Girl….. I just made your cinnamon rolls. Oh my goodness! They are delicious! And so soft. I put too much glaze on them. They were sweeter than I like, but that was my fault. I shared them with my BIL and sister. He has diabetes and his sugar drops quickly so he’s waiting until he can eat one. I think next time when I make the glaze I’ll use orange juice in place of the milk. And use less…LOL! But they are glorious! I made a loaf of bread also. It’s cooling now so I can hardly wait to cut it. Will be sharing it with my family too. They are gravitating to the fresh milled flour side. Both of them couldn’t believe how good bread is with fresh milled wheat. But this is the first time I’ve made your bread recipe and it smells divine! Thank you so much for introducing me to fresh milled flour and to Sue Becker. God brought me to your channel. I have so many health issues and really feel like this can help me. And it’s delicious! I finally got my Mockmill 100 and a refurbished Bosch mixer. I could not be happier! God bless you, Felicia! You’re my little angel on earth!
Made these today and the family LOVED them. I used 3/4 brown sugar & the rest was sucanat for the ooey-gooey...they were still super sweet for me, but not for my family. Next time I'm going to try all sucanat for the ooey-gooey and see how that goes. Fantastic recipe, and tastes so much better to me than using all-purpose flour.
thank you for the inspiration. I appreciate that you are using fresh milled wheat but not the replacement for sugar that other sites use. I am just not ready to make that switch.
These were unbelievably yummy!!!!!!!!!!!!! In the beginning it says follow yeast bread recipe video. So I did. But when I came back to this video, it said I should use 2 c soft white wheat. But the yeast bread video sadcred hard. And now I had made red hard. So had to continue with cinnamon rolls anyway. Then I got all the ooey gooey ingredients in the mixer, and after wards it said , oops that’s double the ingredients needed. So now I have extra ooey gooey. However, I’m going to put it in my next loaf of bread. Overall, AMAZING rolls & yeast bread. But I recommend deleting or editing these two things so others don’t make the same mistakes I did. I love this channel!!!!!!!!
Looks delicious! I actually prefer to use cream cheese frosting mainly because you don’t use so much sugar. And have you ever tried the heavy cream over the rolls during the last 10 minutes of baking?? That makes them extra ooey gooey!!
Ooo never tried heavy cream! The first time I made these, I did a cream cheese icing and my husband hated it lol When we do have cinnamon rolls, he likes a glaze. To back off on the sugar, you can control that with the "ooey gooey" filling.
I made simple bread yest. I make 4 loves instead of 2 because my family is smaller( plus I hav to giv some away🥰). With 1/4 I made the Cinn rolls. I haven't been able to replace the canned rolls they loved until now... your recipe is awesome!! Hav u tried freezing any in the prebake stage? I need something to pull from the freezer and cook. Lov Lov your videos! Keep 'em coming!
Yay! So glad these worked out for you too. My family can't have enough of them lol I too had trouble replacing the canned ones until I figured this out. I have never frozen them before cooking, however, other people have commented saying they cooked these all the way, left the glaze/icing off, and froze them. Then pull them out, heat them up, and put the icing/glaze on them. Try that out and let me know! :-)
@@GrainsandGrit I will try that👍. I froze the last ones after I rolled them out and cut them. I put them on parchment paper in the freezer. My plan is to pull out how many I need and let them sit overnight in the fridge (hoping they will rise at least a little) and then cook them next morning. 🤞
I have made these before and they came out so delicious. Do you think I could prep the dough a day or two in advance, store in fridge, then assemble and bake later?
Hi Felicia, thanks for sharing! Do you usually glaze them hot or cooled? How do yours hold up for the next day? I made a cream cheese frosting last batch because it's easier to cut back the sugar, but we also love a glaze. I completely cooled them before frosting, but I was trying to remember if glaze went on hot or cold cinnamon rolls.
Oh sure. It's good to leave the bran in for the fiber, but sometimes it really helps to sift it for fluffier biscuits or whatnot. And you still have some of that fiber in there.
Since we can't afford a mill yet or a Bosche I have a few questions. The whole grain hard red wheat flour we get from Azure Standard is gritty. This time we ordered hard red and hard white but I'm guessing the white will be the same. Would you sift it? We've made cookies and they end up with crunchy bits. If I made just one loaf with hard white do you think my KitchenAid could handle it? Also, could I make this ahead to pull out of the fridge and make Christmas morning? I use active dry yeast if that makes a difference.
Hey, I actually made a video all about what to do if you can't get a grain mill: th-cam.com/video/4b8ebVlc51c/w-d-xo.html Also, Azure has really been having quality problems lately. I would choose another provider. Pleasant Hill Grain product is always pristine: bit.ly/3sRN0zB
Would that also work as a loaf of bread? I would think so but asking just in case I'm wrong. I'd like to make one 1lb loaf and then make the cinnamon rolls. Or I suppose I could make one 2lb cinnamon roll loaf of bread!? I'd bake it in my 2lb Pullman loaf pan
I made a large batch and froze 3 together in bags [there are 3 of us in my family] and took them out when we wanted them, defrosted and heated low in the toaster oven to warm, they were delicious. I just didn't put frosting on them when I froze them.
I tried a combination of hard white and soft white. Total disaster! It was incredibly sticky and wet. I tossed it and started over with hard white only. Those came out nice and delicious. It's raining today. Could that have caused the first batch to be so wet?
It would be very soft, and I think it would still rise ok because soft white does still have gluten. I would think it would rise well enough for cinnamon rolls :-)
I just printed out your quick sheet. Do you reference hard red wheat in your recipes or a mix of hard red and white wheat? I’m new to milling my own flour and it’s not clear to me what I am suppose to use for these recipes. Thanks so much :)
The quick sheet is a reference to ingredients when you already know how to make the recipe. I suggest seeing the full recipe (which are linked in the ingredients guide) to get specific instructions 😄
@@GrainsandGrit perfect. Trying to meal plan so we aren’t eating pop tarts for breakfast ever again!! We can get up and throw something in the oven and have a real breakfast EVERY DAY!!
lol this is not an everyday thing. And you only have one, for sure. But they are so much healthier than storebought and you have a lot more control over the amount of sugar this way too.
Girl….. I just made your cinnamon rolls. Oh my goodness! They are delicious! And so soft. I put too much glaze on them. They were sweeter than I like, but that was my fault. I shared them with my BIL and sister. He has diabetes and his sugar drops quickly so he’s waiting until he can eat one. I think next time when I make the glaze I’ll use orange juice in place of the milk. And use less…LOL! But they are glorious! I made a loaf of bread also. It’s cooling now so I can hardly wait to cut it. Will be sharing it with my family too. They are gravitating to the fresh milled flour side. Both of them couldn’t believe how good bread is with fresh milled wheat. But this is the first time I’ve made your bread recipe and it smells divine! Thank you so much for introducing me to fresh milled flour and to Sue Becker. God brought me to your channel. I have so many health issues and really feel like this can help me. And it’s delicious! I finally got my Mockmill 100 and a refurbished Bosch mixer. I could not be happier! God bless you, Felicia! You’re my little angel on earth!
That's awesome! So glad you liked them. Yeah, my husband likes me to back on the icing a bit, too. They can get sweet FAST. Keep up the good work!
Definitely trying these! Hubby will be soo surprised!
Made these today and the family LOVED them. I used 3/4 brown sugar & the rest was sucanat for the ooey-gooey...they were still super sweet for me, but not for my family. Next time I'm going to try all sucanat for the ooey-gooey and see how that goes. Fantastic recipe, and tastes so much better to me than using all-purpose flour.
Awesome to hear your fam loved them! Can’t wait to see how the all sucanat version turns out-bring on the gooeyness! 😋
Just tried making these. Yummm!! Thank
You for the recipe and video. Do you store them in the fridge?
Those look amazing! Can’t wait to try them!
thank you for the inspiration. I appreciate that you are using fresh milled wheat but not the replacement for sugar that other sites use. I am just not ready to make that switch.
Hey, baby steps! :-)
These were unbelievably yummy!!!!!!!!!!!!!
In the beginning it says follow yeast bread recipe video. So I did. But when I came back to this video, it said I should use 2 c soft white wheat. But the yeast bread video sadcred hard. And now I had made red hard. So had to continue with cinnamon rolls anyway. Then I got all the ooey gooey ingredients in the mixer, and after wards it said , oops that’s double the ingredients needed. So now I have extra ooey gooey. However, I’m going to put it in my next loaf of bread. Overall, AMAZING rolls & yeast bread. But I recommend deleting or editing these two things so others don’t make the same mistakes I did. I love this channel!!!!!!!!
Cool roller, never saw one before. Also we always used white sugar, brown might be an interesting switch, maybe a north south thing.
These are so quick & easy to make. Thank you another fantastic recipe. 😀
Thanks!!!
As my father-in-law used to say to me when I sent him food pics “fax me some, please”! They look delicious! I wish I had one for dessert
Haha, nope, gotta make some yourself!
Looks delicious 😋 and yummy 😋 😍
Looks delicious! I actually prefer to use cream cheese frosting mainly because you don’t use so much sugar. And have you ever tried the heavy cream over the rolls during the last 10 minutes of baking?? That makes them extra ooey gooey!!
Ooo never tried heavy cream! The first time I made these, I did a cream cheese icing and my husband hated it lol When we do have cinnamon rolls, he likes a glaze. To back off on the sugar, you can control that with the "ooey gooey" filling.
I’ve used dental floss to slice the rolls smoothLy, and it works really good.
Creative!
I am new to your channel, love your presentation, would love to try these. God bless!
I like the trick of slicing with dental floss. It helps keep them together.
That looks yummy - I like a clear, barely glazed cinnamon roll. Not sure how to get the glaze thin and clear though.
The more liquidy it is before you pour it the thinner it will be. 😄 at least that’s my theory ha
Could you put them in the fridge overnight and then bake them in the morning?
Yum! Those look delicious!
I made simple bread yest. I make 4 loves instead of 2 because my family is smaller( plus I hav to giv some away🥰). With 1/4 I made the Cinn rolls. I haven't been able to replace the canned rolls they loved until now... your recipe is awesome!! Hav u tried freezing any in the prebake stage? I need something to pull from the freezer and cook. Lov Lov your videos! Keep 'em coming!
Yay! So glad these worked out for you too. My family can't have enough of them lol I too had trouble replacing the canned ones until I figured this out. I have never frozen them before cooking, however, other people have commented saying they cooked these all the way, left the glaze/icing off, and froze them. Then pull them out, heat them up, and put the icing/glaze on them. Try that out and let me know! :-)
@@GrainsandGrit I will try that👍. I froze the last ones after I rolled them out and cut them. I put them on parchment paper in the freezer. My plan is to pull out how many I need and let them sit overnight in the fridge (hoping they will rise at least a little) and then cook them next morning. 🤞
I have made these before and they came out so delicious. Do you think I could prep the dough a day or two in advance, store in fridge, then assemble and bake later?
I would assemble everything the night before and put in fridge. Then next morning take it out, let it rise, then bake.
Hi Felicia, thanks for sharing! Do you usually glaze them hot or cooled? How do yours hold up for the next day?
I made a cream cheese frosting last batch because it's easier to cut back the sugar, but we also love a glaze. I completely cooled them before frosting, but I was trying to remember if glaze went on hot or cold cinnamon rolls.
Definitely hot! And these warm up very easily next day 😄
Awsome video ❤
Do you ever sift to make your flour finer? If so, when?
Oh sure. It's good to leave the bran in for the fiber, but sometimes it really helps to sift it for fluffier biscuits or whatnot. And you still have some of that fiber in there.
Can you freeze them and your biscuits for later?
No, they're best served FRESH.
Since we can't afford a mill yet or a Bosche I have a few questions. The whole grain hard red wheat flour we get from Azure Standard is gritty. This time we ordered hard red and hard white but I'm guessing the white will be the same. Would you sift it? We've made cookies and they end up with crunchy bits. If I made just one loaf with hard white do you think my KitchenAid could handle it?
Also, could I make this ahead to pull out of the fridge and make Christmas morning? I use active dry yeast if that makes a difference.
Hey, I actually made a video all about what to do if you can't get a grain mill: th-cam.com/video/4b8ebVlc51c/w-d-xo.html
Also, Azure has really been having quality problems lately. I would choose another provider. Pleasant Hill Grain product is always pristine: bit.ly/3sRN0zB
Would that also work as a loaf of bread? I would think so but asking just in case I'm wrong. I'd like to make one 1lb loaf and then make the cinnamon rolls. Or I suppose I could make one 2lb cinnamon roll loaf of bread!? I'd bake it in my 2lb Pullman loaf pan
Hmm, sounds worth a try.
@@GrainsandGrit 🙌❤🍞😁
Thank you!
I know fresh is best but any idea if these freeze well?
I honestly don't know, but I would think they would freeze well. I know they re-heat well from the fridge :-)
I made a large batch and froze 3 together in bags [there are 3 of us in my family] and took them out when we wanted them, defrosted and heated low in the toaster oven to warm, they were delicious. I just didn't put frosting on them when I froze them.
@@Grace4myJourney That's great to hear! I figured they would freeze well. I'll keep this in mind for future reference!
I tried a combination of hard white and soft white. Total disaster! It was incredibly sticky and wet. I tossed it and started over with hard white only. Those came out nice and delicious. It's raining today. Could that have caused the first batch to be so wet?
Hmm, I don't think so. There might have been a different factor.
do you use any VWG or anything to help the dough?
Nope
What would happen if you only used soft white wheat berry flour?
It would be very soft, and I think it would still rise ok because soft white does still have gluten. I would think it would rise well enough for cinnamon rolls :-)
Have you ever looked into puffed pastry?
Haven't done puff pastry, but I have done croissants! Check it: th-cam.com/video/CMMv7YiOZTU/w-d-xo.html
When making the cinnamon rolls using the yeast bread recipe, do you follow the recipie until you knead it for about 9 min then turn it into rolls?
I follow it all the way like normal until the shaping. Instead of shaping the dough into loaves, I shape into cinnamon rolls.
I just printed out your quick sheet. Do you reference hard red wheat in your recipes or a mix of hard red and white wheat? I’m new to milling my own flour and it’s not clear to me what I am suppose to use for these recipes. Thanks so much :)
The quick sheet is a reference to ingredients when you already know how to make the recipe. I suggest seeing the full recipe (which are linked in the ingredients guide) to get specific instructions 😄
So if I were to use the whole yeast bread recipe, what I end up filling three 9 x 13?
I’m thinking this would be perfect for freezer meals. Could put the icing in reusable food pouches too and meal prep!
Sounds about right :-)
@@GrainsandGrit perfect. Trying to meal plan so we aren’t eating pop tarts for breakfast ever again!! We can get up and throw something in the oven and have a real breakfast EVERY DAY!!
I made this as babka bread because i was too lazy to find the right pan for cinnamon rolls.
Sweet baby jesus. I made 6 loaves because i couldn't stop!
Haha, awesome!!
Will this work for monkey bread?
Girl you are not good for my waist line 🤣🤣
lol this is not an everyday thing. And you only have one, for sure. But they are so much healthier than storebought and you have a lot more control over the amount of sugar this way too.