Sourdough Cinnamon Rolls w/ fresh milled rye flour

sweet treatsrye flour
Written By Jenny Bredeken

There’s something so satisfying about the deep, nutty aroma of fresh-milled rye flour combined with the warm spice of cinnamon and the subtle tang of sourdough. These sourdough rye cinnamon rolls take a beloved classic and elevate it with the rich complexity of fresh-milled whole grains. Unlike traditional cinnamon rolls, which rely solely on refined flour, this recipe highlights the depth of freshly milled rye flour, giving the dough a tender crumb, a hint of natural sweetness, and an earthy richness that pairs beautifully with the buttery cinnamon filling.


Rye flour, especially when freshly milled, brings a unique softness and flavor to baked goods, making these rolls extra special. Because rye has lower gluten strength than wheat, we balance it with high-protein bread flour, allowing the dough to be soft and fluffy while still holding its shape. And since these rolls are naturally leavened with sourdough, they develop an extra layer of complexity, enhancing their flavor and digestibility. Whether you’re a dedicated sourdough baker or just looking for a way to incorporate fresh-milled grains into your baking, these sourdough rye cinnamon rolls are a must-try.

Ingredients

For the Dough:

  • 200g (1 ⅔ cups) Full Circle Farm fresh-milled rye flour

  • 265g (2 ⅛ cups) bread flour

  • 120g (½ cup) active sourdough starter (65% hydration)

  • 210g (¾ cup + 2 tbsp) whole milk, lukewarm

  • 75g (⅓ cup) unsalted butter, softened

  • 50g (¼ cup) honey or maple syrup

  • 1 large egg

  • 5g (1 tsp) fine sea salt

For the Filling:

  • 100g (½ cup) brown sugar

  • 1 tbsp ground cinnamon

  • 50g (¼ cup) unsalted butter, softened

For the Glaze:

  • 30g (¼ cup) powdered sugar

  • 150g (⅔ cup) cream cheese, softened

  • 45g (3 tbsp) milk

  • 1½ tsp vanilla extract

Instructions

1. Make the Dough (Day Before)

  1. In a mixing bowl, whisk together the warm milk, sourdough starter, honey, and egg.

  2. Add the fresh-milled rye flour and bread flour. Mix until incorporated, then let rest for 30 minutes.

  3. Add the softened butter and salt. Knead for about 8–10 minutes until smooth. The dough will be sticky due to the rye but should develop strength.

  4. Transfer to a lightly buttered bowl, cover, and let ferment at room temperature (4 hours, around 70°F).

2. Shape the Rolls

  1. Roll out the dough on a floured surface into a 12x16-inch rectangle.

  2. Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly on top.

  3. Roll the dough into a tight log from the long side and cut into equal rolls, about one and a half inches wide.

  4. Arrange in a buttered 9x13-inch pan, cover, and let proof for 8-12 hours (overnight works great). They will double in size.

3. Bake

  1. Preheat the oven to 375°F (190°C).

  2. Bake for 22–25 minutes, until golden brown.

4. Make the Glaze & Finish

  1. Whisk together the powdered sugar, cream cheese, milk, and vanilla until smooth.

  2. Once rolls have cooled slightly, separate them from the pan and frost each roll generously. I hope you find them as delicious as my family does!

Jenny Bredeken