Cinnamon Rolls Made with Fresh Milled Flour (Soft & Fluffy!)
These cinnamon rolls are big, soft, and will give you the bakery feel right at home with your freshly milled flour. This dough is enriched with milk, eggs, and butter to give you the soft, luscious cinnamon roll that will leave your family begging for more! Plus this recipe only has 1 rise!
Ingredients
- 27 grams fresh milled hard white wheat flour (3 Tbsp.)
- 60 grams whole milk (6 Tbsp.)
- 44 grams water (3 Tbsp.)
- 405 grams fresh milled hard white wheat flour
- 217 grams fresh milled soft white wheat flour
- 270 grams whole milk (1⅛ cup)
- 14 grams instant yeast (1½ Tbsp. (I use SAF brand))
- 47 grams sugar (3¾ Tbsp.)
- 2¼ Tsp salt
- 2 eggs
- 72 grams butter, softened (approx 6 Tbsp)
- 6 grams vanilla extract
- 93 grams butter, softened
- 130 grams brown sugar
- 15 grams cinnamon
- 8 oz. cream cheese, softened (1 block)
- 60 grams butter, softened (4 Tbsp.)
- 250 grams powdered sugar (2 cups)
- 4 grams vanilla extract (1 tsp.)
Directions
- 1
Combine all ingredients for tangzhong into a small saucepan and whisk over medium heat to make sure there are no clumps.
- 2
Mix the tangzhong mixture with the milk to cool it down so it doesn't kill the yeast. If it cools down too much, reheat to 100℉ so it's warm to activate the yeast.
- 3
Cream together cream cheese and butter until smooth with electric mixer. Slowly add the powdered sugar, mixing well after each addition. Add vanilla extract and mix until smooth.