Who doesn’t love the warm, sweet aroma of freshly baked cinnamon rolls wafting through the kitchen? But what if I told you that you could enjoy these heavenly treats without the long wait? Welcome to the world of fresh milled cinnamon rolls made with my no-wait, quick Yudane method. These rolls are not only super soft and fluffy but also incredibly delicious. Let’s dive into this delightful and speedy baking adventure!
The Magic of Fresh Milled Flour
Using fresh milled flour brings a whole new level of flavor and nutrition to your baking. The natural oils and nutrients are at their peak, making your baked goods taste better and be better for you. For these cinnamon rolls, I used freshly milled whole wheat flour, which adds a rich, nutty flavor that perfectly complements the sweetness of the cinnamon filling.
Why the Quick Yudane Method Rocks
Yudane is a Japanese baking technique that involves mixing boiling water with flour to create a gelatinized dough. This method enhances the dough’s moisture retention, resulting in an incredibly soft and fluffy texture. My quick Yudane method skips the waiting time, so you can enjoy your cinnamon rolls faster without compromising on quality.
Let’s Get Baking!
Here’s how you can make these irresistible cinnamon rolls using my no-wait, quick Yudane method:
Cinnamon Rolls
Ingredients
- 510 g wheat berries 3 cups of grains
- 320 g whole milk 1 1/2 cups
- 12 g yeast 4 tsp
- 7 g sea salt 2 tsp
- 25 g honey or maple syrup 1/8 cup
- 25 g butter softened (1/8 cup)
- 1 egg approx. 50g
Yudane
- 50 g boiling water Mix with 25 g milled flour
Icing
- 2 oz cream cheese
- 2 tbsp honey
- 1 tsp vanilla extract
- 2 oz sour cream
Wash
- ½ cup heavy cream, half and half, or whole milk for when you want ooey, gooey, cinnamon rolls
Instructions
Prepare the Yudane:
- Combine 25 g milled flour with 50 g boiling water. Stir until it forms a thick paste.
Autolyse Step:
- In mixing bowl, combine all dough ingredients EXCEPT salt and yeast. Knead or mix the dough for about five minutes.
- Cover the bowl and let it rest for 15-30 minutes. This allows the flour to fully hydrate and helps improve the dough’s elasticity and extensibility. This is an optional step.
Mixing the Dough:
- Add the salt and iyeast to the flour mixture.
- Knead the dough until it becomes smooth and elastic (a sign it will pass the windowpane test). You can do this by hand or use a stand mixer with a dough hook attachment. It could take anywhere from 2 minutes to 15.
Prepare the Filling:
- In a small bowl, mix together filling ingredients: butter, sugar, and ground cinnamon until well combined.
Shape the Cinnamon Rolls:
- Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle (about 1/4 inch thick).
- Spread the cinnamon filling evenly over the rolled-out dough.
- Starting from one edge, tightly roll the dough into a log.
- Cut the log into 12 even slices and place them in a greased baking dish.
Proofing
- Cover the baking dish with a damp cloth or plastic wrap and let the rolls rise while the oven preheats to 375 F.
Bake:
- Pour the milk wash over top of the cinnamon rolls. Bake them rolls for 20-25 minutes, or until they are golden brown and a thermometer inserted is over 190 F.
Prepare the Icing:
- While the rolls are baking, mix together 1 cup powdered sugar, 2 tbsp milk, and 1 tsp vanilla extract until smooth. For a no refined sugar option, mix the icing ingredients from the recipe together.
Finish and Serve:
- Once the cinnamon rolls are out of the oven, let them cool slightly before drizzling the icing over the top.
- Serve warm and enjoy the soft, fluffy, and flavorful cinnamon rolls!
Notes
Nutrition
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Is the flour for the yudane taken from the total amount or do you measure it separately?
It can be done either way. I’ve done it both ways and it works out. Usually, though, I just use from what I milled for the recipe. The only time I use from another source is if I’m using old oatmeal/cream of wheat/mashed potatoes instead or have extra flour to use up.