Cinnamon Rolls made with Fresh Milled Flour

5 from 1 vote

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These cinnamon rolls are light and fluffy. The cinnamon filling is gooey and flavorful and the icing is so creamy!

Course Breakfast, Dessert

Cuisine American

Keyword breakfast, cinnamon, freezer, make ahead

Prep Time 2 30

Cook Time 25

Total Time 2 55

Servings cinnamon rolls

Calories 460kcal

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.
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. 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.

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.

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.

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.

Nutrition for 12 Rolls:

384g Calories

50.75g carbohydrates

4.75g Fiber

13.41g Sugar

19g Fat

6.25g Protein