My original plan was to share homemade einkorn cinnamon rolls last week, but the flu and bronchitis knocked me down. I haven’t been that sick in years. Thankfully, I’m all recovered now, so here I am…
A week late on the cinnamon rolls, but they’re finally happening! And they’re so good. I can’t wait for you to make this special holiday treat.
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Cinnamon rolls have become synonymous with Christmas in our home. We aren’t big tradition people, but we do have a few special traditions that make Christmas special to us. Among these traditions, homemade goodies top the list.
A couple of years ago, I thought it would be fun to make homemade hot chocolate with the kids. That one experience left a lasting impression on the kids and now every holiday season Piper suggests, “We must make hot chocolate!” This request continues throughout the month of December until we can’t bear another mug of homemade hot cocoa.
As I mentioned, cinnamon rolls have also become a Christmas tradition. Although cinnamon rolls don’t frequent our table as often as the regular cup of cocoa. Our tradition is to make cinnamon rolls on Christmas morning.
A few years ago, I shared a homemade cinnamon roll recipe that calls for whole wheat pastry flour and an overnight fridge method. The cinnamon rolls have become a favorite for many readers over the years. This year, I wanted to try an einkorn version.
As you probably know, earlier this year, I visited a functional medicine doctor where I had some testing done on my gut. The results came back that my gut needed some TLC. At the time, I tested positive for a sensitivity to gluten and parasites.
For four months, I went on a gluten-free diet that also included making some lifestyle changes (stress management, which I think will be the story of my life) and adding healing supplements. After this protocol, my gut was tested again and everything came back A-okay. I was cleared to consume gluten, but in limited quantities.
Since this time, I’ve been very selective about my gluten consumption. I no longer consume gluten when I’m out and about. Instead, my gluten consumption is reserved for einkorn and sourdough. Einkorn and sourdough sit well with my gut, unlike other forms of gluten.
In January, when we return from Europe, I’m going to share a podcast interview with Carla, the founder of Jovial Foods. Jovial Foods is my source for einkorn flour, and one of the leading einkorn growers/producers. I can’t wait for you to hear this interview and her story. To say that my love for einkorn deepened after talking to Carla is an understatement. I’ve known just enough about einkorn and why it sits well with me, particularly as someone with a slight sensitivity to gluten, but now I have an even greater understanding of this amazing grain. Needless to say, I’ll definitely be doing more einkorn exploration in 2019.
For now, if you’re new to einkorn, let’s just touch on the important stuff: what einkorn is and why it’s so special. Then we’ll talk about why you need to make einkorn cinnamon rolls.
What is Einkorn?
Einkorn is known as the oldest variety of wheat making it an “ancient” grain. The ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. Einkorn is said to be the wheat men were eating in the earliest days before modern day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties. Einkorn is slowly gaining popularity, but is still grown in only a few regions in Europe.
Einkorn is my favorite flour to work with when making traditional, flour-based baked goods. The sweet, ancient grain has a lighter texture and taste than modern day wheat, and contains a more favorable gluten ratio.
One of the reasons I love using einkorn is because of how easy it is to work with. Einkorn doesn’t like to be fussed with, so it doesn’t require much of any kneading. This makes the process of making a yeasted bread or pastry, like cinnamon rolls, an incredibly simple and hands-off process.
The other plus to using einkorn is the flavor. Einkorn has a very unique flavor and color (yellow). The light, slightly-sweet flavor produces the most amazing baked goods. Both of these attributes–the flavor and color– shine through in today’s recipe.
Today’s cinnamon rolls are a mix between a bread and a pastry, just sweet enough to enjoy as a treat but not too sweet. They are incredibly easy to make and don’t require any special tools or instructions. If you can mix and roll out dough, you can make these delightful cinnamon rolls.
(No-Knead) Homemade Einkorn Cinnamon Rolls
Ingredients
Dough:
- 3/4 cup warm milk (192g)
- 1 TB lemon juice (14.5g)
- 4 TB unsalted butter melted (64g)
- 2 tsp active dry yeast (8g)
- 2 eggs
- 1/4 cup pure maple syrup (75g)
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 4 1/2 cups all-purpose einkorn flour (525g) plus additional 1-2 tablespoon for sprinkling surface and dough
Filling:
- 2/3 cup light brown sugar (192g)
- 1 TB all-purpose einkorn flour
- 4 TB unsalted butter softened to room temp (64g)
- 1 TB ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp salt
Maple Glaze:
- 3/4 cup organic powdered sugar
- 1 TB pure maple syrup
- 1 TB heavy cream or milk
- 1/2 tsp pure vanilla extract
- pinch of salt
Special Equipment:
Instructions
Make the Dough:
- In a large bowl, combine the warm milk and lemon juice. Let this mixture rest for 5 minutes.
- Add the yeast and whisk to combine the yeast with the milk mixture. Let rest for 5 minutes.
- Whisk in the melted butter, eggs, maple syrup, and cinnamon. Finally, add the flour and salt. Combine the ingredients until they begin to come together to form a jagged, sticky ball. Cover with a towel and let rest for an hour.
- After an hour, place a sheet of parchment paper on a surface. Sprinkle with flour (about 1/2 tablespoon). Add the dough. Sprinkle a bit of flour over the surface of the dough (another 1/2 tablespoon or so). Knead the dough just until it forms a smooth ball--just a couple of "turns" of the dough. Roll the dough out with a rolling pin, flipping the dough if it becomes too sticky. There should always be some flour between the rolling pin and dough to prevent sticking.
Make the Filling:
- In a large bowl, use a hand-mixer to cream together all the filling ingredients: brown sugar, flour, butter, cinnamon, cardamom, and salt.
Assemble the Rolls:
- Pour the filling over the dough and use your fingers (or a large spoon) to rub the filling evenly over the entire surface. Roll up the dough as tightly as possible. Cut the dough into 12 even slices.
- Place the slices on a parchment-lined sheet pan. They should be about an inch apart. Cover the cinnamon rolls with a clean towel and let the rolls rest for 30 minutes.
- Preheat the oven to 400F. After 30 minutes, uncover the rolls and bake for 20-22 minutes, until golden brown.
For the Glaze:
- In a small bowl, whisk together the glaze ingredients until smooth. Drizzle the glaze over the cooled cinnamon rolls. I personally think the glaze is optional.
Notes
Nutrition
Could I replace the yeast with sourdough? Could I then put the finished rolls in the fridge overnight before baking for a cold ferment?
I really want to use my starter in everything and there seems to be few recipes with both einkorn and sourdough.
Thank you.
Wendy
Hey Wendy, Yes, you can replace the yeast with sourdough. Yes, I would do a slow cold ferment as you mentioned.
Hi. Einkhorn flour is a little hard to get in New Zealand. Could I use a variety of spelt flour instead? 😊
Hey Lisette, You could.
Hi
I want to try these buns.
however, just a question about the yeast.
is 2 tsp really 8 grams? it seems quite alot for for 2 tsp?
2 1/4 tsp is usually 7 grams?
should i just do 2 tsp or measure 8grams?
thanks.
Hey Hana brand, You can use 7 grams if you feel that’s best. But yes, from my measuring, I used 8 grams.
sorry to bother you again.
how much yeast can i cut back on and then how much longer do i let it rise?
would you know?
thanks so much.
Hey hana brand, I would google the ratio of instant yeast to active dry yeast. And see what the substitution is for this. Then based on that, cut back on the yeast based on that ratio (this recipe calls for active dry yeast). Instant yeast should have a much faster rise time, so I’m not sure but I would also google to see how much faster instant yeast will rise vs. active dry yeast.
thanks for your quick reply.
do you bake this in a fan oven – convection or conventional – without a fan?
also if i have instant/rapid rise yeast would you know how to sub for active yeast?
Hey Hana Brand, I bake in a conventional oven. It does have a fan, but I don’t use the convection setting for this recipe. I haven’t played around much with instant yeast and einkorn, not sure how that will go.
I made these during the holidays one year, but I didn’t have any maple syrup, so I used molasses instead. Now, my dad specifically requests these cinnamon rolls every year. They are a hit! And I don’t feel as terrible eating them as a traditional cinnamon roll.
That’s awesome, Micheala! I love that sub, too. Great idea!
Made this today for lunch with family. It was absolutely delicious! Followed it exactly, except I did a cream cheese frosting. The dough was a pleasure to work with. Had a little bit of filling leakage, but that caramelized bit was soooo good! I’m absolutely sold on these cinnamon rolls from here on. Thanks for the wonderful recipe!
Yay, Ellen! So happy to hear the cinnamon rolls were a hit. I always get some leakage too which, like you mentioned, ends up caramelized. It’s my favorite part of the cinnamon rolls.
Hello! I found this recipe as I was specifically searching for a cinnamon roll recipe made with einkorn for Christmas. Well, I took a shot in the dark trying this one without testing it first (totally me) and they were delicious! I used rice milk for the milk and apple cider vinegar as I was out of lemon juice. This worked well as the cinnamon rolls were soft and moist. I also added a little cardamom to the maple glaze as I love it. They were perfect with bacon and hot coffee on Christmas morning! I had a primal urge to just eat them all over the next day or two but I wrapped them up and threw them in the freezer so we can have the other half of the batch on New Year’s Day morning. I will definitely be making these again! Thank you!
That’s awesome, Elizabeth! I’l so glad you enjoyed the einkorn cinnamon rolls! Thank you for sharing and rating!
Would it be ok to swap honey in place of the brown sugar in the filling? Thanks!
Hey Mandy, I apologize for the delayed comment. There’s been an issue with comments going to spam. I haven’t tried honey and I’m not sure it will work the same, but you could try. Let me know if you do.
Do you have a Einkorn cinnamon loaf bread version of this? I would really love this!
I’m a huge fan of your recipes and religiously make your pizza dough recipe on a weekly basis and just started making my first Einkorn loafs today (your recipe)!
Hi!
I am trying out this recipe, and just as I suspected, the lemon made the milk curdle. Any suggestions for this? And can you tell me why this recipe calls for lemon? I havent actually seen that before in bread.
Thanks
Kristen
The lemon juice mixed with milk makes a homemade buttermilk. This produces a much softer texture. You can just use milk if desired. The curdling is natural and what you want.
LS Team
Hi. Since Eikorn all purpose is almost impossible to get these days, can I make this recipe with Eikorn whole wheat?
Hi Laura,
Yes, you’ll probably need to decrease the flour. by maybe 1/4 cup? just eye the dough and add more liquid if needed.
LS Team
Can a fed sourdough starter be used in place of the active dry yeast? If so, how much starter and should I reduce the amount of liquids used elsewhere in the recipe to account for the water in the starter?
Hey Kim, I apologize for missing your comment–our spam filter has been acting up and lots of comments went over there. You can, but the amount needed and process (resting time for the dough) will be different. You may want to try this recipe: https://www.theclevercarrot.com/2017/12/how-to-make-sourdough-cinnamon-rolls-step-by-step-guide/
Do you know if this dough would work rolled into balls and baked with a spiced butter sauce for a put apart bread? Trying to make an Einkorn monkey bread.
Hey Cami, I believe so.
Hello, have you tried this with egg substitutions? Like a flax egg or applesauce? I have an egg allergy so was wondering if anyone has tested it!
Hey Shannon, I haven’t, maybe someone else who previously made them. It may work.
Eager to try this. Appreciate your einkorn recipes. Have you tried honey or? In dough ingredients instead of maple syrup? I’m not a real maple fan. Would 1/4 c honey in dough work or options??? Thanks.
Hey JB, So glad you’re enjoying the einkorn recipes. Many more to come. You can definitely use honey in place of the maple syrup–same amount.
Would this work with a nut or coconut milk instead? Or is the lactose needed to the yeast? We have a couple family members who can’t have dairy.
Hey Nicole, Yes, it will :). Even water will work, although I recommend a milk of some sort.
Can’t wait to try these. I would also like to know if you could keep in the fridge overnight. I would like to make these for Christmas morning but don’t want to be making that morning. Please comment if you’ve put these in the fridge overnight and baked the next morning!
Hey Emily, I haven’t tried an overnight method with these, so I’m not sure how they’ll turn out. If I get a chance to try that in the next couple of days, I’ll let you know.
Just wondering if you have tried the overnight fridge version yet.
Hey Gina, I haven’t. I think putting them in the fridge overnight should work.
I made these last year two days before Christmas and left them in the fridge after slicing.. ready to bake and they turned out fantastic.
Hey Nicole, thank you for sharing!!
We are new to einkorn, but have loved every one of your recipes that I have tried. (Especially after my spelt fails!)
Do you think these could be made up through the slicing then kept covered with plastic wrap in the fridge to bake off in the morning?
Hey Sarah, I’m so glad you’re enjoying einkorn. I’m not sure if these will work as an overnight recipe, but it’s worth a try.
These look delicious!! I’m planning on trying these out this week. Thanks for sharing!
Yes! I was hoping you would come out with an einkorn cinnamon roll recipe, I can’t wait to try this. Since finding your blog we have switched completely over to einkorn (thanks to your easy recipes) and it’s helped my son tremendously. Thank you so much, keep it up!
That’s so great to hear, Karli! Enjoy!!
Yay! You’re back! There is something so satisfying about foods made with einkorn. Looking forward to your ever expanding einkorn recipe collection in 2019.
Thank you, Katie! For sure. I want to experiment with einkorn berries, too, in savory dishes. Talking to Carla was so inspiring!