Does it feel like everyone is making cinnamon rolls these days? Well, this recipe I am sharing is different than most. It’s Sourdough Cinnamon Rolls Using Fresh Milled Flour and I have a special ingredient. Read on to find out how to make these delicious and nutritious goodies.
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How to Make Sourdough Cinnamon Rolls
- Using a stand up or hand mixer, combine all the dry ingredients and mix together on the lowest setting. Add the wet ingredients and mix slowly, combing all the ingredients together.
- Cover the bowl and allow to bulk rise for 4-6 hours.
- After the rise, punch down the dough and roll into a ball.
- Place in the refrigerator for 12 hours to proof. (You can skip this step if you plan to use instant yeast.)
- Next day, pull the dough out of the fridge. It will more than likely be pretty hard. Just set it in a warm place so it can loosen up. This happens when using fresh milled flour. Don’t panic. The dough will soften up.
- On a clean surface, roll the dough out in the form of a rectangle. It should be 1/4” inch thick. I like to roll it to 10” wide x 14” long. (See photo below)
- Combine the filling mixture and spread it out on the dough, leaving a 1/4” space all around.
- Using a pizza cutter, cut strips into 1” wide sections. You should have 7-8 of them. Now, roll each strip into a circle. Place them all into a 10” iron skillet or baking dish. Pour 2-3 tbsp of heavy cream on the top of the cinnamon rolls.
- Bake at 350 for 25 minutes. Allow to cool slightly and frost your cinnamon rolls.
Why Use a Pizza Cutter
I’ve tried rolling the dough into a log or cutting it into strips. The strips seem to give a better form. Feel free to practice making this both ways and see which works best for you. I love the look of the rolled log shape of the dough. If you decide to do it the log shape way, use a piece of thread or plain dental floss. All you do is place the string under the dough and then pull each side outwards. This will cut a nice circle shape.
Is Heavy Cream Necessary
I like to add 2-3tbs. of heavy whipping cream to the top of my cinnamon rolls before baking. It really makes them velvety smooth and enhances the cinnamon sugar mixture.
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What Makes These So Delicious
I have found that combining the filling ingredients together creates ooey, gooey yumminess. The filling consists of butter, coconut sugar, and cinnamon. When you mix them together in a bowl, the flavors intensify. This method is better than layering them individually on the dough. It makes these Sourdough Cinnamon Rolls Using Fresh Milled Flour irresistible. These cinnamon rolls are so soft. The bottom of the rolls have a slight crunch. This happens because the filling hits the skillet while they are baking. So good!
Using fresh milled flour, makes these cinnamon rolls so nutritious. Read all about the health benefits of grinding your own flour HERE. The long fermentation of the Sourdough starter will give an extra gut health advantage.
Recommended Tools
Rolling Pin
Sugar Options
Coconut Sugar is a much healthier choice than using white sugar. It is has a lower glycemic index as well. This means it doesn’t spike blood sugars like white sugar does. I don’t eat a lot of sweets but coconut sugar is better to use. My son is a Type 1 diabetic and coconut sugar doesn’t spike his blood sugars.
Another sweetener option would be honey or maple syrup. These are both natural sugars that are not man made. In moderation, these three that I’ve mentioned are good substitutes for white sugar. They use a 1:1 ratio.
Extra Filling Ingredients
I like to add in extra ingredients depending on the time of the year. Here are some of my favorites. You will just combine the butter, sugar and cinnamon. Spread those on the dough as usual and then add in any extras:
- Apple Butter
- Chopped Pecans
- Orange Zest (add to the dough and/or at the filling step)
- Drizzle in Maple Syrup
- Cocoa Powder (combine this with the filling mixture in the recipe so it’s thoroughly mixed together)
Sourdough Cinnamon Rolls Using Fresh Milled Flour
Ingredients
Dough
- 2 1/2 cups Fresh Milled Soft White Wheat Flour
- 2 cups Fresh Milled Einkorn Flour
- 100 g Sourdough Starter
- 1/2 cup Milk (gradually add more, if needed)
- 1/4 cup Coconut Oil or Butter
- 1/4 cup Coconut Sugar
- 1 Egg
- 1 tsp Baking Soda
Filling
- 3/4 cup Butter (softened)
- 3/4 cup Coconut Sugar
- 4 tbsp Cinnamon
Maple Cream Cheese Frosting
- 8 oz Cream Cheese (Softened)
- 1-2 tsp Vanilla Extract
- 1 tbsp Maple Syrup
- 2 tbsp Heavy Cream
Instructions
- Using a stand up or hand mixer, combine all the dry ingredients and stir together. Add the wet ingredients. Turn the mixer onto the lowest setting, slowly combing all the ingredients.
- Cover the bowl and allow to bulk rise for 4-6 hours.
- After the rise, punch down the dough and roll into a ball.
- Place in the refrigerator for 12 hours to proof.
- Next day, pull the dough out of the fridge. It will more than likely be pretty hard. Just set it in a warm place so it can loosen up. This happens with fresh milled flour.
- On a clean surface, roll the dough out in the form of a rectangle. It should be 1/4” inch thick. I like to roll it to 10” wide x 14” long.
- Combine the filling mixture and spread it out on the dough, leaving a 1/4” space all around.
- Using a pizza cutter, cut strips into 1” wide sections. You should have 7-8 of them. Now, roll each strip into a circle. Place them all into 9” iron skillet or baking dish.
- Bake at 350 for 25 minutes. Allow to slightly cool and then frost your cinnamon rolls.
Notes
- For added depth and flavor, add 2-3 tbsp of Apple Butter after you spread the filling mixture. This special ingredient really takes these up a notch.
- Feel free to use whatever sweetener of your choice. It’s a 1:1 ratio in place of the coconut sugar.
- Coconut oil or butter offers a good fat for this recipe.
- I use raw milk but use whatever you like.
- If you are using a different flour, start with 1/2 cup of milk. You might need to add more or less, depending on what flour you are using.
- If you’d like to make these cinnamon rolls with yeast instead of a Sourdough starter, just reduce the flour by 1/2 cup. All flours retain hydration at different levels. Wheat requires less than khorasan. Play around with the measurements with the milk. You’ll want your dough to look like consistency of cookie dough.
I hope you enjoy making and eating these soft, nutritious and delicious Sourdough Cinnamon Rolls Using Fresh Milled Flour. If you are new to grinding your own flour, feel free to ask me any questions. You can also reach out to me ([email protected]) for more information. These are perfect anytime of the year!
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