Freshly milled flour cinnamon rolls

✨ Soft Sourdough Cinnamon Rolls with Brown Sugar & Vanilla Cream Glaze

These sourdough cinnamon rolls are soft, sticky, and packed with rich brown sugar-cinnamon flavor. Built on a naturally leavened, finely milled flour dough, they’re enriched with egg and butter for a tender crumb — and topped with a lush vanilla glaze made from heavy cream.

💡 Why You'll Love This Recipe

• No commercial yeast — 100% sourdough

• Deeper flavor profile — all brown sugar, no white sugar

• Overnight friendly — make-ahead and bake fresh

• Rich vanilla glaze — no milk required

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🕒 Timeline Overview

Step	Time
Day 1 (Evening)	Mix, bulk ferment, fridge
Day 2 (Morning)	Shape, proof, bake, glaze

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🧾 Ingredients

Dough

• 500g finely milled all-purpose flour (FMF)

• 100g active sourdough starter (100% hydration)

• 200g water

• 50g heavy cream or half-and-half (or more water)

• 50g brown sugar (light or dark)

• 1 large egg

• 8g salt

• 60g unsalted butter (softened)

Filling

• 100g brown sugar (light or dark)

• 2 tbsp ground cinnamon

• 60g unsalted butter (very soft or melted)

Vanilla Cream Glaze

• 1 cup (120g) powdered sugar

• 1.5–2 tbsp heavy cream or half-and-half

• ½ tsp vanilla extract

• Pinch of salt (optional)

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🍞 Instructions

1. Mix & Autolyse (Evening, Day 1)

1. In a large bowl, mix:

   • 500g flour

   • 200g water

   • 50g heavy cream or half-and-half

2. Stir just until no dry flour remains.

3. Cover and rest for 30–60 minutes.

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2. Enrich the Dough

4. Add 100g active starter and 50g brown sugar. Mix thoroughly.

5. Add 1 large egg and 8g salt. Mix again.

6. Add softened butter in pieces. Knead until fully incorporated and dough is smooth (10–15 min by hand or 5–7 min in stand mixer).

Note: Brown sugar adds moisture and a richer flavor to the dough. It may make the dough slightly tackier than using granulated sugar — this is normal and makes for a softer crumb. Avoid adding too much extra flour.

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3. Bulk Fermentation

7. Cover the dough and ferment for 4–5 hours at room temp (72–75°F / 22–24°C).

8. Do 3–4 sets of stretch and folds during the first 2 hours.

9. Dough should be airy and about 50–75% risen.

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4. Cold Fermentation

10. Shape dough into a ball, cover, and place in the fridge overnight (8–14 hours).

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5. Shape the Rolls (Morning, Day 2)

11. Bring dough to room temp (~1 hr).

12. Roll into a 14"x18" rectangle on a lightly floured surface.

13. Spread with 60g soft butter.

14. Mix and sprinkle over:

    • 100g brown sugar

    • 2 tbsp cinnamon

15. Roll tightly from the long edge. Slice into 8–12 even rolls.

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6. Final Proof

16. Place rolls in a buttered 9x13" pan or cast iron skillet.

17. Cover and proof at room temp for 2–4 hours, or until puffy and slightly jiggly.

    
    
    

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7. Bake

18. Preheat oven to 375°F / 190°C.

19. Bake rolls for 22–28 minutes, or until golden brown and internal temp hits ~195°F / 90°C.

20. Cool slightly before glazing.

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8. Make the Glaze

21. In a bowl, whisk:

    • 1 cup powdered sugar

    • 1.5–2 tbsp heavy cream or half-and-half

    • ½ tsp vanilla extract

    • Pinch of salt (optional)

22. Adjust thickness by adding more cream (for drizzle) or sugar (for spreadable icing).

23. Pour over warm rolls and serve.

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🔁 Make-Ahead Tips

• Refrigerate after shaping: Shape the rolls, cover, and refrigerate overnight. Bake straight from cold, adding 5–10 minutes to bake time.

• Freezer-friendly: Freeze baked rolls (unglazed), then reheat and glaze fresh.

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💬 Final Thoughts

These cinnamon rolls deliver that perfectly chewy-yet-soft texture with a deep molasses warmth from the all-brown sugar dough and filling. The natural fermentation adds complexity, and the heavy cream vanilla glaze takes them over the top. No shortcuts — just real, rich flavor.

Fresh milled flour cookies

Chocolate Chip Oatmeal Cookies with Coarsely Ground Oats

Ingredients

• 1 cup (about 120-130g) soft white wheat berries, milled into fine flour (yields ~1.5 cups flour)
• 1 cup (about 100g) oat groats, coarsely ground (yields ~1.25 cups coarse oats, not flour)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (optional, for warmth)
• 1 cup (2 sticks) unsalted butter, softened (plus 1-2 tbsp extra if dough is dry)
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup rolled oats (reduced from 1.5 cups for balanced texture)
• 1-1.5 cups chocolate chips (adjust to your liking)
• Optional: 1-2 tbsp milk (if dough needs more moisture)
• Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions

1. Mill the Grains:
   • Set your Mockmill 200 to a fine setting for the soft white wheat berries (120-130g, yielding ~1.5 cups flour). Switch to a coarse setting for the oat groats (100g, yielding ~1.25 cups coarse oats—aim for a cracked, gritty texture, not flour).
2. Combine Dry Ingredients:
   • In a bowl, whisk together the milled wheat flour, baking soda, salt, and cinnamon (if using). The coarse oat groats will be folded in later, not mixed here.
3. Cream Butter and Sugars:
   • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes). Coarse oats absorb less moisture, so this step ensures richness.
4. Add Eggs and Vanilla:
   • Beat in the eggs one at a time, then add the vanilla extract. Mix until smooth.
5. Mix Wet and Dry:
   • Gradually add the dry flour mixture to the wet ingredients, stirring until just combined.
6. Add Oats and Chocolate:
   • Fold in the coarsely ground oat groats, rolled oats, and chocolate chips (and nuts, if using). If the dough feels too dry or crumbly, add 1-2 tbsp softened butter or milk. If it’s too sticky, sprinkle in 1-2 tbsp more wheat flour.
7. Chill the Dough (Optional):
   • Chill for 30 minutes to an hour for thicker cookies. The coarse oats might make the dough spread more, so chilling helps control that.
8. Bake:
   • Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 11-13 minutes, until edges are golden and centers are slightly soft. The coarser texture may need the extra minute or two.
9. Cool and Enjoy:
   • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. They’ll be hearty, chewy, and packed with fresh oat flavor.

Notes

• Texture: Expect a rustic, chewy cookie with distinct oat bits, less uniform than with fine oats.
• Adjustments: Check dough consistency after adding the coarse oats—add liquid or flour as needed.
• Storage: Store extra milled wheat flour in the fridge or freezer; coarse oats can stay in an airtight container for a few weeks.

Enjoy your hearty, homemade cookies! Let me know what you think!

Easy peasy Shrimp Pasta

This weekend was my sister's bachelorette party we floated the river. Being in nature is therapy. It was wonderful to disconnect from society and just be present. 

We took an epic roadtrip to get to the river and back from the river. On our way back some of Chrissy's friends were trying to think of easy meals to cook. So, I gave them this recipe. It is a really simple and yummy meal. Enjoy! 

 

• 2 cloves minced garlic
• 1 tsp crushed red peppers
• 1 tsp garlic powder 
• 1 tsp onion powder
• 1 tbsp Italian seasoning 
• 1 tbsp evoo plus more for drizzling
• 1 lb. Shrimp 
• 1 lb pasta 
• 1/4 c white wine
• 1/2 tbsp flour
• 1/2-1 c parm

Prepare pasta to liking. (Al dente).While water is boiling, heat a pan to med heat. Add evoo. Saute garlic for about 2 mins. Add spices. Saute shrimp until mostly cooked. Remove shrimp from heat. Add flour to pan drippings and whisk till combined. Add wine and deglaze pan. Add shrimp back to this. Cover and cook for 5 mins or until shrimp are done. Add parm. Add pasta. Drizzle evo until coated. Serve with crusty bread.