Classic Einkorn Cinnamon Rolls

Big, soft, homemade Einkorn Cinnamon Rolls are such a delight, especially when smothered in a rich cream cheese icing that melts into the warm rolls. These easy cinnamon rolls are the perfect breakfast treat for any special occasion. They are especially delicious on Christmas morning and Easter!

In our family, 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 handmade sweater is waiting under the tree.

It’s always such a special time to enjoy our fresh cinnamon rolls, and 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!

But don’t worry, these cinnamon rolls are perfect for any special occasion!

Classic Homemade Cinnamon Rolls

While these cinnamon rolls are made with einkorn, you can make them with “modern” wheat instead, 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!

Ingredients

Let’s talk about what goes into making these delicious cinnamon rolls as there are several substitutions you might enjoy!

• Flour – We use all-purpose einkorn flour, but you can use any modern all-purpose wheat. If you’d like to use whole wheat, or freshly milled flour, reduce the liquid to 1.75 cups, instead of 2 cups.
• Liquid for the Dough – You can use milk of any kind, water, or orange juice for the liquid in this recipe. I prefer orange juice as it gives the rolls an incredibly light and fluffy texture! If you can’t use orange juice, water with a tablespoon of apple cider vinegar, or milk will work as well.
• Milk – Just before baking, I like to add a little milk or cream to the pan, in between the rolls. You can use any type of milk that you prefer as the goal is to add moisture during the baking process.
• Sweetener – We like to use panela sugar, but you can use white sugar or even maple syrup! If using maple syrup, use just 1/2 cup instead of a 3/4 cup in the dough. The filling will need to be a non-liquid sweetener.
• Butter – While this can be omitted from the dough, it is needed for the filling. If desired, ghee can be used instead.
• Molasses – If you’re using panela or maple syrup, you can skip this if needed. However, for white sugar, molasses is needed in the filling to bring out that deep, rich, flavor.
• Cinnamon – I prefer Saigon Cinnamon, but use what you prefer!
• Yeast – We use instant yeast, however, dry active yeast can be used as well. Just follow the directions to activate the yeast, and remove the amount of liquid used to activate from the total used in the recipe.
• Salt – This enhances the texture of the dough! We use pink Himalayan sea salt, but use what you have on hand.
• Cream Cheese – Used in the icing, but you can omit it completely if needed.
• Powdered Sugar – Used to thicken the icing, but can be used on its own to create a dairy-free icing if needed. Just mix the powdered sugar, vanilla, and milk (any type) until you reach the desired thickness.
• Vanilla – Used to enhance the flavor of the filling and the icing! Don’t skip this!

Instructions

Alright, now that we’ve covered the ingredients, let’s get into how to bring them all together!

1. Heat Liquid – In a saucepan, heat the desired liquid to 115°F.
2. Prep Mixer – Add the remaining ingredients for the dough to the bowl of an electric mixer. You can knead the dough by hand if needed. But the process will be easier in an electric mixer.
3. Mix Dough – Add the heated liquid and knead with a dough hook on low for 10 minutes. The dough should be smooth, should bounce back when pressed, and not stick to your finger.
4. First Rise – Remove the dough hook and cover the bowl with a plate or cling wrap. Allow to rise in a warm place for 25 minutes.
5. Roll Dough – After first rising, form the dough into a ball and roll it out into a long rectangle. Try to keep the dough between 1/4 and 1/2 an inch thick.
6. Add Filling – 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!
7. Roll Them Up – Roll the 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.
8. Slice and Rise – Slice the roll into 1 ½ inch sections and place them into a greased 9×13 pan. Let rise for an hour and a half.
9. Add Milk – Add a little milk or cream to the pan, in all the spaces between the rolls.
10. Bake – Bake at 350° for 30-40 minutes or until golden brown with an internal temperature of 185°F. Once baked, allow to cool slightly (if you can).
11. Mix and Add Icing – Mix powdered sugar, cream cheese, milk, and vanilla together until smooth. Drizzle over rolls while warm and serve immediately.

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! Let’s walk through that process!

• Shape and Rise – Follow the instructions above and stop just before baking (after the second rise). At this point, you can freeze them, or place them in the fridge for baking the next day.
• Thaw – Thaw them if they were frozen, by placing them in the fridge the night before you want to bake them.
• Bake – In the morning, let the rolls sit at room temperature for about 30-45 minutes before baking. Bake and ice as normal.

More Delightful Recipes to Try Next

Here are a few more bakery-style treats to enjoy for your next dessert craving!

• Homemade Lemon bars
• No-Dye Red Velvet Cupcakes
• Easy Homemade Cookie Cake

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