Naturally Sweetened Cinnamon Rolls (Fresh Milled Sourdough)
Gooey, tender, and topped with cream cheese icing, these naturally sweetened cinnamon rolls are made with fresh milled flour and sourdough starter for a Christmas breakfast that's delicious as well as nutritious.
Equipment
- Grain mill
- Electric stand mixer
Ingredients
Cinnamon Roll Dough
- ½ cup unsalted butter softened
- ¾ tsp salt
- 2 Tbs honey
- ¾ cup sourdough starter active
- 1 cup milk room temperature
- 3½ cups fresh milled flour spooned and leveled
Cinnamon Filling
- ½ cup unsalted butter softened
- 1¼ cups coconut sugar
- ½ cup maple syrup
- 1 Tbs + 1 tsp cinnamon
- ¼ tsp salt
Cream Cheese Icing
- 4 oz cream cheese softened
- 2 Tbs butter softened
- ⅓ cup maple syrup
- ¾ tsp vanilla
- pinch of salt
Instructions
- To mix the dough, combine the softened butter, active sourdough starter, honey, salt, whole milk, and half of the flour in the bowl of a stand mixer. Turn to low speed and add the remaining flour as it mixes. Knead for one minutes. Do not over knead. The dough will feel slightly sticky and not have fully pulled from the side of the bowl; this is fine.
- Remove the dough to a greased medium mixing bowl and cover with plastic wrap or a damp towel. Allow to sit at room temperature for 8-12 hours (depending on the temp of your room), or until dough is puffy.
- To make the cinnamon filling, use an electric hand mixer to mix the softened butter, coconut sugar, cinnamon, maple syrup, and pinch of salt until well combined. Store at room temperature until ready to assemble the cinnamon rolls.
- When ready to assemble, roll the sourdough cinnamon roll dough out on a lightly floured surface until it reaches a 16-inch by 12-inch large rectangle. Spread the cinnamon coconut sugar filling evenly over the rectangle.
- Roll the dough up, starting with one long side and working towards the other long side. Once rolled up, pinch the long edge of the dough to the roll to help the cinnamon rolls not unwind/separate. Using thread or dental floss, cut the cinnamon roll dough log into 12 individual equal-sized rolls and place in a greased 9×13 inch baking dish. Cover and allow to rise at room temperature for 1-2 hours.
- When the cinnamon rolls are almost risen, preheat the oven to 350 degrees Fahrenheit. Once preheated, bake the fresh milled cinnamon rolls for about 30-35 minutes, or until just lightly golden. Allow to cool for 10 minutes.
- For the cream cheese icing, add the softened cream cheese and butter to a small mixing bowl and combine until creamy. Add the maple syrup and pinch of salt and mix. Once the icing is well mixed with no clumps, spread on the warm fresh milled sourdough cinnamon rolls and enjoy.
Notes
Spoon and level the flour – Spooning and leveling the flour helps the flour not pack and gives a more consistent measurement. See below for full directions.
Wheat berries - I used hard white wheat berries, but you can substitute as desired.
Storage Instructions - To store these naturally sweetened sourdough cinnamon rolls, keep them glazed or unglazed in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.