Fresh Milled Cinnamon Rolls

These are the best homemade cinnamon rolls using fresh milled flour! These rolls boast a tender, fluffy texture, a rich cinnamon flavor and are topped with cream cheese icing. Use einkorn flour or any wheat variety!

The Best Fresh Milled Cinnamon Rolls

We love these cinnamon rolls as the nutrients from the whole grain are included! Though I tend to make my classic cinnamon rolls when we have friends and family around who aren’t used to freshly milled flour.

Filled with rich flavor and so soft, these really are the best cinnamon rolls using fresh flour! After several years of working with fresh milled flour, here are some of my tips for making these cinnamon rolls the best they can be!

1. Very Fine Flour – While we don’t want to sift the flour, we do want a very fine texture. In order to do so, you may need to blend your flour in a high speed blender after milling. My mill doesn’t grind as finely as I would like the flour to be, so I grind a few cups at a time in my Vitamix to reach that perfect texture. Otherwise, the dough may be too coarse to handle properly.
2. Let is Rest – Fresh milled flour doesn’t absorb liquid at the same rate as all purpose flour, so letting it rest for a 5-10 minutes before assessing if the dough is too wet will help you avoid adding too much flour during the dough mixing process.
3. Add Moisture – You don’t want the dough to dry out, so adding a bit of milk or cream to the bottom of the pan before baking helps these cinnamon rolls keep a fluffy texture.

Ingredients

Here’s a quick look at the ingredients needed for these amazing cinnamon rolls! The full measurements and printable recipe can be found at the end of this post.

• Flour – We use fresh milled einkorn flour, but you can use any modern wheat instead. It just needs to be fresh milled flour either way. I’ve found it’s much easier to measure the berries and then grind them. So, measure 500g of berries and use the resulting flour.
• 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! While we use a liquid sweetener in the dough, the filling will need to have 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.
• 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 – The star of the show in the icing! You can use non-dairy cream cheese if needed.
• Vanilla – Used to enhance the flavor of the filling and the icing! Don’t skip this!

Instructions

Let’s take a look at what it takes to make these fresh milled cinnamon rolls! Don’t let the number of steps intimidate you, it’s really simple!

1. Heat – In a saucepan, heat the water to 115°F.
2. Prep – 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. Combine – Add the heated water 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. If the dough is very sticky, cover and wait for 5-10 minutes before adding more flour. The liquid may just need a few minutes to absorb more.
4. 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. Shape – 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. Mix – 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. Form – 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. Cut – Slice the roll into 1 ½ inch sections and place them into a greased pan. You can use a pie pan or a square baking dish. Let rise for an hour and a half.
9. Add – 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. Finish – Mix cream cheese, maple syrup, and vanilla together until smooth. Drizzle over rolls and serve warm. Add an extra drizzle of maple syrup if desired.

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 or to save you time on special occasions!

• 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.

Even More Fresh Milled Flour Recipes

• Fresh Milled Sandwich Bread
• No Knead Fresh Milled Sourdough Bread
• Fresh Milled Honey Wheat Bread

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