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Perfect Cinnamon Rolls with Fresh Milled Flour

These are the most perfectly soft and delicious cinnamon rolls you'll ever taste.
Course Breakfast
Cook Time 27 minutes
Servings 12 servings
Author Laura M.

Ingredients

  • 1 cup milk 247 grams
  • 1/3 cup unsalted butter 76 grams
  • 1/2 cup granulated sugar 100 grams
  • 1/3 cup sour cream room temperature, 83 grams
  • 1 teaspoon vanilla extract
  • 1 egg room temperature
  • 3 2/3 cups hard white wheat 459 grams
  • 2 1/2 teaspoons instant yeast 9 grams
  • 1 1/2 teaspoons fine sea salt 6 grams

Filling

  • 10 tablespoons unsalted butter vey soft*
  • 3/4 cup packed light brown sugar 165 grams
  • 1 1/2 tablespoons cinnamon
  • 1 teaspoon vanilla extract

Frosting

  • 6 tablespoons cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 2 1/4 cups powdered sugar 270 grams
  • 2 1/2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  • Microwave milk and butter together for 1 minute, let mixture sit until the butter has completely melted. Transfer to the bowl of a stand mixer. Let cool 10 minutes.
  • Add the sugar, sour cream, vanilla and whisk to combine. Then whisk in the egg. Add the flour and mix with the dough hook until a shaggy dough forms. Cover and let sit (autolyse) for 30 minutes. Next, add the salt and yeast and mix on low for 11-13 minutes until the dough forms a windowpane.
  • Transfer to an oiled proofing vessel and let rise until doubled.
  • Lightly punch down dough and let it sit while you grease a 9x13 inch metal pan, set by your work area. In a small bowl combine cinnamon, sugar and vanilla and mix together with a fork, set aside.
  • Roll the dough into a 12x18 inch rectangle. Spread with very soft butter, leaving a half inch border on one long side, then sprinkle with cinnamon & sugar mixture. Measure and mark the dough every 1 1/2 inches on each long end and then use a straight edge to cut 12 strips using a pizza cutter. Starting with the long end with filling all the way to the edge, roll up each strip. Then tuck the end neatly under the roll and place in prepared pan.
  • Same day method: Cover the pan and let rise a second time until the rolls are puffy and just slightly touching. Toward the end of the second rise, preheat the oven to 375 degrees. Bake cinnamon rolls for 25-30 minutes until the internal temperature is 190 degrees.
  • Overnight method: Cover with plastic wrap and refrigerate overnight. In the morning: Place the pan of cinnamon rolls in a cold oven. On the oven rack underneath, place a 9x9 inch pan and carefully add 1 or 2 inches of boiling water and immediately shut the oven. Let rise for 30-35 minutes until the rolls are puffy and just barely touching. Remove cinnamon rolls and water pan from the oven and preheat the oven to 375 degrees. Bake cinnamon rolls for 25-30 minutes until the internal temperature is 190 degrees. Let cool 5 minutes.
  • While the cinnamon rolls are baking, combine the butter and cream cheese in a medium bowl. Beat until well combined and smooth, 1 minute. Add the powdered sugar a little at a time, alternating with heavy cream, then mix in the vanilla extract. Mix 1-2 minutes. Spread frosting on individual rolls or spread onto the entire pan after they've cooled for 5 minutes. Enjoy!

Notes

*Very soft butter - the butter needs to be a spreadable consistency.  Microwave the butter just to get it very soft and spreadable.