Quick Fresh Milled Cinnamon Rolls (Only One Rise!)

Soft, fluffy, and only one rise makes these fresh milled cinnamon rolls the very best of both worlds! Easy, yet incredibly delicious, these rolls will become a hit in your kitchen!

This recipe is made with 100% fresh milled flour for optimum flavor and nutrition!

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Why you’ll love this recipe

• One Rise – These easy cinnamon rolls with fresh milled flour are seriously one of the quickest and easiest recipes! Mix, knead, shape, rise, and bake! Ready in under 2 1/2 hours!
• Extra Flavorful – Using 100% fresh flour makes these cinnamon rolls even more delicious! The nutty flavor of the flour adds a depth of flavor you just can’t get with all purpose flour.
• More Nutritious – The health benefits of fresh milled flour are well documented! Whole Wheat flour has 40/44 key nutrients that make this flour a powerhouse for your baking!
• Make Ahead – Make this recipe the day before for a quick and delicious breakfast. Make the dough ahead of time and freeze for a fast dessert for the holidays ahead.

For a Fall treat, try my SOURDOUGH PUMPKIN CINNAMON ROLLS. These are the perfect cinnamon rolls for a cozy dessert!

Products I use to make fresh milled cinnamon rolls

To mill my wheat berries, I use the NUTRIMILL GRAIN MILL. (Use my coupon: rose20 for $20 off)

For kneading my dough, I used the BOSCH MIXER. (coupon above works with mixer as well!) This mixer is perfect for kneading doughs made with 100% whole grains.

I find that a FRENCH ROLLING PIN is so useful for rolling out the dough for these rolls.

You can make these rolls in a square cake pan, but I prefer making mine in a CAST IRON SKILLET. For this recipe, I used a 10-inch skillet.

I have a few different suppliers of wheat berries, but for this recipe, I suggest using Hard White or Hard Red from PALOUSE BRAND.

To make the frosting, I use an IMMERSION BLENDER.

Try my SOURDOUGH CINNAMON SWIRL BREAD

Ingredients you will need to make these Fresh Milled Cinnamon Rolls

Making the dough

• Fresh Milled Flour – For this recipe I used Hard Red Wheat, but you can use Hard White Wheat or a combination of both.
• Milk or Water – Using milk makes the dough even more rich, but you can definitely use water for this dough, as well.
• Olive Oil – Oil makes the rolls soft. You can substitute with melted butter or melted coconut oil.
• Egg – The egg is optional; however it does add to the richness of the dough.
• Honey – A bit of honey adds a touch of sweetness to the dough, but not too much since the filling and frosting have more sweetness.
• Salt
• Instant Yeast
• Vanilla Extract

For the Filling

• Softened Butter
• Ground Cinnamon
• Raw Sugar or Brown Sugar – You could also use coconut sugar if you prefer.

For the Frosting

• 8 ounce block of CREAM CHEESE, softened to room temperature.
• 1/2 cup Maple Syrup or Honey
• 1 tsp Vanilla Extract

Which wheat berry works best for this Cinnamon Roll Recipe?

While there are so many different varieties of wheat berries, for best results, I recommend using either Hard Red or Hard White or a combination.

With that being said, you can use a majority of one of the above and add a small portion of Kamut, Einkorn, or Spelt for added flavor.

Use 3/4 Hard wheat and 1/4 Ancient wheat for best results.

Soft white wheat won’t be a good choice for these since we need to develop gluten for this cinnamon roll dough and soft wheat has low gluten content.

Looking for a sourdough version of this recipe? CLICK HERE!

Step by Step Instructions for making Fresh Milled Cinnamon Rolls (One Rise)

Make the dough

First, mill your wheat berries on the fine setting of your grain mill.

In the bowl of a stand mixer with a dough hook attachment, add your milk or water that has been heated to 100-110 degrees F.

Add the oil, honey, egg, and vanilla extract. Mix until combined.

Pour in the flour and mix until just combined. Cover and let the dough soak for 20-30 minutes.

Add the yeast and salt and knead the dough on speed 2 for 10 minutes or until the dough is glossy and stretchy.

Shape the dough

Turn the kneaded dough onto your work surface and roll out the dough into a large rectangle approximately 16×18 inches.

Fill the dough

Spread the dough with the softened butter.

Mix the cinnamon and sugar together in a small bowl and sprinkle evenly over the butter.

Roll up and cut out the dough

Roll the dough up from the long side as tightly as possible into a log shape.

Using a sharp knife or bench scraper, cut the log in half. You can also use dental floss to cut out the rolls.

Cut each half of the log in half and continue cutting until you have 12-14 rolls.

For larger rolls, cut out 12, for smaller, 14.

Rise

Place the cinnamon rolls on a lightly greased 10 inch cast iron skillet or a parchment lined square cake pan or baking dish.

Cover with a damp kitchen towel or plastic wrap and let the dough rise for 1 hour in a warm place.

Bake the rolls

Preheat the oven to 400 degrees F.

Bake the rolls in the preheated oven for 18 minutes until lightly golden brown.

Make the frosting

While the rolls are baking, put the softened cream cheese, maple syrup or honey, and vanilla in a large bowl.

Using an immersion blender, blend the ingredients together until smooth and creamy.

Spread evenly over the warm rolls.

Storage

Store leftover cinnamon rolls in an airtight container in the fridge for 3-4 days.

For longer storage, freeze the rolls before frosting in a freezer safe bag for 2-3 months. Add the frosting after reheating.