Fresh Milled Flour Cinnamon Rolls -100% Whole Wheat
What could be more cozy than pulling a pan of homemade cinnamon rolls out of the oven—golden brown on top, fluffy on the inside, and filling the house with that warm, sweet cinnamon aroma. These fresh milled flour cinnamon rolls have been a family favorite for over ten years, and they just might become yours too.
I use freshly milled hard white wheat flour for this recipe. Milling your own flour might sound intimidating at first, but it’s surprisingly simple, and the health benefits and flavor make it more than worth it.
Why Use Freshly Milled Flour?
If you’re new to baking with whole grains, here’s why I love using my grain mill to grind my own flour. Wheat berries can be stored in an airtight container, safe from pests, for longer storage—years, even—without losing their nutrients. In contrast, whole wheat flour from the store starts losing flavor and nutrition as soon as it’s ground. Milling just what you need right before baking gives you the freshest flour possible, with a slightly nutty flavor and more vitamins and minerals than older flour.
Grinding grain doesn’t take long—just a couple of minutes in my mill—and the extra cost of buying a grain mill quickly pays for itself over time. I recommend using hard white wheat (which gives a lighter, fluffier texture) but you can use hard red wheat (which will require more kneading time, and makes a heartier, denser roll). If you don’t have a mill yet, you can substitute white bread flour or all-purpose flour and still get delicious results.
I currently use a hand-me-down K-Tec grain mill, which works great. My parents use the Nutrimill, which is another fantastic option. I would like to upgrade to the Mock Mill because it looks so nice on the countertop, and I think that would help me use it more frequently. It also has great reviews.
Equipment:
- Grain mill (K-Tec, Nutrimill, Mock Mill)
- Stand mixer with dough hook
- Baking sheet or two 9×13 pans
- Silicone mat or parchment paper
- Rolling Pin (a wooden one will work fine but I love my marble one!)
Ingredients for Cinnamon Roll Dough
- 1 cup hot water
- 1 tsp white sugar
- 4 ½ tsp yeast (you can use instant yeast or active dry yeast)
- ⅔ cup melted butter
- 1 cup whole milk
- ⅔ cup white sugar
- 2 tsp salt
- 2 eggs, at room temperature
- 6 cups freshly milled hard white wheat flour from hard white wheat
Filling
- 2 cups brown sugar
- 4 tbsp cinnamon
- 1 ½ sticks butter, softened
Making the Cinnamon Roll Dough
Start by combining the hot water, 1 tsp sugar, and yeast in the large bowl of a stand mixer. Let the mixture sit for 5 minutes in a warm place until it’s foamy. This tells you the yeast is alive and ready to work.
Next, add the melted butter, milk, sugar, salt, and eggs. Using the dough hook attachment, mix briefly to combine.
Add 3 cups of the freshly milled flour and mix with the dough hook on medium-low for a minute or two. Then add the remaining cups of flour.
Knead the cinnamon roll dough for 10–15 minutes. After several minutes of kneading, the dough should form a ball without sticking excessively to the bowl. The amount of moisture in fresh flour can vary a bit depending on the grain, so you may need extra flour if the dough is too wet.
The kneading process develops the gluten and gives the rolls their fluffy texture. You’ll know the dough is ready when it passes the window pane test: stretch a small blob into a 2–3 inch square. If it stretches thin and translucent without tearing, it’s ready. If it tears, knead for 5 more minutes and test again.
Place the dough in a greased bowl and cover with plastic wrap or a damp towel. Let it dough rise in a warm place until doubled in size, about 1 hour.
Rolling and Filling the Dough
Turn the dough out onto a lightly floured surface and roll it into a large rectangle, a little over ¼-inch thick.
In a small bowl, mix the brown sugar, cinnamon, and softened butter until thoroughly combined. Spread onto the rectangle of dough and press it down gently. Some people use a spatula, but honestly, using your hands spreads the filling more evenly and presses it into the dough better.
Starting on the long side of the rectangle, roll it up tightly into a log. You should end up with a dough log about 2 feet long.
To slice the rolls, use dental floss or thread—slide it under the log, cross it over the top, and pull to make a clean cut. This prevents the rolls from being squished, unlike a sharp knife, which can press them down. Cut the log into 1½-inch slices.
Place rolls evenly on a baking sheet lined with a silicone mat, or in two 9×13 pans. You can grease the pans with butter or oil, or line with parchment paper if you prefer. Cover again with plastic wrap and let them dough rest for their second rise—about 1 hour in a warm spot—until puffy.
Baking the Rolls
Preheat your oven to 350°F. Bake the rolls for 20–25 minutes, until the top of the cinnamon rolls are golden brown and the centers are cooked through.
For best results, don’t overbake—pull them out just when the tops are golden and they’ll stay soft and tender inside.
Frosting Options
You can’t have perfect cinnamon rolls without frosting, and I have two options for you:
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 cup butter, softened
- 3 ½ cups powdered sugar
- 2 tsp vanilla or tsp vanilla extract
Mix cream cheese and butter in a mixer on low speed for 3 minutes. Add 2 cups powdered sugar and mix another 3 minutes on low. Add remaining sugar and mix on medium until smooth. Add vanilla and beat until lump free. Spread over rolls that have cooled down a bit.
Simple Glaze
- 2 tbsp butter, softened
- 2–3 cups powdered sugar
- 1 tsp vanilla
- ¼ cup cream or milk
Stir together until smooth and spread over warm rolls. You can also add a splash of maple syrup for extra flavor.
Variations & Tips
- Filling Ideas: Try adding chopped dried dates or raisins with the cinnamon sugar filling, or spread on some homemade jam or marmalade instead of the cinnamon sugar filling. I highly recommend marmalade rolls!
- Vegan Options: Substitute butter with coconut oil, use coconut sugar, and opt for a non-dairy milk.
- Vital Wheat Gluten: Adding a tablespoon or two of vital wheat gluten can reduce kneading time and help boost the structure of the rolls, especially if you choose to use hard red wheat.
- Storage: Store cooled rolls in an airtight container at room temperature. Leftovers taste best warmed briefly in the oven or microwave.
Why You’ll Love These Fresh Milled Flour Cinnamon Rolls
Using your own flour gives these rolls a wholesome, fresh taste you just can’t get with store-bought. The whole wheat flour adds a depth of flavor, and the filling is perfectly sweet and caramelized. The rolls bake up soft and fluffy, with a beautiful golden top and a luscious swirl inside.
If you’ve been looking for easy recipes that use whole grains but still deliver that bakery-style cinnamon roll experience, this is the best cinnamon rolls recipe to try. Once you’ve made them, you’ll see why they’re a staple on our homestead.
As an Amazon Associate, I may earn from qualifying purchases if you choose to buy your grain mill or other baking tools through my links. Thank you for supporting my work!
Fresh Milled Flour Cinnamon Rolls -100% Whole Wheat
Equipment
- Grain mill (K-Tec, Nutrimill, Mock Mill)
- Stand mixer with dough hook
- Baking sheet or two 9×13 pans
- Silicone mat or parchment paper
- Rolling Pin
Ingredients
Dough
- 1 cup hot water
- 1 tsp white sugar
- 4 ½ tsp yeast you can use instant yeast or active dry yeast
- ⅔ cup melted butter
- 1 cup whole milk
- ⅔ cup white sugar
- 2 tsp salt
- 2 eggs at room temperature
- 6 cups freshly milled hard white wheat flour
Filling
- 2 cups brown sugar
- 4 tbsp cinnamon
- 1 ½ sticks butter softened
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1 cup butter softened
- 3 ½ cups powdered sugar
- 2 tsp vanilla or tsp vanilla extract
Simple Glaze
- 2 tbsp butter softened
- 2 –3 cups powdered sugar
- 1 tsp vanilla
- ¼ cup cream or milk
Instructions
Making the Cinnamon Roll Dough
- Start by combining the hot water, 1 tsp sugar, and yeast in the large bowl of a stand mixer. Let the mixture sit for 5 minutes in a warm place until it’s foamy. This tells you the yeast is alive and ready to work.
- Next, add the melted butter, milk, sugar, salt, and eggs. Using the dough hook attachment, mix briefly to combine.
- Add 3 cups of the freshly milled flour and mix with the dough hook on medium-low for a minute or two. Then add the remaining cups of flour.
- Knead the cinnamon roll dough for 10–15 minutes. After several minutes of kneading, the dough should form a ball without sticking excessively to the bowl. The amount of moisture in fresh flour can vary a bit depending on the grain, so you may need extra flour if the dough is too wet.
- The kneading process develops the gluten and gives the rolls their fluffy texture. You’ll know the dough is ready when it passes the window pane test: stretch a small blob into a 2–3 inch square. If it stretches thin and translucent without tearing, it’s ready. If it tears, knead for 5 more minutes and test again.
- Place the dough in a greased bowl and cover with plastic wrap or a damp towel. Let it dough rise in a warm place until doubled in size, about 1 hour.
Rolling and Filling the Dough
- Turn the dough out onto a lightly floured surface and roll it into a large rectangle, a little over ¼-inch thick.
- In a small bowl, mix the brown sugar, cinnamon, and softened butter until thoroughly combined. Spread onto the rectangle of dough and press it down gently. Some people use a spatula, but honestly, using your hands spreads the filling more evenly and presses it into the dough better.
- Starting on the long side of the rectangle, roll it up tightly into a log. You should end up with a dough log about 2 feet long.
- To slice the rolls, use dental floss or thread—slide it under the log, cross it over the top, and pull to make a clean cut. This prevents the rolls from being squished, unlike a sharp knife, which can press them down. Cut the log into 1½-inch slices.
- Place rolls evenly on a baking sheet lined with a silicone mat, or in two 9×13 pans. You can grease the pans with butter or oil, or line with parchment paper if you prefer. Cover again with plastic wrap and let them dough rest for their second rise—about 1 hour in a warm spot—until puffy.
Baking the Rolls
- Preheat your oven to 350°F. Bake the rolls for 20–25 minutes, until the top of the cinnamon rolls are golden brown and the centers are cooked through.
- For best results, don’t overbake—pull them out just when the tops are golden and they’ll stay soft and tender inside.
Cream Cheese Frosting
- Mix cream cheese and butter in a mixer on low speed for 3 minutes. Add 2 cups powdered sugar and mix another 3 minutes on low. Add remaining sugar and mix on medium until smooth. Add vanilla and beat until lump free. Spread over rolls that have cooled down a bit.
Simple Glaze
- Stir together until smooth and spread over warm rolls.
Notes
Variations & Tips
- Filling Ideas: Try adding chopped dried dates or raisins with the cinnamon sugar filling, or spread on some homemade jam or marmalade instead of the cinnamon sugar filling. I highly recommend marmalade rolls!
- Vegan Options: Substitute butter with coconut oil, use coconut sugar, and opt for a non-dairy milk.
- Vital Wheat Gluten: Adding a tablespoon or two of vital wheat gluten can reduce kneading time and help boost the structure of the rolls, especially if you choose to use hard red wheat.
- Storage: Store cooled rolls in an airtight container at room temperature. Leftovers taste best warmed briefly in the oven or microwave.
One Comment