Fresh Milled Flour Cinnamon Rolls -100% Whole Wheat
These fresh milled flour cinnamon rolls have been a family favorite for over ten years, and they just might become yours too.
Equipment
- Grain mill (K-Tec, Nutrimill, Mock Mill)
- Stand mixer with dough hook
- Baking sheet or two 9x13 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 9x13 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.