Einkorn Cinnamon Rolls
Soft, gooey, and full of warm cinnamon flavor, these einkorn cinnamon rolls are the perfect breakfast treat. Made from scratch with fresh ingredients, each roll is perfectly baked to a fluffy golden brown and topped with a light and airy cream cheese buttercream frosting. With a soft texture and bursts of cinnamon in every bite, these rolls are sure to become a family favorite.
Equipment
- 1 Kitchen aid stand mixer
Ingredients
For the Dough
- 120g (1/2 cup) Warm water (110-115 deg. Fahrenheit)
- 2 ¼ tsp Dry active yeast (not fast acting)
- 110g (1/2 cup) Organic granulated sugar (divided)
- 2 tsp Salt
- 240g (1 cup) Buttermilk (Room temperature 70-80 degrees Fahrenheit)
- 55g (1 Large) Egg (room temperature)
- 108g (1/2 cup) Avocado oil
- 660-840g (5.5-6 .5 cups) Einkorn flour all purpose I recommend Jovial or Farm2flour
For the Filling
- 3/4 cup Salted butter softened (room temperature)
- 1/2 cup Maple sugar (not syrup) You can sub brown sugar
- 1/2 cup Coconut sugar You can sub brown sugar
- 2 tbsp Saigon ground cinnamon
- 2 tbsp Arrowroot starch
For the Frosting
- 4 oz Cream cheese-room temperature
- 1/4 cup Salted butter softened- room temperature
- 1 tsp Vanilla bean paste or vanilla extract
- 1 1/2 cup Powdered sugar
Instructions
MAKING THE DOUGH
- Activate the yeast- Using a stand mixer with the dough hook attachment, pour in warm water (110–115°F), yeast, and 1 tbsp granulated sugar. Stir to mix and let sit for 5–10 minutes, or until bubbly and frothy.
- Mix wet ingredients- While the yeast is activating, In a small bowl, whisk together room temperature buttermilk, egg and oil. Set aside.
- Add- Once the yeast is bubbly and frothy, stir in the remaining sugar and salt. Then pour in the buttermilk, egg, and oil mixture, and mix for 30 seconds.
- Incorporate the flour- Add 3 cups (360 g) of flour into the stand mixer and mix on low or stir until incorporated. Continue to add flour gradually, about ¼–½ cup at a time, until the dough pulls away from the sides of the bowl but is still sticky. This should be around 5–5.5 cups total flour, including the initial 3 cups, depending on your climate.
- Transfer dough to knead- Transfer the dough to a clean, floured surface. The dough will still be sticky. Knead in the remaining flour by hand—Usually about ½ cup or more—Hand kneading prevents over-kneading in the stand mixer and avoids adding excess flour. Knead 1–3 minutes, adding flour as needed, until the dough is soft, supple, and tacky but not sticky. I usually end up using about 6 cups of einkorn flour in total.
- First rise- Transfer the dough to a lightly greased bowl and cover with plastic wrap and a dish towel. Place the bowl in a warm spot and allow the dough to almost double in size, about 1.5–2 hours.
FILLING AND CUTTING THE ROLLS
- Prepare the filling- While the dough is rising, combine softened butter, maple sugar, coconut sugar, cinnamon, and arrowroot starch in a bowl. Mix until smooth, then set aside at room temperature until ready to assemble the rolls.
- Prepare baking dish- Line a 9x13 ceramic baking pan with parchment paper and set aside.
- Degas the dough and roll out- Once dough has almost doubled in size, punch down dough. Transfer dough to a liberally floured surface and roll into a even rectangle, roughly 18X24 in size and ¼ inch in thickness. Spread the softened butter/sugar mixture evenly over the dough, leaving about a half inch strip from the top and sides.
- Cut into strips- Using a pizza cutter or sharp knife, cut the dough into 12 long strips along the short side, about 1.5–2 inches wide and 18 inches long. Trim and discard any uneven edges. This strip method is gentler on the dough and helps create more even spirals with minimal filling loss compared to the traditional roll-and-slice technique.
- Roll up- Take one strip, gently lift from one end, and roll it up into a spiral, keeping it snug but not too tight (so the filling stays in place). If the dough sticks to the counter, use a bench scraper to release it.
- Arrange the rolls- Place the rolled cinnamon rolls in a 9x13-inch parchment-lined baking dish, spacing them about 1 inch apart. Cover with plastic wrap and a clean kitchen towel to prevent drying. Let them proof for 45–60 minutes, or until puffy and nearly touching. Be careful not to overproof — you want a gentle puff, not a full double in size.
- Set out frosting ingredients- Set cream cheese and butter out during proofing so they’re soft by the time the rolls go into the oven. Make the frosting while the rolls bake
- Bake- Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, keeping a close eye on them. They’re done when the tops turn golden brown. For accuracy, insert a thermometer — the internal temperature should be 195–200°F (88–93°C).
FROSTING
- Prepare frosting- While the rolls are baking, whip together room temperature cream cheese and butter, until smooth and fluffy. Scrape down the bowl and add vanilla and powdered sugar. Whip for 5-10 minutes or until the frosting changes to a lighter white color and is fluffy.
- Frost rolls immediately- Once the rolls are out of the oven, immediately frost with 1/4 cup of frosting. After they have cooled, add the remaining frosting as desired. The first frosting allows the icing to seep into the buns and keeps them soft, tender and prevents them from drying out.
Notes
- For step-by-step photos and a detailed visual guide, see the full blog post.
- For troubleshooting tips, visit the FAQs section.
- For freezer instructions, see the blog post or FAQ section.
- I do not recommend freshly milled Einkorn flour see FAQ section for why,
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!