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baked cinnamon rolls

Sourdough Cinnamon Rolls Made with Fresh Milled Flour

There is nothing like waking up to warm cinnamon rolls right out of the oven! These sourdough cinnamon rolls made with fresh milled flour are a sweet delicious treat that you can feel confident serving to your family!
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Prep Time 1 hour
Cook Time 1 hour
Fermentation Time 8 hours
Total Time 10 hours
Course Bread, Breakfast, Dessert, Main Course
Cuisine American
Servings 9 Cinnamon Rolls

Equipment

  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Mixing Spoon
  • 1 Set of Measuring Spoons
  • 1 Kitchen Scale
  • 1 Pizza Cutter
  • 1 9x13 in Pan

Ingredients
  

Dough Ingredients

  • 500 Grams Fresh Milled Flour I use 400g Hard Red and 100g Spelt or Khorasan
  • 60 Grams Sugar
  • 10 Grams Salt
  • 1 Tablespoon Cinnamon optional
  • ½ teaspoon Nutmeg optional
  • 280 -300 Grams Milk or Water
  • 30 Grams Oil
  • 1 teaspoon Vanilla Extract
  • 180 Grams Sourdough Starter active

Filling Ingredients

  • ½ Cup Butter 1 stick, room temperature
  • 1 Cup Brown Sugar light or dark
  • 1 Tablespoon Cinnamon
  • ½ Cup Nuts optional

Instructions
 

Mixing the Dough Instructions

  • Mix the flour, sugar, salt, cinnamon, and nutmeg dough ingredients together in a bowl. Then make a well or hole in the middle of the flour that the wet ingredients will be poured into.
  • Add the milk to the well in your flour first; then add the oil, vanilla, and starter. This prevents the oil from mixing with the dough first, creating oily flour clumps.
  • Mix until combined and no dry pockets of flour remain. Let sit for 30 minutes.

Stretch and Fold Instructions

  • You can choose to knead your dough for 5-10 minutes right now.
  • I prefer to preform sets of stretch and folds with a wet hand.
  • Stretch and folds are where you take a piece of the dough in our hand and stretch it up and then fold it over the top of the dough. Turn the dough 90 degrees and then stretch the dough up and fold it over the top again. Turn 90 degrees again and stretch and fold again. Do it once more to the final side of the bowl.
  • Let the dough rest for 15-20 minutes. Then preform another set of stretch and folds with a wet hand.
  • Let the dough rest for 15-20 minutes. Then preform another set of stretch and folds with a wet hand.
  • You may do another set of stretch and folds if you feel like your bread dough is still not ready. You are looking for the dough to be smooth like it wants to stick to itself more than it sticks to you.
  • Once you are happy with how the dough looks and feels cover the bowl with a damp towel, shower cap, or plastic wrap.

Bulk Ferment

  • Set your dough into a warm space for 5-7 hours.
  • Check the bread after 5 hours in the warm environment. Has it grown in size? If you shake the bowl gently does it wiggle at all? Yes to both means on to getting the insides ready!
  • If the answer is no to either, then let the dough sit for another 30 minutes to an hour and check again.

Getting the Insides Ready

  • While your dough is fermenting in that warm spot lets get the insides ready!
  • In a small bowl; mix together the brown sugar and cinnamon together. Cover and set aside.
  • Make sure the butter is room temperature and if you want nuts they are set aside.

Shaping

  • Before you start shaping, butter a 9×13 pan.
  • Dust your work surface with flour or coat in oil. Once your bread has bulk fermented turn it upside down onto your work space.
  • Roll your dough until it is about ½ an inch thick (1 cm). Try to roll the edges so that your dough is a rectangular shape.
    flat dough rolled out next to a rolling pin
  • Once your dough is rectangular then you can cover it in a layer of butter. Then sprinkle your brown sugar mix all over it. Try to make it as even as you can.
    a rolling pin, flat piece of dough covered in butter, a bowl of cinnamon and sugar mix
  • Get your pizza cutter or knife and slice the dough in 1½ inch slices all down the long side of the dough.
    dough rolled out covered in butter and cinnamon and sugar, cut in 1.5 inch strips
  • Take one edge and begin rolling it up. If it is too loose then pull the roll towards yourself to stretch it and create tension.
    rolling cinnamon rolls
  • If your dough is sticking to your work surface use a bench scraper to help you lift it without stretching it too far.
    rolling pin, a cinnamon roll in a buttered pan, dough ready to be rolled into more cinnamon rolls
  • Place the rolls into a buttered 9×13 in pan. Let it rise about 2-3 hours. Test if it is ready to bake by gently shaking the pan to see if the rolls jiggle too. That means there is air inside!
    unbaked cinnamon rolls in a buttered pan
  • Bake at 350℉ for 45-60 minutes. It is done when you stick a thermometer in the middle of a center roll and it measures 195-205℉.
    baked cinnamon rolls
  • Let cool for about 15 minutes then serve!
    frosted cinnamon roll on a plate, a spatula, pan of cinnamon rolls and a bowl of cream cheese frosting

Notes

If you want to use commercial active dry yeast instead of sourdough, take 90 grams of flour and 90 grams of warm milk (about 110 degrees Fahrenheit) and add a Tablespoon of yeast to it to bloom.
Let it stand 15 minutes. It should smell yeasty and should look a little puffy. Then add the mix as if it is sourdough starter.
For instant yeast just add the yeast into the bread and ignore the starter all together.
If you want to make this with store bought flour be sure to add at least 1/2 cup extra flour to the recipe. About 60-65 extra grams.
Keyword Cinnamon Roll, Fresh Milled Flour, Sourdough, Sweet