Sourdough Einkorn Cinnamon Rolls
Needing to come up with a cinnamon roll recipe for Christmas this past year (thanks, Covid), I set out on a quest to find a recipe for sourdough einkorn cinnamon rolls. I know cinnamon rolls are typically baked with yeast, but I love sourdough so much that I haven’t baked with yeast in years. Sourdough has replaced all of my baking. There was a problem though … I found lots of einkorn recipes with yeast and lots of sourdough recipes with hybridized flour … but no sourdough einkorn recipes.
So I combined several recipes, including the one from my sister-in-law (who normally bakes the Christmas cinnamon rolls), to create a new one that hits both the “sourdough” and “einkorn” requirements. With lots and lots of trial and error, including using my oldest daughter’s friends as test subjects (or as one of them suggested, guinea pigs, ha!) multiple times, I finally came up with a result with which I am satisfied.
Because einkorn behaves differently, these are not quite the same as modern white flour cinnamon rolls. Einkorn is a bit more crumbly and doesn’t hold together as well, which I’m assuming can be attributed to the older form of gluten. I tried several different versions to cut down on the crumbliness, but got very similar results every time. So while they’re more crumbly, they are absolutely delicious and a really fantastic alternative to white flour. And though I question the validity of a claim that cinnamon rolls are “healthy,” the synergy of einkorn flour and the sourdough process certainly gives these rolls more nutritional value than store-bought.
They’re also not overpoweringly sweet, as I opted for a heavy-on-the-cream-cheese frosting to balance out the sweetness of the filling. I also cut the cinnamon rolls smaller than what is typical to provide a more reasonable, not-so-huge serving size. They’re obviously still super sweet and clearly fall in the 20% category, but I’m all about homemade versions of treats that don’t include unpronounceable additives and chemical preservatives. Though cinnamon rolls obviously are not a wise choice all the time, these organic, real ingredients make them a much better option. I love the occasional treat and these are terrifically tasty!
Sourdough Einkorn Cinnamon Rolls
Ingredients
For The Dough:
- 2 1/2 cups all-purpose einkorn flour (divided)
- 1/2 teaspoon sea salt
- 2 tablespoons organic cane sugar
- 1/2 cup active einkorn sourdough starter
- 1/2 cup organic buttermilk (milk is fine, too)
- 4 tablespoons grass-fed butter (melted, but not hot)
- 1 teaspoon baking soda
- 1 pastured egg (whisked separately)
For The Filling:
- 1 cup organic brown sugar
- 2 teaspoons organic ground cinnamon
- 1 teaspoon vanilla extract
- 4 tablespoons grass-fed butter (melted)
For The Icing:
- 1/2 block organic cream cheese
- 2 tablespoons grass-fed butter (softened)
- 1 cup organic confectioner's sugar
- 1 teaspoon vanilla extract
- 1 tablespoon grass-fed milk
Instructions
The Night Before:
- To make the dough, mix together 2 cups einkorn flour (save 1/2 cup for the morning), 1/2 teaspoon sea salt, 2 tablespoons cane sugar. Stir with a fork to combine.
- Add sourdough starter and buttermilk. Stir roughly to lightly mix with the dry ingredients, but not to completely mixed. (I add this step before mixing in the warm butter to avoid curdling the buttermilk. It may not be necessary because I've never actually curdled the milk, but better to be safe than sorry.)
- Add the melted butter and mix with a fork until the dough is combined. It will have a rough consistency.
- Cover with plastic wrap and proof for 8-12 hours. I proof in my oven with the light on to create a warm environment, but lots of newer ovens have a proof option.
In The Morning:
- Mix the filling in a small glass bowl by combining the brown sugar, cinnamon, and vanilla extract with a spoon. Set aside.
- Pull the dough from the oven - it should have risen, though not considerably. Mine does not completely double in size.
- Add the whisked egg into the dough and mix with a fork. The dough will be wet and sticky.
- Add the 1/2 cup einkorn flour and 1 teaspoon baking soda. Mix to combine, and then turn onto a liberally-floured surface. Depending on moisture, a bit more einkorn flour may be needed to create a workable dough.
- Knead the dough on your surface until all ingredients are well combined and the dough is workable, but not dry.
- Making sure that your work surface is liberally-floured, roll out the dough to approximately 24 inches by 12 inches in size.
- Using a pastry brush, brush the 4 tablespoons of melted butter onto the dough.
- Spread the filling evening over the butter. I don't mind getting messy and simply use my hands.
- Starting at the side of the dough that's furthest from you, roll the 24-inch side longways, toward you. You should end up with a nice long roll from which to cut.
- Next, cut the rolls with a bread cutter. I like to cut them smaller because ... well, frankly, no one needs a humongous piece of cinnamon roll! Ha! I usually cut off the ends as tiny bonus pieces, and cut the rest of the roll into 14 pieces. That ultimately results in 16 pieces total, with two of them being tinier little guys. I've experimented with different numbers, but have found that cutting more pieces allows for reasonable portion sizes that don't leave everyone feeling yucky after eating.
- Place the rolls in your baking dish, allowing room in between for expansion. I prefer to bake in my 12-inch cast iron skillet, but a glass 9x13 should work just fine as well.
- Cover the rolls with a towel and allow to proof for 45-60 minutes on the counter.
For The Icing:
- While the rolls are proofing, mix the icing with a KitchenAid or handheld beaters in a medium bowl.
- Cream the cream cheese and butter.
- Beat in the confectioner's sugar until well combined. Scrape sides as needed.
- Add the vanilla extract and milk. Beat until well combined and smooth. Set aside.
Bake The Rolls:
- Preheat the oven to 375 degrees Fahrenheit while the rolls are still proofing.
- Bake for approximately 22-25 minutes, or until the rolls have risen considerably and are just starting to brown on top. Because all ovens are so different, it's super important to watch the rolls - you don't want to over-bake them!
- Once they're finished baking, pull the rolls from the oven and allow them to rest for about 5 minutes.
- Next, I like to run a knife in between all the rolls to make it easier to dish them out.
- Lather the top of the rolls with the icing.
- Serve!
I’ve tried to include lots of pictures below to help with the process, though I think it’s fairly intuitive, especially if you’re a baker. The great thing about sourdough is that it’s so forgiving! This recipe is certainly labor-intensive, but all cinnamon rolls are. I think they’re so worth the time investment for the occasional treat. They feel so decadent!
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These really look beautiful! How would I substitute sucanat for the brown sugar?
That’s a really interesting question, Mamam! I haven’t worked extensively with sucanat, so I can’t say for sure. But I would suggest subbing one-for-one and see how you like it, then adjust accordingly. I’d love it if you share how it goes!
These were wonderful! I even messed up the proportions since it was my first time ever but they were soft and pretty flavorful! A great recipe I’d like to try my hand at again.
Carrie, thank you so much for taking the time to share with me, I so appreciate it! I’m excited this recipe worked for you! Einkorn, of course, doesn’t have the same consistency as white flour, but I think this is a tasty (and much healthier) substitute. Be well and happy new year!
I’m now on my second batch of these. Absolutely love this recipe. Easy to follow and everyone in my home loved them. Looking forward to trying more of your recipes! It’s hard to find einkorn specific ones!
Thank you so much for taking the time to share your feedback, it is so very appreciated! We love them too – so glad the recipe works well for you!
I made these today, I only let the dough rest for 6-7 hours, and they turned out beautifully! Thank you so much for the recipe!
You are so welcome! I’m so glad this recipe worked for you, and I’m super appreciative you took the time to let me know! I’m planning on making them again on Thanksgiving morning. Blessings to you!
We made these this morning and they were wonderful! I poured 1/2 cup of heavy whipping cream into the pan before baking and we didn’t feel like they were crumbly at all. I learned that from another sourdough baker. It always makes cinnamon rolls better!
Jana, this is really interesting – I have never heard of this trick! I am going to try it tomorrow for our Christmas morning cinnamon rolls. Do you pour it in after the rolls have proofed and right before going into the oven? Thank you so much for taking the time to share, I really appreciate it! Blessings to you!
This recipe looks incredibly delicious and I am excited to try it! 😊 One question, should the sourdough starter I use be peaked?
Hi Carita! Einkorn starter doesn’t doesn’t really rise like white flour starter, but yes, it should be active and “hungry,” around 12 hours after the last feed. I hope that answers your question! Blessings to you!