Freshly Milled Flour Cinnamon Rolls

ByEmily Rider Updated
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These fresh milled cinnamon rolls are soft, fluffy, and filled with buttery brown sugar and Ceylon cinnamon swirls. My favorite part is pouring a little heavy whipping cream over the risen rolls just before baking. It’s my secret sauce for those soft, gooey bottoms, especially once the warm rolls are covered with cream cheese frosting.

A cinnamon roll made with freshly milled flour topped with cream cheese frosting on a vintage floral plate

I use a blend of hard white and soft white wheat for the dough. The hard white gives it strength, while the soft white helps keep the rolls tender. A 30-minute rest also gives the freshly milled flour time to soak up the liquid before kneading.

If you want an overnight option for next-day baking, I have you covered. These cinnamon rolls have become a Christmas morning tradition in our family, and I’ve included my tested overnight method so you can do the work the night before and bake them fresh in the morning.

New to milling your own flour? My Baking with Freshly Milled Flour guide will help you get started. Prefer sourdough? Try my Sourdough Cinnamon Rolls Recipe.

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Why You’ll Love This Recipe

  • Soft and tender – A blend of hard white and soft white wheat gives these rolls enough strength to rise while keeping the crumb tender.
  • Gooey bottom cinnamon rolls – Brown sugar, butter, and Ceylon cinnamon make the swirls, while heavy cream poured over the rolls before baking gives you those soft, gooey bottoms.
  • Tested overnight option – Shape the rolls the night before, pop them straight into the refrigerator, and finish them in the morning. It’s the method I use for our family’s Christmas morning cinnamon rolls.

Ingredients Needed

  • Labeled dough ingredients for freshly milled flour cinnamon rolls, including soft and hard white wheat berries, whole milk, and active dry yeast
  • Ingredients for cinnamon rolls made with freshly milled flour, including light brown sugar, Ceylon cinnamon, salted butter, and flame raisins
  • Heavy cream measured for soaking cinnamon rolls made with freshly milled flour before baking
  • Cream cheese frosting ingredients for cinnamon rolls made with freshly milled flour, including cream cheese, salted butter, and powdered sugar
  • Hard white + soft white wheat berries – I use 420 grams hard white and 140 grams soft white. Hard white gives the dough strength for a good rise, while soft white helps keep the rolls tender.
  • Ceylon cinnamon – I use Ceylon cinnamon in the buttery brown sugar filling. It has a softer, more delicate cinnamon flavor than the stronger Cassia cinnamon commonly sold in grocery stores.
  • Heavy whipping cream – This is my secret sauce for those soft, gooey bottoms. Pour it over the risen rolls right before they go into the oven.
  • A full ingredient list with exact amounts can be found in the recipe card below.

Variations & Add-Ins

  • Raisins are optional – I add 1 cup of raisins to my cinnamon rolls because I love the little pockets of chewy sweetness throughout the cinnamon swirls. You can leave them out if raisins aren’t your thing. Sprinkle them evenly over the cinnamon filling before rolling and shaping the dough.
  • Make them with sourdough – If you prefer long-fermented doughs, try my Sourdough Cinnamon Rolls Recipe. It uses sourdough discard or active starter instead of commercial yeast.
  • Try the pumpkin version – For a cozy fall variation, these Sourdough Pumpkin Cinnamon Rolls are made with pumpkin and warm seasonal flavors.

Recipe Tips

Add the yeast and salt with the flour – I mix both right in with my dry ingredients. You can hold the salt back until after the 30-minute rest if you prefer, but I know myself. If I set it aside, there is a good chance I will forget it.

Give the dough a 30-minute rest – Once the dough is mixed, cover the bowl and let it rest undisturbed for 30 minutes. This gives the freshly milled flour time to soak up the liquid before kneading.

Watch the dough, not just the clock – For the first rise, I only let the dough increase by about 30%. Mine usually takes around an hour. Don’t wait for it to double. That can push the dough too far and leave you with flatter rolls.

Going overnight? Skip the second rise – After cutting the rolls, place them in a cast iron or metal pan, cover, and put them straight into the refrigerator. In the morning, let them sit out for about 30 minutes while the oven preheats, then pour over the heavy cream and bake.

Using active dry yeast – I tested this recipe with instant yeast, which gets mixed right in with the dry ingredients. But if you only have active dry yeast, stir it into the warm milk with a little of the measured sugar and let it sit for 5–10 minutes, until foamy. Then add the milk mixture when you mix the dough and continue with the recipe as written.

Whisking freshly milled flour and yeast together for homemade cinnamon rolls
Adding freshly milled flour to the wet dough ingredients in a stand mixer for cinnamon rolls
Freshly milled flour dough kneaded to a soft, elastic texture in a stand mixer
Cinnamon roll dough made with freshly milled flour resting in a bowl before the first rise
Cinnamon sugar filling with raisins mixed in a stand mixer for freshly milled flour cinnamon rolls
Cream cheese frosting whipped smooth in a stand mixer for cinnamon rolls made with freshly milled flour
Spreading cinnamon raisin filling over rolled out freshly milled flour dough
Slicing rolled cinnamon dough into individual rolls before the second rise
Unbaked cinnamon rolls made with freshly milled flour soaked in heavy cream before baking
Freshly baked cinnamon rolls made with freshly milled flour in a white baking dish

How To Make Cinnamon Rolls with Freshly Milled Flour

  1. Mill the wheat berries – Mill the hard white and soft white wheat berries together on the finest setting. You should have about 560 grams of freshly milled flour.
  2. Mix the dough – Using active dry yeast? See Recipe Tips above before mixing the dough. Add the freshly milled flour, instant yeast, and salt to the bowl of a stand mixer and give the dry ingredients a quick mix. Add the warm milk, eggs, softened butter, and sugar. Mix on low with the dough hook until a shaggy dough comes together.
  3. Rest the dough – Cover the bowl and let the dough rest for 30 minutes. This gives the freshly milled flour time to soak up the liquid before kneading.
  4. Knead the dough – Knead on medium speed for 6–8 minutes. The dough should become smooth and elastic while still feeling soft and a little tacky. It should stretch thin without immediately tearing.
  5. Let the dough rise – Transfer the dough to a lightly oiled bowl and cover. Let it rise in a warm spot until it has increased by about 30%, usually around 1 hour in my kitchen. Don’t wait for it to double.
  6. Make the cinnamon filling – Mix the softened butter, brown sugar, and Ceylon cinnamon until smooth and easy to spread.
  7. Roll out the dough – Turn the dough onto a lightly floured surface and roll it into about a 16 x 12-inch rectangle. Spread the filling over the dough, leaving about a 1-inch border along one long edge. If you’re adding raisins, sprinkle them over the filling now.
  8. Roll it up and cut – Starting at the filled long edge, roll the dough up into a log. Cut into 12 rolls with a sharp knife or unflavored dental floss.
  9. Let the rolls rise – Place the rolls cut side up in a buttered 12-inch cast iron skillet or 9 x 13-inch baking dish. Cover and let them rise in a warm spot for 1–2 hours. They should look fuller, soft, and well risen. Don’t wait for them to double.
  10. For the overnight option – Skip the second rise. Place the cut rolls in a cast iron skillet or metal baking pan, cover, and put them straight into the refrigerator. The next morning, take them out and let them sit on the counter for about 30 minutes while the oven preheats.
  11. Add the heavy cream – Preheat the oven to 350°F (175°C). Pour the heavy whipping cream over the rolls right before they go into the oven.
  12. Bake the rolls – Bake for 25–30 minutes, until the tops and edges are golden and the centers are baked through.
  13. Make the cream cheese frosting – While the rolls bake, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla and mix until creamy and free of lumps.
  14. Frost the cinnamon rolls – Let the rolls cool for 5–10 minutes, then spread the cream cheese frosting over the warm rolls.
Cinnamon rolls made with freshly milled flour covered in cream cheese frosting in a baking dish

Freezing and Storage

  • Refrigerator – Cover leftover frosted cinnamon rolls and store them in the refrigerator for up to 5 days. Warm an individual roll slightly before serving to soften it back up.
  • Freezer – Let the baked cinnamon rolls cool completely, then store them in a freezer-safe airtight container for up to 3 months. They can be frozen frosted or unfrosted. Thaw overnight in the refrigerator and gently warm before serving.
  • Frosting – Make the cream cheese frosting ahead and store it in an airtight container in the refrigerator for up to 5 days. Let it soften a little and give it a quick mix before spreading over the rolls.

Make Ahead Instructions

Want fresh cinnamon rolls in the morning without making the dough at sunrise? Make the dough through the first rise, spread the filling, roll it up, and cut into 12 rolls.

Place the rolls in a cast iron skillet or metal baking pan, cover, and put them straight into the refrigerator without letting them rise a second time.

The next morning, take them out and let them sit on the counter for about 30 minutes while the oven preheats to 350°F (175°C). Pour the heavy cream over the rolls right before baking, then bake as directed.

I prefer cast iron for overnight cinnamon rolls. I don’t have to worry about putting a cold ceramic casserole dish into a hot oven, and I don’t have to leave the rolls sitting out longer just to warm the dish.

Ways to Serve

  • With a cozy latte – Pair a warm cinnamon roll with my Honey Lavender London Fog Latte for a cozy weekend breakfast or slow morning at home.
  • With homemade hot chocolate – For a cold-weather breakfast, serve them alongside a mug of Easy Creamy Crockpot Hot Chocolate. This would be especially fun for a holiday morning.
  • With homemade apple cider – Cinnamon rolls and warm spiced cider are a natural fall and winter pairing. Try them with my Homemade Apple Cider for a cozy breakfast or brunch.

FAQ

I used a blend of hard white and soft white wheat berries. The hard white wheat gives the dough the gluten strength it needs for a good rise, while the soft white wheat helps create a softer, more tender crumb. For this recipe, I used 420 grams hard white wheat berries and 140 grams soft white wheat berries.

One of the biggest things to watch is proofing. For this recipe, I let the dough increase by about 30% during the first rise rather than waiting for it to double. Waiting too long can overproof the dough and leave you with flatter rolls. Also make sure the dough has had time to hydrate and knead until smooth and elastic.

Yes, after the first rise, spread the filling, roll up the dough, and cut it into 12 rolls. Place them in a cast iron skillet or metal baking pan, cover, and put them straight into the refrigerator without letting them rise a second time. The next morning, let them sit out for about 30 minutes while the oven preheats. Pour the heavy cream over the rolls, then bake as directed. This is the method I use for our family’s Christmas morning cinnamon rolls.

Yes, if using active dry yeast, stir it into the warm milk with a little of the measured sugar and let it sit for 5–10 minutes, until foamy. Then use that mixture when mixing the dough. I use instant yeast for my regular method because I can mix it right in with the dry ingredients.

Yes, let the baked cinnamon rolls cool completely, then store them in a freezer-safe airtight container for up to 3 months. You can freeze them frosted or unfrosted. Thaw overnight in the refrigerator and gently warm before serving.

Did you know you can convert your favorite recipes to freshly milled flour? Learn how to convert recipes and find more fresh flour guides at The Cottage Mill.

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A cinnamon roll made with freshly milled flour topped with cream cheese frosting on a vintage floral plate
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Cinnamon Rolls Made with Freshly Milled Flour

Author: Emily Rider
Soft, gooey cinnamon rolls made with freshly milled hard white and soft white wheat, a buttery brown sugar and Ceylon cinnamon filling, heavy cream, and homemade cream cheese frosting.
Print Recipe Rate this Recipe Pin Recipe
Prep:30 minutes
Cook:30 minutes
Autolyse (hydration resting time):30 minutes
Total:1 hour 30 minutes
Course: Brunch, Desserts, Freshly Milled Flour, Snack
Cuisine: American
Servings: 12 rolls

Equipment

  • 12-inch cast iron skillet or 9 x 13-inch baking dish

Ingredients

Freshly Milled Flour Blend

  • 420 grams hard white wheat berries
  • 140 grams soft white wheat berries

For the Dough

  • 1 cup 244 grams whole milk, warmed
  • 2¼ teaspoons 7 grams instant yeast
  • ½ cup 100 grams granulated sugar
  • 2 large eggs 100 grams
  • ½ cup 115 grams salted butter, softened
  • 1 teaspoon 5 grams sea salt

For the Cinnamon Filling

  • ½ cup 115 grams salted butter, softened
  • 1 cup 200 grams packed light brown sugar
  • 2½ tablespoons 15–18 grams Ceylon cinnamon
  • 1 cup 150 grams raisins, optional

For the Cream Cheese Frosting

  • 8 ounces 226 grams full-fat brick-style cream cheese, softened
  • ½ cup 115 grams salted butter, softened
  • 2½ cups 300 grams powdered sugar
  • 1 tablespoon 13 grams pure vanilla extract

For The Secret Sauce

  • ¼ cup heavy whipping cream

Instructions

  1. Mill the wheat berries – Mill the hard white and soft white wheat berries together on the finest setting. You should have about 560 grams of freshly milled flour.
  2. Mix the dough – Add the freshly milled flour, instant yeast, and salt to the bowl of a stand mixer and give the dry ingredients a quick mix. Add the warm milk, eggs, softened butter, and sugar. Mix on low with the dough hook until a shaggy dough comes together. Using active dry yeast? See Notes below before mixing the dough.
  3. Rest the dough – Cover the bowl and let the dough rest for 30 minutes. This gives the freshly milled flour time to soak up the liquid before kneading.
  4. Knead the dough – Knead on medium speed for 6–8 minutes. The dough should become smooth and elastic while still feeling soft and a little tacky. It should stretch thin without immediately tearing.
  5. Let the dough rise – Transfer the dough to a lightly oiled bowl and cover. Let it rise in a warm spot until it has increased by about 30%, usually around 1 hour in my kitchen. Don't wait for it to double.
  6. Make the cinnamon filling – Mix the softened butter, brown sugar, and Ceylon cinnamon until smooth and easy to spread.
  7. Roll out the dough – Turn the dough onto a lightly floured surface and roll it into about a 16 x 12-inch rectangle. Spread the filling over the dough, leaving about a 1-inch border along one long edge. If you're adding raisins, sprinkle them over the filling now.
  8. Roll it up and cut – Starting at the filled long edge, roll the dough up into a log. Cut into 12 rolls with a sharp knife or unflavored dental floss.
  9. Let the rolls rise – Place the rolls cut side up in a buttered 12-inch cast iron skillet or 9 x 13-inch baking dish. Cover and let them rise in a warm spot for 1–2 hours. They should look fuller, soft, and well risen. Don't wait for them to double.
  10. *For the overnight option – Skip the second rise. Place the cut rolls in a cast iron skillet or metal baking pan, cover, and put them straight into the refrigerator. The next morning, take them out and let them sit on the counter for about 30 minutes while the oven preheats.
  11. Add the heavy cream – Preheat the oven to 350°F (175°C). Pour the heavy whipping cream over the rolls right before they go into the oven.
  12. Bake the rolls – Bake for 25–30 minutes, until the tops and edges are golden and the centers are baked through.
  13. Make the cream cheese frosting – While the rolls bake, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla and mix until creamy and free of lumps.
  14. Frost the cinnamon rolls – Let the rolls cool for 5–10 minutes, then spread the cream cheese frosting over the warm rolls.

Notes

Using active dry yeast – This recipe was tested with instant yeast. If using active dry yeast, stir it into the warm milk with a little of the measured sugar and let it sit for 5–10 minutes, until foamy. Add the milk mixture with the eggs, softened butter, and remaining sugar, then continue with the recipe as written.
Overnight cinnamon rolls – After the first rise, spread the filling, roll up the dough, and cut it into 12 rolls. Place them in a cast iron skillet or metal baking pan, cover, and put them straight into the refrigerator without a second rise. The next morning, let them sit on the counter for about 30 minutes while the oven preheats to 350°F (175°C). Pour the heavy cream over the rolls and bake as directed.
Storage – Store frosted cinnamon rolls covered in the refrigerator for up to 5 days. Warm individual rolls slightly before serving.
Freezing – Cool the baked rolls completely and freeze in an airtight freezer-safe container for up to 3 months, frosted or unfrosted. Thaw overnight in the refrigerator and gently warm before serving.

Nutrition

Calories: 714kcal, Carbohydrates: 99g, Protein: 11g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 115mg, Sodium: 466mg, Potassium: 232mg, Fiber: 9g, Sugar: 53g, Vitamin A: 1113IU, Vitamin C: 1mg, Calcium: 115mg, Iron: 2mg

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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2 Comments

  1. You might want to edit your instructions because #2 notes to add the yeast and then #4 also says add instant yeast. Had I been following along without reading the instructions beforehand I would have made an error. Now I understand you’re talking about two types of yeast but it is a bit confusing.
    I’m looking forward to trying this recipe and thank you for sharing your knowledge!

    Reply

    1. Natalie,

      Thank you so much for taking the time to point this out! You were absolutely right that the yeast instructions were confusing. Your comment prompted me to go back through the recipe and not only correct that step, but also reformat the instructions so they flow much more clearly from beginning to end.

      I really appreciate you taking the time to let me know when something could be clearer. Feedback like this helps me make my recipes easier to follow for everyone. I hope you enjoy the cinnamon rolls when you make them, and thank you again for such a thoughtful and helpful comment!

      Happy Cinnamon Roll Baking!

      Warmly,
      Emily

      PS: You are very welcome:)!! I am deeply honored and blessed to be able to share my baking experience and recipes with you.

      Reply