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Einkorn Cinnamon Rolls

Einkorn Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 9 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 3 cups (360g) einkorn flour, plus more for dusting
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)
  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350°F (175°C). Bake rolls for 20 to 22 minutes until golden.
  5. 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.

Notes

Plan for about 1 hour for the first rise and 30 to 45 minutes for the second rise. The total time does not include this resting time. Rolls are best eaten fresh but keep well at room temperature for up to 2 days. For the softest texture, warm them slightly before serving.