Whether you are looking for a breakfast, snack or dessert, these kamut cinnamon rolls are delicious and healthy for the entire family!
Are you looking for a homemade cinnamon roll recipe from scratch that the whole family will love? Look no further-these kamut cinnamon rolls will be sure to satisfy everyone!
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Nothing compares on a Saturday morning then a gooey cinnamon roll and hot cup of coffee. (Check out my homemade hazelnut latte recipe here.
Kamut cinnamon rolls are a combination of delectable and flavorful.
These cinnamon rolls are easy to mix up and bake, and the cinnamon and sugar mixture with butter is pure heavenly. You can have these for an afternoon tea time break, mid afternoon snack, or dessert!
Homemade cinnamon rolls can be intimidating to make. But don’t worry! Whether you are a newbie, or long time bread baker, these cinnamon rolls are simple to make and require no special extra steps or equipment.
I love to mix these up on the weekend to have on hand for those quick grab moments, or to make on Monday to stock up on and prepare ahead for the week. Grab my weekly menu planner here. Meal planning is super important for busy mom’s and family’s. Kamut cinnamon rolls are a great option to add to your meal planning schedule for the week.
What is Kamut?
Kamut is an ancient grain that has Egyptian origins and has not been processed or genetically altered. It is in the whole wheat flour family and may be more commonly heard of as khorasan wheat. The grain kamut is moist and has a naturally buttery taste.
My family was introduced to kamut very early in our homesteading/grinding whole grain journey and it immediately became the one and only replacement for all purpose flour for us. There are many kamut recipes available online or in cookbooks, but finding ones that are to be favorites to replace white flour recipes, can be challenging.
This recipe is one that you can count on and that can become a new staple for you. Ancient grains are a trusted option for health conscious family’s and individuals. My family has been using them for decades now and we are thankful to be feeding our bodies these wholesome and nutritious grains.
Economically, right now kamut is more difficult to find available for purchase. I have been getting mine here.
Ingredients for kamut cinnamon rolls
Kamut flour
unrefined sugar or honey
active dry yeast
sea salt
warm milk- you can use non-dairy milks nut milks like almond milk, coconut milk, or oat milk. I also have used part cream and part warm water in place of milk
eggs
oil or melted butter (I used grapeseed oil)
cream
Topping:
melted butter
cinnamon
unrefined sugar
Frosting:
cream cheese
powdered sugar
milk or cream
vanilla
How to make Kamut cinnamon rolls
Add warm milk, sugar and yeast to the bowl of a stand mixer and attach the dough hook. Mix till incorporated. Allow to sit about 5-15 minutes until nice and bubbly.
Add flour, salt and eggs. Turn mixer on to medium speed for about 5 minutes.
While that is mixing, prepare the filling mixture. Melt butter in a small saucepan or microwave safe dish. Toss cinnamon and sugar together.
Remove dough from bowl and grease your hands and the surface you will be working on.
Roll dough into a large rectangle, about 10×15″. Spread the melted butter evenly over the surface up to about an inch from all edges.
Sprinkle the cinnamon and sugar mixture on next, up to about an inch from all edges also. Then, starting at the long edge that is closest to you, roll the dough up tightly.
Pinch the seam closed and the ends. Some bakers recommend to use dental floss to cut the dough. I personally prefer my handy dandy dough cutter. You can get it here though this link.
Arrange the slices in a lightly greased baking dish and place in a warm spot for the second rise. Rise times could take anywhere from 30 minutes to an hour, depending on the temperature of your house.
Baking kamut cinnamon rolls
Pour 1/2 cup of cream over the rolls. Bake in a 350 degree oven for about 25 minutes. They should bounce back slightly when touched and be golden brown.
Allow to cool completely before frosting.
To make the frosting:
Combine all ingredients with a hand mixer or stand mixer. Add a little more milk, a tablespoon at a time, if necessary to reach desired consistency. You want the frosting to be spreadable, not necessarily pourable. Be careful to not add too much milk; the frosting can become too runny very easily.
How to store kamut cinnamon rolls
Store the cooled and frosted rolls in a airtight container or cover with plastic wrap. If you are not frosting your rolls, they initially do not have to be refrigerated. However, to extend their life, they should be refrigerated after several days. Due to the nature of the kamut grain, these cinnamon rolls get dense and heavy with a dried our texture if not eaten within a few days.
Can you freeze kamut cinnamon rolls?
Yes. You can freeze them at any stage after baking. I recommend to wrap tightly in plastic wrap, and even a large ziplock bag if possible, to retain as much moisture as possible and prevent any freezer burn. Also, it is best to freeze these sooner then later. They have the most amount of moisture soon after baking.
Can you use gluten-free flour in this recipe?
I have not tried this recipe with gluten free flour, almond flour, oat flour or similar.
How to serve kamut cinnamon rolls
These healthy kamut cinnamon rolls can be served with many different things. For a special breakfast I would normally do things like: eggs, breakfast casseroles, greek yogurt, cereals, sausage and more!
Tea time treats of most sorts go well with cinnamon rolls. Fresh fruit, nuts, cheese and crackers, you name it!
Can this recipe be doubled?
Yes, it can!
You can also enjoy warm cinnamon rolls unfrosted and with your favorite hot drink or as an afternoon snack.
Alternatively, if you are looking for a source to purchase some cinnamon rolls from, check out your local farmer’s market. Chances are there will be some there for sale. And maybe even healthy whole grain ones!
Equipment needed
mixer
measuring spoons
measuring cups
rolling pin
small bowl (to mix cinnamon and sugar in)
small bowl or measuring cup (to melt butter in)
Purchase your kamut grain here
Check out my other kamut recipes!
Don’t forget to pin this recipe for later!
Kamut cinnamon rolls
Ingredients
- 1 cup warm milk
- 2 eggs
- 1/3 cup melted butter or oil of choice
- 3 1/2 cups freshly ground kamut flour
- 1/3 cup honey or unrefined sugar
- 1 tablespoon yeast
- 1 teaspoon salt
- 1/2 cup cream
- Filling:
- 3/4 cup unrefined sugar
- 1/3 cup melted butter
- 2 tablespoons cinnamon
- Frosting:
- 2 1/2 cups powdered sugar
- 2 tablespoons cream cheese, softened
- 1 teaspoon vanilla
- 1-2 tablespoons milk or cream
Instructions
- In the stand mixer with dough hook, add warm milk, sugar and yeast
- Let sit till bubbly. It will take between 5-15 minutes
- Add oil, eggs, flour and salt
- Mix till combined. If it still seems too sticky add another tablespoon of flour. You can wait to do this till after it has kneaded a few minutes. Kneading will help the dough to come together. You don't want the dough to be too dry. A little bit of stick, but not so much that it is sticking to the sides of the bowl.
- Turn on to medium speed and let it "knead" for about 5 minutes
- Meanwhile, melt butter and mix together cinnamon and sugar for the topping
- Lightly grease a baking pan of choice. Note: Sometimes I decide to make a smaller amount of cinnamon rolls and turn the rest of the dough roll into a loaf. (See photo)
- Grease the surface area you plan to roll the dough out on
- Roll the dough into a large rectangle, about 15×10"
- Spread butter evenly up to about an inch from all edges
- Spread cinnamon and sugar mixture evenly till about an inch from all edges
- Starting at the long edge closest to you, roll the dough up tightly and pinch edges closed
- Use the dough cutter to slice the dough roll and arrange in your baking dish
- Allow to rise about 30 minutes to an hour
- Pour cream over the cinnamon rolls
- Bake at 350 for about 25 minutes or until it springs back when touched. It should be a nice golden brown. Note: DO NOT overbake or the cinnamon rolls will be dry and hard.
- If you are frosting them, mix up the cream cheese, powdered sugar, milk and vanilla. Add an additional tablespoon or two of milk slowly. Be careful, you don't want to make the consistency too runny. It should be more spreadable then runny.
- Store in a airtight container or cover with plastic wrap. If you did not frost these, they do not need to be refrigerated initially. After a few days it would be best to refrigerate or freeze them since there are no preservatives in these cinnamon rolls
- Enjoy!
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
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