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    Home » Baking » Whole Wheat Mango Cinnamon Rolls

    Mango Bread Rolls Recipe | Video

    Published: Aug 31, 2021 by Pavani · 22 Comments

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    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.

    Top view of mango cinnamon rolls on a wire rack

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    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • Frequently asked questions
    • You might also like
    • Recipe card

    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.

    White plate with a Mango sweet roll

    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.

    Wire rack with Mango Cinnamon rolls

    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.
    Ingredients needed - details in recipe card

    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.

    Combining all the ingredients for the dough in a steel bowl

    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.

    Rolling out the dough and spreading mango filling

    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.

    Cutting mango stuffed sweet rolls

    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.

    Brushing rolls with milk and baked until golden

    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.

    Making the sugar glaze and glazed mango cinnamon rolls
    Top view of a white plate with mango sweet roll

    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

    Can the whole wheat mango sweet rolls be frozen?

    Yes, the 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!!

    Can other fillings be used for Cinnamon rolls?

    Yes, 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.

    You might also like

    Here are a few more delicious baked goodies that you might like:

    • Long Sandwich Rolls
    • Nutella Chocolate Quick Bread
      Chocolate Hazelnut Quick Bread (Nutella Chocolate Quick Bread)
    • Cinnamon sugar pretzel bites
      How to make Easy Cinnamon Sugar Pretzel Bites
    • Whole Wheat Challah Bread (Eggless recipe)
    Top view of mango sweet rolls on a wire rack

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe card

    Top view of mango cinnamon rolls on a wire rack

    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
    Prevent 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

    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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Renee Dobbs

      June 14, 2016 at 10:23 am

      Finally a sweet roll that's a little hearty too.

      Reply
    2. Smruti Shah

      June 14, 2016 at 11:28 pm

      I have made a lot of breads, yet to explore the whole-wheat domain. Your rolls with mango filling looks awesome. I am sure it tasted just as great!

      Reply
    3. Cindy Kerschner

      June 15, 2016 at 12:48 am

      I love the color. The texture looks inviting!

      Reply
    4. [email protected]

      June 15, 2016 at 2:45 am

      I can think of no better way to start my day than with a sweet roll filled with mango! These rolls are beautiful and your photos are just gorgeous! : )

      Reply
    5. Karen Kerr

      June 15, 2016 at 2:57 am

      I love the idea of using whole wheat pastry flour! I happen to have some on hand too. These are gorgeous!

      Reply
    6. Kalyani

      June 15, 2016 at 4:31 am

      same pinch pavani - I too used mango and cardamom flavours that went so well ! these rolls look scrumptious 🙂

      Reply
    7. Holly @ abakershouse.com

      June 15, 2016 at 4:42 am

      We've had so many lovely recipes for mango this month and each one different in its own way. Your rolls are beautifully formed and so pretty!

      Reply
    8. Priya Srinivasan

      June 15, 2016 at 12:13 pm

      Looks delicious pavani! recently I made mango rolls so I know how heavenly this would be!!!

      Reply
    9. Wendy Klik

      June 15, 2016 at 11:28 pm

      Whole wheat sweet rolls. That will help alleviate a little of the guilt. Whole wheat is good for you and there is fresh fruit as well. A completely healthy treat.

      Reply
    10. Georgina K.

      June 23, 2016 at 5:26 pm

      They look delicious Pavani! An interesting addition of cardamom with mango 🙂

      Reply
    11. Global Tastes & Travels Inc.

      June 26, 2016 at 12:08 am

      love that mango filling - this is my kind of sweet bread!

      Reply
    12. Global Tastes & Travels Inc.

      June 26, 2016 at 12:08 am

      love that mango filling - this is my kind of sweet bread!

      Reply
    13. Laura N

      June 29, 2016 at 12:54 pm

      That mango filling sounds so lovely, perfect for summer! [email protected] Baking in Pyjamas

      Reply
    14. Sharanya Palanisshami

      July 03, 2016 at 1:34 pm

      You are making me to try baking bread with whole wheat flour, Pavani . The mango filling with the wheat rolls must have tasted good

      Reply
    15. Bless my food by Payal

      September 04, 2021 at 3:20 am

      5 stars
      Cinnamon rolls have always been the best companions of chocolate but introducing mangoes in cinnamon rolls is definitely a new and unique idea. Looks great.

      Reply
    16. neha

      September 05, 2021 at 7:32 am

      5 stars
      I have always loved cinnamon rolls but mango cinnamon rolls is new to me. Looks a great recipe to try. The glaze too is in harmony with all the other elements of the recipe. It renders some moisture to the rolls. All in all a good recipe!

      Reply
    17. Seema Sriram

      September 05, 2021 at 10:49 pm

      5 stars
      A day that begins with these sweet mango rolls will just be perfect. I love the swirls that have formed and the beautiful glaze on top.

      Reply
    18. Avin Kohli

      September 06, 2021 at 4:08 am

      My two favourite things put together, mango and cinnamon rolls. And you've managed to make them with wheat flour. Just awesome.

      Reply
    19. Lata Lala

      September 06, 2021 at 9:04 am

      5 stars
      I have tried a few of breads but i am yet to explore the cinnamon rolls. Your rolls with wheat flour and mango filling looks awesome. I am sure it tasted just as great!

      Reply
    20. Mayuri Patel

      September 06, 2021 at 8:19 pm

      5 stars
      Yummy, you've got me craving for cinnamon rolls. It has been ages since I've baked some. With mango jam, wheat flour and cardamom, definitely got my stomach all growling.With homemade jam, these mango cinnamon rolls look so inviting.

      Reply
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