The Best Quick Fresh Milled Cinnamon Rolls

The Best Quick Fresh Milled Cinnamon Rolls

Looking for the perfect cinnamon rolls that are big, fluffy, and made with fresh milled whole wheat flour? Look no further! My Quick Fresh Milled Cinnamon Rolls are not only a family favorite but also easy to make with just one rise.

the best quick fresh milled cinnamon roll

At Lovely Bell Bakes, we’ve crafted a recipe that combines the goodness of fresh milled whole wheat flour with the warm, sweet flavors of cinnamon and a hint of cardamom. These cinnamon rolls are perfect for a weekend breakfast, or a special weekday treat.

One of the best things about this recipe is its simplicity. Unlike traditional cinnamon rolls, which require multiple rises, these rolls only need one rise, making them quick and easy to prepare. The use of fresh milled whole wheat flour adds a depth of flavor and nutrition that you can’t get from store-bought flour.

To top it off, these cinnamon rolls are generously frosted with a creamy cream cheese icing. The combination of the fluffy roll, warm spices, and sweet icing is simply irresistible. Once you’ve tried these Quick Fresh Milled Cinnamon Rolls, you’ll never go back to store-bought again!

Can these be made ahead and refrigerated or frozen?

Yes! See notes below.

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Ingredients for the best quick fresh milled cinnamon rolls:

Let’s talk about what goes into making these pillowy soft cinnamon rolls as there are some substitutions you may also enjoy.

Flour I use fresh milled hard white wheat, but you may also use hard red wheat as well.

Liquid You can use milk from fat free to whole fat milk. For vegan options, you can use any nut milk or even water.

Sweetener I like to sweeten the cinnamon roll dough with honey and for the filling, I like to use coconut sugar. For the dough you can use sugar, brown sugar, maple syrup, or any sweetener of your choice. The filling will have to be a non-liquid sweetener.

Softened Butter for the dough I use salted butter but for a vegan option you can use a neutral tasting oil in its place like olive oil, avocado oil, or coconut oil. Just be sure it is a neutral tasting oil and not an extra virgin oil.

Butter for filling You can swap coconut oil for butter for the filling.

Cardamom adds a hint of warm exotic, citrusy flavor that complements cinnamon, enhancing the overall taste and aroma of cinnamon rolls. This is optional.

Cinnamon Use whatever powdered cinnamon that you prefer. I am using Saigon cinnamon.

Yeast I use instant yeast. If you’d like to use dry active yeast, following the instructions on your yeast, remove the amount of liquid needed from the recipe to proof the yeast.

Eggs I use 2 large eggs. If you don’t want to use eggs but still want a soft tender cinnamon roll, omit the eggs and use 10g of sunflower lecithin in its place. In addition, add 70g more of your liquid of choice.

Softened Cream Cheese I love a good cream cheese icing, but you can omit the cream cheese and use 2-3 tablespoons of milk of your choice.

Softened Butter for the icing I use salted butter, but you can use unsalted or omit the butter altogether.

Salt Use a sea salt or Redmonds real salt.

Vanilla extract I wouldn’t skip this, but if you must, try swapping it for an extract of your choice like an almond extract.

Powdered Sugar Don’t have powdered sugar? You can make your own by blending 1 cup of granulated sugar with 1 tablespoon of cornstarch in a high-powered blender.

Instructions

Now let’s put all of these yummy ingredients together to make the best quick fresh milled cinnamon rolls!

  • Mill your grain. Then warm the milk to no more than 110 degrees or until its warm to the touch but not hot.
  • To your mixer bowl add the warm milk, honey, eggs, salt, the fresh milled flour, and then the instant yeast.
  • Mix on low speed in a stand mixer. Once the dough starts to come together, after about 3-5 minutes, add the softened butter 1 tablespoon at a time. The dough may seperate, but it will come back together.
  • Knead the dough until a nice windowpane is achieved. Windowpane means that when you pinch and stretch a piece of dough, it is able to stretch thin enough to see light through it. This can take anywhere from 10-25 minutes depending on your mixer.
the best quick fresh milled cinnamon roll
This is a windowpane.
  • While your mixer is kneading, prepare the filling for the cinnamon rolls. In a small saucepan, put the filling butter, sugar, cinnamon and cardamom (optional). Warm on low heat just until the butter is slightly melted, and the ingredients blend easily but not runny. Set aside, until ready to use.
the best quick fresh milled cinnamon roll

Cinnamon roll filling.

  • Once you have achieved a nice windowpane, it is time to roll out the dough. Lightly oil your work surface. I like to shape my dough into a ball first, this makes it easier to roll into a rectangle. Using a rolling pin, roll out the dough into a rectangle. With the long edge facing you. Your rectangle should be roughly 18 inches by 14 inches.
the best quick fresh milled cinnamon roll

Your dough should look something like this after it’s rolled out.

  • Now that your dough is rolled out, it’s time to spread the filling mixture over the dough. Using a spatula or the back of a spoon, spread the filling mixture over the rectangle of dough. Leave 1/2 inch open at the top of the rectangle to be able to pinch the seem closed when we roll up the cinnamon rolls.
  • Starting on the long edge closest to you, roll the dough into a tight log. Pinch the seem closed when you reach the end of the dough.
the best quick fresh milled cinnamon roll
  • Use a knife to cut 12 1.5-inch cinnamon rolls. I like to mark where I’m going to cut the 12 cinnamon rolls before I make the cuts. Alternatively, you can use floss to cut your cinnamon rolls. If using a knife, make sure your knife is sharp. Cut with a gentle sawing motion instead of just pressing the knife down.
the best quick fresh milled cinnamon roll
the best quick fresh milled cinnamon roll
  • Place all 12 cinnamon rolls in a parchment lined baking dish. I prefer parchment paper over buttering the pan because the parchment prevents the outer edges from getting too dark. I’ve made these in a 9×13 and 10×14 baking dish. Both work well. Cover the cinnamon rolls with a lid or plastic wrap to rise. Allow the cinnamon rolls to rise for 30-45 minutes until they’re slightly puffy.
the best quick fresh milled cinnamon roll
  • While rising, preheat your oven to 350 degrees. Make the icing by adding the softened cream cheese to your mixer bowl. Beat until creamy. Add the softened butter and beat until creamy and well incorporated with no lumps. Add a pinch of salt, vanilla, and powdered sugar. Mix well on medium-high speed until creamy with no lumps. Set aside until cinnamon rolls are done baking.
  • Bake cinnamon rolls at 350 for 25-30 minutes. To check for doneness, use a food thermometer to test one of the outer cinnamon rolls internal temperature. We want an internal temperature of 180-185 degrees.
the best quick fresh milled cinnamon roll
  • While the cinnamon rolls are hot, evenly spread the icing over the cinnamon rolls with a spoon or spatula. Enjoy immediately!
the best quick fresh milled cinnamon roll

Want to make these fresh milled cinnamon rolls overnight or freeze?

Overnight For an overnight option, refrigerate after putting the cinnamon rolls in the pan. Be sure to cover well, with a lid or plastic wrap. The next day, allow the cinnamon rolls to sit at room temperature for 30 minutes and then bake as usual.

Freezing To freeze these cinnamon rolls, after cutting the cinnamon rolls, put them on a baking sheet about 1 inch apart and freeze. Once frozen, transfer to a freezer safe bag or container. To thaw, leave cinnamon rolls at room temperature for 60-90 minutes. This can vary depending on the temperature in your home. Bake as usual.

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the best quick fresh milled cinnamon roll

The Best Quick Fresh Milled Cinnamon Rolls

Enjoy big, fluffy cinnamon rolls made with fresh milled whole wheat flour in this easy recipe from Lovely Bell Bakes. These rolls require only one rise, making them perfect for a weekend breakfast or special treat. Topped with a creamy cream cheese icing and a hint of cardamom, these cinnamon rolls are a family favorite.
4.88 from 8 votes
Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 30 minutes
Total Time 1 hour 25 minutes
Course bread, Breakfast, Dessert, Snack
Cuisine American
Servings 12 Rolls

Ingredients
  

For The Dough

Filling

Instructions
 

Prep

  • Mill your grain. Then warm the milk to no more than 110 degrees or until its warm to the touch but not hot.
  • To your mixer bowl add the warm milk, honey, eggs, salt, the fresh milled flour, and then the instant yeast.

Mix

  • Mix on low speed in a stand mixer. Once the dough starts to come together, after about 3-5 minutes, add the softened butter 1 tablespoon at a time. The dough may separate, but it will come back together.
  • Knead the dough until a nice windowpane is achieved. Windowpane means that when you pinch and stretch a piece of dough, it is able to stretch thin enough to see light through it. This can take anywhere from 10-25 minutes depending on your mixer.
  • While your mixer is kneading, prepare the filling for the cinnamon rolls. In a small saucepan, put the filling butter, sugar, cinnamon and cardamom (optional). Warm on low heat just until the butter is slightly melted, and the ingredients blend easily but not runny. Set aside, until ready to use.

Roll and cut

  • Once you have achieved a nice windowpane, it is time to roll out the dough. Lightly oil your work surface. I like to shape my dough into a ball first, this makes it easier to roll into a rectangle. Using a rolling pin, roll out the dough into a rectangle. With the long edge facing you. Your rectangle should be roughly 18 inches by 14 inches.
  • Now that your dough is rolled out, it’s time to spread the filling mixture over the dough. Using a spatula or the back of a spoon, spread the filling mixture over the rectangle of dough. Leave 1/2 inch open at the top of the rectangle to be able to pinch the seem closed when we roll up the cinnamon rolls.
  • Starting on the long edge closest to you, roll the dough into a tight log. Pinch the seem closed when you reach the end of the dough.
  • Use a knife to cut 12 1.5-inch cinnamon rolls. I like to mark where I’m going to cut the 12 cinnamon rolls before I make the cuts. Alternatively, you can use floss to cut your cinnamon rolls. If using a knife, make sure your knife is sharp. Cut with a gentle sawing motion instead of just pressing the knife down.

Rise

  • Place all 12 cinnamon rolls in a parchment lined baking dish. I prefer parchment paper over buttering the pan because the parchment prevents the outer edges from getting too dark. I’ve made these in a 9×13 and 10×14 baking dish. Both work well. Cover the cinnamon rolls with a lid or plastic wrap to rise. Allow the cinnamon rolls to rise for 30-40 minutes until they’re slightly puffy.

Prep Filling

  • While rising, preheat your oven to 350 degrees. Make the icing by adding the softened cream cheese to your mixer bowl. Beat until creamy. Add the softened butter and beat until creamy and well incorporated with no lumps. Add a pinch of salt, vanilla, and powdered sugar. Mix well on medium-high speed until creamy with no lumps. Set aside until cinnamon rolls are done baking.

Bake

  • Bake cinnamon rolls at 350 for 25-30 minutes. To check for doneness, use a food thermometer to test one of the outer cinnamon roll’s internal temperature. We want an internal temperature of 180-185 degrees.
  • While the cinnamon rolls are hot, evenly spread the icing over the cinnamon rolls with a spoon or spatula. Enjoy immediately!

Video

Notes

Want to make these fresh milled cinnamon rolls overnight or freeze?

Overnight For an overnight option, refrigerate after putting the cinnamon rolls in the pan. Be sure to cover well, with a lid or plastic wrap. The next day, allow the cinnamon rolls to sit at room temperature for 30 minutes and then bake as usual.
Freezing To freeze these cinnamon rolls, after cutting the cinnamon rolls, put them on a baking sheet about 1 inch apart and freeze. Once frozen, transfer to a freezer safe bag or container. To thaw, leave cinnamon rolls at room temperature for 60-90 minutes. This can vary depending on the temperature in your home. Bake as usual.
Keyword brioche, cinnamon roll, dessert, enriched, fresh milled flour, sweet treats, whole wheat
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