Einkorn Cinnamon Rolls
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
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Einkorn Cinnamon Rolls
- PREP TIME:
- COOK TIME:
- TOTAL TIME:
- SERVINGS:
Description
Einkorn all-purpose flour make these cinnamon rolls light, delicious, and easy on the gut!
SCALE
Ingredients
- 12 cup Einkorn All Purpose Flour Approximate
- 1/3 cup Honey
- 1/3 cup Avocado Oil
- 3 cup Very hot tap water
- 1 1/2 tablespoon Instant Yeast
- 1 1/2 tablespoon Real Salt
Cream Cheese Frosting
- 8 ounce Cream Cheese
- Honey To taste
Instructions
1. Mix oil, honey, water, and 4 cups of einkorn all-purpose flour.
2. Add yeast, and 1/2 a cup of flour. Mix.
3. Add salt. Add flour a little at a time while mixing. Keep adding flour until it cleans the sides of the bowl (We added about 7 cups).
4. Knead in mixer for 10 minutes.
5. Let rest in bowl for 20 minutes. If dough is a little sticky, sprinkle about 1/2 cup of flour on top while resting.
6. Knead a couple times on floured surface. Then, keeping on floured surface, roll out into large rectangle a half-inch thick.
7. Brush surface of rectangle with butter. Sprinkle with sucanat and cinnamon until covered.
8. Start at one end, and roll up dough until you have one long cylinder of dough.
9. Cut dough into rolls of the desired thickness with a string or piece of floss.
10. Place into greased jelly roll pan or baking sheet (You can also use parchment or silicon mat instead of greasing).
11. Put in warm place (The oven off) to rise until doubled. About 30-45 minutes.
12. Bake at 350º for 20 minutes.
13. While rolls are baking, mix cream cheese and honey.
14. After 20 minutes, remove from oven. Let cool a little before frosting.
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PRODUCTS IN THIS RECIPE
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22 thoughts on “Einkorn Cinnamon Rolls”
how can you use very hot tap water?
will it not kill the yeast?
is the hot water to shorten gluten strands and make it softer?
is it less sticky with hot water?
For yeast, the ideal water temperature is generally 100°F to 115°F for proofing active dry yeast, while rapid-rise yeasts prefer slightly warmer, around 120°F–130°F, but always avoid water above 130°F. Using hot water will not make it less sticky.
Where’s the cinnamon in this recipe ?
See #7 in the instructions. It’s sprinkled on at that point.
Can I replace the yeast with sour dough and let it rise all night in the fridge? I am looking to the healthiest options. Thank you.
We sell a recipe book that is all about cooking with Einkorn and it has a section on sourdough. We recommend you check it out. Here is the url: https://www.einkorn.com/product/baking-cooking-with-einkorn-by-heidi-ellis/