Sensational Gingerbread Cinnamon Rolls Made With Fresh Milled Flour
These sensational Gingerbread Cinnamon Rolls made with Fresh Milled Flour are truly an amazing concoction! They get every sense working harmoniously together! I made these around the Holidays, and I can’t even begin to explain the smell that wafted through my entire RV. OH. MY. GOODNESS! Wow! The combination of Fresh Ginger, Cinnamon, and Molasses just took these cinnamon rolls to the next level. They were so soft and light, and had a reminiscence of Christmas Gingerbread cookies baking in the oven.
Ingredients
Ingredients for the Dough
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup brown sugar
- 1/8 cup molasses
- 1/2 tsp salt
- 2 TBSP butter
- 2 TBSP olive oil
- 3&1/2 - 4 cups freshly milled flour I milled 1&1/2 cup of hard white wheat and 3/4 cup hard red wheat to get this flour
- 2&1/4 tsp instant yeast (1 packet)
- 1/2 tsp ground ginger
- 2 eggs (room temperature)
- 1 tsp vanilla (I love to use my homemade vanilla)
Ingredients for Filling:
- 1 cup brown sugar
- 1 tsp cinnamon I love to use Ceylon Cinnamon for the health benefits
- 2 tsp grated fresh ginger
- 1/4 tsp grated fresh nutmeg
- 1 TBSP molasses
- 6 TBSP melted butter
- 1 pinch salt
Instructions
- Put your milk, water, sugar, molasses, salt, butter, and oil in a sauce pan, and melt on medium-low until all the sugar, and butter are melted. Set aside to cool to lukewarm. (You don't want to skip this step, because cold milk can actually inhibit gluten formation)
- Mill 2&1/4 hard wheat berries to make 3&1/2- 4 cups of flour. (I used 1&1/2 cup hard white wheat berries & 3/4 cup hard red wheat berries)
- Add your cooled butter mixture to a mixing bowl, and add eggs, vanilla, and flour, and ground ginger. mix to incorporate, until there is no more dry flour.
- Let this sit for about 10 minutes, so the fresh milled flour can start to absorb the liquid.
- Now, you can add the yeast, and begin kneading. I kneaded it on level 2 for about 15 minutes, until the dough passed the window pane test. To see more about the window pane test, checkout my tips page here.
- While you are waiting for your dough to rise, mix up the filling.
- Once your dough passes the window pane test, cover, and set aside to proof for about 1 hour.
- After your dough has doubled in size, lightly oil your work surface/ table. Press Or Roll your dough out into a rectangle about 10x15.
- Put your filling all over the rolled out surface of the dough, an starting with the long side facing you, roll the dough into a log shape.
- Evenly divide the dough into 12 rolled up disks.
- Place rolls on a lined 9x13 pan and cover. Let rise for about 30 - 40 minutes. OR Alternatively, you can put them in the refrigerator overnight, and bake in the morning. Just pull the pan out on the counter about 1-2 hours before baking to allow to come to room temperature.
- Bake at 350 degrees for 15-20 minutes.
Notes
You could make this recipe with regular white flour, but you may need to adjust your flour ratio.
In my video, I made the dough, let it rise, then I shaped it, and put it in the refrigerator overnight so that I could bake it the next morning.