Whole Grain Sourdough Cinnamon Rolls with Freshly Milled Flour

Freshly baked sourdough cinnamon rolls served on a plate beside a baking pan full of rolls.

Whole Grain Sourdough Cinnamon Rolls with Freshly Milled Flour

Soft, buttery, and lightly sweet, these whole grain sourdough cinnamon rolls are made from freshly milled flour for a richer, nutty flavor and tender crumb. Naturally leavened and slowly fermented, they bake up golden and fluffy with just the right balance of wholesome and indulgent. Perfect for a cozy weekend bake or when you want the house to smell like comfort itself.

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Prep Time 40

Cook Time 30

Rest Time: 10

Total Time 11 10

Servings 12 rolls

Calories 367

Ingredients

Dough

500 g white wheat flour milled fine, freshly milled hard
100 g active sourdough starter 100% hydration
290 g milk cool room temperature (add 5–20 g more only if needed)
80 g sugar
70 g butter room temperature
1 egg large
7 g fine sea salt

Filling

115 g butter room temperature
200 g brown sugar
1 tablespoon cinnamon

Instructions

Combine flour, milk (start with 290 g), starter, egg, sugar, and salt in a stand mixer just until no dry bits remain. Let the dough rest for 20–30 minutes. If it feels very stiff, add 10–20 g more milk (but I don’t recommend adjusting this on your first try).
With the mixer on low, add butter one tablespoon at a time until incorporated. Then mix on low-medium for about 2 minutes, just until everything is well combined. We’re not kneading here, we’ll build the dough’s strength later through stretch and folds.
Rest for about 30 minutes, then perform 2–3 gentle stretch-and-folds about 30 minutes apart.
Let the dough rise until it’s increased by about 30–50% in volume (typically 5–7 hours at around 22°C/72°F, trust the dough’s look and feel, not the clock).At this stage (after bulk fermentation), you can refrigerate the dough overnight and continue the next day.
Prepare the softened butter and mix the brown sugar with cinnamon. Lightly flour your counter and roll the dough into a 12 × 18 in (30 × 45 cm) rectangle.
Spread the butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
Cut 12 long strips along the long edge.
Roll each strip up, and place them in a greased 9 × 13 in (23 × 33 cm) pan.
Proof:
Same day: Let proof at room temperature until puffy (about 2–3 hours).
Overnight: Cover and refrigerate; the next day, bring to room temperature and proof until puffy (about 3–4 hours).
Bake:
Convection / fan oven: Preheat to 180°C / 355°F. If using, drizzle 120 g heavy cream over the rolls just before baking. Bake for 22–25 minutes, until golden on top (up to 30 minutes if baking from a cold proof).
Conventional oven (no fan): Preheat to 190°C / 375°F. If using, drizzle 120 g heavy cream over the rolls just before baking. Bake for 25–30 minutes, until golden on top (from a cold proof, about 35–40 minutes).Tent loosely with foil near the end if the tops brown too quickly.
Cool slightly before serving.

Notes

If you refrigerate the dough after bulk fermentation, take it out at least 30 minutes before rolling so it’s more pliable and easier to work with.
I like to sift the flour after milling, which usually gives me about 485 g of sifted flour for this brioche-style dough. I then add 15 g of all-purpose flour so no freshly milled flour goes to waste.
Sifting helps if you prefer a finer texture, but if your mill produces fine flour and your wheat berries are clean (without much bran), you can skip this step.
For your first try, stick with 290 g milk and see how your dough feels. If it’s too stiff to roll, add 5–10 g more next time.
Proof by feel: aim for dough that’s puffy and aerated, not doubled in size. Whole-grain enriched dough can move faster in a warm kitchen.

Quick reference: Bake cinnamon rolls for about 22 minutes at 180°C, or around 30 minutes if baking straight from the fridge.

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