Einkorn Cinnamon Rolls Recipe

einkorn cinnamon roll on a white plate with frosting

4.67 from 18 votes

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.

Prep Time15

Cook Time35

Rising Time1

Total Time1 50

Course: Dessert

Cuisine: American

Servings: people

Calories: 589kcal

Author: The Carefree Kitchen

Ingredients

All-Purpose Einkorn Cinnamon Roll Dough

4 tablespoons butter melted
1 cup milk luke warm (between 110°F – 115°F)
2 tablespoons instant yeast
1/3 cup sugar
2 teaspoons salt
4½- 5½ cups einkorn flour
2 large eggs

Cinnamon Filling for Einkorn Cinnamon Rolls

6 tablespoons butter room temperature
1 cup light brown sugar
2 tablespoons cinnamon
1/2 cup raisins

Icing

1/4 cup butter
8 ounces cream cheese room temperature
1 teaspoon vanilla extract
2 tablespoons milk
3-4 cups powdered sugar

US Customary - Metric

Instructions

Cinnamon Roll Dough

In the bowl of a stand mixer, combine the lukewarm milk, yeast, and sugar and stir until dissolved. Add the salt, melted butter, and about 2 cups of all-purpose einkorn flour. In a separate bowl, beat the eggs lightly, then add to the yeast mixture.
Mix using the dough hook until all ingredients are combined and the dough is smooth. From there, continue to mix for about 2 more minutes and then continue to add einkorn flour about 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*.
Cover the dough with plastic wrap or a kitchen towel and let it sit for 30 minutes or until double.
Once doubled, 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 once again. Let the dough rise until double again.

Rolling and Shaping

Separate the dough into 2 portions, then transfer to a lightly floured countertop. Roll the dough out into a rectangular shape that is about 18" tall by about 24" wide. More importantly, the dough should be about 1/2" thick.
Once your dough is rolled out, make the filling. Melt the butter and brush it on the cinnamon roll dough. Sprinkle the brown sugar and cinnamon evenly over the top, then add raisins if desired.
Starting with the bottom of the dough on the long end, roll the dough into a tight log, moving from one side to the next all the way down.
Using a sharp serrated knife or floss, slice into 1" thick pieces, then place on a greased baking sheet about 1/2" to 1" apart. Cover the cinnamon rolls lightly with a kitchen towel and place in a warm spot to rise until doubled and spongy to the touch.

Baking

Preheat the oven to 350 degrees F.
Bake the cinnamon rolls for about 30 minutes, or until the edges are golden brown.
Remove from the oven and immediately spread a thick layer of cream cheese frosting over the warm cinnamon rolls, paying close attention to evenly coat the edges. Cool slightly before serving. Enjoy!

Icing

In an electric mixer, beat the room temperature butter and room temperature cream cheese until light and fluffy. Turn the mixer off and add the powdered sugar, vanilla, and milk. Mix on low until all the ingredients are combined, then turn the mixer on high again and beat until fluffy.

Notes

*If you have not 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.

Storing leftovers: wrap leftover cinnamon rolls in plastic wrap and store in the refrigerator for up to 3 days, or in the freezer for up to 1 month. To thaw, transfer to the fridge overnight.

Reheating: for a single serving, you can reheat in the microwave until warm. Otherwise, add the entire pan of sweet rolls back into the oven at 300 degrees for about 10-15 minutes, or until warmed through.

Nutrition