Fresh Milled Cinnamon Rolls

About this recipe

Ingredients

• freshly milled hard white wheat flour500 g (about 4 cups)
• whole milk, warmed to 100°F280 g (1 1/4 cups)
• instant yeast7 g (2 1/4 tsp)
• granulated sugar (dough)50 g (1/4 cup)
• large egg + 1 yolk1 egg + 1 yolk
• fine sea salt8 g (1 1/2 tsp)
• softened butter (dough)60 g (4 Tbsp)
• softened butter (filling)85 g (6 Tbsp)
• brown sugar (filling)150 g (3/4 cup packed)
• ground cinnamon15 g (2 Tbsp)
• cream cheese, softened (glaze)110 g (4 oz)
• powdered sugar (glaze)120 g (1 cup)
• milk for glaze15–30 g (1–2 Tbsp)

Instructions

1. 1

   Whisk flour and warm milk in a stand mixer bowl. Cover and autolyse 30 minutes — the bran will soften and the dough will be easier to knead.

2. 2

   Add yeast, sugar, egg + yolk, and salt. Mix on low until shaggy, then add the 60 g softened butter a tablespoon at a time.

3. 3

   Knead on medium 8–10 minutes until smooth, elastic, and slightly tacky. If the dough is dry, add milk 1 Tbsp at a time.

4. 4

   Transfer to an oiled bowl, cover, and rise at room temperature 60–90 minutes until nearly doubled.

5. 5

   Roll the dough on a buttered counter into a 12x18-inch rectangle. Spread with 85 g softened butter, then sprinkle evenly with brown sugar and cinnamon, leaving a 1-inch border on one long edge.

6. 6

   Roll up tightly from the opposite long edge. Pinch the seam shut. Slice into 12 equal rolls with unflavored dental floss or a sharp knife.

7. 7

   Arrange in a buttered 9x13 pan. Cover and rise 45 minutes until puffy and touching.

8. 8

   Heat oven to 350°F (175°C). Bake 24–28 minutes until deeply golden and the center rolls read 190°F.

9. 9

   Cool 10 minutes. Beat cream cheese, powdered sugar, and milk into a thick glaze and spread over warm rolls. Serve. Store airtight 2 days, refrigerate 5 days, or freeze unglazed up to 2 months.