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Just Fresh Milled
Recipe
sourdough
intermediate

Fresh-Milled Sourdough Cinnamon Rolls

Written by Updated Kitchen-tested by Danielle on a Mockmill 100 Stone Grain Mill, .

Prep

60 min

Bake

28 min

Total time

1 hr 28 min

Hydration

65%

Nine whole grain sourdough cinnamon rolls baked together in a cast-iron skillet, glazed and glossy, one lifted on a spatula.

An enriched sourdough dough with butter, milk, egg, and 65% hydration, bulk-fermented 5 hours, rolled and filled, then cold-proofed overnight for morning baking.

Key Takeaways

  • Enriched dough needs longer bulk because fat slows fermentation
  • Cold proof overnight, then bake straight from the fridge after a 1-hour warm-up
  • Use a stiff levain for the sweetest flavor — avoid sour notes
  • Cream cheese frosting balances the sweetness of fresh-milled wheat
  • Hard white wheat keeps the rolls tender; spelt adds nutty complexity

About this recipe

Soft, fluffy sourdough cinnamon rolls made with freshly milled wheat and an overnight cold proof for a slow, leisurely weekend breakfast.

Ingredients

  • Freshly milled hard white wheat500 g
  • Milk250 g
  • Active stiff sourdough starter100 g
  • Egg1 large
  • Sugar50 g
  • Salt8 g
  • Softened butter60 g
  • Filling: butter75 g softened
  • Filling: brown sugar150 g
  • Filling: cinnamon15 g

Instructions

  1. 1

    Mix flour, milk, starter, egg, sugar, salt. Rest 30 min.

  2. 2

    Knead in softened butter until smooth, 8 min.

  3. 3

    Bulk 5-6 hours at 75°F until 50% risen.

  4. 4

    Roll into 12x18 rectangle. Spread butter, top with brown sugar and cinnamon.

  5. 5

    Roll tight, cut into 12 rolls, place in greased 9x13 pan.

  6. 6

    Cold proof overnight 8-12 hours.

  7. 7

    Warm at room temp 1 hour. Bake at 350°F for 25-28 min.

  8. 8

    Top with cream cheese frosting while warm.

home grain milling tutorial — hydration, gluten development, and grain choice tips that make this recipe work.

Learn about this grain: Spelt guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Spelt recipes.

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Frequently Asked Questions

Enriched doughs proof slowly in cold. Pull them 1-2 hours before baking to finish proofing at room temp.

Stiff levains are sweeter and less tangy — better for dessert breads.

Yes — freeze after shaping. Thaw overnight in fridge, then warm 2 hours before baking.

Yes, but reduce kneading by half — spelt gluten is delicate.