Quick Fresh Milled Cinnamon Rolls (Only One Rise!)

A cast iron skillet full of fresh milled cinnamon rolls frosted with cream cheese frosting.

4 from 1 vote

Quick Fresh Milled Cinnamon Rolls (Only One Rise!)

Soft, fluffy, and incredibly delicious, these fresh milled sourdough cinnamon rolls are not only tasty, but super quick and easy to make since they require only ONE RISE!

Course Dessert

Cuisine American

Keyword #FreshMilled, #freshmilledflour, #whole grain recipe, Cinnamon Rolls, Fresh Milled Cinnamon Rolls, Fresh Milled Flour Recipe

Prep Time 40

Cook Time 18

Rising Time 1

Total Time 1 58

Servings Rolls

Calories 299kcal

Author Mary Rose

Equipment

10 inch cast iron skillet or square cake pan or baking dish
Grain Mill
Immersion Blender

Ingredients

For the Dough

1 cup Warm Milk or Water (238 grams) Warmed to 100-110 degrees F
1 Egg
1/4 cup Honey (80 grams)
1/4 cup Olive Oil (43 grams)
1 tsp Vanilla Extract
3 cups Fresh Milled Flour (450 grams) Use hard wheat
1 tsp Salt (6 grams)
1 tbsp Instant Yeast (8 grams)

For the Filling

4 tbsp Softened Butter (55 grams)
2 tbsp Ground Cinnamon (8 grams)
1/2 cup Raw Sugar, Brown Sugar, or Coconut Sugar (85 grams)

For the Frosting

8 ounce Softened Cream Cheese (226 grams)
1/2 cup Maple Syrup or Honey (143 grams)
1 tsp Vanilla Extract

Instructions

Make the Dough

Mill your wheat berries on the fine setting of your grain mill.
In the bowl of a stand mixer, add the milk or water, egg, honey, olive oil, and vanilla. Mix well.
Add the flour and mix until a soft dough forms.
Turn the mixer off, cover and let soak for 20-30 minutes.
Sprinkle the instant yeast and salt over the dough and proceed to knead the dough on speed 2 for 10 minutes or until the dough is glossy and stretchy.
Place the dough on the work surface.

Shape the rolls

Roll the dough out to a large rectangle measuring approximately 16x18 inches.
Spread the softened butter on the rolled out dough evenly.
In a small bowl, combine the sugar and cinnamon.
Sprinkle this mixture evenly over the butter.
Roll up the dough from the longer side as tightly as possible into a log shape.
Taking a sharp knife or bench scraper (you can also use dental floss for this part), cut the log in half and each half in half. Continue this until you have 12-14 rolls.
Place these rolls in a lightly greased 12 inch cast iron skilled or square baking pan or cake pan.

Rise

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

Bake

Preheat the oven to 400 degrees F.
Bake the rolls for 18 minutes until lightly golden brown.

Make the Frosting

While the rolls are baking, add the softened cream cheese, honey or maple syrup, and vanilla to a large bowl.
Using an immersion blender, blend the mixture until smooth and creamy.

Frost the Rolls

Spread the frosting evenly over the warm rolls.

Notes

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

Freeze the cinnamon roll dough after it has been kneaded in a freezer bag for 2-3 months. Bring the dough to room temperature and roll out, fill, shape, rise, and bake as usual.

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