Soft, melt-in-your-mouth Einkorn Cinnamon Rolls are baked until golden and tender, then topped with a thick, cream cheese frosting that will make it hard to stop at just one. These are delicious, easy, and quick – perfect for special occasions or just a weekend breakfast.
There is no denying our love for cinnamon rolls. And while we love making my sourdough version, sometimes you just wake up inspired to make them, and you don’t have hours to wait for them to ferment.
This is where einkorn cinnamon rolls come into play. You can easily make these first thing in the morning and have them ready for breakfast just two hours later. Rather than 8-24 hours later. Big difference!
That is why I love einkorn flour so much, and I hope to inspire you to love it as well. Not only is it a delicious substitute for conventional wheat, but it is also healthier and more digestible.
And for those who cannot tolerate unfermented grains, it is a great substitute. Einkorn makes those last minute recipes come together more quickly, especially for non-planners like myself.
Tips For Making Einkorn Cinnamon Rolls:
- Don’t overmix the dough. Einkorn is a simple flour and doesn’t like to be overmixed. Since it has less gluten than standard wheat, it doesn’t require kneading to develop those gluten strands.
- Looking for sourdough cinnamon rolls? Make sure to check out my absolute favorite sourdough version here. I also have a chocolate version and a pumpkin version.
- If you are totally new to einkorn flour and not sure where to start, you can find all of my favorite einkorn flour recipes here.
What is einkorn flour made from?
Einkorn flour is made from grinding up einkorn berries. Einkorn is one of the oldest heirloom wheats that hasn’t been hybridized.
Farmers started hybridizing wheat many years ago to create a grain better for baking because it had a greater gluten content and better crop yields.
Is einkorn flour healthier?
Einkorn flour has many properties that are considered healthier than traditional wheat. Not only does it contain about 50% less phytic acid than conventional wheat, making the nutrients (like B vitamins, iron, thiamin, etc.) more bioavailable and easier to absorb, but it also has a higher amount of protein compared to conventional wheat.
Einkorn contains less gluten (and it has a different type of gluten), making it easier to digest and a good choice for those who are gluten sensitive. It also has some anti-inflammatory properties and is high in antioxidants.
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Tools you may need:
Measuring cups and spoons
Cast iron skillet or baking dish
Bench scraper, knife, or unflavored dental floss.
Grain Mill – optional
Einkorn Cinnamon Roll Ingredients
Yeast – Active dry yeast, not rapid.
Warm milk – I prefer whole milk, plus we have a dairy cow, so that’s what we get. You could also use a milk substitute.
Sugar – Preferably organic. Sugar tends to be made from GMO sugar beets, so choosing organic sugar ensures you are getting the real deal.
Butter – unsalted
All-purpose einkorn flour – I purchase pre-ground flour here, or you can get einkorn berries here and grind them with a grain mill.
Cinnamon Sugar Filling
Softened butter – You want the butter really soft, but not melted. This will make sure it is much easier to spread.
Organic brown sugar
Cinnamon – For a fun twist, substitute the cinnamon for pumpkin spice.
Cream Cheese topping
Cream cheese – Full fat provides the smoothest, creamiest consistency.
Maple syrup or honey – If you do not have either, you could substitute with sugar.
How To Make Einkorn Cinnamon Rolls:
To a large bowl, add yeast, warm milk (around 110 degrees), eggs, sugar, cinnamon, salt, and butter. Stir together. Now is also a good time to pull out the butter to allow it to soften at room temperature.
Add flour and mix until combined. Einkorn isn’t like traditional flours and doesn’t need to be mixed a lot. Actually, it prefers not to be.
Step 2: Cover And Rise
Place the dough in a greased bowl and cover with a beeswax wrap, plastic wrap, or other tight fitting lid. Allow to rest in a warm place for 45 minutes to 1 hour.
Step 3: Shape And Create The Cinnamon Rolls
After the dough has rested, punch down the dough and place on a lightly floured surface. Roll out to form a large rectangle, with the dough at about 1/4 inch thickness.
In a small bowl, mix together softened butter, cinnamon, and brown sugar until well combined.
Spread cinnamon sugar butter mixture evenly over the rolled out dough.
Roll up the dough on the long side as tight as possible and pinch the seams together.
Cut into twelve even rolls. I like to start by cutting halfway down the roll, then cutting those two in half, and then half again until 12 even-sized rolls are created.
You can use a knife, unflavored dental floss, or a bench scraper to cut the rolls. The dental floss cuts nicely without flattening the dough so much.
Step 4: Bake
Preheat the oven to 375 degrees.
Place cinnamon rolls in a cast iron skillet or baking dish. Allow to rise for another 30-45 minutes covered.
Bake for about 30 minutes, or until the edges start to turn golden.
Allow to cool for a few minutes.
Step 5: Make frosting
While the cinnamon rolls are cooling, create a frosting by adding cream cheese, heavy cream, maple syrup (or honey), and vanilla extract in a saucepan or cast iron skillet over medium-low heat. You are just trying to incorporate all the ingredients smoothly together, not cook the icing.
Stir until combined. I like to use my immersion blender to get the topping really smooth.
Pour cream cheese frosting over cinnamon rolls and enjoy.
How To Store:
If, for some reason, you find yourself with leftover einkorn cinnamon rolls, you have a few options.
Store unfrosted rolls in an air-tight container for 2-3 days (if they even last that long). Store frosted cinnamon rolls in the fridge for up to 4 days.
Freeze: Freeze unbaked rolls in a baking dish wrapped with plastic wrap for up to 3 months, or bake and freeze unfrosted cinnamon rolls for up to 3 months in an air-tight container.
6 AM: Create the dough. Allow the dough to rest for 45 minutes to an hour.
7 AM: Roll the dough out, spread over cinnamon sugar mix, roll up, cut, and place rolls in a baking dish or cast iron skillet. Rest in a warm place for 30 to 45 minutes. Preheat the oven.
7:45 AM: Bake for 30-ish minutes until golden.
8:15 AM: Pull cinnamon rolls out of the oven, allow to cool. Make frosting and apply generously.
8:30 AM: Enjoy!
Find More Delicious Einkorn Recipes:
- The Best Einkorn Pie Crust
- Einkorn Chocolate Chip Cookies
- Gingerbread Cake With Einkorn Flour
- Berry Crisp Made With Einkorn
- Einkorn Biscuits
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
- 2 1/4 tsp yeast
- 1 cup warm milk
- 2 eggs
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 3/4 tsp salt
- 6 Tbsp butter, melted
- 5 cups all-purpose einkorn flour
- 1/2 cup softened butter
- 1 cup organic brown sugar
- 2 Tbsp cinnamon
Cream Cheese topping
- 6 oz cream cheese
- 1/2 cup heavy cream
- 1/2 cup maple syrup or honey
- 2 tsp vanilla extract
- To a large bowl, add yeast, warm milk (around 110 degrees), eggs, sugar, cinnamon, salt, and butter. Stir together.
- Add flour and mix until just combined.
- Place the dough in a greased bowl and cover with a beeswax wrap, plastic wrap, or other tight fitting lid. Allow to rest in a warm place for 45 minutes to 1 hour.
- After the dough has rested, punch down the dough and place on a lightly floured surface. Roll out to form a large rectangle, with the dough at about 1/4 inch thickness.
- In a small bowl, mix together softened butter, cinnamon, and brown sugar until well combined.
- Spread cinnamon sugar butter mixture evenly over the rolled out dough.
- Roll up the dough on the long side as tight as possible and pinch the seams together.
- Cut into twelve even rolls.
- Preheat the oven to 375 degrees.
- Place cinnamon rolls in a cast iron skillet or baking dish. Allow to rise for another 30-45 minutes covered.
- Bake for about 30 minutes, or until the edges start to turn golden.
- Allow to cool for a few minutes.
- Create the frosting by adding cream cheese, heavy cream, maple syrup, and vanilla extract in a saucepan or cast iron skillet over medium-low heat.
- Stir until combined. I like to use my immersion blender to get the topping really smooth.
- Pour cream cheese frosting over cinnamon rolls and enjoy.
Don’t overmix the dough. Einkorn is a simple flour and doesn’t like to be overmixed. Since it has less gluten than standard wheat, it doesn’t require kneading to develop those gluten strands.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 532Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 94mgSodium: 315mgCarbohydrates: 73gFiber: 6gSugar: 35gProtein: 10g