Name: Einkorn Brioche Cinnamon Rolls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 cups (384 g) Einkorn flour; 1.5 teaspoons kosher salt; 3 tablespoons sugar; 1.5 teaspoons instant yeast; 1 egg; 3/4 cup lukewarm water; 1/4 cup (62 g) milk; 3 tablespoons melted butter; 3/4 cups packed brown sugar; 2 TBS cinnamon; pinch salt; 6 tablespoons melted butter; 4 oz cream cheese, softened; 1 cups confectioners’ sugar; 1/2 teaspoon vanilla extract; pinch salt; milk or heavy cream to thin

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Einkorn Brioche Cinnamon Rolls are soft and melt in your mouth with the perfect cream cheese frosting that puts the flavor over the top! We have been making this super simple, overnight cinnamon roll recipe on repeat recently and they are a family favorite!

Homemade Cinnamon rolls are perfect for holidays, family gatherings, or lazy Saturday mornings. They are always my go-to for things like Christmas morning, the first day of summer break, father’s day brunch… The list goes on. Using ancient grain einkorn flour was a natural step for me because I always want to incorporate the most healthy grains when baking for my family.

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These homemade einkorn cinnamon rolls are soft, and have a slight nuttiness that pairs perfectly with cinnamon and brown sugar. Whether it’s Christmas morning or just a treat for the family, these einkorn cinnamon rolls are sure to impress.

Nourishing Breakfast Ideas

Breakfast foods are some of my favorites to whip up in our kitchen. We love this gut-friendly granola plus a ton of sourdough recipes like Sourdough Pop Tarts, Sourdough banana bread, and ferments like homemade yogurt!

Einkorn is a newer addition to the healthy foods we have been making and it’s really become one of my favorites!

What is Einkorn?

Einkorn is one of the earliest cultivated forms of wheat and is often referred to as an ancient grain. Unlike modern wheat, einkorn retains more nutrients and is often easier to digest. This is because it has never been hybridized and has retained its natural form!

Einkorn has a different gluten structure from traditional wheat. This makes it easier to digest for a lot of people. It also has far less gluten than regular flour. In addition, it is higher in protein (YAY) and has more plentiful nutrients like iron and zinc!

Einkorn has a delicate flavor, a soft texture, and is packed with vitamins and minerals, making it a great addition to your baking. I source my einkorn from Jovial Foods and it and works SO well in my baked good recipes!

Einkorn does not have the exact same texture as traditional wheat baked goods. This is because it hasn’t been hybridized to create modern-day, super-light-and-fluffy breads and baked goods. It may take some getting used to as you begin baking with einkorn, but the flavor and health benefits far outweigh having a super-bouncy oven spring!

Is Einkorn Healthy?

Yes! Einkorn offers several health benefits compared to all purpose flour made from modern wheat.

Less gluten
Weaker form of gluten
More plentiful vitamins and minerals including zinc, vitamin B6, fiber and iron.
Higher in protein
Low glycemic index (and in some instances can prevent/delay diabetes (source)

Why You’ll Love These Delicious Cinnamon Rolls

Fall apart/melt-in-your-mouth perfection! The super-soft texture of these cinnamon rolls is one of my favorite elements!
Tangy + Delicious: The decadent cream cheese icing is the key here. It perfectly compliments the nuttiness of the einkorn flour.
Quick, 1-bowl recipe: It’s SO hard for me to think about dragging out my stand mixer or a bunch of other random supplies in the evening before bed. This dough can be whipped up in one bowl right before bed and the next morning the rolls can be popped right in the oven!
Healthy: Healthy, ancient grain einkorn dough is packed full of nutrients for a healthier breakfast!

Tips and Tricks for the Perfect Einkorn Cinnamon Rolls

Don’t Over-knead: The delicate structure of gluten in einkorn flour makes it very easy to overwork this dough. Just a quick mix with limited kneading is needed!
Flour Your Surface: This is key. This dough is very fragile and it tends to rip and pull apart easily. In addition it is also quite sticky! For best results, LIBERALLY flour the countertop before rolling out your dough.
Don’t roll your dough too thin: Again, rolling the dough too thin will cause breaking.
Pour the icing while the rolls are still warm. This helps the icing to melt down into the rolls and create an even softer, more delicious texture!

Supplies

Large mixing bowl
Stand mixer + whisk attachment
Rolling pin
Pastry brush
8×8 Baking dish or 9 ” cast iron skillet
Bench scraper (optional)

Ingredients

Dough Ingredients:

All Purpose Einkorn flour: I source mine HERE.
Salt: I prefer to use eclectic seas salt or Redmond real salt
Sugar: Creates a mildly sweet, brioche flavor.
Instant yeast: Gives this dough its rise
Egg: A necessary addition to brioche dough
Lukewarm water: To activate the yeast
Milk: Creates a soft textured dough
Melted butter: Compliments the sweet + soft brioche flavor

Filling:

Brown sugar
Cinnamon
pinch salt
Melted butter

Frosting:

Cream cheese (softened)
Powdered sugar
Vanilla extract
Heavy cream

Step-by-Step Instructions

Step 1: Make the Dough

In a large bowl, whisk together the einkorn flour, salt, sugar and yeast.

In a separate large bowl, beat the egg. Add the water, milk and melted butter. Whisk to combine. Pour the wet ingredients into the dry and mix with a rubber spatula until combined; the mixture will be wet and sticky.

Do not overmix or it will damage the gluten formation. Cover the bowl with a kitchen towel and let rise for about 45 minutes-1 hour. Einkorn flour won’t rise the same way as regular flour so don’t expect the dough to have doubled in size.

Step 2: Shape the Cinnamon Buns

Flour a work surface very generously with einkorn flour and have more to use as needed. This dough is VERY sticky and can be fragile so it’s important to not overwork.

Let the dough rest while you make the cinnamon sugar filling. Melt butter in the microwave or on the stovetop. Combine with brown sugar, cinnamon and salt in a medium bowl. Set aside.

Grease an 8×8-inch baking pan or 9″ cast iron skillet with softened butter.

Dump dough onto the floured work surface. Pat or roll out dough into a rectangle about 12×10 inches — Its important that you don’t roll this dough too thin or it will break apart. Spread the filling over top with a pastry brush or rubber spatula. Starting at the short end, roll the rectangle into a tight coil. If the dough sticks, add more flour and keep going.

Cut into 9 equal pieces with a sharp knife. Transfer to prepared pan. Cover pan with plastic wrap or a bowl cover or tea towel and transfer to the fridge overnight.

Step 3: Bake

The following morning, heat the oven to 375ºF.

Transfer pans to the oven and bake for 25 to 30 minutes or until golden. My oven bakes hot and 25 minutes is perfect. Meanwhile, in the bowl of a stand mixer or using a hand mixer beat cream cheese, powdered sugar, vanilla, and salt until well combined and creamy. Add 1-2 TBS of heavy cream til the icing reaches desired thinness.

Step 5: Add Frosting

Remove rolls from oven and let them cool on the stove top for a few minutes. Pour icing over the top of the rolls and serve immediately with extra butter and icing. Enjoy!

Storage and Reheating Tips

These unfrosted cinnamon rolls will keep at room temperature for 2-3 days when wrapped in beeswax wrap or plastic wrap. Once icing is added, store in the refrigerator in an airtight container and warm briefly in the microwave or convection oven before eating.