Soft Einkorn Cinnamon Rolls
Einkorn cinnamon rolls are what I reach for when I want that soft, pull-apart sweetness but with a little more depth. The dough bakes up tender and golden, with a gentle nuttiness that plain all-purpose flour just doesn’t give you, while the cinnamon brown sugar swirl stays gooey and fragrant in every spiral.
There’s no trick to working with einkorn here, the dough behaves a bit softer than modern wheat, but a light hand and a short rest make it simple to roll and shape.
Why These Einkorn Rolls Work
Einkorn flour adds a warm, almost buttery flavor that pairs beautifully with cinnamon. That flavor, plus a soft, tender crumb, turns an everyday cinnamon roll into something that tastes just a bit more special.
I keep the filling classic with butter, brown sugar, and cinnamon. Then a tangy cream cheese glaze melts into the warm rolls and ties everything together. It’s the version I keep coming back to on slow weekend mornings.
Ingredients
- 3 cups (360g) einkorn flour, plus more for dusting: whole grain einkorn gives the best flavor, all-purpose einkorn works too
- 1 packet (2 1/4 tsp) active dry yeast: instant yeast can be substituted, same amount
- 1/2 cup (120ml) whole milk, warmed to about 110°F (43°C): too hot will kill the yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) unsalted butter, melted and cooled slightly
- 1 large egg, at room temperature
- 1/2 tsp salt
- 6 tbsp (85g) unsalted butter, very soft: for the filling
- 3/4 cup (150g) packed light brown sugar
- 2 tbsp ground cinnamon
- 4 oz cream cheese, softened
- 3 tbsp unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 tsp vanilla extract
- 1 to 2 tbsp whole milk
Variations / Substitutions
- Use all-purpose flour: einkorn is the star here, but you can swap in 2 1/4 cups all-purpose flour plus 3/4 cup whole wheat pastry flour for a similar softness, the flavor will be milder.
- Make it dairy-free: use oat milk in the dough and glaze, vegan butter sticks, and a plant-based cream cheese.
- Add pecans: scatter 1/2 cup chopped toasted pecans over the filling before rolling.
- Spice it up: add 1/4 tsp cardamom or nutmeg to the cinnamon mixture.
If you are looking for a classic version, check out the Buttermilk Cinnamon Rolls recipe on the site.
How to Make Einkorn Cinnamon Rolls
Step 1: Mix and Knead the Dough
Combine the warm milk, sugar, and yeast in a large bowl and let it sit for about 5 minutes, until the surface gets foamy and smells yeasty. If nothing happens, your yeast might be old, start over with fresh yeast. Stir in the melted butter, egg, salt, and 2 cups of the einkorn flour. Keep adding the remaining flour a little at a time until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 5 minutes. Einkorn dough is naturally stickier than regular dough, so use a bench scraper and a light dusting of flour to keep it from gluing itself to your hands. You are looking for a dough that feels smooth and pliable but still a bit tacky. Shape it into a ball, place it in a greased bowl, cover, and let it rise in a warm spot until nearly doubled, about 1 hour.
Step 2: Roll Out and Fill the Dough
Punch the dough down gently with your fist to release the air. Turn it out onto a piece of parchment or a lightly floured counter and use a rolling pin to shape it into a rectangle that is roughly 12 by 18 inches. The dough will be soft and should stretch easily under the pin without tearing.
Spread the 6 tablespoons of very soft butter all over the surface, leaving a 1/2-inch border along one long edge. Mix the brown sugar and cinnamon together and sprinkle it evenly over the butter, pressing it lightly so it sticks. The filling will look thick and crumbly at first, which is exactly what you want.
Step 3: Shape and Second Rise
Starting from the long side opposite the clean border, roll the dough up tightly like a jelly roll. Go slowly and keep the roll even, the soft dough will cooperate. Pinch the seam gently to seal it, then place the log seam side down. Use a sharp serrated knife or unflavored dental floss to cut the log into 9 equal slices, each about 1 1/2 inches thick.
Nestle the rolls cut side up in a greased 9×9-inch (23×23 cm) baking pan or a 10-inch cast iron skillet. Cover loosely and let them rise in a warm place until they look puffy and fill the pan, about 30 to 45 minutes.
Step 4: Bake the Rolls
Preheat your oven to 350°F (175°C) while the rolls finish rising. The centers should be domed slightly above the rim of the pan. Bake on the middle rack for 20 to 22 minutes. The tops will turn a light golden brown and the kitchen will smell like butter and cinnamon. You can check that the center roll is fully baked by inserting a toothpick near a seam; it should come out clean.
Step 5: Glaze and Serve Warm
Beat the cream cheese and 3 tablespoons butter together until smooth. Mix in the powdered sugar and vanilla, then thin the glaze with just enough milk so it drips slowly off a spoon. Spoon it over the rolls while they are still warm, letting it pool into the spirals and run down the sides. Serve right away, while the glaze is soft and the rolls pull apart easily.
A Few Notes for the Best Rise
- Check your yeast: warm milk that is too hot (over 130°F) will kill yeast. Aim for 105 to 110°F, slightly warm to the touch.
- Don’t over-flour the counter: einkorn dough can buckle if you work too much flour in while rolling it out. Use parchment paper underneath and a light dusting only.
- Second rise matters: if your kitchen is cold, let the shaped rolls rise in a turned-off oven with the light on. Under-risen rolls will be dense instead of fluffy.
- Extra gooey filling: if you want even more caramel, drizzle 2 tablespoons of heavy cream over the rolls right before baking.
Bake times vary by pan size and material.
| Pan | Material | Approximate Bake Time |
|---|---|---|
| 9×9-inch square | metal | 20–22 minutes |
| 9×9-inch square | glass or ceramic | 23–25 minutes |
| 10-inch cast iron | skillet | 22–24 minutes |
Storing Leftover Rolls
- Refrigerate: keep the rolls covered at room temperature for up to 2 days, or in the fridge for 4 days. The glaze will firm up as they cool.
- Reheating: warm individual rolls in the microwave for 20 to 30 seconds, or in a 300°F oven for 5 to 7 minutes. The texture comes back soft and the glaze melts again.
What to Serve with Einkorn Cinnamon Rolls
These rolls are rich enough to stand on their own, but a cold glass of milk or a mug of black coffee is the natural pairing. For a bigger weekend breakfast, I like them next to a simple fruit salad with a squeeze of lime, the tartness cuts through the sweet glaze. If you are serving them as an afternoon treat, a cup of chai or a lightly spiced black tea works well because the warm spices echo the cinnamon in the rolls.
Frequently Asked Questions
Why is my einkorn dough so sticky?
Einkorn flour absorbs liquid differently. It produces a stickier dough than modern wheat. Use a gentle touch with flouring, and expect it to feel tacky after kneading. Over-flouring can make the rolls dry.
Can I make the rolls ahead of time?
Yes. After cutting and placing them in the pan, cover tightly and refrigerate overnight. The next morning, let them come to room temperature and rise for about 1 hour before baking.
Can I freeze unbaked cinnamon rolls?
Absolutely. Freeze the cut rolls on a baking sheet until solid, then transfer to a bag. When ready to bake, place them in the pan and let them thaw and rise overnight in the fridge, then bake as directed.
Why didn’t my rolls rise?
Likely the yeast was inactive. Always test it by blooming in warm milk first. Or the dough was kept too cold during the rise. Give it a warmer spot next time.
Can I skip the cream cheese glaze?
You can. A simple vanilla icing made with powdered sugar and milk works just as well, or dust the warm rolls with a little cinnamon sugar while they are still buttery from the oven.
Einkorn Cinnamon Rolls Recipe
Ingredients
Method
- Combine warm milk, sugar, and yeast in a large bowl. Let sit 5 minutes until foamy. Stir in melted butter, egg, salt, and 2 cups flour. Gradually add remaining flour to form a dough. Knead on a floured surface for 5 minutes until smooth and tacky. Place in a greased bowl, cover, and let rise 1 hour until doubled.
- Punch down dough. Roll into a 12×18-inch rectangle. Spread with 6 tbsp soft butter, leaving a border. Sprinkle brown sugar and cinnamon evenly over butter.
- Roll up tightly from the long side. Pinch seam. Cut into 9 slices. Place cut side up in a greased 9×9-inch pan. Cover and let rise 30 to 45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 20 to 22 minutes until golden.
- Beat cream cheese and 3 tbsp butter until smooth. Mix in powdered sugar, vanilla, and enough milk to make a pourable glaze. Spread over warm rolls and serve.
