Cinnamon Rolls With Fresh Milled Flour

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There’s nothing better than the smell of cinnamon and fresh milled flour baking away on a weekend morning. These cinnamon rolls take the classic recipe up a notch with flour I milled from Grand Teton Ancient Grains organic hard white wheat berries. Their wheat is clean, organic, and mills into the softest flour that makes these rolls turn out fluffy, rich, and full of flavor. No one ever believes they’re made from whole wheat flour because they’re so soft and pillowy!

Whether you’ve been baking with fresh milled flour for years or you’re just getting started, these rolls are guaranteed to be a family favorite. My kids beg me for these!

• UNBEATABLE FLAVOR – Fresh milled flour gives a rich, nutty taste without the heaviness of whole wheat.
• INCREDIBLY SOFT – You won’t believe these fluffy rolls are made with whole grains.
• FAMILY FAVORITE – Perfect for weekend mornings or holidays, everyone will be asking for seconds.

You’ll need the following ingredients to make these homemade cinnamon rolls:

• Whole milk
• Active dry yeast
• Granulated sugar
• Freshly milled hard white wheat flour (from Grand Teton wheat berries)
• Eggs, room temperature
• Salt
• Unsalted butter
• Light brown sugar
• Ground cinnamon
• Heavy cream
• Cream cheese
• Salted butter
• Powdered sugar
• Vanilla extract

• Fresh Milled Flour: I used Grand Teton Ancient Grains organic hard white wheat berries for this recipe. Their wheat berries mill into the softest flour, giving the dough a light texture and mild flavor that’s perfect for cinnamon rolls. I also love knowing their wheat is grown organically and restoratively, so I can feel good about what I’m serving my family! You can order Grand Teton Ancient Grains wheat berries online. They always arrive fresh, clean, and ready for baking.
• Yeast: Make sure your yeast is fresh and active; it should foam up nicely when mixed with the warm milk and sugar.
• Butter Temperature: Both the dough butter and filling butter should be soft enough to spread easily, but not melted.

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

STEP 1: In a small bowl, whisk warm milk, yeast, and 1 teaspoon sugar together. Let stand 10 minutes until foamy.

STEP 2: In a Bosch mixer bowl, combine white sugar, flour, eggs, salt, and softened butter. Add yeast mixture and mix with dough hook on speed 1 until shaggy dough forms.

STEP 3: Let the dough rest for 15 minutes to allow the flour to fully hydrate.

STEP 4: 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.

STEP 5: Place the dough in a greased bowl, cover, and rise 45 minutes to 1 hour, until doubled.

STEP 6: Make the filling: In a small bowl, mix softened butter, brown sugar, cinnamon, salt, and vanilla until spreadable.

STEP 7: Roll dough into a 12×18 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.

STEP 8: Place rolls cut side up in a greased 9×13 inch pan in 3 rows of 4. Cover lightly and let rise 20 to 25 minutes, just until puffy but not doubled.

STEP 9: Preheat oven to 350°F. Warm the heavy cream slightly and brush evenly over the tops of the rolls.

STEP 10: Bake 20 to 23 minutes, until the rolls are lightly golden and set in the center. Do not over bake.

STEP 11: Make the frosting: Beat cream cheese and butter until fluffy. Add cream, powdered sugar, vanilla, and salt. Beat until smooth and thick.

STEP 12: Cool rolls 10 minutes, then spread with frosting. Serve warm.

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!

Storage: Store frosted rolls covered at room temperature for up to 2 days. Unfrosted rolls can be kept covered for up to 3 days.

Reheating: Warm individual rolls in the microwave for 20-30 seconds or in a 300°F oven for 5-7 minutes. The best part is they taste almost as good as fresh!

Freezing: Baked, unfrosted rolls freeze great for up to 3 months. Thaw at room temperature and add fresh frosting before serving.

ADDITIONS:

• Nuts: Add chopped pecans or walnuts to the filling for extra crunch and flavor.
• Fruit: Try adding diced apples or raisins to the cinnamon filling for a fruity twist.
• Spices: Add a pinch of nutmeg or cardamom to the filling for extra warmth.
• Glaze Options: Try a simple powdered sugar glaze instead of cream cheese frosting.

SUBSTITUTIONS:

• Flour: I used freshly milled wheat berries for these rolls. If you don’t have a grain mill, you can substitute with high-quality bread flour, though the flavor and texture won’t be quite the same as using fresh milled flour.
• Milk: You can substitute the whole milk with buttermilk for a slight tang, or use all heavy cream for an extra rich dough.
• Sugar: Brown sugar can replace granulated sugar in the dough for deeper flavor.

Can I use store-bought flour instead?

Yes, but I recommend using Grand Teton hard white wheat berries if you have a grain mill. The flavor and texture of fresh milled flour are unmatched!

Can I make these the night before?

Yes! Prepare through step 8, cover, and refrigerate overnight. Let them come to room temperature and finish rising before baking the next morning.

Why use dental floss to cut the rolls?

It cuts through the soft dough without squishing it like a knife would. Your rolls stay perfectly round and the filling doesn’t leak out. Get the unwaxed version of floss.

These rolls are perfect with scrambled eggs and my crispy bacon gravy recipe for a complete weekend breakfast, or make them for Christmas morning breakfast when you want something truly special to start the day!

If you love cinnamon rolls, you’ll also want to check out my sourdough discard cinnamon rolls recipe also.

If you’re new to baking with fresh milled flour, I have a free downloadable quick start guide. You can check it out here.

DID YOU MAKE THIS RECIPE?

I’m excited for you to try these Cinnamon Rolls with Fresh Milled Flour! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin