How to Make Amazing Cinnamon Rolls with Fresh Milled Flour

These fresh milled flour cinnamon rolls are soft, fluffy, and filled with buttery cinnamon sugar. The dough can be made with freshly milled hard red wheat, soft white wheat, spelt, or a beginner-friendly mixture of fresh milled flour and all-purpose flour.

Freshly milled whole grain gives the rolls a warm, slightly nutty flavor without making them gritty or heavy. After a generous layer of buttercream melts into the warm spirals, even my kids are too busy eating them to notice that I used whole grain flour.

If you are new to yeast dough or milling wheat at home, cinnamon rolls are a delicious way to practice. The dough requires patience while it kneads and rises, but most of that time is hands-off.

Why You’ll Love These Fresh Milled Flour Cinnamon Rolls

• Soft and fluffy: A short rest gives the freshly milled flour time to absorb the liquid, and thorough kneading develops a strong, stretchy dough.
• Rich whole-grain flavor: Freshly milled wheat or spelt adds more flavor than ordinary white flour without producing a gritty roll.
• Several tested flour options: Use hard red wheat, spelt, soft white wheat with sunflower lecithin, or a half-and-half beginner mixture.
• Family approved: My kids devour these rolls and do not complain that they are made with whole grain flour.
• Worth the wait: The recipe takes about three hours, but most of that time is spent letting the dough rise while you do other things around the kitchen.

If you are still learning how fresh milled flour behaves, read my Baking Basics for Beginners before you begin.

The Best Grain for Fresh Milled Flour Cinnamon Rolls

I have personally made this recipe successfully with several grains, but they do not all behave exactly the same way.

Hard Red Wheat

Hard red wheat produces a strong dough with a hearty whole-wheat flavor. It is a good option when you want to use 100 percent fresh milled wheat and still develop enough gluten for a yeast dough.

Spelt

Spelt makes tender cinnamon rolls with a naturally warm, slightly sweet flavor. Watch the dough as it kneads rather than relying only on the clock because spelt dough can become weaker if it is overmixed.

Soft White Wheat

Soft white wheat can make a tender roll, but it does not create the same dough strength as hard wheat. When I use it in this recipe, I add 1–2 tablespoons of sunflower lecithin to help strengthen the dough.

Half All-Purpose and Half Fresh Milled Flour

For beginners—or for family members who are still adjusting to whole grains—replace half of the fresh milled flour with all-purpose flour. This produces a lighter, more familiar texture while retaining some of the flavor of freshly milled grain.

I have not tested this exact recipe with hard white wheat, so I do not recommend presenting it as a tested option yet.

Ingredients and Why They Matter

Fresh Milled Flour

Mill the grain shortly before mixing the dough. You will need 4½ cups of flour. Because different grains, mills, measuring methods, and humidity levels affect flour volume, pay attention to the dough texture as well as the measurement.

Milk or Water

Either warm milk or warm water works in this recipe. Milk makes the dough a little richer, while water is a perfectly usable substitute. The liquid should feel warm rather than hot so it does not damage the yeast.

Yeast

You may use active dry or instant yeast. Bloom active dry yeast in the warm liquid for 10–15 minutes before adding the remaining dough ingredients. Instant yeast can be mixed in without blooming.

Butter

Softened butter is technically ideal for the dough, but I often melt it because I am in a hurry. If you melt it, let it cool enough that it is warm—not hot—before combining it with the yeast and eggs.

You will also need softened butter for the cinnamon-sugar filling and buttercream icing.

Honey, Eggs, and Salt

Honey sweetens the dough, eggs add richness, and ½ teaspoon of salt balances the flavor. Do not omit the dough salt; the pinch of salt listed in the icing serves a separate purpose.

Sunflower Lecithin

Sunflower lecithin is optional unless you are using soft white wheat. For soft white wheat dough, add 1–2 tablespoons to improve dough strength.

Brown Sugar and Cinnamon

Brown sugar, cinnamon, and softened butter create the thick filling inside every spiral. Spread it evenly across the dough so each of the 12 rolls has plenty of filling.

Equipment You’ll Need

• Grain mill
• Stand mixer with a dough hook, or a large bowl for kneading by hand
• Measuring cups and spoons
• Rolling pin
• Rubber spatula
• Sharp knife, unflavored dental floss, or bench scraper
• Buttered 9 × 13-inch baking dish
• Mixer or whisk for the buttercream

How to Make Cinnamon Rolls with Fresh Milled Flour

1. Mill the Grain

Mill enough grain to produce 4½ cups of fresh flour. The exact amount of wheat berries needed can vary, so measure the flour after milling rather than assuming every grain will produce the same volume.

2. Combine the Wet Ingredients

Warm the milk or water. If using active dry yeast, stir it into the liquid and let it bloom for 10–15 minutes. Add the honey, eggs, and softened butter. Melted butter also works, but allow it to cool before adding it.

3. Add the Flour and Rest the Dough

Add the fresh milled flour, salt, and sunflower lecithin if you are using soft white wheat. Mix until no dry flour remains, then let the dough rest for about 10 minutes.

This rest is important because freshly milled whole grain needs time to absorb the liquid. The dough may look too wet at first and become easier to work with after resting.

4. Knead Until the Dough Is Smooth and Stretchy

Install the dough hook and knead on the appropriate medium-low setting for your mixer. My dough commonly takes about 15 minutes. Look for a smoother, glossier dough that stretches thin enough to let light through before tearing.

Avoid adding a large amount of extra flour early in the process. If the dough still seems unusually wet after resting and kneading, add flour a tablespoon at a time. In the dry South Dakota climate, the dough may instead need a small splash of extra milk or water. Humidity and grain choice can change what the dough needs from one batch to the next.

5. Let the Dough Rise

Cover the bowl and let the dough rise in a warm place for 45–60 minutes, or until approximately doubled. Use the appearance of the dough rather than the clock alone; a cool kitchen may require more time.

6. Fill and Shape 12 Rolls

On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick. Mix the softened butter, brown sugar, and cinnamon, then spread the filling evenly over the rectangle.

Starting with one long side, roll the entire rectangle tightly into one log. Cut the log into 12 equal pieces. I find this much less messy than cutting the flat dough into individual strips because the filling stays inside the roll instead of falling out.

Arrange the 12 rolls in a buttered 9 × 13-inch baking dish.

7. Let the Shaped Rolls Rise

Cover the dish and let the rolls rise for about 60 minutes. They should look noticeably puffy and fill more of the space in the pan. Rise time will vary with the temperature of your kitchen.

Toward the end of the rise, preheat the oven to 375°F.

8. Bake

Bake the cinnamon rolls for approximately 30 minutes, until they are golden and the center rolls are baked through. Let them cool most of the way before frosting them if you want the buttercream to remain thick. Frost them while warmer if you prefer icing that melts down into the spirals.

9. Make the Buttercream

Beat the softened butter for 5–10 minutes until light and smooth. Gradually add the well-sifted powdered sugar, then mix in the vanilla, salt, and enough heavy cream to reach your preferred consistency.

I keep the buttercream fairly thick because I like to spread it over rolls that are still a little warm. Spread or pipe it over the cinnamon rolls and serve with a cold glass of milk or a cup of coffee.

[Keep the best step-by-step and finished-roll photographs throughout this section.]

Tips for Soft, Fluffy Rolls

• Allow the flour to rest for about 10 minutes before kneading.
• Knead until the dough becomes smooth and stretchy instead of stopping only because a timer rings.
• Let both rises depend on the dough’s appearance and your room temperature.
• Avoid adding too much extra flour. A slightly tacky dough can produce softer rolls than a dry, stiff dough.
• Add liquid a little at a time if the dough seems dry, especially in a dry climate.
• Use sunflower lecithin when making the recipe with soft white wheat.
• Cut the rolled log into 12 equal pieces so the rolls bake evenly.

How to Store Baked Cinnamon Rolls

These cinnamon rolls are best when they are fresh and warm. Store leftover baked rolls in a tightly covered container so the exposed edges do not dry out.

Because the buttercream contains heavy cream, refrigerate frosted leftovers. Warm an individual roll briefly before serving to soften the dough and icing again.

I have not personally tested refrigerating shaped, unbaked rolls overnight or freezing the rolls unbaked, so those methods are not included here. Tested make-ahead instructions can be added later if I prepare and compare those versions.

More Fresh Milled Flour Recipes

Once you are comfortable with these cinnamon rolls, explore more of my fresh milled flour recipes . You can find homemade breads, muffins, breakfast recipes, and desserts made with freshly milled grain.

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