Cinnamon Rolls with Fresh Milled Flour
The best fluffy homemade cinnamon rolls with fresh milled flour. So soft you won’t believe they're whole grain!
Equipment
Ingredients
For the Dough:
- 1 1/4 cups whole milk warmed to 110°F
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar for yeast
- 1/2 cup granulated sugar
- 4 3/4 cups freshly milled hard white wheat flour (add up to 1 tablespoon more only if, after kneading, the dough is still too sticky to handle)
- 2 large eggs room temperature
- 1 1/2 teaspoons salt
- 1/2 cup unsalted butter softened
For the Filling:
- 10 tablespoons unsalted butter softened
- 1 1/4 cups light brown sugar packed
- 2 1/2 tablespoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Before Baking:
- 1/2 cup heavy cream
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 4 Tablespoons salted butter softened
- 2 Tablespoons heavy cream
- 1 1/3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, whisk warm milk, yeast, and 1 teaspoon sugar together. Let stand 10 minutes until foamy. 1 1/4 cups whole milk,1 tablespoon active dry yeast,1 teaspoon granulated sugar.
- In a Bosch mixer bowl, combine 1/2 cup sugar, 4 3/4 cups flour, eggs, salt, and softened butter. Add yeast mixture and mix with dough hook on speed 1 until shaggy dough forms. 1/2 cup granulated sugar,4 3/4 cups freshly milled hard white wheat flour,2 large eggs,1 1/2 teaspoons salt,1/2 cup unsalted butter.
- Let the dough rest for 15 minutes to allow the flour to fully hydrate.
- Knead with dough hook on speed 2 for 8 to 10 minutes, until smooth, stretchy, and slightly tacky. Fresh-milled flour absorbs liquid slowly, so resist adding more flour during the first few minutes. The dough will look rough at first but will tighten as it kneads. If, after the full kneading time, it is still extremely sticky and will not pull away from the bowl, add up to 1 tablespoon more flour. A soft, slightly tacky dough makes the best rolls.
- Place the dough in a greased bowl, cover, and rise 45 minutes to 1 hour, until doubled.
- Make the filling: In a small bowl, mix softened butter, brown sugar, cinnamon, salt, and vanilla until spreadable. 10 tablespoons unsalted butter,1 1/4 cups light brown sugar,2 1/2 tablespoons ground cinnamon,1/2 teaspoon salt,1/2 teaspoon vanilla extract.
- Roll dough into a 12x18 inch rectangle. Spread filling evenly over the surface, leaving a 1/2 inch border on one long side. Starting from the 18 inch side, roll tightly into a log. Pinch seam to seal. Cut into 12 equal slices, about 1 1/4 inches thick, using dental floss or a sharp knife.
- Place rolls cut side up in a greased 9x13 inch pan in 3 rows of 4. Cover lightly and let rise 20 to 25 minutes, just until puffy but not doubled.
- Preheat oven to 350°F. Warm the heavy cream slightly and brush evenly over the tops of the rolls. 1/2 cup heavy cream
- Bake 20 to 22 minutes, until the rolls are lightly golden and set in the center. Do not over bake.
- Make the frosting: Beat cream cheese and butter until fluffy. Add cream, powdered sugar, vanilla, and salt. Beat until smooth and thick. 8 ounces cream cheese,4 Tablespoons salted butter,2 Tablespoons heavy cream,1 1/3 cups powdered sugar,1 teaspoon vanilla extract.
- Cool rolls 10 minutes, then spread with frosting. Serve warm.
Notes
PRO TIP: Use dental floss to cut your rolls instead of a knife, it gives you cleaner cuts without squishing the delicate dough. Just slide it under the log, cross the ends over the top and make an X with it, and pull through!
Nutrition
Calories: 435.6kcalCarbohydrates: 49.1gProtein: 2.8gFat: 32.8gSaturated Fat: 20.4gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 8.4gTrans Fat: 0.8gCholesterol: 91.6mgSodium: 499.2mgPotassium: 122.9mgFiber: 1gSugar: 33.3gVitamin A: 1127IUVitamin C: 0.1mgCalcium: 100.2mgIron: 0.4mg
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