My kids love Cinnamon Rolls! When I switched to fresh milled flour, we struggled to find a recipe that was the fluffy cinnamon roll we have all grown to love. The combination of Hard White Wheat and Khorasan wheat gives a wonderful flavor as well as texture. The creamy, butter icing is quite literally icing on the cake here and the perfect way to top these cinnamon rolls. You don’t have to take my word for it, give these a try, you won’t regret it. You can even make them the day before so you can have hot, fresh cinnamon rolls the next morning with a shorter prep time!
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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Table of Contents
Equipment needed to make Cinnamon Rolls
- Grain Mill
- Stand Mixer
- Digital Scale
- Measuring spoons
- Measuring cups
- Rubber Spatula
- Small offset spatula
- Small Sauce Pan
- Silicone Mat
- Rolling Pin
- Sharp knife
- 2-9″ round pans
- Whisk
Everything listed above cane be found on the “Shop My Kitchen” page!
Ingredients for Cinnamon Rolls
Yeast Dough
- Hard White Wheat Berries & Khorasan (Kamut Wheat)-You can use any variety here. We like this ratio of hard to soft grains. It provides the structure needed but softens the texture and provides great flavor.
- Yeast-Instant
- Honey-You can substitute maple syrup
- Salt–Redmond’s Real salt is all I use!
- Milk
- Butter
Cinnamon Roll Filling
- Butter
- Brown Sugar
- Cinnamon
Icing
- Butter
- Vanilla Extract
Yeast Dough
- Mill your hard white wheat and Khorasan wheat berries into flour.
- Place your milk, butter and honey in a small saucepan on the stove to warm. Heat just until your butter is melted.
- To the bowl of a stand mixer, add the flour, salt and warm liquid. Mix just until all flour is moistened. Let autolyse for 20 minutes.
- After the 20 minute autolyse, add the yeast to your bowl and begin mixing. If using the Ankarsrum mixer, fit with the roller and scraper. You can use the dough hook on other style stand mixers.
- Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball.
- Cover and proof for 1 hour or until the dough has doubled in size.
- While the dough proofs, start your filling.
Cinnamon Roll Filling
- Place 1 stick of butter, 1/2 cup brown sugar in a saucepan on the stove on low heat. Stir constantly until mixture is melted and smooth.
- Do no boil or sugar will crystalize.
- Place in the refrigerate to cool slightly while dough proofs.
Cinnamon Roll Icing
- Place 1 stick of butter in a sauce pan on the stove. Heat on low heat just until the stick begins to melt.
- Pour 1 cup of powdered sugar into the sauce pan and 1 tsp vanilla extract.
- Turn off heat
- Whisk until smooth.
Making the Cinnamon Rolls
- After the dough has risen for 1 hour, it is time to roll it out.
- Roll the dough out in the shape of a rectangle until 1/4″-1/2 inch thick.
- Take cooled filling from the refrigerator and spread evenly across the whole rolled out dough.
- Sprinkle with a thin dusting of cinnamon across the entire top. I use approx 1 Tbsp of cinnamon, but I do not measure, I just dust until there is a light dusting across the entire layer of filling.
- Starting on the long edge of the rectangle, start to roll up the cinnamon roll. Work your way side to side to keep the entire lenght of the cinnamon roll evenly rolled up.
- Once it is rolled, take a sharp chef knife or sarrated bread knife. Slice the cinnamon rolls approximately 1 1/2″ wide. I use the width of my sarrated bread knife to measure the width as I cut.
- You should get 10-12 cinnamon rolls depending on how tightly you rolled the cinnamon rolls and the width you cut them.
- Place in a greached 9″ round pan.
- Cover with Plastic wrap or a towel and allow to rise for 30 more minutes.
- Preheat oven to 350 degrees F.
- Bake for 25-28 minutes until the center cinnamon roll is no longer doughy when you spread the roll apart.
- Drizzle with icing and ejoy.
- Refrigerate for 3 days in an airtight container.
Cinnamon Rolls made with Fresh Milled Flour
Equipment
- Sauce Pan
- Sharp Bread Knife or Chef knife
- 9" round pan
Ingredients
Yeast Dough
- 350 grams Hard White Wheat
- 110 grams Khorasan (Kamut) Can sub other soft grain
- 2 tsp instant yeast
- 1 Tbsp honey
- 2 Tbsp butter
- 354 g milk 1 1/2 cups
- 1 1/2 tsp salt
Cinnamon Roll Filling
- 1 stick butter
- 1/2 cup brown sugar
- 1 Tbsp cinnamon
Cinnamon Roll Icing
- 1 stick butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Yeast Dough
- Mill your hard white and Khorasan (Kamut) wheat berries into flour.
- Place your milk, butter and honey in a small saucepan on the stove to warm. Heat just until your butter is melted. Do not add while HOT, allow to cool slightly.
- Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball. It should pass the windowpane test. (Stretch dough 4-6 inches a part in your fingers without it tearing)
- Cover and proof for 1 hour or until the dough has doubled in size.
- While the dough proofs, start your filling.
Cinnamon Roll Filling
- Place 1 stick of butter, 1/2 cup brown sugar in a saucepan on the stove on low heat. Stir constantly until mixture is melted and smooth.
- Do no boil or sugar will crystalize.
- Place in the refrigerate to cool slightly while dough proofs.
Making Cinnamon Rolls
- After the dough has risen for 1 hour, it is time to roll it out.
- Roll the dough out in the shape of a rectangle until 1/4"-1/2 inch thick.
- Take cooled filling from the refrigerator and spread evenly across the whole rolled out dough.
- Sprinkle with a thin dusting of cinnamon across the entire top. I use approx 1 Tbsp of cinnamon, but I do not measure, I just dust until there is a light dusting across the entire layer of filling.
- Starting on the long edge of the rectangle, start to roll up the cinnamon roll. Work your way side to side to keep the entire length of the cinnamon roll evenly rolled up.
- Once it is rolled, take a sharp chef knife or sarrated bread knife. Slice the cinnamon rolls approximately 1 1/2" wide. I use the width of my sarrated bread knife to measure the width as I cut.
- You should get 10-12 cinnamon rolls depending on how tightly you rolled the cinnamon rolls and the width you cut them.
- Place in a greased 9" round pan.
- Cover with Plastic wrap or a towel and allow to rise for 30 more minutes.
- Preheat oven to 350 degrees F.
- Bake for 25-28 minutes until the center cinnamon roll is no longer doughy when you spread the roll apart.
Icing
- While the cinnamon rolls bake, place 1 stick of butter in a sauce pan on the stove. Heat on low heat just until the stick begins to melt.
- Pour 1 cup of powdered sugar into the sauce pan and 1 tsp vanilla extract.
- Turn off heat.
- Whisk until smooth.
Finish Cinnamon rolls
- Drizzle hot cinnamon rolls with icing and enjoy.
- Store in an airtight container in the refrigerator for 3 days.
Notes
Nutrition
Frequently asked questions about Cinnamon Rolls
Can I make the cinnamon rolls ahead of time?
Sometimes I will make mine the night before. After you place cinnamon rolls in the pan, wrap with plastic wrap and refrigerate overnight. Pull the next morning and allow to come to room temperature and proof for atleast 1 hour.
My dough is sticky as I am rolling it out, what can I do?
If you add a piece of parchment to the top and bottom and sandwich the dough between, it will help you roll it out.
How thick do I need my dough?
It should be between 1/4-1/2 of an inch thick.
Tips and Tricks:
-Try to get the dough to pass the windowpane test before you finish mixing. This will provide you with the fluffiest texture.
-Don’t cut the autolyse time or the proof time, these are crucial.
-If you freeze or refrigerate the dough after you roll out the cinnamon rolls, be sure to let them come to room temperature AND proof until fluffy before baking.
Fig Cake with Brown Butter Icing
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Cinnamon Rolls as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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