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

Acres and Aprons
Soft, fluffy cinnamon rolls made with freshly milled flour and instant yeast.
Print Recipe
Prep Time 1 hour 5 minutes
Cook Time 30 minutes
Rise time 1 hour 40 minutes
Total Time 3 hours 15 minutes
Course Breakfast
Servings 10 rolls

Equipment

  • 1 grain mill
  • 1 Stand mixer
  • 1 Rolling Pin
  • 1 Kitchen Scale
  • 1 Cast iron pan
  • parchment paper

Ingredients
  

For the dough

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

For the cinnamon sugar filling

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

For the cream cheese topping

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

Instructions
 

  • 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.
  • 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.
  • First Rise Cover and let rise in a warm spot for 20-40 minutes, until slightly puffy and relaxed.
  • Roll & Fill 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.
  • 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.
  • 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).
  • Bake Bake for 25–30 minutes, until lightly golden and set in the center.
  • 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.

Notes

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