Soft Cinnamon Rolls made with Fresh Milled Flour

These cinnamon rolls were SO soft and delicious. Who knew Fresh Milled Flour could taste so good!!!

Step 1: Mill your flour
432 grams hard white wheat (pull 27 grams of that out to use in step 2)
217 grams soft white wheat

Step 2: Tangzhong:
In a small pot or pan 60 grams milk, 44 grams water and 27 grams Hard White Wheat
**Whisk together and heat over low-medium heat, continue whisking and let the mixture turn into a paste/gel. Remove from heat after 2-3 minutes and scrape mixture into a pile to be used in step 3

Step 3:
270 grams room temperature milk
47 grams sugar or cane sugar
Add The Tangzhong from step 2
**Mix to help dissolve the tangzhong
14 grams yeast
**mix quickly and let the yeast bloom 5 minutes
72 grams soft or melted butter
6 grams vanilla extract
2 1/4 teaspoon salt
2 room temperature eggs
**Mix to break up egg yolkd
405 grams of hard wheat
217 grams soft wheat
**Knead 8 minutes
**Cover and let rise just 15-20 minutes

Step 4: Make the filling
150 grams soften butter
4 Tablespoons cinnamon
100 grams sugar/cane sugar
250 grams brown sugar
**Blend into a paste, place in microwave 5 seconds to help soften the mixture if it seems too stiff

Step 5: Roll dough into a 24x10 inch rectangle
**Beat an egg and brush it over the dough
**Spread the paste mixture from step 4
**Roll on the long side into a giant log
**Cut into 12 equal sized rolls
**Place in a greased 13x9 inch pan.
**Cover and let rise 1 hour

Step 6: Bake in a preheated 350ºF/175ºC oven for 25-30 minutes
**Place on a cooling rack

Step 7: Frosting if desired
114 g soft cream cheese
2 teaspoons vanilla extract
114 g soft butter
400-500 grams powdered sugar
2-4 Tablespoons milk - add to make a spreadable mixture

**Right before the rolls are completely cooled add a bit of the frosting to each roll, so it melts down into the roll. Once completely cooled top with more frosting if desired.

Keep covered on the counter for up to three days. These rolls freeze well. They are the softest the day they are made. You can make them the day before by placing the rolls in the refrigerator covered with cling wrap instead of doing the 1 hour rise. In the morning, take them out of the refrigerator for 90 minutes-2 hours before baking.

Original recipe from: https://freshmilledmama.com/