Einkorn Cinnamon Rolls
Recipes
Cinnamon Rolls with Einkorn Flour
Ingredients
For the Dough using yeast:- 1¼ teaspoon active dry yeast
- ½ cup (120 g) warm milk
- 1 large egg, beaten
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- 2½ cups (300 g) All-Purpose Einkorn Flour
- ½ teaspoon fine sea salt
- 4 tablespoons (56 g) unsalted butter, melted and cooled
- ¾ cup (165 g) (packed) dark brown sugar
- 1 tablespoon All-Purpose Einkorn Flour
- 1 tablespoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 6 tablespoons (83 g) unsalted butter, melted
- ½ cup (60 g) powdered sugar
- 2 teaspoons warm water
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.
- 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.
- 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.
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?
the slow rise cinnamon buns in your cookbook?
is there any way to make the slow rise recipe into a regular rise using yeast?
when the dough is combined its impossible to get the butter in.
it took forever and i had to knead and knead and didnt get it all in. i was left with dough and a puddle of butter around it,- def over kneaded it way too much.
what does combined mean? what should the dough look like?
Combine means to stir enough so that ingredients are distributed evenly throughout.
so it shouldnt be a fully formed dough but more like a unfinished batter?
i have the einkorn kneading tool is that better or is it specifically a spatula?