Fresh-Milled Kamut Cinnamon Rolls

Kamut brings sweetness, rich color, and a smooth dough feel. Its gluten benefits from moderate mixing, shorter fermentation, and support from a pan when height matters.

Ingredients

• 375 g fresh-milled Kamut flour
• 125 g organic bread flour
• 285 g whole milk
• 1 egg
• 55 g sugar or honey
• 60 g soft butter
• 9 g salt
• 7 g instant yeast
• 75 g soft butter, 110 g brown sugar, and 12 g cinnamon for filling
• 100 g powdered sugar and enough milk for glaze

Method

1. Mix flours, milk, and egg; rest 20 minutes.
2. Add sweetener, butter, salt, and yeast. Mix 7–9 minutes.
3. Bulk ferment until 60% larger.
4. Roll to a 12×16-inch rectangle. Spread filling, roll from the long side, and cut nine pieces.
5. Proof in a greased 9-inch square pan until puffy, 40–65 minutes.
6. Bake at 350°F for 24–30 minutes. Glaze while warm, not hot.

Grain-specific notes

Chill the log 10 minutes if it squashes while cutting.

Kamut browns readily; tent if the tops color before the centers finish.

Learn the grain

Read the Kamut grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.