Quick & Easy Fresh Milled Cinnamon Rolls (made with yeast)

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Soft, fluffy cinnamon rolls made with freshly milled flour and instant yeast. This same-day version skips long fermentation when you’re in a hurry, while still delivering a tender crumb, whole wheat flour and rich flavor.

Why we love cinnamon rolls made with fresh milled flour and yeast

• Same-day satisfaction – no long ferment required, so you can mix, rise, and bake in a day.
• Fresh milled flavor is unbeatable – warm, nutty, naturally sweet wheat makes these taste like real food, not just sugar.
• Approachable for beginners – yeast keeps the process simple and predictable.
• Less sugar needed – fresh flour brings natural sweetness and depth.
• Perfect balance of treat + wholesome – indulgent, but made with ingredients you feel good about.

Equipment needed

• Grain mill
• Stand mixer
• Rolling pin
• Kitchen scale
• Cast iron pan
• Parchment paper

Ingredients

For the dough

• 500g fresh-milled hard white wheat flour (4 cups)
• 240g warm milk (1 cup) + more if dough is too stiff
• 1 tbsp instant yeast
• 98g softened butter (7 Tbsp)
• 2 eggs
• 65g organic cane sugar (⅓ cup)
• 1 tsp sea salt

For the cinnamon sugar filling

• 113g butter (½ cup), very soft
• 110g brown sugar (½ cup, packed)
• 16g cinnamon (2 tablespoons)

For the cream cheese topping

• 4 oz softened cream cheese
• 120g heavy cream (½ cup)
• 160g maple syrup or honey (½ cup)
• 2 tsp vanilla extract

Instructions

1. Mix & Rest In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk, butter, sugar, eggs, and freshly milled flour. Mix just until combined and no dry flour remains. Cover and rest for 20 minutes to allow the fresh-milled flour to hydrate.

2. Knead: Add the salt and instant yeast, knead on medium speed for 5–20 minutes, until the dough is soft, elastic, and passes the windowpane test, which means when you stretch a small piece, if it forms a thin, translucent membrane without tearing, it’s ready.

If the dough is too stiff, add 1 tbsp of milk extra at a time until its soft and reaches windowpane.

3. First Rise Cover and let rise in a warm spot for 20-40 minutes, until slightly puffy and relaxed.

4. Roll the dough into a large rectangle, about 16×20 inches. Spread the softened butter evenly over the surface. Mix the brown sugar and cinnamon together and sprinkle evenly over the butter.

5. Shape Slice into 12 even strips and rolls up into tight cinnamon rolls, place into a well seasoned 12 inch cast iron, or a well-buttered 9×13 baking dish. Alternatively you could line them with parchment paper.

6. Second Rise Cover and let rise for 25–60 minutes, until soft, puffy, and just touching. The rise time will vary depending on your kitchen temperature. Towards the end of your rise, preheat your oven to 350°F (175°C).

7. Bake Bake for 25–30 minutes, until lightly golden and set in the center.

8. Cream Cheese Topping Instructions While your rolls are baking, Blend all topping ingredients until smooth and creamy. Spread over warm cinnamon rolls so it melts into the layers.

Instant Yeast Tips for Fresh Milled Dough

• Instant yeast does not need to be activated — it can be mixed directly in
• Slightly warm milk helps speed fermentation without stressing the yeast
• These rolls are best the same day but reheat beautifully

Serving Homemade Cinnamon Rolls made with Fresh Milled Flour and Yeast

• Nutty & nourishing: Sprinkle with toasted pecans or walnuts + a spoon of nut butter.
• Balanced plate: Pair with scrambled eggs or a veggie omelet to round out the meal.
• Dessert vibe: Warm slightly and serve with raw milk ice cream
• On-the-go: Slice and pack with a protein smoothie for a balanced breakfast.

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Other recipes you might like

• Raw Milk Yogurt
• Chocolate Chip Cookies
• Fresh Milled Buttermilk Biscuits
• Watermelon Mocktail
• Raw Milk Panna Cotta

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