1 Hour Fresh Milled Flour Cinnamon Rolls
Make soft, fluffy cinnamon rolls with fresh milled flour in just 1 hour! This quick and easy recipe is perfect when you’re craving homemade cinnamon rolls but don’t want to wait! Learn how to bake with fresh milled wheat for incredible flavor, light texture, and melt-in-your-mouth results (you will love the easy icing glaze!) Perfect for breakfast, brunch, or dessert — these cinnamon rolls are fast, fresh, and a true family favorite. I've been making these healthier cinnamon rolls for my family for 20 years!
1 Hour Fresh Milled Flour Cinnamon Rolls with Glaze
To Make 12 Cinnamon Rolls:
Dough:
1 1/2 cup lukewarm water (350 g)
3 Tbs honey (56 g) or sugar
3 Tbs oil (36 g)
1 ½ tsp yeast (active dry or instant) (5 g)
4 ½ cups fresh milled flour (500 g) — add more if dough is too sticky
1 ½ tsp vital wheat gluten (4 g) (optional)
1 ½ tsp dough enhancer/conditioner (5 g) (optional)
1 ½ teaspoon salt (9 g)
Filling:
1 c brown sugar (200 g)
1.5 Tbsp ground cinnamon 12 g)
1 Tbsp corn starch (optional) (8 g)
Stir until combined. Should be paste-like in consistency.
Glaze:
3 Tbsp melted butter (42 g)
2 tsp vanilla extract (10 g)
2 c confectioners/powdered sugar (240 g)
3 Tbsp milk (45 g) (more or less depending on how thick or thin you'd like it)
IF YOU LIKE A LOT OF ICING/GLAZE, be sure to make double batch!!!
Instructions:
Start by milling your wheat berries. I mill 2 2/3 c of berries which is 500 grams. Once milled, this still weighs 500 g, and is about 4 ½ c of fresh milled flour. Then, add ingredients in order listed to mixer. Knead on speed 2 (medium low) for 8 minutes. Check on dough 1-2 minutes after starting mixer and add more flour if dough is too wet. If you add too much flour, your rolls could become too dense, but you want just enough that you can handle to dough. Oiling your hands can help. After kneading 8 minutes (I don’t worry about windowpane for these one hour cinnamon rolls, but you can!), immediately punch down your dough and roll it out in an 12x18 inch rectangle. Spread filling all over. Roll from the long side up into a log shape. Pinch the seams together. Measure your log of dough and cut into 12 cinnamon rolls of about equal width. Place onto greased baking sheet. Heat oven for 2 minutes, then turn oven OFF! Put rolls into warm oven to rise for 20 minutes. Take rolls out, and preheat oven to 350 degrees. Bake for 30 minutes or until golden brown and baked through. Once cinnamon rolls have cooled to warm, pour glaze all over rolls. The glaze will melt into them and make your rolls even softer and sweeter. Enjoy your homemade fresh milled flour cinnamon rolls!
Click here for the Printable Recipe!
*If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!
Nutrimill Classic Grain Mill (take $20 off with ROBYNONTHEFARM)
Cast Iron Melting Pot & Basting Brush
Off-Set Spatula for Filling and Icing
Food Grade Food Storage Buckets
Organic Wheat and other Grains
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I've used my Nutrimill Classic Grain Mill since 2003!
My favorite Mixers for Fresh Milled Flour: Bosch Universal Mixer & Zacme 800 Watt
***If you're in the market for an awesome Bosch mixer or Nutrimill wheat grinder/flour mill like mine, use this link for $20 off! code ROBYNONTHEFARM
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