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Perfect Whole Wheat Cinnamon Rolls

Updated: Mar 23

okay, I could cry. I have tried so many cinnamon roll recipes since I began milling my own flour and have been so disappointed. They have been too dense, not fluffy enough, tough and not super soft. It has been so sad. Mostly because cinnamon rolls are my Sunday breakfast tradition during harvest season. I make a bunch and freeze them, and pull them out every Saturday night, let them thaw overnight, and warm them in the morning with some bacon or sausage. So its been disappointing. I have used the pioneer woman's cinnamon roll recipe since college and it just didn't translate well with fresh milled whole wheat flour. BUT I CRACKED THE CODE! You wouldn't believe the ingredient that saved this tradition...potatoes and potato water. The extra starch makes them so soft, so fluffy, and so delicious. This idea came to me from a friend whose grandmother makes her cinnamon rolls with potatoes and potato water. She had a lot of great things to say about them and it made me think this may be exactly what the dough needs to stay soft and fluffy. AND IT WORKED! Here is the recipe! You must plan ahead though, this recipe takes like 2.5-3 hours, but only like 30 minutes of active time.


But also if you like a cream cheese frosting, you can make your favorite one. I'm very partial to the pioneer woman's icing recipe and its basically the same recipe BUT I use heavy cream instead of milk because I find that the cream adds more creaminess and softness to the rolls.






 

Perfect Whole Wheat Cinnamon Rolls

18 cinnamon rolls


Ingredients:

3/4 cup warm potato water (the water from boiling potatoes, but not hot it will kill your yeast)

2 1/4 tsp instant yeast

1 tsp sugar

1/3 cup sugar

4 1/2 cups of fresh milled wheat flour (2 cups hard white grain, 1 cup hard red grain)

1 cup puréed mashed potatoes ( about 4 Yukon gold or 1 russet, no seasonings)

1 1/2 tsp salt

2 eggs

6 tbs unsalted melted butter


Filling:

6 tbs unsalted melted butter

1/2 cup coconut sugar

2 tbs cinnamon


Icing:

1 cup powdered sugar

1 tsp maple extract

2 tbs strong coffee

2 tbs melted butter

1/4 cup heavy cream

pinch of salt


Directions:

Peel and dice potato, and bring to a boil. Cook until tender. Take the potatoes and blend them to a puree. They have to be very smooth. Reserve the water and measure out 3/4 cup. Let it cool to room temperature, I pop it in my fridge a few minutes. While it's cooling, mill the wheat berries on the finest grind you can.

I think a mixer dose the best job to knead the dough, so use a dough hook. Add the flour, 1/3 cup sugar, salt, mashed potatoes, eggs, and melted butter to the mixing bowl.

Once your potato water is cooled, no hotter than 115 degrees, add the tsp

of sugar and sprinkle yeast into the potato water.


Start the mixer and let it begin to mix the ingredients together and slowly pour in the yeast/potato water mixture. Let the dough knead for 5-8 minutes. Leave it in the bowl, and cover for 1 hour to let it rise. It will double in size.


Flour your work surface. Dump out the dough, flour the top of it to keep from sticking. Roll the dough out into a large rectangle, about a 1/4 inch thick. Melt the butter for your filling and brush the dough. Sprinkle the coconut sugar and cinnamon all over it. Roll it up. Slice them about 1 inch thick. I put them in 2 - 9 inch square pans, 9 cinnamon rolls in each. Cover and let rise another hour. If you have a drawer warmer, put it on the lowest heat, and cover them for about 30 minutes for a second rise.


Preheat oven to 350 degrees. Bake for 20-25 minutes in the middle baking rack.


Make the icing by just mixing the ingredients together, and pour it over the cinnamon rolls when they are hot!


Eat one pan and you can totally freeze the other! Or if you have a big family, just enjoy them all at once.


I made these the night before, and we had them for breakfast the next morning. They were just as soft and tender and perfect as they were the night before.

 

Hope you enjoy!

- Michal


P.s. here’s a video of the process!





12 comments

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12 comentários


ejstice
25 de dez. de 2023

I’m in shock at how good these are! I even accidentally added too much liquid, but they were still AMAZING! I subbed out the butter for organic palm shortening and the cream for canned coconut cream... Perfect Christmas morning breakfast! Thank you!

Curtir

Hallo Tschuss
Hallo Tschuss
25 de dez. de 2023

Thank you SO much for this. I woke up to find my sourdough cinnamon rolls didn't rise at all, I did about half home ground Joaquin Oro and half white. I think I didn't put enough levain. So, I was searching for someone who had made true whole wheat rolls with good grains. Xmas morning is SAVED after all :)

Curtir

marskren
12 de dez. de 2023

I’ve made these several times now and they are absolutely amazing!!! Now I have a question. Have you ever made the dough up to and including forming the rolls and then frozen the dough? Then taken the frozen dough out, let it thaw, come to room temperature and rise then bake them? I’d love to be able to have frozen rolls ready to take out and bake fresh.

Curtir
marskren
17 de mar.
Respondendo a

Now I have frozen both the dough before the final rise and the rolls after baking and cooling completely. Both worked GREAT! If you want to be able to just grab a roll or two, having some in the freezer already baked is nice. If you want to be able to take the dough out of the freezer tonight, put in the fridge overnight, then let come to room temperature and do the second rise so you truly have fresh-baked rolls, the frozen dough worked great too!

Curtir

marskren
17 de nov. de 2023

These are the very BEST cinnamon rolls - ESPECIALLY using fresh milled flour!

Curtir

amyrene22
16 de out. de 2023

The best cinnamon rolls and I’ve baked a lot. Perfect for Christmas morning breakfast. Can’t wait to make them again!

Curtir
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