Quick Fresh Milled Cinnamon Rolls (One Rise)
These fresh milled cinnamon rolls are irresistibly soft, perfectly sweet, and easy enough to make any day of the week. Made with freshly milled flour, a one-rise dough, and a rich molasses cinnamon filling, they're a cozy homemade treat your whole family will love.
Equipment
- 1 Grain mill
- 1 stand mixer with dough hook attachment
- 1 Small saucepan
- 1 9x13 baking pan
- 1 Rolling Pin
- Parchment Paper
- 1 Pizza Cutter or Sharp Knife
- measuring cups and spoons
Ingredients
For the dough
- 4 1/2 cups freshly milled flour from hard white wheat berries
- 1 1/4 cup whole milk
- 1 tsp unrefined salt
- 2 eggs
- 1/4 cup raw honey
- 4 tsp instant yeast
- 6 tbsp softened butter
- 1/2 cup half & half or heavy cream optional, for topping the rolls before baking
For the filling
- 3/4 cup cane sugar
- 1 tbsp molasses
- 3 tbsp cinnamon
- 6 tbsp softened butter
For the frosting
- 5 oz softened cream cheese
- 4 tbsp softened butter
- 1/4 cup real maple syrup
- 1-2 tbsp half & half or heavy cream optional
Instructions
Make The Dough
- Mill your hard white wheat berries on your mill's finest setting. Mill enough for 4 1/2 cups of flour.
- In a saucepan over low heat, warm the milk until it is warm to the touch, but not hot.
- To the bowl of your stand mixer, add the warm milk, eggs, honey, salt, flour, and instant yeast. Mix together using the paddle attachment.
- Gradually add in the softened butter until it is combined with the dough.
- Switch to the dough hook, and knead the dough until you have a nice elastic dough that pulls away from the side. A good goal is to achieve a windowpane, where you can stretch the dough without it breaking and light can shine through.
Prepare The Filling
- While the dough is kneading, prepare the cinnamon roll filling.
- To the same saucepan that you heated your milk, add the cane sugar and molasses. Using a large spoon, mix them together until there are no more clumps of molasses and you have a nice fluffy brown sugar.
- Add the butter and cinnamon, and heat on low just until the butter is soft enough to combine with the other ingredients. If you heat it too long, it will be really liquid and messy when you shape your rolls. Set the filling aside.
Make The Rolls
- Once your dough is ready, line a 9 x 13" baking pan with parchment paper.
- Lightly oil a work surface with coconut oil or olive oil.
- Remove the dough from the mixing bowl to your work surface, and gently roll it out into a large rectangle about 12" x 20".
- Spread the cinnamon filling mixture evenly on the prepared dough, as close to the edges as you can.
- Using a pizza cutter (my preferred method) or a sharp knife, slice the dough into 12 even strips across the shortest side.
- Use your hands to gently roll each individual cinnamon roll, and place it in the prepared baking pan. Repeat with all 12 cinnamon rolls.
- Cover the rolls tightly with plastic wrap and place them in a warm place to rise.
Rise & Bake The Rolls
- Allow the rolls to rise for 39-45 minutes, or until they are slightly puffy.
- While the rolls rise, preheat the oven to 350 degrees.
- Once the rolls are ready to bake, pour the half and half or heavy cream evenly over the top of them. This is an optional step, but makes them nice and gooey.
- Bake the rolls for 25-30 minutes, or until golden brown and cooked through. Be careful not to overcook them, or they may end up dry.
- While the rolls bake, make the frosting by whipping the softened butter, softened cream cheese, and maple syrup. Whip the ingredients on high until it is nice and smooth with no lumps. If needed, add 1-2 tbs of half and half or cream to thin it out.
- When the rolls are done baking, frost them immediately.
- Enjoy your warm fresh milled cinnamon rolls!