These cinnamon rolls are big, soft, and will give you the bakery feel right at home with your freshly milled flour. This dough is enriched with milk, eggs, and butter to give you the soft, luscious cinnamon roll that will leave your family begging for more! Plus this recipe only has 1 rise!
As I’ve been learning more along the way on my milling journey, I’ve been dreaming of that perfect cinnamon roll. There is a local bakery that serves big, pillowy cinnamon rolls covered in delicious cream cheese frosting and that was my goal for making them with fresh milled flour!
I made a handful of recipes, tweaking measurements trying to get it right. My family and neighbors were very willing taste testers along this endeavor. After a handful of batches of trial and error….mind you none were really error; they were all delicious, but they just weren’t the same bakery style texture I had dreamed up in my mind, I did it!
Jump to RecipeI had been working with enriched doughs, trying to find the right ratios, and I wondered if my soft and fluffy brioche bun recipe would work for the perfect cinnamon rolls?!? After all, it was enriched with milk, eggs, and butter. So, I played around with the measurements and voila! They were our absolute FAVORITE batch!
The thing that sets these apart from the rest is the tangzhong method! It locks in the moisture leaving your end product soft and fluffy.
WHAT IS THE TANGZHONG METHOD?
The tangzhong method is an Asian technique that is known to create soft, squishy bread. This method of pre-cooking a small amount of flour, milk, and water pre-gelatinizes the starches in the flour, resulting in more moisture in the dough.
This is great! It gives the fluffy, soft texture that we’re used to in store-bought bread. If you want to read more about the tangzhong method, check out this article by King Arthur.
Pictured above is the process of the tangzhong method in action. It changes fairly quickly in about 2-3 minutes.
What You’ll Need To Make Cinnamon Rolls
Fresh Milled Hard and Soft White Wheat
Whole Milk– This will still work with a lower fat milk or non-dairy milk, but for the best results use whole fat milk.
Instant Yeast– I use SAF Instant Yeast
Sugar
Salt
Eggs
Butter– You can use salted or unsalted. Totally up to you. You’ll want to set 2 sticks out to soften for a batch of cinnamon rolls and the frosting.
Brown Sugar
Cinnamon
Vanilla Extract
Jump to RecipeMaking Your Cinnamon Roll Dough
This recipe only has 1 rise!
First, mix the tangzhong mixture with the milk to cool it down so it doesn’t kill the yeast. If it cools down too much, reheat to 100℉ so it’s warm to activate the yeast.
Next mix in the yeast and sugar. Let it get foamy so you know the yeast is working. Add to mixer.
Add in flour and turn mixer on.
While mixer is going add in eggs one at a time until incorporated. Then add in butter, salt, and vanilla extract. *The mixture will make you think it’s too wet and it might not come together right away. Just trust the process and it will start to come together like it should. This is a very supple dough. If it doesn’t come together after a few minutes sprinkle small amounts of flour in until it does. Things like this can vary with humidity and altitude.
Knead dough for 8-10 minutes until the mixture is smooth and passes a windowpane test. This will vary depending on what mixer you are using.
Form the dough into a ball, put it in a greased bowl, cover and set aside for 10 minutes.
While the dough is resting combine the brown sugar and cinnamon in a bowl for the filling.
What You’ll Need For Cream Cheese Frosting
Cream Cheese
Butter
Powdered Sugar
Vanilla Extract– I make my own and leave the beans in it, which leave those beautiful vanilla bean specks in your frosting.
Jump to Recipe
I love how the vanilla specks stand out in this delicious vanilla cream cheese frosting!
Rolling & Filling Your Cinnamon Roll Dough
When rolling these out you’ll want to roll your dough into a rectangle that is 24 inches wide by 10-11 inches tall. This will give you a cinnamon roll log that can be cut into 2 inch sections for the big, bakery style cinnamon rolls. Cutting them this way will give you 12 cinnamon rolls that fit in a 9×13 pan. I like to use a ruler and mark them before cutting so I get uniform cinnamon rolls.
If you want to not have them so tall, go ahead and cut smaller sections and you’ll get more cinnamon rolls. Just note that when they’re smaller they will bake faster so definitely watch them so they don’t burn. I like to start checking them when they are nice and golden and are 190 degrees F in the middle. You can also tent foil or put parchment paper over them to shield them from turning too dark. All ovens are going to bake a little differently so the first couple of times you make this you’ll want to pay attention and take note on what is best for your kitchen!
You’ll want your butter to be soft and spreadable. Cover the whole area of the dough, EXCEPT the top 1/2 inch – 1 inch at the top. You want to leave a plain strip of dough that you can pinch to create a seam at the end of rolling your cinnamon rolls up. Then you’re going to sprinkle your cinnamon brown sugar mix evenly over the butter.
While rolling, you want to be sure to roll them nice and tight so they don’t have huge gaps in the layers as they bake. You’ll almost give a tug back toward you as you’re rolling with each roll. Don’t worry the dough should be nice and stretchy to do this. If it’s tearing you’re most likely pulling too hard.
After you’ve pinched your seam, turn your log over seam side down and cut your rolls with a sharp knife or dental floss. *I’ve never had dental floss leave a minty taste on my cinnamon rolls. Floss makes the perfect cut without smooshing your cinnamon rolls. I also cut the ends off where they are uneven and instead of tossing you can put them in cupcake liners to bake (pictured below). They will finish closer to the 20 minute mark if you do this.
Rising & Baking Your Cinnamon Rolls
Place your cut rolls in a parchment lined glass 9×13 baking dish. You can use metal; I’ve tried both and I really like the way these bake in glass vs. metal. The parchment paper helps keep the edges nice and soft.
Cover and let rise for an hour or until doubled. This will always depend on the temperature in your home.
Jump to Recipe
Bake at 350 degrees F for 25-30 minutes; they will be golden and 190℉ in the middle when done. Ovens will vary so make sure to watch yours when you first make these. My oven took 27 minutes. Set aside to cool while making the frosting.
While cooling go ahead and make your frosting. Cream together cream cheese and butter until smooth with electric mixer. Slowly add the powdered sugar, mixing well after each addition. Add vanilla extract and mix until smooth.
Finally, frost your cinnamon rolls when they are cool. They can be slightly warm, but you don’t want your frosting to melt.
Now ENJOY!
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Cinnamon Rolls Made with Fresh Milled Flour (Soft & Fluffy!)
Ingredients
For Tangzhong
- 27 grams fresh milled hard white wheat flour 3 Tbsp.
- 60 grams whole milk 6 Tbsp.
- 44 grams water 3 Tbsp.
Dough
- 405 grams fresh milled hard white wheat flour
- 217 grams fresh milled soft white wheat flour
- 270 grams whole milk 1⅛ cup
- 14 grams instant yeast 1½ Tbsp. (I use SAF brand)
- 47 grams sugar 3¾ Tbsp.
- 2¼ Tsp salt
- 2 eggs
- 72 grams butter, softened approx 6 Tbsp
- 6 grams vanilla extract
Filling
- 93 grams butter, softened
- 130 grams brown sugar
- 15 grams cinnamon
Cream Cheese Frosting
- 8 oz. cream cheese, softened 1 block
- 60 grams butter, softened 4 Tbsp.
- 250 grams powdered sugar 2 cups
- 4 grams vanilla extract 1 tsp.
Instructions
Make Tangzhong
- Combine all ingredients for tangzhong into a small saucepan and whisk over medium heat to make sure there are no clumps.
- Stir constantly until thickened.2-3 minutes. I like to use a spatula after whisking so it doesn't stick to the edges. It will look like a thick roux similar to thick pudding.
Make Dough
- Mix the tangzhong mixture with the milk to cool it down so it doesn't kill the yeast. If it cools down too much, reheat to 100℉ so it's warm to activate the yeast.
- Next mix in the yeast and sugar. Let it get foamy so you know the yeast is working. Put this mixture in to the mixer bowl.
- Add in flour and turn mixer on.
- While mixer is going add in eggs one at a time until incorporated. Then add in butter, salt, and vanilla extract. *The mixture will make you think it's too wet and it might not come together right away. Just trust the process and it will start to come together like it should. This is a very supple dough. If it really doesn't after a few minutes sprinkle small amounts of flour in until it does. Things like this can vary with humidity and altitude.
- Knead dough for 8-10 minutes until the mixture is smooth and passes a windowpane test. This will vary depending on what mixer you are using.
- Form the dough into a ball, put it in a greased bowl, cover and set aside for 10 minutes.
- While the dough is resting combine the brown sugar and cinnamon in a bowl for the filling.
- After the 10 minute rest, roll your dough out to 24×10 inches on an oiled counter top or table. Spread the softened butter over all of the dough, except for the top 1/2-1 inch. You'll want that to be able to seal that portion when you're done rolling the cinnamon rolls. Sprinkle on brown sugar mixture and evenly coat your dough.
- Tightly roll your cinnamon rolls and when you reach the end pinch the seam to seal them.
- Using a sharp knife, string, or dental floss, cut into 2 inch sections to make 12 rolls. Arrange in a parchment lined glass 9×13 pan and cover with plastic wrap. Rise in a warm place for about an hour or until doubled in size.
- Preheat oven to 350℉. Bake rolls for 25-30 minutes. Until golden and 190℉ in the middle. Ovens will vary so make sure to watch yours when you first make these. My oven took 27 minutes. Set aside to cool while making the frosting.
Frosting
- Cream together cream cheese and butter until smooth with electric mixer. Slowly add the powdered sugar, mixing well after each addition. Add vanilla extract and mix until smooth.
- Frost cinnamon rolls when they are cool. They can be slightly warm, but you don't want your frosting to melt.
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @freshmilledmama and please leave a review below on the blog!
MORE FRESH MILLED FLOUR RECIPES:
Can I use oat flour in place of soft white wheat flour?
I have not used that in place of soft white, so I can’t say whether it would work or not. If you try it please let us know!
Your buns look so perf! I have been using hard red wheat for baking and I think I gotta find some hard white to make this recipe
Thank you! Hard red will work if that’s what you have, but I definitely think hard white is just a tad fluffier than the red.
This recipe was easy and delicious! They are the fluffiest ever and so good. Using dental floss was a game changer!!
Glad you enjoyed them! Isn’t the dental floss hack awesome?!? I learned that at a bread making class years ago. 🙂
I’ve tried a few cinnamon roll recipes, but this has got to be the best one! Super soft and delicious! Thank you for sharing!
So glad to hear you liked them!
Can I use active dry yeast instead of instant?
Yes, just re-hydrate your yeast in the milk until it’s foamy.
The family loved these! They were all soft, not just the middles. Definitely making this my go to recipe.
Glad to hear!
These are easy to make and they taste so good! So soft and fluffy
Thanks for the feedback! Glad you enjoy them!
How would you substitute the yeast with sourdough starter?
That is something I’m not familiar with for swapping in recipes. Sorry!
Hi I only have hard white wheat, no soft. Will that work? Thank you. AL
It should still work. The soft wheat just adds a level of softness, but all hard white wheat should still yield tasty results!
Has anyone tried making the night before and letting them rise in the fridge overnight?
I have not.
It worked! I shaped them and popped them straight in the fridge, and let them set out about an hour the next morning before baking. They were so yummy!
Amanda, Oh my….I am not completely new to FMF however, I find myself disappointed in FMF desserts all the time! This recipe is EXCEPTIONAL! Soft pillowy rolls that are not sugar forward. A perfect 10! Not super time consuming, I made them for my Husbands Birthday. He was ecstatic! I want to try all your Tangzhong recipes. Thank you, V
This makes me so happy to hear! I’m so glad you guys enjoyed them! Thank you!
My grandma made cinnamon rolls and cinnamon bread almost every Saturday when I was growing up. I loved them. I’m 71 now so, she’s been gone a long time. I only just started FM about a year ago for health reasons and need new recipes. I gave this a whirl yesterday and Oh My!! I am thrilled beyond belief! They surpass my grandma’s cinnamon rolls and that’s saying something! Thank you for a great recipe.
Awww! That’s so neat to hear. I’m glad you enjoy them!
This recipe was so easy. My family loved the taste and texture of the cinnamon rolls, but my frosting had a whipped texture which my family wasn’t a fan of. Was it supposed to? Any helpful hints are welcome. Thank you.
Glad to hear you all enjoyed them! When I make the frosting it is a smooth buttercream type frosting. I wouldn’t say mine is a whipped texture. Maybe try a simple glaze if that is something they would enjoy more. 🙂
I almost cried while I was making these. It was my first attempt at FMF cinnamon buns. I had mastered making them from All Purpose King Arthurs flour and everybody begged for them. So I was a little nervous to try this recipe. Well, I’m not sure what I did wrong but the dough turned into a hard lump that even my Ankarsrum wouldn’t knead. So I slowly added some water – quite a bit and it turned into the moist dough that I’m used to. It was a small miracle. I thought I measured accurately but…. The only thing I can think of that I might have done wrong is that I dumped all the flour in at once like I do with my sandwich bread. Anyway, they were the prettiest most delicious cinnamon rolls I have ever made!!! Thank you thank you!
I’m so happy to hear they turned out for you! You may be right. Moisture content in wheat can vary so it’s always best to add most of the flour and sprinkle in as needed. Glad you enjoyed them.