Go Back
Sourdough Cinnamon rolls using fresh milled flour

Sourdough Cinnamon Rolls Using Fresh Milled Flour

These cinnamon rolls are unlike no other recipe. I’ve combined the gut health benefits of the Sourdough along with the health benefits of using fresh milled flour. I have a twist and added a layer of my homemade apple butter on top of the ooey gooey filing. Your family will love these!
Print Recipe Pin Recipe
Prep Time 15 minutes
Bulk Fermentation/Proofing 19 hours
Total Time 19 hours 15 minutes
Servings: 8 Rolls
Ingredients Method Notes

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 Grass-Fed Butter (softened)
  • 3/4 cup Coconut Sugar
  • 4 tbsp Cinnamon (ground)
Maple Cream Cheese Frosting
  • 8 oz Cream Cheese (softened)
  • 1-2 tsp Vanilla Extract
  • 1 tbsp Maple Syrup
  • 2 tbsp Heavy Cream

Method
 

Make the Cinnamon Rolls
  1. 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. 
  2. Cover the bowl and allow to bulk rise for 4-6 hours.
  3. After the rise, punch down the dough and roll into a ball.
  4. Place in the refrigerator for 12 hours to proof.
  5. 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.
  6. 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.
  7. Combine the filling mixture and spread it out on the dough, leaving a 1/4” space all around.
  8. 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. Allow to rise until fluffy.
  9. Bake at 350℉ for 25 minutes. Allow to slightly cool and then frost your cinnamon rolls. 
Make the Frosting
  1. Allow the cream cheese to come to room temperature. Using a mixer, beat the cream cheese and maple syrup together until nice and creamy. Add the vanilla and heavy cream. Continue mixing until everything is fluffy. Frost your cinnamon rolls even while they are still warm.

Notes

Notes:
  1. 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. 
  2. Feel free to use whatever sweetener of your choice. It’s a 1:1 ratio for most sweeteners in place of the coconut sugar. 
  3. Coconut oil or butter offers a good fat for this recipe. 
  4. I use raw milk but use whatever you like. 
  5. If you are using a different flour like all-purpose, you’ll only need 3 1/2 cups of flour. Also, start with 1/2 cup of milk. You might need to add more or less, depending on what flour you are using. 
  6. 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.
  7. If your frosting is lumpy, make sure your cream cheese is really soft. I usually set it out on the counter for at least 1-2 hours. Don’t over mix the frosting. Using either the whisk or paddle (with spatula) attachment, just mix everything until it’s fluffy or a creamy texture. Once you see this, it’s ready.