If you are like me you love a good cinnamon roll. But getting up early to start them is less than fun. That’s why I came up with this recipe for overnight cinnamon rolls with fresh milled flour. Now, don’t worry if you don’t have fresh milled flour, you can totally use a combination of all purpose and whole wheat flour. But if you’ve been thinking of hopping on the fresh milled flour band wagon, I’m here to say do it! I’ve been milling my own flour for a few years now, and really do love how the bread and baked goods turn out. More importantly my kids do too!
Is it easy to make overnight cinnamon rolls with fresh milled flour?
Yes! I would say the hardest part of making these cinnamon rolls is sifting the flour after you’ve milled it. Since I wanted these to be a pretty fluffy dessert I used a fine mesh sieve to sift out some of the bran. In many of the other recipes I make I either leave all the bran in, or just remove some of it.
After you have sifted out the bran (also known as bolting or extraction) it is simply mixing the ingredients together, letting the dough rise, then assemble, bake, and frost.
Ingredients needed for the dough:
- Flour: like I said earlier I used fresh milled flour. For these rolls I use a combination of hard red and hard white wheat. I mill the berries pretty fine (once again to help with fluffiness of the rolls)
- Milk: I used 2% since that’s what we drink. But I think 1% would be fine too
- Yeast: active dry yeast is my usually go to. If you only have instant yeast at home that will work to. You don’t need to let the and yeast rest if you go the instant route
- Sugar: I use both white and brown sugar. They help with the rise, and I think the combination gives the dough a sweeter flavor
- Butter: there is a lot of butter in these overnight cinnamon rolls. There is some in the dough, then some spread on top of the dough before you put the filling on, then some in the frosting
- Eggs and egg yolk: I use both eggs and egg yolks in this recipe to really bump up the richness factor. I was aiming for more of a brioche-type dough.
- Salt: helps with the flavor
Directions for making the dough:
Start by warming the milk. You want it around 100 degrees. Add the one tablespoon of sugar and yeast and allow to rest for about 5 minutes. I apparently didn’t take a picture of this step, so I am sorry. But after 5 minute the yeast should be foamy. After it has gotten foamy add the eggs, egg yolk and softened butter.
Add the rest of the of the sugar and the flour. Stir to mix and allow to rest for 15 minutes.
After it has rested knead the dough until it becomes soft and smooth.
Allow to rise until doubled.
Ingredients for the Filling:
- brown sugar: sweetness and flavor
- Cinnamon: taste and flavor
- Nutmeg: more taste
- Allspice: a little bit of spiceyness
- Softened butter: to spread on the dough and get the filling to stick
Directions for filling:
While the dough is rising I make the filling. Simply mix together the brown sugar and spices. Then after the dough has risen it’s time to roll it out into a rectangle. Spread the softened butter on then sprinkle with the filling ingredients.
Roll the dough up from the long end and pinch the edge closed.
Cut roll about an inch thick. You should get 12 rolls. Place into a pan that has been sprayed with cooking oil.
Cover and place into the fridge overnight.
The next morning take the rolls out and preheat the oven. Bake for 22-28 minutes.
Take out of oven and allow to cool slightly while you make the frosting.
Ingredients for frosting:
- butter: use a softened butter to help for even distribution on the cinnamon rolls
- cream cheese: adds some yummy flavor
- vanilla extract: flavor
- maple extract: flavor
- powder sugar: sweetness
Final Directions for Overnight Cinnamon Rolls with Fresh Milled Flour:
Cream the butter and cream cheese until smooth. Add the powder sugar and extracts and mix until combined. Spread over slightly cooled (but still warm) cinnamon rolls, and enjoy!
Are you looking for more fresh milled flour recipes? Check out these delicious chocolate chip cookies, or super yummy banana chocolate chip muffins! If you are someone who is into sourdough, then you may be interested in these muffins, which are made with sourdough discard. I really hope to get lots more recipes using fresh milled flour and sourdough on the blog soon. I do have a YouTube where I talk a little bit about fresh milled flour if that is something you are interested in.
Overnight Cinnamon Rolls with Fresh Milled Flour
Ingredients
Method
- Bolt flour with fine mesh sieve. I use a 60 mesh.
- Warm milk and add 1 tablespoon of sugar and yeast. Allow to sit for 5-10 minutes in your stand mixer.
- Add the softened butter, eggs, and egg yolks. Mix a little. The butter will not full incorporate.
- Add the rest of the sugar and mix.
- Mix in the flour and cover. Allow to rest for 15 minutes.
- After it has rested add the salt and knead the dough until smooth and elastic. This can take 5-10 minutes.
- Allow to rise until doubled. About one-two hours depending on how warm your house it. It always takes less time in the summer months.
- Roll dough out into a 12X18 ish rectangle.
- Spread the softened butter over the dough.
- Make the toping: Mix the brown sugar and spices together and sprinkle over the top of the butter.
- Start rolling up the dough from the long end. Then pinch the edge the best you can to seal it.
- Using a sharp knife or a serrated knife cut the rolls into 12-15 pieces.
- 2nd rise overnight: Place in a 9 by 13 dish then cover with plastic wrap and tin foil and put in the fridge overnight.
- The next morning take out the cinnamon rolls, take of the tin foil (leave the plastic wrap) and start to preheat your oven to 375℉. They will puff up a little more, but not much.
- Once the oven has preheated for about 10 minutes take the plastic wrap off the cinnamon rolls and bake for 22-28 minutes.
- While they are baking prepare you frosting. Cream the butter and cream cheese together. Then add the maple and vanilla extract. Finally add your powder sugar. I find you get a smoother frosting if you sift the powder sugar.
- Allow the rolls to cool slightly, then spread the frosting on the rolls when they are warm (not hot).
