Cinnamon Rolls Made with Fresh Milled Flour (Soft & Fluffy!)
Ingredients
- 27 gfresh milled hard white wheat flour
3 Tbsp.
- 60 gwhole milk
6 Tbsp.
- 44 gwater
3 Tbsp.
- 405 gfresh milled hard white wheat flour
- 217 gfresh milled soft white wheat flour
- 270 gwhole milk
1⅛ cup
- 14 ginstant yeast)
1½ Tbsp. (I use SAF brand
- 47 gsugar
3¾ Tbsp.
- 2 ¼ tspsalt
- 2eggs
- 72 gbutter
- 6 gvanilla extract
- 93 gbutter
- 130 gbrown sugar
- 15 gcinnamon
2 Tbsp.
- 8 ozcream cheese
- 60 gbutter
- 250 gpowdered sugar
2 cups
- 1 tbspvanilla extract
- ¼ tspsalt
optional, I don't add if I use salted butter
Directions
Make tangzhong
- 1
Combine all ingredients for tangzhong into a small saucepan and whisk over medium heat to make sure there are no clumps.
- 2
Stir constantly until thickened.2-3 minutes. I like to use a spatula after whisking so it doesn't stick to the edges. It will look like a thick roux similar to thick pudding.
Make dough
- 1
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.
- 2
Next mix in the yeast and sugar. Let it get foamy so you know the yeast is working. Put this mixture in to the mixer bowl.
- 3
Add in flour and turn mixer on.
- 4
While mixer is going add in eggs one at a time until incorporated. Then add in butter, salt, and vanilla extract. *The mixture will make you think it's too wet and it might not come together right away. Just trust the process and it will start to come together like it should. This is a very supple dough. If it really doesn't after a few minutes sprinkle small amounts of flour in until it does. Things like this can vary with humidity and altitude.
- 5
Knead dough for 8-10 minutes until the mixture is smooth and passes a windowpane test. This will vary depending on what mixer you are using.
- 6
Form the dough into a ball, put it in a greased bowl, cover and set aside for 10 minutes.
- 7
While the dough is resting combine the brown sugar and cinnamon in a bowl for the filling.
- 8
After the 10 minute rest, roll your dough out to 24x10 inches on an oiled counter top or table. Spread the softened butter over all of the dough, except for the top 1/2-1 inch. You'll want that to be able to seal that portion when you're done rolling the cinnamon rolls. Sprinkle on brown sugar mixture and evenly coat your dough.
- 9
Tightly roll your cinnamon rolls and when you reach the end pinch the seam to seal them.
- 10
Using a sharp knife, string, or dental floss, cut into 2 inch sections to make 12 rolls. Arrange in a parchment lined glass 9x13 pan and cover with plastic wrap. Rise in a warm place for about an hour or until doubled in size.
- 11
Preheat oven to 350℉. Bake rolls for 25-30 minutes. Until golden and 190℉ in the middle. Ovens will vary so make sure to watch yours when you first make these. My oven took 27 minutes. Set aside to cool while making the frosting.
Frosting
- 1
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 salt (if using) and mix until smooth.
- 2
Frost cinnamon rolls when they are cool. They can be slightly warm, but you don't want your frosting to melt.
Cinnamon Rolls Made with Fresh Milled Flour (Soft & Fluffy!)
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About this Recipe
Dreaming of those pillowy, bakery-style cinnamon rolls but want the satisfaction of baking them yourself? This recipe delivers big, soft, and luscious rolls right to your home kitchen, showcasing the incredible difference fresh milled flour makes for an unparalleled texture.
What sets these particular cinnamon rolls apart is their thoughtful design to maximize flavor and achieve an incredibly tender texture, starting with freshly milled hard white and soft white wheat flours. The dough itself is richly enriched with whole milk, farm-fresh eggs, and softened butter, creating an undeniably soft, luscious crumb. This ingenious recipe also features just one rise, meaning you get to enjoy these comforting treats sooner without compromising on that irresistible, signature soft and fluffy texture that makes them truly special.
Prepare for a truly indulgent and satisfying baking experience that culminates in a batch of homemade treasures. Each roll boasts a generous, inviting size and a remarkably soft, fluffy texture that practically melts in your mouth with every bite. The warm, aromatic cinnamon filling, perfectly balanced with sweet brown sugar and a hint of vanilla, creates a classic comforting flavor that fills your kitchen with an irresistible aroma. Crowned generously with a smooth, tangy cream cheese frosting, these rolls offer that coveted bakery feel, where every forkful is a delightful balance of sweet, tender, and creamy. You'll understand why your family will be begging for more!
While this recipe is crafted to perfection, you have a little room to personalize the flavor. You can subtly adjust the spice level in the filling by slightly increasing or decreasing the cinnamon to your preference, or even add a pinch of nutmeg for extra warmth. The precise blend of hard white and soft white wheat flour is key for optimal texture, but you could experiment with a different ratio of your fresh milled flours if you desire a slightly chewier or even softer crumb, keeping the total flour weight consistent.
These substantial cinnamon rolls are an absolute showstopper, ideal for a cozy weekend breakfast, a festive holiday brunch with family, or simply a delightful treat to share with loved ones on a special occasion. Serve them warm, perhaps alongside a hot cup of freshly brewed coffee or a glass of cold milk, for the ultimate comforting and unforgettable culinary experience.