In a medium saucepan, heat water, milk and butter over medium low heat just until warm.

Add eggs to warm milk mixture and whisk gently.

In the bowl of an electric mixer, whisk sugar, white whole wheat flour, 1 cup of the all purpose flour, salt, baking powder and yeast.

Using the paddle attachment, slowly add the liquid ingredients on low speed.

Raise the speed to medium and mix for 3 minutes.

Change to the dough hook attachment and slowly add remaining 3 ½ cups of flour until a dough forms.

Pour the dough onto a work surface and lightly knead it using a dough scraper to scoop it up and fold it over onto itself. It should be smooth and elastic. If dough is too sticky, sprinkle a little flour over it.

Place the dough in a large greased bowl turning the dough over so the greased side is up. Cover with plastic wrap and allow the dough to rise for about 1 hour or until doubled in size.

Using a rubber spatula, blend butter into cinnamon sugar mixture. Set aside.

Roll dough starting at the longer side into a tight spiraled log.

Spray one 13” x 9” x 2” baking pan with non-stick cooking spray and set aside. Using a long, sharp knife cut the log crosswise into 1-1½ inch thick slices. Place cinnamon rolls cut side up into the pan. There should be a little space between rolls. You should have about 12 rolls total. If you have a few extra rolls, place them on a parchment-lined sheet pan.

Cover the pan loosely with plastic wrap and allow to rise for approximately 35 minutes or until almost doubled.

Preheat oven to 350° F. Bake cinnamon rolls for approximately 30-35 minutes or until light brown. Rotate pan midway through baking.

Prepare glaze while rolls bake: In a medium bowl, whisk together confectioners’ sugar, vanilla extract and enough of the milk until a thick glaze is created. The glaze should NOT be too thin.

While they are still warm, drizzle or spread glaze over pan of cinnamon rolls. Best if eaten warm.