Who doesn’t love cinnamon rolls?
These are delicious as a breakfast with some eggs or a wonderful snack with coffee.
Best of all, you can customize these to your liking. Too much sugar? Just back off. Not enough? Add more. Like nuts or raisins? Add! Prefer an icing rather than a glaze? You can use that too.
With freshly milled wheat, you know you’re getting all the fiber and nutrition from the wheat while also enjoying a more sugary snack. Using freshly milled wheat as a sweet bread will definitely help reduce a sugar spike thanks to all the great fiber!
Enjoy!
Cinnamon Rolls with Freshly Milled Wheat
Delicious, soft cinnamon rolls with freshly milled wheat! Feel free to customize with nuts, more or less sugar, icing or glaze, and experiment with your favorite wheat combinations.
Ingredients
- 1 batch of simple yeast bread loaf (see recipe below) dough equivalent to 1 loaf of bread will give you enough dough for this recipe. If you are following the entire "simple yeast bread loaf" recipe, you need to divide the dough in half. Use on half for cinnamon rolls, the other half use for a loaf of bread or double this batch of cinnamon rolls
"Ooey Gooey" Filling (from BreadBeckers)
- 1 1/2 cup brown sugar or sucanat
- 1 TB cinnamon
- 6 TB butter melted
Icing Glaze
- 2 2/3 cups powdered sugar
- 4 TB milk more may be needed to get desired consistency
Instructions
- Preheat oven to 350 degree F
- Make 1 batch of "Simple Yeast Bread Loaf" according to instructions. Divide in half, use one half for the cinnamon rolls.
- For "ooey gooey" filling - Mix cinnamon and brown sugar together with a whisk. Add melted butter and stir until butter is incorporated into the sugar mixture.
- Roll dough out into 10x14 rectangle. Dough should be about 1/2 inch thick.
- Spread "ooey gooey" filling all over dough. Make it as even as possible.
- Start on the long side of dough, roll up as tight as possible.
- When completely rolled, pinch seams to seal. Tuck ends under slightly.
- Cut 1inch off ends and discard, or save them if you like. Once cooked they will just have more bread.
- Cut roll into 1 inch slices and place in greased 9x13 pan (or cake pans, muffin pans, or whatever you choose). You can cut bigger to make larger cinnamon rolls. One 9x13 will fit 1 dozen rolls. You will probably need another 8x8 pan to fit this entire batch.
- Once sliced and placed in pan, set in warm place and let rise until double. With instant yeast, this took about 30 minutes. If using active dry yeast, this will take a littler longer.
- Once doubled, bake in preheated 350 F oven for about 25 minutes until golden brown.
Glaze
- After baking, make the glaze. Do not make this too far in advance because it will start to harden a bit.
- Place powdered sugar in bowl and add milk. Mix until it becomes a nice creamy, liquid glaze. If too thick, add more milk.
- Add glaze to piping bag, or just use a spoon and pour over hot cinnamon rolls.
- Grab some coffee and ENJOY!
Notes
To see full recipe for Simple Yeast Loaf Bread, go here: https://grainsandgrit.com/simple-yeast-bread-loaf/
My favorite wheat combinations for cinnamon rolls are as follows:
1) Hard White Wheat
2) Hard Red Wheat and Soft White Wheat. Use 2 cups of soft white wheat flour, and the rest is hard red wheat.
1) Hard White Wheat
2) Hard Red Wheat and Soft White Wheat. Use 2 cups of soft white wheat flour, and the rest is hard red wheat.
Tried this recipe?Let us know how it was!
Pour cream over the rolls before putting in oven. I’m talking next level cinnamon buns!
These turned OUT, I’m telling you! I also loved using the simple bread recipe and having enough dough to make a loaf of bread as well. These were a home run. I will say that the glaze portion of the recipe made a huge amount— I used about half and was not skimpy with it at all!
These are the best!!!!
Can these be made the night before, shaped in the frig and then let set out in the morning for a few hours for the second rise?
Yep!
Can you put in the fridge overnight and let them set out to room temperature and then rise and cook?
I’ve never done it, but I want to try it myself soon. I don’t see why it wouldn’t work.
Can these be frozen before baking? Thinking a leaf for Christmas morning
Yes, I believe so. I would shape them, then wrap tightly with plastic wrap/tin foil/etc and place in freezer. Then pull them out night before, let them defrost and rise before baking. Then glaze them as usual.
I have never done this, I am just going off of instinct. Try it out before Christmas morning lol
After kneading does the dough need to rise and then rise again after they are cut?
Nope, no need. After I knead I then shape my dough and let it rise just once.
Do I have to do all the rises and everything from the bread recipe before using the dough for the cinnamon rolls? Or do I use the dough right after I combine all ingredients?
Make the dough, shape the cinnamon rolls, then let it rise.