Fresh Milled Sourdough Cinnamon Rolls
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Soft and puffy – oozing with cinnamon sugar filling – and topped with the most perfect glaze, these Fresh Milled Sourdough Cinnamon Rolls have us drooling over every bite. This recipe is everything you want in a fresh milled cinnamon roll! You have never enjoyed such pillowy dough – no extra techniques are required for this super simple recipe. Our Fresh Milled Cinnamon Rolls also follow a bake the same day schedule making them so easy to bake up and enjoy in one day.
Fresh Milled Sourdough Cinnamon Rolls
These bake the same day Fresh Milled Sourdough Cinnamon Rolls feature swirls of cinnamon, sugar filling with soft pillowy dough.
Ingredients
Fresh Milled Sourdough Cinnamon Rolls
- 820 Grams Hard Wheat
- 400 Grams Warm Whole Milk
- 300 Grams Sourdough Starter, active & bubbly
- 1/2 Cup Butter, melted
- 50 Grams Honey
- 2 Eggs
- 4 Teaspoons Real Salt
- 1 Teaspoon Baking Soda
- 2 Teaspoons Baking Powder
- 1 Tablespoon Lemon Juice
Cinnamon, Sugar Filling
- 3/4 Cup Butter, Softened
- 4 Tablespoons Fresh Milled Flour
- 1 1/2 Cup Granulated Sugar
- 2 Tablespoons Ground Cinnamon
Glaze
- 4 Tablespoons Butter, melted
- 4 Cups Powdered Sugar
- 4 Teaspoons Vanilla Extract
- 8 Tablespoons Half & Half or Milk
Instructions
- NOTE: This recipe makes 20 cinnamon rolls. Feel free to half this recipe if you desire a smaller amount. Although once you try them, you'll wish you didn't! 🙂 I use this stand mixer to knead my dough, it may be a good idea to half this recipe if your mixer is not as strong as mine.
- Begin this recipe 7-8 hours before you want to bake the cinnamon rolls. Mill 820 grams hard wheat and set the fresh milled flour aside.
- In the bowl of a stand mixer, combine 400 grams warm milk, 300 grams of active and bubbly sourdough starter, 1/2 cup of melted and cooled butter, 50 grams of honey. and 2 whisked eggs. Whisk together ingredients.
- Add fresh milled flour to wet ingredients. Attach beater attachment to mixer and mix ingredients until all ingredients are incorporated. Cover dough and allow it to rest 20 minutes.
- After 20 minutes, add 4 teaspoons real salt, 1 teaspoon baking soda, 2 teaspoons baking powder, and 1 Tablespoon of lemon juice to the dough. Attach dough hook and knead until dough passes the windowpane test. This is when you can pull up the dough and it doesn't easily tear, instead it thins so you can see through it...kind of like a dough stained glass window! Dough will be wet and sticky, stop the mixer and scrape down the sides as needed.
- Once dough passes the windowpane test, cover and allow it to bulk rise 6-7 hours. Line two 9x13 baking pans with parchment paper.
- To make filling: In a medium sized mixing bowl combine 3/4 cup softened butter, 4 Tablespoons fresh milled flour, 1 1/2 Cups granulated sugar, and 2 Tablespoons Ground Cinnamon. Stir to combine.
- To shape dough: After dough has bulk risen, flour working surface and divide dough into two dough balls. It is easier to roll out one at a time rather than rolling out one giant rectangle. Roll one dough ball out on a floured surface into a 12"x15" rectangle. (instructions with pictures located in the post.)
- To roll dough: Spread rectangle with half of the filling, making sure to spread it all the way to the edges. Roll cinnamon roll up - don't be afraid to pull and stretch the dough tightly as you roll to ensure the cinnamon roll has lots of swirls. Slice into 10 cinnamon rolls and place in parchment paper lined 9x13 pan. Repeat steps with remaining dough ball to make a total of 20 cinnamon rolls divided into two 9x13 pans. Cover cinnamon rolls and allow them to rise 1 hour.
- Preheat oven to 375 degrees. Once Fresh Milled Cinnamon Rolls have done their final rise, bake rolls for 18-20 minutes. Cinnamon Rolls will be oozy and will be very soft to the touch. Allow them to cool in the pan. This allows them to finish cooking.
- Once cinnamon rolls are cooled slightly and are not warm to the touch, prepare glaze. In a medium sized mixing bowl combine 4 Tablespoons melted butter, 4 cups Powdered Sugar, 4 Teaspoons Real Vanilla Extract, and 8 Tablespoons half & half or milk. Whisk until smooth then pour glaze over cinnamon rolls.
- Rolls are best served the same day. To store Fresh Milled Cinnamon Rolls: Place cinnamon rolls in a storage container on the counter and consume within 3 days. Simply lift the cinnamon rolls with the parchment out of the pan and place in storage container. The parchment paper holds moisture and keeps these rolls fresh. These cinnamon rolls freeze well, simply defrost on the counter and consume within 2 days.
Notes
* Why do you measure your ingredients in grams? We have found that weighing out wheat berries before you mill them makes them extremely easy to measure. It just makes sense to weigh the remaining ingredients as well so that you achieve a consistent recipe every time.
*What wheat berries work well for this recipe? Any Fresh Milled Hard Wheat will work well for this recipe. My preferred combination is Yecora Rojo and Khorasan for its heirloom quality and sweet, honey flavor.
The ONLY Fresh Milled Sourdough Cinnamon Roll Recipe you’ll ever need!
It’s a bold statement but we have to say it – these are seriously THE BEST Fresh Milled Sourdough Cinnamon Rolls we have ever made. And it starts with the dough. No crazy techniques, just a simple sourdough recipe made in a stand mixer that rises and bakes the same day. Then there’s the filling- swirls of butter, cinnamon, and sugar swirled between soft, pillowy dough. And it’s all topped off with the simplest glaze recipe ever that has the perfect crackly, glossy finish.
These drool worthy rolls are obviously a family favorite for holidays, special wintertime breakfasts, or that just because treat when you’re craving something sugary and scrumptious!
Grab those you love and a cup of steaming hot coffee or your favorite tea and enjoy a roll (or two!) together!
Key features in our Fresh Milled Cinnamon Roll recipe:
- Simple to make fresh milled sourdough recipe- No extra techniques or advanced skills needed to make this soft dough. Simply knead in a stand mixer, bulk rise, assemble, and bake.
- 4 ingredients that make this the puffiest fresh milled sourdough ever- In addition to an active and bubbly sourdough starter, we add in baking soda, baking powder, and a splash of lemon juice to give these rolls a little extra lift.
- Bake the same day recipe! These Fresh Milled Cinnamon Rolls don’t require much advanced planning because they can easily be baked the same day.
- This dough is so easy to work with: rolling out is a breeze and you can easily roll up the cinnamon rolls without a sticky mess.
Our method for making the softest Fresh Milled Cinnamon Rolls-
Fresh milled sourdough recipes shouldn’t be complicated! We desire to create fresh milled sourdough recipes that don’t require a lot of techniques or the need to learn new skills. It’s important to us to have recipes that we consider “back pocket” recipes. These are the wholesome, from scratch recipes that can be shared with generations because they are just that good.
We desired to create a Fresh Milled Cinnamon Roll that could easily be mixed and kneaded in a few minutes but still had they perfect soft, pillowy dough we all crave in a Cinnamon Roll. To achieve that we added a few ingredients that helps to keep these rolls soft and give them a little extra rise:
- Milk and eggs enrich the dough and keep it so soft and ooey gooey.
- Active & Bubbly Sourdough Starter is how we leaven the dough. Make sure your starter has doubled in size before using it in this recipe.
- Baking Soda and Baking Powder give this dough a little extra umph while a splash of Lemon Juice gives a better texture and structure to the dough.
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Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
Ingredients needed to make Sourdough Cinnamon Rolls With Fresh Milled Flour:
Fresh Milled Cinnamon Roll Dough-
- Fresh Milled Hard Wheat
- Whole Milk
- Sourdough Starter, active & bubbly
- Butter, melted
- Honey
- 2 Eggs
- Real Salt
- Baking Soda
- Baking Powder
- Lemon Juice
Cinnamon Roll Filling-
- Butter, Softened
- Fresh Milled Flour
- Granulated Sugar (Cane Sugar or Coconut Sugar)
- Ground Cinnamon
Easy Glaze-
- Butter, melted
- Powdered Sugar
- Vanilla Extract
- Half & Half or Milk
Step by Step Instructions to Make Fresh Milled Sourdough Cinnamon Rolls
Mill 820 grams hard wheat and set the fresh milled flour aside.
Next, in the bowl of a stand mixer, combine warm milk, active and bubbly sourdough starter, melted and cooled butter, honey and whisked eggs. Then whisk together ingredients.
Add fresh milled flour to the wet ingredients. Attach beater attachment to mixer then mix ingredients until all of the ingredients are incorporated. Finally, cover dough and allow it to rest 20 minutes.
After 20 minutes, add real salt, baking soda, baking powder, and lemon juice to the dough. Attach dough hook and knead until dough passes the windowpane test.
Once dough passes the windowpane test, cover and allow it to bulk rise 6-7 hours. Line two 9×13 baking pans with parchment paper.
To make filling: In a medium sized mixing bowl combine softened butter, fresh milled flour, granulated sugar, and Ground Cinnamon. Then stir to combine.
To shape dough: Flour working surface and divide dough into two dough balls. It is easier to roll out one at a time rather than rolling out one giant rectangle. Roll one dough ball out on a floured surface into a 12″x15″ rectangle.
To roll dough: Next, spread rectangle with half of the filling, making sure to spread it all the way to the edges. Now, roll the cinnamon roll up – don’t be afraid to pull and stretch the dough tightly as you roll to ensure the cinnamon roll has lots of swirls.
Slice into 10 cinnamon rolls and place in a parchment paper lined 9×13 pan. Then repeat theses steps with remaining dough ball to make a total of 20 cinnamon rolls divided into two 9×13 pans. Cover cinnamon rolls and allow them to rise 1 hour. Preheat oven to 375 degrees. Once Fresh Milled Cinnamon Rolls have done their final rise, bake rolls for 18-20 minutes. Allow them to cool in the pan. This allows them to finish cooking.
Once cinnamon rolls are cooled slightly and are not warm to the touch, prepare glaze. In a medium sized mixing bowl combine melted butter, Powdered Sugar, Real Vanilla Extract, and half & half or milk. Then whisk until smooth. Pour glaze over cinnamon rolls. Serve immediately or enjoy within 3 days.
