Fluffy Heritage Grain Cinnamon Rolls
There’s nothing quite like the smell of warm cinnamon rolls fresh from the oven. These fluffy heritage grain cinnamon rolls are soft, tender, and generously swirled with buttery cinnamon sugar, making them the perfect treat for a slow weekend morning, holiday gathering, or anytime you’re craving something homemade and comforting.
This recipe makes 12 ginormous cinnamon rolls, so there’s plenty to share, although we certainly won’t judge if you keep one (or two) for yourself! Made with freshly milled heritage grain flour, these rolls have all the pillowy softness you want from a classic cinnamon roll while bringing the rich flavor and character of heritage grains to the table.
For especially delicious results, we recommend using White Sonora or Amber Eden flour. Both varieties make wonderfully tender, flavorful rolls that pair beautifully with the sweet cinnamon filling and creamy frosting. Better yet, try a 50/50 blend to get the best of both varieities!
So grab your flour, turn on the oven, and get ready to fill your kitchen with the irresistible aroma of freshly baked cinnamon rolls!
Ingredients
For the dough:
Nutrimill and White Sonora wheat berries
¾ cups unsalted butter
1 cup milk
¾ cup sugar, plus 1 tsp
1 ¼ teaspoons salt
7 ½ teaspoons active dry yeast
½ cup warm water (around 110 degrees F)
5 large eggs
4 ½ cups all purpose flour
4 ½ cups White Sonora freshly milled flour (or Amber Eden, or a 50/50 blend)
For the filling:
5 cups firmly packed brown sugar
1 ¼ cups unsalted butter
3 tablespoons ground cinnamon
For the frosting:
8 oz cream cheese
¼ cup heavy whipping cream
1 teaspoon vanilla
3-4 cups powdered sugar, measure to taste
Method
Rolls after second proofing
Prepare the milk mixture.
In a small saucepan, combine the butter, milk, ¾ cup sugar, and salt. Heat gently until the butter has completely melted. Remove from the heat and set aside to cool until lukewarm.
Activate the yeast.
In a large mixing bowl, sprinkle the yeast over the warm water. Add the remaining 1 teaspoon of sugar and stir gently. Let stand for about 10 minutes, or until the mixture is bubbly and foamy.
Mix the dough.
Add the lukewarm milk mixture and eggs to the yeast mixture. Beat until well combined.
Add the flour.
Gradually add the flour, one cup at a time, alternating between your all purpose flour and White Sonora flour, stirring as you go. Continue adding flour until a soft but stiff dough forms. The exact amount may vary slightly depending on the flour and moisture.
Knead the dough.
Turn the dough out onto a lightly floured surface and knead for approximately 10 minutes, until the dough is smooth and satiny. Alternatively, place the dough in an electric mixer fitted with a dough hook and knead for about 5 minutes, or until the dough pulls away from the sides of the bowl.
Let the dough rise.
Place the dough in a very large, buttered bowl, turning it once so the top is lightly coated with butter. Cover loosely with a clean dish towel and place in a warm, draft-free spot. Allow the dough to rise until doubled in bulk, approximately 1½ hours.
Roll out the dough.
Punch the dough down gently, then turn it out onto a lightly floured surface. Roll into a large rectangle approximately 24 × 36 inches.
Prepare the filling.
Butter two 9 × 13-inch glass baking dishes. In a medium bowl, beat together the brown sugar, butter, and cinnamon until well combined and spreadable.
Fill and shape the rolls.
Spread the cinnamon filling evenly over the entire surface of the dough. Starting from one long side, roll the dough tightly into a log. Cut the log into 12 equal pieces, approximately 2 inches wide.
Arrange the rolls.
Place 6 rolls into each prepared baking dish, leaving a little space between them for the rolls to expand.
Let the rolls rise again.
Cover the dishes loosely with a clean kitchen towel and return them to a warm place. Allow the rolls to rise for approximately 1 to 1½ hours, or until noticeably puffy.
Bake.
Preheat the oven to 350°F. Bake the rolls for 20 to 30 minutes, or until they are puffed and golden brown.
Cool.
Transfer the baking dishes to cooling racks and allow the rolls to cool to room temperature.
Make the frosting.
While the rolls cool, beat together the cream cheese, whipping cream, and vanilla until smooth and well combined. Add the powdered sugar and continue beating until the frosting is smooth, soft, and spreadable. Be careful not to overbeat, as the frosting should remain soft rather than stiff.
Frost and serve.
Spread the frosting generously over the cooled cinnamon rolls. Serve immediately and enjoy these fluffy, ginormous heritage grain cinnamon rolls!
Notes
If you’re wanting to make these rolls more seasonal, try adding 1 tbsp of pumpkin pie spice to the filling. Alternatively, you can add ½-1 tsp to the icing.
We also recommend adding about ½ tsp of almond extract to the dough if you’d like a more complex flavor profile.
