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Cinnamon Rolls (Einkorn)

Adapted from einkorn.com/recipe/einkorn-dinner-rolls/
 

Ingredients:

  • ¼ c. honey plus 1 T. for proofing yeast
  • 8 T. butter
  • 1 c. milk
  • 1 ½ t. salt
  • ½ c. warm water (100° F)
  • 1 T. yeast
  • 2 eggs
  • 3 2/3 c. (440 g) white Einkorn
  • 3 1/2 c. (336 g) whole Einkorn flour
  • Softened butter
  • Sucanat
  • Cinnamon

Frosting

  • 2 c. powdered sugar
  • 3 T. butter
  • 3 T. milk
  • 1 t. vanilla

Directions:

Rolls

  1. In a saucepan, heat ¼ c. honey, butter, milk and salt until scalded. Remove from heat and cool to 100° F.
  2. In a small bowl, mix warm water, 1 T. honey and yeast. Let sit until yeast starts bubbling (approx. 5 minutes).
  3. In mixer, combine milk mixture, yeast mixture and eggs. Combine well.
  4. While mixer is running, add flours 1 c. at a time until the dough reaches a satiny consistency. Continue mixing for 4-5 minutes longer.
  5. Place dough in greased bowl and cover with plastic wrap until doubled in size (45 minutes – 1 ½ hours).
  6. Punch down and divide dough into 2 pieces. Roll out each piece into a 9x13 inch rectangle, spread with softened butter, and sprinkle with sucanat and cinnamon. 
  7. Roll the long side up and press the edge into the dough. Cut into 12 pieces. Place on a greased pan and press each piece down. Cover and let rise for 30-45 minutes.
  8. Bake in preheated 350° oven for 20-25 minutes.
  9. Top with frosting immediately after removing from oven.

Frosting

  1. Combine powdered sugar and butter. Add milk and vanilla to desired consistency.

Servings: 24 rolls