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.

einkorn cinnamon roll on a white plate with a fork taking a forkful out. The plate sits on a black and white towel and a cast iron skillet full of cinnamon rolls is in the background

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 donโ€™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.

I can quickly whip up some einkorn biscuitstortillasflat breadpancakes, or even pasta for a meal without playing the waiting game.

einkorn cinnamon rolls in a cast iron skillet on a white countertop

Tips For Making Einkorn Cinnamon Rolls:

  • Donโ€™t overmix the dough. Einkorn is a simple flour and doesnโ€™t like to be overmixed. Since it has less gluten than standard wheat, it doesnโ€™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.
einkorn cinnamon roll being lifted out of a cast iron skillet on a white countertop with a vintage stove in the background

What is einkorn flour made from?

Einkorn flour is made from grinding up einkorn berries. Einkorn is one of the oldest heirloom wheats that hasnโ€™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.

side view of a cinnamon roll made with einkorn flour and topped with cream cheese frosting on a white plate. Another white plate with a cinnamon roll in the background
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools you may need:

Large bowl

Rolling pin

Measuring cups and spoons

Cast iron skillet or baking dish

Bench scraper, knife, or unflavored dental floss.

Grain Mill – optional

Einkorn Cinnamon Roll Ingredients

a einkorn cinnamon roll topped with cream cheese frosting being picked up with a spatula

Dough

Yeast โ€“ Active dry yeast, not rapid.
Warm milk โ€“ I prefer whole milk, plus we have a dairy cow, so thatโ€™s what we get. You could also use a milk substitute.
Eggs
Sugar
โ€“ Preferably organic. Sugar tends to be made from GMO sugar beets, so choosing organic sugar ensures you are getting the real deal.
Cinnamon
Salt
Butter
– unsalted
All-purpose einkorn flour โ€“ 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 โ€“ You want the butter really soft, but not melted. This will make sure it is much easier to spread.
Organic brown sugar
Cinnamon
โ€“ For a fun twist, substitute the cinnamon for pumpkin spice.

Cream Cheese topping

Cream cheese โ€“ Full fat provides the smoothest, creamiest consistency.
Heavy cream
Maple syrup or honey
โ€“ If you do not have either, you could substitute with sugar.
Vanilla extract

overhead photo of a einkorn cinnamon roll topped with cream cheese frosting on a white plate with a fork. A cast iron skillet with more rolls is behind the plate

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 isnโ€™t like traditional flours and doesnโ€™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.

close up picture of einkorn cinnamon rolls in a cast iron skillet

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.

creamy cream cheese frosting glazed over a cinnamon roll made with einkorn flour on a white plate

Baker’s Schedule

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:

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.

Einkorn Cinnamon Rolls

4.54 from 54 votes
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.
Prep: 20 minutes
Cook: 30 minutes
Additional Time: 2 hours
Total: 2 hours 50 minutes
Servings: 12 rolls
a einkorn cinnamon roll topped with cream cheese frosting being picked up with a spatula
Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

Dough

  • 2 1/4 teaspoons yeast
  • 1 cup warm milk
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 6 tablespoons butter, melted
  • 5 cups all-purpose einkorn flour

Filling

  • 1/2 cup softened butter
  • 1 cup organic brown sugar
  • 2 tablespoons cinnamon

Cream Cheese topping

  • 6 oz cream cheese
  • 1/2 cup heavy cream
  • 1/2 cup maple syrup or honey
  • 2 teaspoons vanilla extract

Instructions 

  • 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.

Notes

  • Donโ€™t overmix the dough. Einkorn is a simple flour and doesnโ€™t like to be overmixed. Since it has less gluten than standard wheat, it doesnโ€™t require kneading to develop those gluten strands.

Nutrition

Calories: 560kcal | Carbohydrates: 79g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 326mg | Potassium: 197mg | Fiber: 2g | Sugar: 36g | Vitamin A: 830IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Sharing is caring!

4.54 from 54 votes (50 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




46 Comments

  1. Jennifer says:

    I only have instant yeast. How should I modify timing to allow for that?

    1. Lisa Bass says:

      They won’t need the fermentation time.

  2. Janelle says:

    These are so good!! Iโ€™ve made them for friends too and they all rave while eating them. I donโ€™t have all purpose flour here so I sifted my whole grain einkorn flour in a fine mesh strainer to make all purpose einkorn flour. I also used 1/4 cup honey instead of sugar in the dough. Thank you Lisa for sharing this!

  3. Janelle says:

    5 stars
    These are so good!! I made them for friends and they all raved as they chewed away. I used 1/4 cup honey instead of sugar in the dough and I only have whole grain einkorn flour here, so I sifted it in a fine mesh strainer to make all purpose. Thank you Lisa for sharing this!

  4. Sarah says:

    I made an einkorn starter to try to help my daughter who is gluten sensitive. Should I use your regular cinnamon rolls recipe but with einkorn flour And einkorn starter or use this one? Can i substitute the yeast for the einkorn starter?

    1. Lisa Bass says:

      That should work!

  5. Emma says:

    Could I refrigerate these raw and bake in the morning?

    1. Lisa Bass says:

      That should work just fine.

  6. Jenna says:

    Can I use my Einkorn starter instead of yeast? If yes, how much do you recommend?

    1. Lisa Bass says:

      I have not tried it, but plan to have a recipe in the future

      1. Kate says:

        I have used your sourdough recipe with Einkorn starter and flour many times with great success. I added an additional 1.5 cups of flour to the dough as it was very wet. Then another .5 cup or so when mixing in the eggs in the morning. Works out beautifully. A favorite here!

  7. Allyssa says:

    These were incredible! We are plant based so I did flax egg, vegan butter, vegan cream cheese and made a heavy cream from cashews and oat milk. They were devoured by all!

    1. Lisa Bass says:

      Sounds great!

  8. Randy Truax says:

    Not a comment but a question. Can I use honey instead of sugar?

    1. Lisa says:

      Yes!

  9. Maggie says:

    I would love to serve these Christmas morning, without having to bake them Christmas morning. Would it be best to just bake them the day before and warm them slightly before serving, or could I do part of the process the day before?

    1. Lisa says:

      I always think they taste best when baked fresh in the morning. I would bake them as late as you could on Christmas Eve!

  10. McKenna Van Vliet says:

    Hi, Lisa! Do you think this would work with freshly milled einkorn instead of all purpose?

    1. Lisa says:

      It may make it more dense, but it should work!