Einkorn Flour Cinnamon Rolls

So you’re craving something warm, gooey, and utterly delicious but the thought of spending hours in the kitchen makes your soul shrivel a bit? Totally get it. But what if I told you we could whip up some mind-blowing Einkorn cinnamon rolls that are so easy, they practically make themselves? No need for a culinary degree, just a willingness to get a little flour on your nose. Let’s do this!

Why This Recipe is Awesome

This isn’t just *any* cinnamon roll recipe, friend. This is the **Einkorn Cinnamon Roll** recipe. You know, for when you want to feel fancy and a little bit historical, but also want something that won’t give your gut the side-eye. Einkorn is an ancient grain, which basically means it’s been chilling around for centuries, totally unbothered by modern wheat drama. It gives these rolls a slightly nutty, incredibly tender crumb that’s just *chef’s kiss*.

Plus, it’s super forgiving! Unlike its high-maintenance modern wheat cousin, Einkorn flour doesn’t demand endless kneading or a perfect gluten structure. It’s a gentle soul, perfect for beginners or those who just want to chill in the kitchen. Seriously, it’s almost impossible to mess up these rolls. Almost. So go on, impress yourself (and anyone lucky enough to be in sniffing distance) with your newfound ancient grain baking prowess. You deserve a win!

Ingredients You’ll Need

Get ready to gather your deliciousness!

• For the Dough:
  • 1 cup (240ml) warm milk (around 105-115°F / 40-46°C – like a warm bath for your finger, not lava)
  • 2 ¼ teaspoons (1 packet) active dry yeast (the little magical workers)
  • ¼ cup (50g) granulated sugar (just a touch for sweetness and to wake up the yeast)
  • ½ cup (113g) unsalted butter, melted (because everything’s better with butter, duh)
  • 1 large egg, room temperature (for richness and color)
  • ½ teaspoon salt (don’t skip this, it balances the sweet!)
  • 3 ½ – 4 cups (420-480g) Einkorn all-purpose flour (the star of our show, obviously)
• For the Filling:
  • ½ cup (113g) unsalted butter, softened (make sure it’s spreadable, not melted)
  • ¾ cup (150g) packed light brown sugar (the sticky, sweet heart of the roll)
  • 2 tablespoons ground cinnamon (because, well, *cinnamon* rolls!)
• For the Frosting:
  • 4 oz (113g) cream cheese, softened (tangy goodness)
  • ¼ cup (56g) unsalted butter, softened (more butter, you’re welcome)
  • 1 ½ cups (180g) powdered sugar (makes it smooth like silk)
  • 1 teaspoon vanilla extract (a must, IMO)
  • 1-2 tablespoons milk or cream (to get that perfect drizzly consistency)

Step-by-Step Instructions

1. Activate the Yeast: In a large bowl (or stand mixer bowl), combine the warm milk, yeast, and a tablespoon of the granulated sugar. Give it a gentle stir and let it sit for about 5-10 minutes. It should get bubbly and foamy, meaning your yeast is alive and ready to party! If not, your yeast might be expired or your milk was too hot/cold.
2. Mix the Dough: Add the remaining granulated sugar, melted butter, egg, and salt to the yeast mixture. Stir until well combined. Gradually add the Einkorn flour, mixing until a shaggy, soft dough forms. Don’t worry if it’s a bit sticky; that’s normal for Einkorn.
3. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead gently for just about 2-3 minutes until it comes together. Remember, Einkorn doesn’t need much kneading!
4. First Rise: Lightly grease your mixing bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until roughly doubled in size.
5. Prep the Filling & Roll it Out: While your dough is rising, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined. Once the dough has risen, gently punch it down. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
6. Spread and Roll: Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small ½-inch border along one of the long edges. Starting from the opposite long edge, roll the dough tightly into a log.
7. Slice and Second Rise: Use a sharp knife or unflavored dental floss (yes, really, it works wonders!) to slice the log into 12 equal rolls, about 1 ½ inches thick. Arrange the rolls in a greased 9×13 inch baking dish. Cover again and let rise for another 30-45 minutes, or until puffy.
8. Bake ’em Up: While the rolls are on their second rise, preheat your oven to 375°F (190°C). Once risen, bake for 20-25 minutes, or until golden brown and cooked through.
9. Whip Up the Frosting: While the rolls are baking, combine the softened cream cheese and butter in a bowl. Beat with an electric mixer until smooth and creamy. Gradually add the powdered sugar, then the vanilla extract. Mix until smooth. Add milk or cream, a tablespoon at a time, until you reach your desired drizzly consistency.
10. Frost and Devour: As soon as the rolls come out of the oven, generously spread or drizzle the frosting over them. The warmth of the rolls will melt the frosting just perfectly. Now, try to wait a minute before you dive in. (Spoiler: you won’t. And that’s okay!)

Common Mistakes to Avoid

Listen, we’ve all been there. Here are a few rookie errors to steer clear of for maximum cinnamon roll bliss:

• Milk too Hot or Cold: Remember our Goldilocks yeast? If your milk is scorching, you’ll kill it. If it’s too cold, it’ll be too sluggish to do its job. Aim for “warm bath” temp.
• Over-Kneading Einkorn: Unlike regular wheat, Einkorn has a more fragile gluten structure. It doesn’t need to be vigorously kneaded into submission. A gentle 2-3 minutes is all it asks for. Treat it like the delicate flower it is.
• Forgetting to Grease the Pan: Sticky situations are fun, but not when your glorious cinnamon rolls are glued to the dish. Always grease that baking dish, friend!
• Skipping the Second Rise: Patience, young padawan, patience yields fluffy, airy rolls. That second rise is crucial for light texture. Don’t rush perfection.
• Frosting Cold Rolls: This is a cardinal sin! The frosting needs that warm embrace of the fresh-out-of-the-oven roll to melt into every crevice. Trust me on this one.

Alternatives & Substitutions

Feeling a little adventurous or just missing an ingredient? No worries, I got you!

• Dairy-Free Friends: You can absolutely swap out regular milk for your favorite plant-based milk (almond, oat, soy). For butter, use a good quality vegan butter, and for the cream cheese, there are some fantastic vegan cream cheese alternatives out there.
• Sweetener Swap: If you’re feeling a bit fancy, you can substitute some of the granulated sugar in the dough with maple syrup or honey for a different flavor profile. Just reduce the liquid slightly to compensate.
• Filling Fun: Want to jazz up the filling? Try adding a pinch of cardamom for a more exotic twist, or some finely chopped pecans or walnuts for a textural crunch. A little orange zest in the filling or frosting can also be divine!
• Flour Alternatives: Look, if you’re out of Einkorn and in a pinch, you *can* use all-purpose flour. But be warned, it won’t have that same unique nutty flavor and melt-in-your-mouth tenderness. You might also need to knead it a bit longer. Don’t tell anyone I told you this, though!

FAQ (Frequently Asked Questions)

• Can I make these ahead of time? You bet! After placing the sliced rolls in the baking dish for their second rise, cover them tightly with plastic wrap and refrigerate overnight (up to 12-16 hours). In the morning, let them sit at room temperature for 30-60 minutes while your oven preheats, then bake as usual. Genius, right?
• My yeast didn’t bubble, what went wrong? Bummer! Your milk might have been too hot or too cold, or your yeast might be expired. Always check the expiration date, and ensure your milk is between 105-115°F (40-46°C). Get fresh yeast and try again!
• How do I store leftover cinnamon rolls? If there *are* any leftovers (a rare phenomenon, FYI), store them in an airtight container at room temperature for a day, or in the fridge for up to 3 days. Reheat gently in the microwave for a few seconds to regain that fresh-baked gooeyness.
• Can I freeze these cinnamon rolls? Absolutely! You can freeze unbaked rolls (after the second rise, before baking) in the baking dish for up to a month. Thaw overnight in the fridge, then let them come to room temp before baking. You can also freeze baked, unfrosted rolls for longer.
• Is Einkorn really better for digestion? Many people find Einkorn easier to digest than modern wheat, thanks to its different gluten structure and lower gluten content. It’s not gluten-free, but some with mild sensitivities do better with it. Give it a try and see how *your* gut feels!
• What if I don’t have a stand mixer? No stand mixer? No problem! Your hands are perfectly good tools. Just be ready for a mini arm workout when mixing the dough. It’s a great excuse for an extra cinnamon roll!

Final Thoughts

So there you have it, my friend. A recipe for joy, disguised as cinnamon rolls. You’ve now unlocked the secret to creating incredibly tender, flavorful, and surprisingly easy Einkorn cinnamon rolls that will make your kitchen smell like a dream. Go forth, conquer your kitchen, and bask in the glory of warm, gooey, utterly delectable rolls. You’ve earned this, truly. Now go impress someone—or yourself—with your new culinary skills. Happy baking!