This Einkorn Cinnamon Roll Recipe is made with simple ingredients and makes the light and fluffy, soft and chewy cinnamon rolls. Also included is a recipe for cinnamon roll icing, perfect to slather on your warm Einkorn cinnamon rolls right out of the oven.
These homemade einkorn cinnamon rolls are our favorite to make for holidays and birthdays and are made with all-purpose einkorn flour. If you’re wondering where to order einkorn flour, you can find it here. It’s a cute little family-owned mill in Eastern Idaho, owned by some of the best people. They have excellent customer service and will help you get started with the best einkorn products.
We especially love to enjoy this einkorn cinnamon rolls for Easter breakfast and Christmas breakfast. If you’ve ever wondered how to make homemade cinnamon rolls, this is the recipe for you!
These are easy cinnamon rolls made with all-purpose einkorn flour, just follow the step by step instructions and there you have it, the best cinnamon roll recipe, easy and delicious!
How to make a yeast dough:
There are 3 important things to remember when making yeast dough. Here’s what I call the yeast trifecta!
#1 -Yeast (any brand of active dry yeast will work)
#2- Sugars (honey and granulated sugar work great)
#3- Warm milk or water I personally like to use milk for this recipe but water works great too. (the temperature of the milk or water should be about 115 degrees. It should be just warm to your wrist. If your water is too cold, it will take the yeast longer to activate. If your water is too hot, it will kill the yeast and your cinnamon rolls won’t rise.)
Mix the water, yeast, and sugar together to activate the yeast:
Whether you’re making einkorn rolls, einkorn bread or einkorn cinnamon rolls, this is the start to your recipe. Mix these 3 things together and let the mixture sit in a warm place for about 5 minutes. You will know if the yeast is activated if the mixture light frothy and bubbles have formed on the surface. Your yeast is activated!
Ingredients for the Best Einkorn Cinnamon Rolls Ever:
First, start by making the einkorn dough for the cinnamon rolls. If you’ve never made yeast dough before, this is a great recipe to start.
YEAST: You can find yeast in the baking aisle at the grocery store. It comes in a few different packages, a small envelope, a small jar, and a large air sealed package, (about 1 lb size) Yeast will make your dough light and airy. It is used in baking as a leavening agent, where it converts the food/fermentable sugars present in the dough into the gas carbon dioxide. This causes the dough to rise and expand as when gas is created and forms air pockets or bubbles.
SUGAR: I used white granulated sugar in this recipe. You can certainly use the same amount of honey if you prefer to use natural sugars.
Butter: I used melted butter for this recipe. you can use avocado oil in its place if you’d like. For recipes like french bread where you want a thick outer crust on the bread, you don’t add oil to the recipe. For rolls and for cinnamon rolls, you want the bread to be softer and it doesn’t’ need a thick outer crust. Added butter or fat help keep the einkorn cinnamon roll dough soft.
Milk: You can also exchange water for the milk in this recipe. You will want the milk temp to be around 115 degrees. Warm temperatures and sugars are needed to activate the yeast. If your milk is too hot, it will kill the yeast.
Salt: I like to use pink Himalayan sea salt in my baking. It has extra vitamins and minerals in it that regular table salt doesn’t have. If you don’t have sea salt, regular table salt will work too.
Flour: Regular, all-purpose einkorn flour works great. If you’re making this recipe with whole wheat einkorn flour, you’ll need to adjust the liquid to flour ratio. Just remember to go slower with einkorn flour. It takes longer to absorb the liquid and needs to be mixed and raise an extra cycle.
Egg: Eggs help with rising and are a leavening agent. Also, the fats in the yolk help keep the dough tender when baked and lighten the texture.
Tips for working with Einkorn Dough:
- If working with yeast einkorn dough, it’s helpful to add an extra cycle of rising. You will be addding more flour which will help the dough have more structure so it doesn’t deflate when rising or cooking.
- Also, if working with an einkorn yeast dough, add the flour slower. It just takes a little more time for the dough to absorb the liquid. If it seems like your einkorn dough is too stiff and you can’t add more flour, give it a few minutes to rest and then you can probably add more flour.
- When making bread or rolls and you are looking for a crusty, thick crust, add a pan of water to the bottom rack before preheating the oven. This will allow the water and pan to come up to oven temp. Another trick is to throw a few ice cubes in the bottom of the oven. This will increase the humidity in the oven which will give you a thicker crust.
- Give yourself a little more time. This dough won’t rise quite as fast as normal all-purpose flour.
- If you’re working with brownies or a quick bread recipe, mix your ingredients together and then let the batter sit for 10 minutes to absorb all the liquid. Before you pour the batter into the pan or bake, stir your ingredients again to make sure it’s all mixed. (this is a help ensure your batter doesn’t have a gritty texture.
Here are some other delicious Einkorn recipes made with Einkorn All-Purpose flour that we love…
- Einkorn Dinner Rolls
- Einkorn German Pancakes
- Einkorn Chocolate Chip Cookies
- Einkorn Double Chocolate Brownies
- Einkorn Pumpkin Muffins
- Einkorn Pumpkin Muffins
- Einkorn Buttermilk Pancakes
- Einkorn French Bread
- Einkorn Cinnamon Breadsticks
- Einkorn Sourdough Bread
- Einkorn Snickerdoodles
- Einkorn Cinnamon Breadsticks
- 4 Tablespoons Butter melted
- 1 cup milk temperatures between 110°F – 115°F (It should be the temperature of your wrist if you don't have a thermometer.)
- 2 Tablespoons Quick Yeast
- 1/3 cup Sugar
- 1.5 Tablespoons Salt
- 2 Large Eggs
- 4 1/2- 5 1/2 cups Einkorn Flour (be sure to read instructions on how to determine exactly how much flour you need)
- 6 Tablespoons Butter
- 1 cup Brown Sugar
- 2 Tablespoons Cinnamon
- 1/2 cup raisins optional
- 1/4 cup Butter
- 1 8 oz Cream Cheese
- 1 tsp Vanilla
- 2-3 Tablespoons Milk
- 3-4 cups Powdered Sugar
Melt butter and set it aside.
In the bowl of an electric mixer, combine 1 Cup warm milk (temperature between 110°F – 115°F (It should be the temperature of your wrist if you don't have a thermometer.) with the yeast, add sugar and stir until dissolved.
Add 2 cups of the all-purpose einkorn flour, salt, and the butter.
Crack 2 eggs in a bowl and beat lightly, add to the yeast mixture.
Use the dough hook and mix until all the ingredients are combined and the dough is smooth. Keep mixing for 2 more minutes.
1. Now add einkorn flour 1/4 cup at a time until the dough is pulling away from the sides of the mixing bowl. Add only enough flour to keep the dough from sticking to the sides of the bowl. ( You will not have used the entire amount of flour called for, that’s normal. Einkorn takes a little longer to absorb the water. You will add more flour when you knead the dough.)
2. Cover the dough with saran wrap or a kitchen towel and let it sit for 30 minutes or until double.
3. Turn the mixer on low again and add flour, 1/4 Cup at a time, until the dough pulls away from the sides of the bowl again. This recipe calls for 4 1/2- 5 1/2 cups total but remember, it is UP TO that amount of Einkorn flour. There are a number of factors that depend on the success of yeast bread, temperature when rising, altitude and humidity. (You may have about 1/4-1/2 cup flour left. You will use this when you knead the dough for the last time before shaping it into cinnamon rolls)
1. Let the dough rise until double again. (I found that this extra round of kneading and rising helped immensely with the success of the french bread. Einkorn flour just takes a little longer to absorb the liquid)
To roll out the cinnamon rolls you will want to lightly flour your countertop and a rolling pin. Separate the dough into 2 portions. Use your rolling pin and roll the dough out into a rectangular shape. You will want your dough to be about 18" tall by about 24" wide. More importantly, the dough should be about 1/2" thick in all areas.?
When rolling out the dough, it's helpful to start in the middle of the dough and roll outwards from the center. If the dough is a little sticky, pull back the dough and add some more flour to your baking surface.?Try to keep the dough as symmetrical as possible. This will help keep the size and thickness of the cinnamon rolls the same.?
Once your dough is rolled out, you can add the filling. Melt the butter and brush it on the cinnamon roll dough. Sprinkle the brown sugar on the butter and then sprinkle the cinnamon on the brown sugar. Add raisins if desired. ?
Starting with the bottom of the dough, roll the cinnamon roll, moving along the dough as you go, roll the dough into a long "pipe or log."
5. You can use floss to slide under the roll and cut the cinnamon rolls into 1" thick slices. You can also use a large knife, that has a little bit of serration, to cut the cinnamon rolls into 1" thick slices.??
Lay the cinnamon rolls in a greased baking sheet about 1/2"-1" apart.?Continue with this process until ALL the dough is rolled out, filled with cinnamon and sugar, cut into slices, and rising in the baking dish.?
Cover the cinnamon rolls with a light towel and put them in a warm place until they double in size. They should be spongy to the touch.?
Preheat the oven to 350 degrees. When the oven is preheated, bake the cinnamon rolls for about 30 minutes or until the edges are golden brown.
Make sure to use soft butter, room temp is best. In an electric mixer, beat the butter and room temperature cream cheese until light and fluffy. Turn the mixer down very low and add the powdered sugar, vanilla, and milk. Mix until all the ingredients are combined. Turn the mixer on high again and beat until fluffy.
Spread a thick layer of frosting on the warm cinnamon rolls, paying close attention to evenly coat the edges of the cinnamon rolls?
You can add the entire pan of cinnamon rolls back in the oven on 300 degrees for about 10 minutes or you can place a cinnamon roll in the microwave on a paper plate and heat it for about 20 seconds or until warm. Adding an extra dollop of frosting to the cinnamon rolls when reheating makes them even more delicious! Enjoy!
This Einkorn Cinnamon roll recipe is made with all-purpose einkorn flour and simple ingredients. It makes light and fluffy, soft and chewy cinnamon rolls. Also included is a recipe for cinnamon roll icing, perfect to slather on your warm Einkorn cinnamon rolls right out of the oven.