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

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Cinnamon Rolls Made with Freshly Milled Flour

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.

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 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

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.
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.
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.
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.
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.
Make the cinnamon filling – Mix the softened butter, brown sugar, and Ceylon cinnamon until smooth and easy to spread.
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.
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.
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.
*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.
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.
Bake the rolls – Bake for 25–30 minutes, until the tops and edges are golden and the centers are baked through.
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.
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.

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