Cinnamon Rolls Made with Freshly Milled Flour

Name: Cinnamon Rolls Made with Freshly Milled Flour
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Ingredients: 420 grams hard white wheat berries; 140 grams soft white wheat berries; 1 cup whole milk, warmed (244 grams); 2¼ teaspoons instant yeast; 100 grams granulated sugar; 2 large eggs (100 grams); ½ cup salted butter, softened (115 grams); 1 teaspoon sea salt (5 grams); ½ cup salted butter, softened (softened, 115 grams); 1 cup packed light brown sugar (200 grams); 2½ tablespoons Ceylon cinnamon (15–18 grams); 1 cup raisins, optional (150 grams); 8 ounces full-fat brick-style cream cheese, softened ( 226 grams); ½ cup salted butter, softened (115 grams); 2½ cups powdered sugar (300 grams); 1 tablespoon pure vanilla extract (13 grams); ¼ cup heavy whipping cream

These cinnamon rolls made with freshly milled flour 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

For the flour, I used a blend of hard white and soft white wheat berries. The hard white wheat gives the dough the strength it needs for a beautiful rise, while the soft white wheat helps give the rolls a softer, more tender texture. I also gave the dough a 30-minute hydration rest (autolyse) before building the gluten structure, which makes such a difference in the final texture.

This is my yeast version made with freshly milled flour for those times when you want cinnamon rolls without waiting on sourdough fermentation. If you’re looking for the sourdough version, try readers’ favorite Sourdough Cinnamon Rolls Recipe. And if you’re newer to fresh flour baking, Baking with Freshly Milled Flour guide is a helpful place to start.

Why You’ll Love This Recipe

Soft and fluffy – I use a blend of hard white and soft white wheat for rolls that have enough structure to rise while still baking up soft and tender.
My secret sauce – A little heavy whipping cream poured over the risen rolls just before baking gives them those soft, gooey bottoms I love.
Same Day cinnamon rolls– This freshly milled flour version uses instant yeast, making it a great option when you want homemade cinnamon rolls same day without waiting on sourdough fermentation.
Cream cheese frosting – A generous layer of homemade cream cheese frosting melts slightly into the warm cinnamon rolls and gets into all those cinnamon-sugar swirls.

Ingredients

Hard white + soft white wheat berries – I use a blend of hard white and soft white wheat for these rolls. Hard white wheat gives the dough the strength it needs for a good rise, while soft white wheat helps create a softer, more tender crumb. I used 420 grams hard white and 140 grams soft white wheat berries for this recipe.
Instant yeast – This is what I use for this recipe. I added the instant yeast after the 30-minute hydration rest, along with the salt, before kneading. * If you’re using active dry yeast instead, stir it into the warm milk with a little of the measured sugar and let it sit for 5–10 minutes, until foamy. Once it blooms, use that milk and yeast mixture when you first mix the dough, before the 30-minute hydration rest. After resting, add the salt and continue with kneading as directed.
Heavy whipping cream – This is my secret sauce. I pour ¼ cup over the risen cinnamon rolls just before they go into the oven, which gives them those soft, gooey bottoms.
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, my Sourdough Pumpkin Cinnamon Rolls are made with pumpkin and warm seasonal flavors.

Recipe Tips

Hydration rest is key – I let my dough rest for 30 minutes after the initial mix before finishing with the salt and instant yeast. Fresh flour needs that extra time to fully absorb the liquids, which helps create a better final texture. If you are in a rush, even a quick 10-minute rest makes a difference.

Watch the rise – Instead of waiting for the dough to double, I look for a 30% increase in volume during the first rise. Freshly milled grains can ferment faster than you’d expect, and overproofing can result in rolls that lose their shape. Mine typically takes about an hour, but always go by how the dough looks rather than the timer.

Knead before adjusting – Your dough should feel smooth, stretchy, and just a bit tacky once it’s ready. Avoid adding extra flour or liquid too soon; give the kneading process time to work first. If the dough still feels too dry, try adding just a splash of milk at a time until it reaches the right consistency.

Shaping and slicing – Aim for a 16-by-12-inch rectangle before rolling it up. I like to cut the log into 12 even pieces so they all bake through at the same time. Using unflavored dental floss is one of my favorite ways for slicing through the dough without smashing those beautiful cinnamon swirls. You can also mark off equal amounts for 12 rolls, use a pizza cutter or a sharp knife, then roll them up individually for perfect swirls, and tuck the end under the roll.

My secret sauce – Don’t forget to pour that ¼ cup of heavy whipping cream over the rolls once they’ve risen. It’s what gives them those irresistible, soft, gooey bottoms that everyone loves.

Frosting the warm rolls – I wait about 5 to 10 minutes after they come out of the oven to add the cream cheese frosting. This way, the rolls are still warm enough for the frosting to melt slightly into every swirl without it running off completely.

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

How To Make Cinnamon Rolls with Freshly Milled Flour

Mill the flour – Mill the hard white and soft white wheat berries together on the finest setting. You should have approximately 560 grams of freshly milled flour.
Mix the dough – Add the warm milk, eggs, softened butter, sugar, yeast, and about half of the freshly milled flour to the bowl of a stand mixer. Mix on low with the dough hook until combined. Gradually add the remaining flour, mixing just until a shaggy dough forms. Cover and let the dough rest for 30 minutes to give the freshly milled flour time to absorb the liquid. *If using active dry yeast, first stir it into the warm milk with a small amount of the measured sugar. Let it stand for 5–10 minutes, until foamy. Add this mixture with the eggs, butter, and flour as directed above. After the 30-minute rest, add the salt and knead according to the next step.
Add the remaining flour and rest – Mix in the remaining freshly milled flour until incorporated. Let the dough rest uncovered for 30 minutes to give the flour time to hydrate. If you’re short on time, even a 10-minute rest makes a difference.
Add the instant yeast and salt – Sprinkle the instant yeast and salt over the rested dough. Knead on medium speed for 6–8 minutes, until the dough is smooth and elastic. It should feel soft and slightly tacky and stretch thin without immediately tearing.
Let the dough rise – Transfer the dough to a lightly oiled bowl and cover tightly. Let it rise in a warm place until it has increased by about 30% in volume. Mine is usually ready in about an hour, but watch the dough rather than the clock. Don’t wait for it to double.
Make the filling – Mix the softened butter, brown sugar, and Ceylon cinnamon until smooth and spreadable.
Roll and fill – On a lightly floured surface, roll the dough into approximately a 16 x 12-inch rectangle. Spread the cinnamon filling evenly over the dough, leaving about a 1-inch border along one long edge. Sprinkle the raisins evenly over the filling, if using.
Shape the rolls – Starting with the filled long edge, roll the dough snugly into a log. Cut into 12 equal rolls with a sharp knife or unflavored dental floss.
Arrange and 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 place for about 1–2 hours, until noticeably puffy and beginning to touch.
Add my secret sauce – Preheat the oven to 350°F (175°C). Just before baking, pour ¼ cup heavy whipping cream evenly over the risen rolls.
Bake – Bake for 25–30 minutes, until the tops and edges are golden and the centers are baked through.
Make the 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.
Frost and serve – Let the cinnamon rolls cool for 5–10 minutes, then spread the cream cheese frosting generously over the warm rolls. Serve warm.

Cinnamon rolls made with freshly milled flour covered in cream cheese frosting in a baking dish

Freezing and Storage

Refrigerator – Because these cinnamon rolls are topped with cream cheese frosting, store leftovers covered in the refrigerator for up to 5 days. Warm individual rolls slightly before serving to bring back that soft, gooey texture.
Freezer – Let the 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, then gently warm before serving.
Make ahead – If you want to get a head start, you can prepare the cream cheese frosting ahead of time and refrigerate it in an airtight container for up to 5 days. Let it soften slightly and give it a quick mix before spreading over the warm rolls.

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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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, I use instant yeast and add it with the salt after the 30-minute hydration rest. If you’re 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. Use that mixture when initially mixing the dough, let the dough hydrate for 30 minutes, then add the salt and continue with kneading.

Freshly milled flour benefits from time to absorb the liquid before kneading. I give this dough a 30-45 minute hydration rest, which helps the flour hydrate and gives me a softer finished roll. If you’re pressed for time, even 10 minutes is better than skipping the rest altogether.

Yes, 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 them overnight in the refrigerator and gently warm them before serving.

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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.

About Me