No Refined Sugar Sourdough Cinnamon Rolls with Fresh Milled Flour
These sourdough discard cinnamon rolls with fresh milled flour are a delicious twist on my original gluten free cinnamon rolls we were eating while I was avoiding gluten. They’re refined sugar free, sweetened with natural sweeteners, and even the cream cheese frosting is made without powdered sugar!
If you have an active sourdough starter, you can use that here too. I also included instructions for an overnight option so you can prep the rolls the night before, let them warm up to room temperature, and pop them in the oven the next morning.
Ever since I began baking without refined sugars, my kids really notice the difference. When I first tested a traditional powdered sugar frosting, they immediately said it was too sweet. This powdered sugar free frosting is lightly sweet, creamy, and just right!
why fresh milled flour for your cinnamon rolls?
Fresh milled flour gives these cinnamon rolls a softer texture, richer flavor, and better nutrition compared to store bought whole wheat flour. Because the wheat berries are milled right before baking, you keep natural oils, vitamins, and minerals that are log in commercial flour. Fresh milled flour also absorbs liquid differently, which is why this recipe includes a short rest period to allow the dough to hydrate and stay fluffy.
how to store cinnamon rolls
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If your rolls have cream cheese icing, refrigeration is best. To keep them soft, cover tightly or wrap individually so they don’t dry out.
Before serving, warm them for a few seconds in the microwave or in a low temperature oven.
can you put cinnamon rolls made with fresh milled flour in the air fryer?
Yes! You can easily reheat cinnamon rolls in the air fryer at 325°F (160°C), and heat for 3–5 minutes. If they have icing, reheat them covered with foil or parchment for the first couple minutes to keep the tops from melting too much.
Air fryer cinnamon rolls warm quickly and develop slightly crisp edges, similar to being freshly baked.
can you freeze sourdough discard cinnamon rolls?
Absolutely. Cinnamon rolls can be frozen before or after baking.
- Before baking: Shape your rolls, place them in a pan, cover tightly, and freeze. When ready to bake, thaw overnight in the fridge, let rise at room temp for about an hour, then bake as usual.
- After baking: Let baked rolls cool completely, then freeze in a sealed container or bag for up to 3 months. Thaw and reheat gently in the oven or microwave. (I press out extra air by inserting a straw into a mostly-closed zip bag and removing the air before sealing.)
Freezing them before baking gives the best freshly baked experience.
what to serve with cinnamon rolls?
When it comes to breakfast ideas to eat with cinnamon rolls, I always prefer protein focused foods to help balance out my blood sugar and keep us full longer. Some options include:
- crustless quiche
- scrambled eggs
- bacon or ham
- veggie breakfast scramble with eggs
- fruit paired with homemade yogurt (add nut butter for extra fats)
cinnamon roll icing recipe without powdered sugar
This cream cheese icing with honey and milk is my favorite. It’s smooth, lightly sweet, and free of refined sugar.
ingredients you’ll need for cinnamon roll cream cheese icing:
- 4 oz cream cheese (softened)
- 2 tbsp butter (softened)
- 2–3 tbsp honey (depending on the sweetness you want)
- 1–2 tbsp milk or heavy cream
- ½ tsp vanilla extract
- Pinch of salt
Whip everything together with a stand mixer or hand mixer until smooth and creamy, then spread over warm rolls so it melts into all the layers.
overnight sourdough discard cinnamon rolls option
If you want fresh cinnamon rolls in the morning without the work, this recipe adapts easily for an overnight rise. After mixing the dough, letting it rest, rolling it out, adding the filling, and shaping the rolls, place them in your baking pan and cover tightly. Refrigerate the rolls for up to 24 hours.
In the morning, take the pan out of the fridge and let the cinnamon rolls warm up and rise at room temperature for about 45–60 minutes, or until slightly puffy. Bake according to the recipe. This slow chill helps the fresh milled flour hydrate, keeps the dough tender, and makes the morning baking process simple.
you may also like…
- How to make healthy marshmallows with honey (easy recipe)
- Homemade Sourdough Bagels with Fresh Milled Flour (Overnight Recipe)
- Easy Sourdough Discard Dutch Baby Pancake (German Pancake) Recipe
- easy homemade fresh milled flour pancake recipe
Fresh Milled Flour Cinnamon Rolls with Sourdough Discard (Refined Sugar Free)
These soft, fluffy cinnamon rolls are made with fresh milled flour, no refined sugars, and sourdough discard—no long ferment required! They’re perfect for using up discard and still give that cozy, homemade flavor without waiting overnight.
Ingredients
Dough
- 4 to 4½ cups fresh milled flour (about 520g — use mostly hard white or hard red wheat)
- 1 cup sourdough discard (240g, room temperature)
- ¾ cup warm milk
- ½ cup melted butter
- ¼ cup honey or sucanat
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
Filling
- ½ cup softened butter
- ½ cup sucanat or coconut sugar
- 1–2 tbsp cinnamon
Icing
- 4 oz softened cream cheese
- 2 tbsp softened butter
- 2–3 tbsp honey
- 1–2 tbsp milk or heavy cream
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Mill your flour and measure out about 4 cups (start with less—you can always add more).
- In a large bowl, whisk together discard, milk, melted butter, eggs, honey, baking powder, baking soda, and salt until smooth.
- Slowly stir in the fresh milled flour until a soft, slightly tacky dough forms. Knead by hand or with a dough hook for 5–7 minutes, adding flour as needed. Remember, you want a wet, tacky dough, not a smooth ball.
- Cover and let the dough rest for 20–30 minutes to hydrate (this step helps soften the fresh milled grain).
- Roll out into a rectangle (about ¼ inch thick). Spread with softened butter, then sprinkle with brown sugar and cinnamon.
- Roll tightly from the long side and cut into 10–12 rolls.
- Place in a greased 9x13” pan. Cover and let rise in a warm spot for 30–45 minutes (they’ll puff up slightly). **see notes for overnight option**
- Bake at 350°F for 20–25 minutes, until golden brown.
- Mix glaze ingredients and drizzle over warm rolls.
Notes
**For an overnight option: prepare the dough, roll it out, add the filling, shape the cinnamon rolls, and place them in the baking pan. Cover tightly and refrigerate up to 24 hours. In the morning, remove from the fridge and allow the rolls to come to room temperature and rise for 45–60 minutes. Bake as directed.
