Whole Wheat Einkorn Flour Sourdough Cinnamon Rolls
These whole wheat einkorn flour sourdough cinnamon rolls are irresistible with their swirls of buttery cinnamon and sugar in soft and fluffy dough. Best of all they are filled with an amazing amount of health benefits due to the unique blend of ancient grains and sourdough starter.
You can enjoy these delicious and healthy cinnamon rolls without feeling guilty since there is no refined white flour or other unhealthy ingredients in this recipe.
Why Whole Wheat
The whole wheat grain contains fibers, nutrients, prebiotics (non digestible fibers) and is considerably higher in minerals then conventional white flour. Whole wheat has a higher protein content, contains B vitamins and antioxidants and offer better mineral absorption.
Benefits of Fresh Ground Flour
If you want to receive the full nutritional benefits of whole wheat and ancient grains, you MUST learn to mill the actual grain!
Did you know that most of the time, the whole wheat berries (grain kernels) are actually cheaper than purchasing the ground flour? Investing in a Mockmill 100 would be such a great idea if you are wanting to benefit and give your family the additional and full healthy benefits of the grain.
We’ve found huge benefits for our immune and gut health while consistently incorporating fresh ground goodies made with the original wheat einkorn.
Here, you can check out all you need to know about Einkorn and its health benefits.
Why Make Sourdough Cinnamon Rolls
Adding sourdough starter to your cinnamon rolls offers several nutritional benefits plus it gives a wonderful familiar ‘tang’ to the baked good.
Sourdough supports gut health and digestibly by the process of breaking down the complex carbohydrates and proteins, and increasing the prebiotics which make it easier for your body to digest. It also feeds healthy bacteria to your gut.
If you have starter needing to be used up, this recipe is a great one to try out! It is healthy, from scratch and full of comforting and delicious flavors!
Take note, this recipe uses a separate pan for rising and a cast iron skillet for baking the dough. Here is the reason why!
Baking cinnamon rolls in a Cast Iron Pan
I LOVE using cast iron to bake these cinnamon rolls because of the great heat conductivity of the pan. It results in the the butter and cinnamon streusel frying to the bottom of the rolls in a sticky sweet goo and gives taller cinnamon rolls then wider (as opposed to baking in a glass baking pan where the rolls can spread out). I talk a little more about using a cast iron pan in this post.
Compared to Basic Einkorn Sourdough cinnamon rolls, this recipe here is slightly different in that it uses eggs for a binding agent, it long ferments with a refrigeration step to help with the texture producing a delicious soft cinnamon roll made with whole wheat einkorn.
Ingredients You’ll Need
Einkorn Flour
Einkorn, like most ancient grain varieties, has undergone minimal processing and has a simpler DNA structure allowing considerably more nutrients and health benefits available. This nutritious grain has been proven to help maintain blood sugar levels, and also assist in gut health. Using einkorn flour for sourdough based foods has also shown to be anti-inflammatory so this Einkorn cinnamon rolls recipe with sourdough is full of gut healing properties!
Sourdough Starter
Sourdough baking is the natural use of lactic bacteria acid which are the natural yeasts in the environment around us, instead of commercial yeast as a leavening agent
Make sure you feed your sourdough starter about 4-8 hours before making your bread for the best results. This guarantees an active starter to help the rise of your sourdough loaf.
Egg
One large egg will help with the texture of the dough in this recipe, providing extra binding as einkorn has a much weaker gluten structure.
Sugar
Often brown sugar is used but we’ve found maple sugar and coconut sugar taste just as marvelous if not better AND provides better nutrition than refined brown sugar.
Sea Salt, Cinnamon and Brown Sugar
Sea salt adds balance to flavor, cinnamon is the star of the show, and brown sugar can be replaced with other alternative sweeteners like coconut sugar, unrefined cane sugar, evaporated cane juice or a sugar-free form like Pyure or Truvia.
Note, I don’t recommend exchanging a dry sugar with liquid as it will change the dough consistency.
Grass Fed Butter
You can use any butter but I’ve found grass fed butter to have the best flavor, not to mention it’s healthier for you.
Suggestions for cinnamon rolls
You can enjoy your cinnamon roll straight from the oven, slightly warmed up, or at room temperature. Did you know that cinnamon rolls can be froze and reheated later? (This is great if you make a batch but don’t want to eat that many, or want to freeze some to have on hand for healthy breakfasts). HERE’S how I recommend freezing your cinnamon rolls for a long tasty life.
Cinnamon rolls can be served for breakfast, dessert or a snack and go perfectly with a hot drink like tea ( I love making Chai!) or coffee ( here’s my favorite toxin free brands). They are my favorite on a Saturday morning for a special breakfast treat!
Whole Wheat Einkorn Sourdough Cinnamon Rolls
Rich rolls bake with a moist bread and gooey filling for a healthy version of the classic cinnamon roll that you will love!
Ingredients
- Dough
- 4 Cups (480 g) Whole Wheat Einkorn Flour
- 1 Cup (220 grams) Distilled Water slightly warm
- 1/2 Cup (140 g) Active Sourdough Starter
- 3 t (9g) Pure Cane Sugar
- 1 t (5g) Sea Salt
- 1 Large Egg beaten
- Filling
- 2 T () Cinnamon
- 1 Cup (120 g) Coconut or Maple Sugar
- 8 T Grass Fed Butter Softened
- Frosting
- 8 oz. Cream Cheese, Softened
- 1 Cup (120 g) Powdered Sugar
Instructions
- Combine the flour, water, sourdough and sugar. Add in the egg and salt and mix until completely combined with no extra flour and a ball is formed. Don't over mix.
- Cover with a damp tea towel and let rise for 8-10 hours ( less time if more than 70 degrees Fahrenheit. Longer if less than 68 degrees Fahrenheit)
- Take dough out on a lightly floured surface. Stretch and fold 5-7 times then roll back into a ball, cover and place in the freezer for 20 minutes.
- Mix together filling in small bowl until creamy. Take the dough back out and roll into approximately 8 x 18 inch rectangle. Spread the filling across the surface of the dough.
- Preheat oven to 450 degrees Fahrenheit. Place parchment into an extra pan for rising ( I like to use a springform 10 inch pan because of the tall sides)
- Roll up dough from one wide side to the other using a flat bench scraper if needed to lift dough. Cut into eight equal pieces and place in a parchment lined pan. Place into the parchment lined pan, cover and place in the freezer for 20 more minutes to chill.
- Lift the parchment holding the cinnamon rolls out and transfer to a 10 inch cast iron skillet. Turn oven down to 400 degrees Fahrenheit and bake for 25 minutes or until golden browned and streusel is bubbly.
- While rolls are baking, whip together frosting ingredients in a small bowl. Wait 15 minutes after taking rolls from the oven before frosting them so the frosting doesn't melt away. Enjoy!
Notes
- Other sugars such as maple or coconut sugar may be substituted for the cane sugar.
- Folding the dough helps create air pockets to encourage a better rise.
- Wetting your hands before folding the dough can help prevent sticking and prevent using too much flour.
How to Make Sourdough Cinnamon Rolls Overnight
Combine the flour, water, sourdough and sugar. Add in the egg and salt and mix until completely combined with no extra flour and a ball is formed. Don’t over mix.
Cover with a damp tea towel and let rise for 8-10 hours ( less time if more than 70 degrees Fahrenheit. Longer if less than 68 degrees Fahrenheit). It’s always a good idea to check it at the shorter time.
Take dough out on a lightly floured surface. Stretch and fold 5-7 times then roll back into a ball, cover and place in the freezer for 20 minutes.
Mix together filling in small bowl until creamy.
Take the dough back out and roll into approximately 8 x 18 inch rectangle.
Spread the filling across the surface of the dough.
Preheat oven to 450 degrees Fahrenheit. Place parchment into an extra pan for rising ( I like to use a springform 10 inch pan because of the tall sides).
Roll up dough from one wide side to the other using a flat bench scraper if needed to lift dough. Cut into eight equal pieces and place in a parchment lined pan.
Cover the pan and place in the freezer for 20 more minutes to chill.
Lift the parchment holding the cinnamon rolls out and transfer to a 10 inch cast iron skillet.
Turn oven down to 400 degrees Fahrenheit and bake for 25 minutes or until golden browned and streusel is bubbly.
While rolls are baking, whip together frosting ingredients in a small bowl. Wait 15 minutes after taking rolls from the oven before frosting them so the frosting doesn’t melt away. Enjoy!
Tips and Tricks for the Best Cinnamon Rolls
Working with whole wheat einkorn can be tough ( pun intended). Here are a few hints to help you get the best results!
Repeat Folds in Dough
Folding the dough as opposed to kneading helps ancient grain gather air pockets, thus creating more rise. Because of einkorn’s weak gluten properties as well as it’s dense nutrients, it requires unique tricks to help with the texture and rise.
Refrigerate Dough Before Shaping and Baking
I refrigerate this dough for three reasons:
- To allow for an easier shaping with less stickiness as cold dough has more structure.
- To create a better texture and rise in the end product. As Fred Walter teaches on FlavoryCooking.com, ” This process, known as “tempering,” helps to create a more stable dough that will retain its shape and texture when baked.
- To prevent over proofing of the dough (letting it rise too long and lose any rise in the oven).
Don’t Add Too Much Flour
Adding additional flour while working the dough might seem necessary at the time but after the cinnamon rolls bake they will likely turn out overly dry and not have a moist texture (Thus the refrigeration of the dough helps with any sticky problem). Using a bench/dough scraper is also a huge help to removing dough from the counter without causing tears.
Wet your hands
Wetting your hands before folding the dough can help prevent sticking and prevent using too much flour. Sometimes I will even keep a cup of water nearby to dip my fingers in if they start to get sticky.
Use a bench scraper
Using a bench scraper to help roll over the dough is a lifer saver! I highly recommend grabbing a dough/ bench scarper to help move dough from the counter without tearing or stretching the shape.
I’d love to hear how your cinnamon rolls turn out. Let me know!
From the Hilltop,
