes together. You can mash the mango to make a smoother filling or leave it as is for a chunky filling.

Video

Notes

• If you want a tender, most traditional cinnamon rolls, then use purpose flour in this recipe.
• White whole wheat flour is a fine substitute but pastry flour gives these whole wheat mango bread rolls a nice soft crumb.
• Potato flour makes the sweet rolls moist and improves their shelf life. You can substitute with ½cup instant mashed potato flakes. You can also omit it all together and increase the flour, but make sure to adjust the amount of liquid added in the recipe accordingly.
• Dry milk powder also makes the bread soft. You can substitute with milk but make sure to adjust the liquid quantity in the recipe.
• Make sure not to spread too much jam on the dough. Go easy otherwise it will ooze out while baking.
• These mango bread rolls stay fresh at room temperature for 2~3 days when wrapped well.
• If you want to serve the rolls later, then do not ice them. Cool them completely, wrap in plastic wrap and store at room temperature for up to 3 days. Bake them in a preheated 350°F for 10~15 minutes until they are nicely warmed. Spread icing and enjoy!!
• These whole wheat sweet rolls can be frozen. Do not glaze them. Cool the rolls completely, wrap them in plastic wrap or foil and place in a freezer safe ziploc bag. They can be frozen for up to 2 months. Bake at 350°F for 10~15 minutes or until they are nicely warmed. Spread icing and enjoy!!
• These stuffed sweet rolls recipe can be made with other fruit jams like strawberry, raspberry or peach. Just make sure to go easy on the filling while making the rolls to make sure that it doesn't ooze out while baking.

Nutrition

Serving: 1Sweet Roll | Calories: 202kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 199mg | Potassium: 193mg | Fiber: 3g | Sugar: 15g | Vitamin A: 361IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg

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