Fresh Milled Flour Cinnamon Rolls

Here’s a detailed recipe for Fresh Milled Flour Cinnamon Rolls that covers everything from the dough to the icing. This recipe uses freshly milled flour, which gives these cinnamon rolls a distinct flavor and texture that sets them apart from traditional recipes.

Fresh Milled Flour Cinnamon Rolls

Ingredients:

For the Dough:

• 4 cups freshly milled wheat flour (hard white or red wheat is ideal)
• 2 ¼ tsp active dry yeast
• 1 cup warm milk (110°F)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 tsp salt

For the Filling:

• ¾ cup brown sugar, packed
• 2 tbsp ground cinnamon
• ⅓ cup unsalted butter, softened

For the Icing:

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dough

1. Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is activated.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and eggs until well combined.
3. Combine Ingredients: Pour the yeast mixture into the bowl with the butter and eggs. Mix until smooth.
4. Add Fresh Milled Flour: Gradually add 3 cups of the freshly milled wheat flour and the salt to the wet mixture. Use a wooden spoon or a dough hook on a stand mixer to combine the ingredients. The dough will be sticky at this stage.
5. Knead the Dough: Slowly add the remaining flour, ¼ cup at a time, until a soft dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not too sticky.
6. First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.

2. Prepare the Filling

• In a small bowl, mix together the brown sugar and cinnamon. Set aside.
• Ensure the butter is softened to a spreadable consistency.

3. Shape the Cinnamon Rolls

1. Roll Out the Dough: Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangle, about 16×12 inches.
2. Add the Filling: Spread the softened butter evenly over the dough, leaving a ½-inch border around the edges. Sprinkle the brown sugar and cinnamon mixture evenly over the butter.
3. Roll the Dough: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal.
4. Cut into Rolls: Using a sharp knife or dental floss, cut the log into 12 equal slices.
5. Second Rise: Place the rolls in a greased 9×13-inch baking pan, leaving a little space between each roll. Cover with a damp cloth and let them rise for an additional 30-45 minutes, or until they have puffed up.

4. Bake the Cinnamon Rolls

• Preheat your oven to 350°F (175°C).
• Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until they are golden brown on top.
• Remove from the oven and let them cool slightly in the pan while you prepare the icing.

5. Prepare the Icing

• In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if necessary.
• Drizzle the icing over the warm cinnamon rolls.

6. Serve and Enjoy

• Serve the cinnamon rolls warm, allowing the icing to melt slightly into the rolls. Enjoy the soft, fluffy texture and the rich flavor of fresh-milled flour!

Tips for Success:

• Fresh Milled Flour: The unique texture and flavor of these cinnamon rolls come from the freshly milled wheat flour. If you don’t have a flour mill, you can use store-bought whole wheat flour, but the texture will be slightly different.
• Kneading: Proper kneading is key to achieving the right dough consistency. The dough should be soft, elastic, and slightly tacky but not sticky.
• Cutting the Rolls: Using dental floss to cut the rolls helps keep their shape intact, ensuring even baking.

Storage:

• Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. Reheat them in the microwave for a few seconds before serving.
• For longer storage, freeze the unbaked rolls after shaping them. Thaw them in the refrigerator overnight, let them rise, and bake as directed.

These Fresh Milled Flour Cinnamon Rolls are a delightful treat for breakfast or brunch, offering a wholesome twist with the use of freshly milled flour. Enjoy their fluffy texture and sweet, cinnamon-filled layers!