Fresh Milled Flour Sourdough Cinnamon Rolls

If you have been looking for amazing Fresh Milled Flour Sourdough Cinnamon Rolls, then I have the perfect recipe for you! These FMF Sourdough Cinnamon Rolls are truly one of the most delicious treats there is. Soft pillowy dough wrapped around the buttery, cinnamon sugar center. My mouth is watering right now as I type this!

If you came here looking for a yeast Fresh Milled Flour Cinnamon Roll recipe, no worries, I have one of those as well HERE.

How To Jazz Up A Standard Fresh Milled Flour Sourdough Cinnamon Roll Recipe

Biting into a warm fresh pillowy cinnamon roll is just about one of the most comforting treats ever. However, there are times I am looking for a fun change up for some new flavor combinations, so here are some good options to try.

• Orange Cardamom Rolls – Add orange zest to the dough and cardamom to the filling for a fresh, aromatic flavor.
• Chai Spiced Rolls – Add a blend of chai spices, like cinnamon, ginger, cardamom, cloves, and nutmeg.
• Maple Pecan – Use maple syrup in the filling and top with chopped toasted pecans and a maple glaze.
• Apple Pie Rolls – Add diced, sautéed apples to the filling with cinnamon and brown sugar for a cozy twist.
• Chocolate Hazelnut – Spread Nutella or chocolate hazelnut spread instead of traditional filling.
• Lemon Blueberry – Lemon zest and fresh or dried blueberries in the filling, with a lemon glaze.

Those are just a few fun twists, let me know in the comments what flavor ideas you come up with.

Ingredients To Make Fresh Milled Flour Sourdough Cinnamon Rolls

Ingredients For Dough

• 4-4&1/2 cup Fresh Milled Flour 480g-560g (Make sure to use mostly a hard wheat for this.)
• 1/2 cup Active sourdough starter 115g
• 1/2 cup milk 120g
• 1/2 cup butter 113g (1 stick)
• 1/2 cup brown sugar 100g
• 1/2 cup water 120g
• 1/2 tsp salt
• 2 eggs 100g

Brown Sugar & Cinnamon Filling Ingredients

• 1 cup Brown Sugar 200g
• 1/2 cup softened butter 113g (1 stick)
• pinch of salt
• 2 TBSP ground cinnamon

Ingredients For Icing (*Optional)

• 1/2 cup softened butter 113g
• 1 cup powdered sugar 120g
• pinch of salt
• 1/2 tsp vanilla extract OR sliced vanilla bean paste
• 1 TBSP whole milk to thin if needed. 15g

Instructions To Make Sourdough Cinnamon Rolls With Fresh Milled Flour

Prepare Your Sourdough Starter The Night Before

1. Firstly, the night before make sure you feed your sourdough starter, so that it is nice and active the next morning.

Make The Dough

1. Then start the dough by adding milk, brown sugar, salt, and butter to a small sauce pan, and cook on medium until the milk is scalded. (Steaming, but not boiling) and the butter and brown sugar is melted, stirring to make sure nothing burns to bottom.
2. Once scalded, then set this mixture to the side to cool down to under 110*F. (You don’t want to kill your sourdough starter, so make sure that it has cooled enough before adding it.)
3. Add the water to the milk mixture to start cooling it down.
4. While the milk mixture is cooling, then you can mill the flour. Make sure to use mostly a hard wheat for this dough to ensure a nice stretchy dough.
5. Once the milk mixture has cooled down, then pour it into a stand mixer.
6. Add the freshly milled flour to the stand mixer, mix until the flour is combined, and no dry flour is left. Then, cover and let sit for 10 minutes (This is the autolyze period.)
7. After the dough has rested, then you can add the eggs and sourdough starter, stir to combine. It will seem to separate at first, but keep mixing until it is one cohesive dough.)

Start The Kneading Process

1. Start the kneading process. Knead (uncovered) gently until the dough is nice and stretchy. It can take anywhere from 5-30 minutes depending on your mixer. (Just make sure to stop and check the dough for stretchiness often. (If the dough seems to tense or tight, add some water, it should be a pretty loose, wet, and soft dough.)
2. After the dough is nice and stretchy, cover and let it rise until almost double. This time can vary depending on your starter, temperature, and humidity. Mine normally takes 3-4 hours.

Make The Filling

1. While the dough is rising, you can make the filling.
2. To make the filling, add very softened butter (but, not melted) to a medium bowl.
3. Then, add brown sugar, salt, and cinnamon, stir to combine into a paste. Set to the side until the dough is ready to roll and fill.

Shape The Cinnamon Rolls & Bake

1. Once the dough has risen, roll the dough out on a lightly floured (or oiled) surface into a 15×17 inch rectangle.
2. Evenly spread the filling mixture as best as you can leaving a small 1/2 inch one one short the edge with no filling. (This is to seal up the log after rolling.)
3. Start with the small end that is filled to the edge, and start rolling up the dough into a log. Then, once rolled, you should be able to press the unfilled dough edge into the log, sealing it together.
4. Cut the dough into 12 even pieces (About 1 inch each or so.)
5. Place the cinnamon rolls onto a prepared 9×13 baking sheet. (Lined with parchment paper.)
6. Cover the cinnamon rolls, and let them rise until puffy (typically 2 hours or so.)
7. Towards the end of the rise, preheat your oven to 375*F.
8. Bake for 20-25 minutes.
9. *Optional Buttercream Frosting- Add softened butter, powdered sugar, vanilla, and salt to a stand mixer, and beat until light and fluffy. Add milk as needed to thin, we like it thick, so you may not need any.

How To Store Fresh Milled Flour Sourdough Cinnamon Rolls

To store these fresh milled flour sourdough cinnamon rolls, cover and leave at room temperature for up to 2 days. For longer storage, place in a freezer safe bag or container (But, make sure they have cooled completely first.) These can stay in the freezer for up to 4 months. To enjoy, let them sit at room temperature for 30-60 mins to thaw! I recommend icing after you thaw them.

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Check Out Some Of My Other Recipes

Yeast Cinnamon Rolls (with or without Dates)

Artisan Sourdough Bread Loaf

Sourdough Pizza Dough

Cinnamon Raisin Sourdough Bread

Sourdough Sandwich Buns

Sourdough (Fresh Milled Flour) Recipe Index

Fresh Milled Flour Sourdough Cinnamon Rolls Recipe

Sourdough Cinnamon Rolls Made With Fresh Milled Flour

If you have been looking for an amazing Sourdough Cinnamon Roll made with fresh milled flour, then I have the perfect recipe for you! These FMF Sourdough Cinnamon Rolls are truly one of the most delicious treats there is. Soft pillowy dough wrapped around the buttery, cinnamon sugar center.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

rise time (varies greatly) 5 hours hrs 30 minutes mins

Total Time 6 hours hrs 20 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 Cinnamon Rolls

Ingredients

  

Ingredients For Dough

• 4-4&1/2 cup Fresh Milled Flour 480g-560g Make sure to use mostly a hard wheat for this.
• 1/2 cup Active sourdough starter 115g
• 1/2 cup milk 120g
• 1/2 cup butter 113g 1 stick
• 1/2 cup brown sugar 100g
• 1/2 cup water 120g
• 1/2 tsp salt
• 2 eggs 100g

Ingredients For Filling

• 1 cup Brown Sugar 200g
• 1/2 cup softened butter 113g 1 stick
• pinch of salt
• 2 TBSP ground cinnamon

*Optional Buttercream Frosting

• 1/2 cup softened butter 113g
• 1 cup powdered sugar 120g
• pinch of salt
• 1/2 tsp vanilla extract OR sliced vanilla bean paste
• 1 TBSP whole milk to thin if needed. 15g

Instructions

 

• Firstly, the night before make sure you feed your sourdough starter, so that it is nice and active the next morning.
• Then start the dough by adding milk, brown sugar, salt, and butter to a small sauce pan, and cook on medium until the milk is scalded. (Steaming, but not boiling) and the butter and brown sugar is melted, stirring to make sure nothing burns to bottom.
  
• Once scalded, then set this mixture to the side to cool down to under 110*F. (You don’t want to kill your sourdough starter, so make sure that it has cooled enough before adding it.)
• Add the water to the milk mixture to start cooling it down.
• While the milk mixture is cooling, then you can mill the flour. Make sure to use mostly a hard wheat for this dough to ensure a nice stretchy dough.
• Once the milk mixture has cooled down, then pour it into a stand mixer.
• Add the freshly milled flour to the stand mixer, mix until the flour is combined, and no dry flour is left. Then, cover and let sit for 10 minutes (This is the autolyze period.)
• After the dough has rested, then you can add the eggs and sourdough starter, stir to combine. It will seem to separate at first, but keep mixing until it is one cohesive dough.)
• Start the kneading process. Knead (uncovered) gently until the dough is nice and stretchy. It can take anywhere from 5-30 minutes depending on your mixer. (Just make sure to stop and check the dough for stretchiness often. (If the dough seems to tense or tight, add some water, it should be a pretty loose, wet, and soft dough.)
• After the dough is nice and stretchy, cover and let it rise until almost double. This time can vary depending on your starter, temperature, and humidity. Mine normally takes 3-4 hours.
• While the dough is rising, you can make the filling.
• To make the filling, add very softened butter (but, not melted) to a medium bowl.
• Then, add brown sugar, salt, and cinnamon, stir to combine into a paste. Set to the side until the dough is ready to roll and fill.
• Once the dough has risen, roll the dough out on a lightly floured (or oiled) surface into a 15×17 inch rectangle.
  
• Evenly spread the filling mixture as best as you can leaving a small 1/2 inch one one short the edge with no filling. (This is to seal up the log after rolling.)
• Start with the small end that is filled to the edge, and start rolling up the dough into a log. Then, once rolled, you should be able to press the unfilled dough edge into the log, sealing it together.
• Cut the dough into 12 even pieces (About 1 inch each or so.)
• Place the cinnamon rolls onto a prepared 9×13 baking sheet. (Lined with parchment paper.)
  
• Cover the cinnamon rolls, and let them rise until puffy (typically 2 hours or so.)
• Towards the end of the rise, preheat your oven to 375*F.
• Bake for 20-25 minutes.
  
• *Optional Buttercream Frosting- Add softened butter, powdered sugar, vanilla, and salt to a stand mixer, and beat until light and fluffy. Add milk as needed to thin, we like it thick, so you may not need any.
  

Notes

To store these fresh milled flour sourdough cinnamon rolls, cover and leave at room temperature for up to 2 days. For longer storage, place in a freezer safe bag or container (But, make sure they have cooled completely first.) These can stay in the freezer for up to 4 months. To enjoy, let them sit at room temperature for 30-60 mins to thaw! I recommend icing after you thaw them.

I don’t recommend an overnight ferment with these, because sourdough made with fresh milled flour tends to over ferment quickly.

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