Einkorn Cinnamon Rolls
Instructions
Make the Dough:
- In a large bowl, mix the yeast with the milk, eggs, granulated sugar, and cinnamon. Add the flour, sprinkle the salt on top, and mix with a stiff spatula or einkorn dough spoon to combine. Add the butter and mix until smooth.
- Cover the bowl tightly with plastic wrap and let rest for 60 minutes.
- Heavily dust a 20-inch-long piece of parchment paper with flour. Transfer the dough to the paper and roll the dough to a 12 × 18-inch rectangle.
Make the Filling:
- In a small bowl, mix together the brown sugar, flour, cinnamon, and salt. Mix in the butter. Spread the mixture over the rectangle of dough reaching all the way to the sides. Roll the dough across its width to form a long, fairly tight cylinder.
- Cut the dough into ten 2-inch-thick rounds and place cut side down in a buttered 9-inch cake pan. Cover with plastic wrap and let rest for 30 minutes.
- Preheat the oven to 375°F.
- Bake the rolls for 23 to 25 minutes until evenly golden and firm. Let cool for 10 minutes on the baking sheet or cake pans. Lift with a metal spatula or invert the cake pans onto a wire rack to cool for 15 minutes before glazing.
Make the Glaze:
- Combine the powdered sugar and water in a small bowl. Drizzle the glaze in strips over the buns. Serve warm. The buns can be stored, tightly wrapped, at room temperature for up to 3 days.
17 comments
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This is a slightly different recipe in volume as well, but we’ve had a lot of success with it!
jovial foods on
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Einkorn does better with a slow rise. You can try adding more yeast for a quicker rise, but we do not recommend it.
jovial foods on
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why does this recipe also have much more butter than
the slow rise cinnamon buns in your cookbook?
is there any way to make the slow rise recipe into a regular rise using yeast?
abe on
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Hi
I looked up the slow rise cinnamon buns in your cookbook.
it has double the amount of flour, fluids, sugar, eggs but the yield
is the same as this recipe – 10 rolls 2 inch in size.
just wondering how that can be?
abe on
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I tried the sourdough with two heaping teaspoons let the first rise 90 minutes then after making the rolls I put plastic wrap popped in the fridge for overnight took out the next morning for one hour then baked as directed. Turned out yummy
Melodi on
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We have not tested pre-mixing the dough in this recipe. These rolls are best fresh out of the oven, but you could try baking them the day before, and storing them tightly sealed (and un-glazed) at room temperature overnight. When ready to enjoy, reheat at 375°F for 5-10 minutes.
jovial foods on