Cinnamon Rolls

Using Hard and Soft White Wheat

These cinnamon rolls are the ultimate comfort bake — soft, airy, and swirled with buttery cinnamon goodness in every bite. Made with freshly milled wheat, they rise beautifully and stay pillowy all the way through, with a rich cream cheese frosting that melts right into the warm layers. Every roll is golden on the outside, tender inside, and full of cozy, homemade flavor that tastes like a Saturday morning you’ll want to repeat again and again. Simple ingredients, fresh flour, and pure joy in every swirl.

Ingredients

For the dough:

200 g soft white wheat flour
150 g hard white wheat flour
180 g warm milk (about 110°F)
1 large egg
50 g sugar
60 g melted butter or neutral oil
1 tsp salt
2 ¼ tsp instant yeast (1 packet)

For the filling:

50 g softened butter
100 g brown sugar
1 ½ tbsp cinnamon

For the cream cheese icing:

60 g cream cheese, softened
30 g butter, softened
75 g powdered sugar
½ tsp vanilla extract
1–2 tsp milk (as needed for smoothness)

Instructions:

1 - Add your ingredients

Add to bread maker in this order: warm milk, egg, melted butter, sugar, salt, flours, and yeast on top.

2 - Run the bread maker!

choose the whole wheat dough setting! (or anything similar. Mine takes 3 hours)

3 -Turn Dough!

When done, turn dough out on a lightly floured surface and roll into a 12×18 inch rectangle.

4 - Spread Filling!

Spread the butter for the filling, sprinkle brown sugar + cinnamon evenly, then roll tightly from the long edge.

5 - Cut the rolls

Slice into 10–12 rolls and place in a greased 9×13 pan (or whatever fits best).

6 -Cover and Rise!

Cover and Rise for about 45-60 minutes, or until nearly doubled. They should look light and puffy - this is where you get that soft texture.

7 - Bake!

Preheat the oven to 350F while the dough is rising. Bake 20-25 minutes, until golden brown and hollow-sounding when tapped.

8 - Frosting!

Mix the frosting ingredients and then put them on the cinnamon rolls. Cool and enjoy!

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