Cinnamon Rolls Made with Freshly Milled Flour

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

No ratings yet

Cinnamon Rolls Made with Freshly Milled Flour

These cinnamon rolls made with freshly milled flour are soft, fluffy, and filled with buttery brown sugar, Ceylon cinnamon, and optional raisins. A little heavy whipping cream poured over the risen rolls is my secret sauce for soft, gooey bottoms before they're finished with cream cheese frosting.

Prep Time30

Cook Time30

Autolyse (hydration resting time)30

Total Time1 30

Course: Brunch, Desserts, Freshly Milled Flour, Snack

Cuisine: American

Servings: rolls

Calories: 714kcal

Author: Emily Rider

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

For the Cinnamon Filling

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

For the Cream Cheese Frosting

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

My Secret Sauce

¼ cup heavy whipping cream

Instructions

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 the 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.

Notes

Autolyse (hydration rest) – I give this dough a 30-45 minute rest before adding the instant yeast and salt. This gives the freshly milled flour time to absorb the liquid before kneading. If you're short on time, even 10 minutes helps.

Watch the first rise – For this recipe, look for about a 30% increase in volume rather than waiting for the dough to double. Mine is usually there in about an hour, but temperature can affect how quickly dough rises.

Raisins are optional – I use 1 cup because I love raisins tucked into the cinnamon swirls, but you can leave them out.

My secret sauce – Don't skip the ¼ cup of heavy whipping cream poured over the rolls just before baking. This is my favorite way to get those soft, gooey bottoms.

Nutrition