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Fresh-Milled Maple Cinnamon Rolls

Fresh-Milled Cinnamon Rolls are soft, fluffy, and packed with wholesome goodness.

Course Breakfast, Dessert, Main Course
Cuisine American
Keyword Cinnamon Rolls, Fresh Milled Flour Cinnamon Rolls
Author Sunup to Sundown

Ingredients

Wheat Berry Blend

  • 3 cups hard white wheat berries
  • 1 cup hard red wheat berries
  • 1 cup soft white wheat berries

Dough

  • 2 cups warm milk 105 - 110 F
  • 1/2 cup avocado oil
  • 1/2 cup sugar
  • 2 1/4 tsp active dry yeast 1 packet
  • 4 3/4 - 5 cups fresh milled flour from blend above
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp salt

Filling

  • 3/4 cup butter melted
  • 2 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 - 1 cup granulated sugar
  • 1/2 - 1 cup brown sugar

Maple Icing

  • 2 cups powdered sugar
  • 1/4 cup milk
  • 3 tbsp butter melted
  • 2 tbsp strongly brewed coffee
  • dash of salt
  • 1/2 tbsp maple flavoring or maple extract

Instructions

Mill Wheat Berries

  1. Mill the wheat berries according to the recipe. This will yield approximately 5 1/4 - 5 1/2 cups of fresh milled flour.

Dough

  1. Warm the milk to 105 - 110 F. Stir in the sugar and yeast. Let stand for 5-10 minutes until foamy.

  2. Add the avocado oil, salt, baking powder, and baking soda.

  3. Gradually mix in 4 1/2 cups of the freshly milled flour until a shaggy dough forms. Reserve the remaining flour for kneading if needed.

  4. Cover the bowl and let the dough rest for 20 - 25 minutes. This allows the bran to fully absorb the moisture and results in a much softer dough.

  5. Knead the dough for 6-8 minutes. It should be soft, smooth, and only slightly tacky. If needed, add the remaining flour 1 tablespoon at a time until the dough just pulls away from the sides of the bowl.

  6. Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 45-75 minutes, depending on the warmth and humidity of your kitchen.

Filling

  1. Roll the dough into a large rectangle about 1/4-inch thick.

  2. Brush with the melted butter.

  3. Mix together the cinnamon, nutmeg, granulated sugar, and brown sugar. Sprinkle and spread evenly over the butter.

  4. Roll the dough up tightly, starting from the long edge.

  5. Slice into rolls about 1 1/2 inches thick and place them in greased baking pans.

  6. Cover with a clean kitchen towel and let rise 20-30 minutes, until puffy.

Bake

  1. Preheat oven to 375 F. Bake for 15-18 minutes, or until the tops are just lightly golden. Avoid overbaking, as fresh-milled flour browns more quickly.

Maple Icing

  1. While the rolls are baking, whisk together the powdered sugar, milk, melted butter, coffee, salt, and maple flavoring until smooth. The icing should be thick but easily pourable. Adjust with a little extra milk or powdered sugar if needed.

  2. As soon as the cinnamon rolls come out of the oven, generously drizzle the warm icing over the top and around the edges of each roll.

  3. Let the icing soak into the rolls for a few minutes before serving. They're wonderfully soft, gooey, and even better after they've had a chance to absorb the icing.