Hearty Fresh-Milled Cinnamon Rolls

This recipe uses the exact same base as our Everyday Fresh Milled Wheat Bread Recipe, showing you how versatile a single bag of Stegman Family Farms grain can be.

Ingredients:

For the dough ...

• 1 and 1/2 cups water, heated to 130 degrees
• 1/3 cup olive oil
  
• 1/3 cup unfiltered, raw honey
• 2 teaspoons Himalayan salt (table salt is fine, too)
• 1 egg
• 1 tablespoon lecithin
• 3 cups Stegman Family Farms Hard Red Wheat Berries (We use half hard red winter wheat berries and half hard white wheat berries.)
• 1 tablespoon active dry yeast
• 1 teaspoon vital wheat gluten
  
  For the cinnamon filling ...
  
• 1/2 cup evaporated cane sugar
• 2 teaspoons ground cinnamon
• pinch ground nutmeg
• 1/4 cup butter, melted
  
  For vanilla glaze ...
  
• 3 tablespoons unsalted butter
• 2 tablespoons water
• 1 and 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract (or vanilla bean paste)

Instructions:

1. Make the dough & autolyze: Mix 2 1/2 cups of finely milled flour, yeast and water until combined. Cover and let rest for at least 15 minutes but 1 hour will give the best texture!
2. Using the dough hook on your mixer, add/mix in olive oil, honey, salt, egg, lecithin and vital wheat gluten to dough. When all ingredients have just combined, add remaining flour 1/2 cup at a time (whatever you have left).
3. Knead. Continue using the dough hook for 5-6 minutes to knead dough into a smooth, elastic ball.
   
4. Cover and let rise in a warm spot until the dough ball has doubled in size. (about an hour)
   
5. In a small bowl, combine sugar, cinnamon and nutmeg. Set aside. Grease baking pans. Set aside.
6. Remove dough from mixer bowl, punch down dough and turn onto lightly floured surface. With a rolling pin, roll dough out to roughly an 18"x15" rectangle with the longest side closest to you. 
7. Brush dough rectangle with melted butter but leave about 1/2" from the top unbuttered for an easier seal. Sprinkle sugar mixture evenly across buttered dough.
8. Roll dough tightly away from you toward the unbuttered edge. This will make a long rope. Use a sharp knife to slice the rope into 18 even sections.
   
9. Place sections (swirl side up/down) in prepared baking pan/s and let rise 30 minutes or until section sides are touching. Preheat oven to 375F.
10. Bake in preheated oven 20-25 minutes. Remove from oven and top with glaze.

Notes:

For the glaze: Heat water and butter together in a small saucepan. Whisk in powdered sugar then vanilla. Brush atop baked rolls. Let cool a bit before diving in.