Fresh Milled Cinnamon Rolls

Finished homemade fresh milled flour cinnamon roll with cream cheese icing on a white plate with red berries in the background

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!

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon roll recipe, cinnamon rolls, classic homemade cinnamon rolls, einkorn cinnamon rolls, homemade cinnamon rolls

Prep Time 15

Cook Time 35

Rising Time 1 55

Total Time 2 45

Servings large rolls

Calories 405kcal

Cost $15

Ingredients

Roll Dough

4 1/4 cups fresh milled einkorn flour (500g) 600g if using non-einkorn wheat
9 g instant yeast (1 packet or 2 1/4 tsp)
3/4 cup water at 115°F
3 tbsp butter room temperature
2 tbsp maple syrup
1/2 tsp salt
1 tsp vanilla we use homemade

Filling

4 tbsp butter room temperature
1/2 cup panela or brown sugar
2 tbsp cinnamon

Icing

4 oz cream cheese
1/4 cup maple syrup
2 tsp vanilla extract we use homemade

Instructions

In a saucepan, heat the water to 115°F.
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.
Remove the dough hook and cover the bowl with a plate or cling wrap. Allow to rise in a warm place for 25 minutes.
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.
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!
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.
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.
Add a little milk or cream to the pan, in all the spaces between the rolls.
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).
Mix cream cheese, maple syrup, and vanilla together until smooth. Drizzle over rolls and serve warm.

Notes

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.

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