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 minutesmins
Cook Time35 minutesmins
rising time1 hourhr
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Servings: 15people
Calories: 589kcal
Author: The Carefree Kitchen
Ingredients
All-Purpose Einkorn Cinnamon Roll Dough
4TablespoonsButtermelted
1cupMilkluke warm (between 110°F – 115°F)
2TablespoonsInstant Yeast
⅓cupSugar
2teaspoonsSalt
4½- 5½cupsEinkorn Flour(*be sure to read instructions on how to determine exactly how much flour you need)
2largeEggs
Cinnamon Filling for Einkorn Cinnamon Rolls
6TablespoonsButterroom temperature
1cupBrown Sugar
2Tablespoons Cinnamon
½cupRaisinsoptional
Icing for Einkorn Cinnamon Rolls
¼cupButter
8ozCream Cheeseroom temperature
1teaspoonVanilla Extract
2-3TablespoonsMilk
3-4 cupsPowdered Sugar
Instructions
How to Make 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 ¼ 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 saran 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, ¼ cup at a time, until the dough pulls away from the sides of the bowl once again. Let the dough rise until double again. (Note: I found that this extra round of kneading and rising helped immensely because einkorn flour takes a little longer to absorb the liquid.)
Rolling and Shaping the Cinnamon Rolls
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 ½" 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 ½" 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 Cinnamon Rolls
Preheat the oven to 350 degrees.
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 for Einkorn Cinnamon Rolls
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 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.