Super Soft Cinnamon Rolls with Fresh Milled Flour

These super soft homemade cinnamon rolls with fresh milled flour are fluffy and totally irresistible.

This is the cinnamon roll recipe that ruined all others for me. One bite into these pillowy rolls and suddenly, others just don’t hit the same anymore. These cinnamon rolls are my go-to when I want something comforting, delicious, and guaranteed to disappear fast.

There’s something about using freshly milled flour. It brings a deeper flavor, a slightly nutty warmth, and somehow makes the rolls feel both indulgent and wholesome at the same time.

Looking for more fresh milled flour recipes? Our Texas Roadhouse Rolls and Sourdough Buttermilk Biscuits are always a hit, English Muffins or Cornbread never disappoint, or try your hand at Milk Bread or Homemade Ciabatta.

Want more breakfast ideas? Give our Fluffy Pancakes, Sourdough Carrot Cake Focaccia, Sourdough Chocolate Chip Banana Muffins, Pumpkin, Raisin, & Pecan Muffins, Sourdough Stick Pecan Buns, or Chocolate Beet Muffins a try.

New to baking with freshly milled flour? Take a walk through our Beginner’s Guide or our Grain Guide.

Why You’ll Love This Recipe

• Ultra-soft texture thanks to Tangzhong
• Rich, real flavor (and nutrition) you can’t get from commercial flour
• Beginner-friendly with simple, clear steps
• A little more wholesome without sacrificing that gooey, sweet center we all love

Cinnamon Rolls with Fresh Milled Flour Recipe

Tools

• Grain Mill
• Microwave-safe bowl
• Danish Whisk
• Stand Mixer with dough hook or large mixing bowl
• Spatula
• Kitchen Scale
• Rolling Pin
• Pizza Cutter
• Baking Pan
• Thermometer
• Rice Flour for dusting
• Cooling Rack

Ingredients

Tangzhong

• 113 g Hard White Wheat
• 227 g Water

Dough

• All of the Tangzhong
• 585 g Hard White Wheat
• 428 g Milk
• 20 g Maple Syrup
• 1 teaspoon Vanilla Extract
• 15 g Salt
• 43 g Butter, softened
• 12g Active Dry Yeast

Filling

• 113 g Butter, melted and cooled
• 145 g Brown Sugar
• 2 TSBP Ground Cinnamon

Cream Cheese Icing

• 113 g Cream Cheese, softened
• 70 g Butter, softened
• 240 g Powdered Sugar
• 1 tsp Vanilla Extract
• 20-30 g Milk (adjust for consistency)

Notes

• Makes about 15-18 large rolls (depending on the sizes)
• We drizzle a little heavy cream over our rolls before baking for extra-gooey goodness
• You can half the recipe if you don’t need that many cinnamon rolls!
• Learn more about why we love using Tangzhong

How to Make Super Soft Cinnamon Rolls with Fresh Milled Flour

Make the Tangzhong

In a small bowl, combine warm water and flour, whisking together with a fork. Microwave for 20 seconds, then whisk together again. Repeat 2 more times until you have a smooth, thick paste. I use the microwave because it’s quick and fewer dishes, but you can make it in a saucepan*.

*To make Tangzhong on the stove, in a small saucepan whisk together flour and water. Cook over medium heat, stirring constantly until it thickens into a paste (about 3–5 minutes). Remove from heat and let cool. 

Using a spatula, spread the paste on the bottom of your bowl of a stand mixer to cool for about 10 minutes.

Autolyse

To your cooled Tangzhong, add maple syrup, vanilla, and milk, then whisk together. Add fresh milled flour, mixing into a shaggy dough. Cover and let rest for 30-60 minutes. 

Make Dough

Add Yeast & Knead: Add butter, salt, and yeast. Knead for about 5-8 minutes, or until a soft dough forms.

First Rise: Cover the dough and let it rise in a warm place for 30–60 minutes, or until doubled in size.

Fill & Make Rolls

Mix Filling: While rising, mix together all of the filling ingredients into a thick paste.

Fill, Cut, & Roll: Roll the dough out into a rectangle (about ¼ inch thick) on a lightly dusted counter. Spread the filling evenly across the dough. Instead of rolling up a giant log, I like to use the pizza cutter to slice first, then roll up the individual cinnamon rolls, pinching them closed once rolled up.

Second Rise: Place rolls in a prepared baking pan. Cover and let rise again for 30–45 minutes, or until puffy. Preheat oven to 350 degrees.

Bake: Right before baking, drizzle a little heavy cream over the rolls for extra gooeyness (optional, but really delish). Bake for about 25 minutes, or until golden brown. Timing may vary by oven and roll size, so start checking rolls around the 20-22 minute mark.

Make Icing: While baking, mix together all of the icing ingredients. Start slow with adding milk and use just enough to get your preferred consistency.

Frost & Enjoy: Remove cinnamon rolls from oven and place pan on a cooling rack. Spread cream cheese icing over warm rolls so it melts into every swirl.

Eat one immediately before they’re all gone! Freshly milled cinnamon rolls are always best just baked, but they also reheat beautifully!

Variations on Cinnamon Rolls

• Orange Twist: Add orange zest to the filling and juice to the icing for a citrusy kick
• Overnight Rolls: Refrigerate immediately after shaping, then in the morning let rise and bake fresh
• Extra Gooey Version: Pour a little heavy cream over rolls before baking
• Whole Grain Blend: Mix hard wheat with some Kamut for a fun flavor combo

These cinnamon rolls are the kind of recipe that quickly becomes the thing you’re known for bringing to breakfast or brunch. Fresh milled flour might seem like an extra step, but once you taste the difference, it’s hard to go back. And honestly, anything that makes your kitchen smell like warm cinnamon is worth it.

If you make these, don’t be surprised if they disappear faster than you expected!