There is nothing better than homemade cinnamon rolls. Nothing! Try making these classic homemade cinnamon rolls and make everyone in your family happy. This recipe for cinnamon rolls can be made with einkorn flour or any wheat!
In our home, we have a traditional cinnamon roll breakfast on Christmas morning as we watch each other open the gifts we’ve worked on all year. Generally at least one Weasley Sweater is waiting under the tree.
It's always such a special time to enjoy our fresh cinnamon rolls, coffee (or hot chocolate and homemade marshmallows for our son and me).
Bing Crosby plays in the background, shreds of paper dance over the floor, and there's nothing but joy all around!
Classic Homemade Cinnamon Rolls Recipe with Einkorn
While these cinnamon rolls are made with einkorn, you can make them with "traditional" wheat as well, if you prefer.
They can also be prepped in advance and thawed the night before. Save the icing until the morning though, after they have been reheated in the oven!
CINNAMON ROLL AND FILLING INSTRUCTIONS:
STEP ONE
Lightly grease a large mixing bowl and set aside.
STEP TWO
Melt the butter in a small sauce pan, add the sugar and water. Heat just until the sugar is dissolved, whisking the whole time. Add the milk and stir.
STEP THREE
In the bowl of an electric mixer, place 2 cups of einkorn flour and the yeast. Mix briefly with the whisk attachment.
You can knead the dough by hand, if needed. But the process will be easier in an electric mixer.
STEP FOUR
Add vanilla. Slowly pour liquids over the flour in mixer. Add the egg. Mix briefly.
STEP FIVE
Add salt, and the remaining flour ½ cup at a time.
STEP SIX
Once flour is well combined, switch to dough hook and mix on low for 3-5 minutes.
After a few minutes, test the texture of the dough. It should bounce back when pressed and not stick to your finger.
STEP SEVEN
Transfer the dough to greased bowl, and cover with cling wrap. Allow to rise for 25 minutes.
STEP EIGHT
After first rising, separate dough into 2 balls. Cover the ball you aren't working with so it doesn't dry out.
Roll each ball into a long rectangle. Try to keep the dough about ¼ inch thick, but if it's thicker that will just mean more gooey deliciousness and fewer rolls.
STEP NINE
Combine filling ingredients into a bowl and mix until well combined. Spread over dough in an even layer.
You can use a spatula for this step, but the back of a large spoon also works well!
STEP TEN
Roll dough the skinny way if you want smaller rolls, and the thick way if you want fewer, larger rolls.
Try to keep the roll as tight as you can. The moisture from the butter and sugar will help create that classic cinnamon roll texture and will be best if the roll is tight.
STEP ELEVEN
Slice roll into 1 ½ inch sections and place in a greased pan, and cover with a towel for a second rising. Let rise for an hour and a half.
STEP TWELVE
Bake at 350° for 15 – 20 minutes, or until golden brown.
Once baked, allow to cool slightly (if you can) ;-) and drizzle with finished icing.
ICING INSTRUCTIONS:
Mix powdered sugar, cream cheese, milk, and vanilla together until smooth. Drizzle over rolls and serve warm.
If you want to make them in advance
Making these cinnamon rolls in advance is a great way to make this a quick breakfast option!
Just freeze or refrigerate after shaping the rolls, don't allow them a second rise.
Then, thaw them the night before if removing from the freezer. You can just leave them in the fridge if you didn't freeze them.
In the morning, let the rolls sit at room temperature for about 30-45 minutes before baking. Bake and ice as normal.
MORE RECIPES TO TRY: You may also enjoy Einkorn Apple Cinnamon Overnight Wheat Berries and if you haven't quite gotten your fix of cinnamon rolls once breakfast is over, try these Cinnamon Roll Cookies!
Classic Homemade Cinnamon Rolls (Einkorn Friendly)
Ingredients
Roll Dough
- 1 packet active dry yeast
- 1/4 cup water
- 1 cup lukewarm milk
- 3 tbsp melted butter (room temperature)
- 1/2 cup sugar
- 4 cups einkorn flour (4 1/2 cups if using non-einkorn wheat)
- 1 large egg
- 1 tsp salt
- 1 tbsp vanilla (we use homemade)
Filling
- 1/2 cup melted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tbsp cinnamon
Icing
- 4 oz cream cheese
- 2 cups confectioners' sugar
- 1/4 cup milk
- 1 tsp vanilla extract (we use homemade)
Instructions
Roll Dough and Filling
- Lightly grease a large mixing bowl and set aside.
- Melt the butter in pan, add sugar and water just until the sugar is dissolved, whisking the whole time Add the milk and stir.
- In the bowl of an electric mixer, place 2 cups of Einkorn flour and the yeast. Mix briefly with the whisk attachment.
- Add vanilla. Slowly pour liquids over the flour in the mixer. Add the egg. Mix briefly.
- Add salt, and remaining flour ½ cup at a time.
- Once flour is well combined, switch to the dough hook and mix on low for 3-5 minutes. Dough should bounce back when pressed and not stick to your finger.
- Transfer dough to greased bowl, cover with cling wrap. Allow to rise for 25 minutes.
- After first rising, separate dough into 2 balls. Working with one ball at a time, roll each section into a long rectangle. Keep the dough about ¼ inch thick.
- Combine filling ingredients into a bowl and mix until well combined. Spread over dough in an even layer.
- Roll dough the skinny way if you want smaller rolls, and the thick way if you want fewer, larger rolls.
- Slice roll into 1 ½ inch sections and place in a greased pan, cover with a towel for second rising. Let rise for an hour and a half.
- Bake at 350° for 15 – 20 minutes, or until golden brown.
- Once baked, allow to cool slightly (if you can) and drizzle with finished icing.
Icing
- Mix powdered sugar, cream cheese, milk, and vanilla together until smooth. Drizzle over rolls and serve warm.
Notes
Nutrition
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