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Teff Cinnamon Rolls - Soft, Warm, and Naturally Nutty

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Teff flour: 2 cups (light or brown teff both work; light teff gives a slightly milder flavor).
  • Tapioca starch or cornstarch: 1 cup, for structure and tenderness.
  • Instant yeast: 2 1/4 teaspoons (one packet).
  • Warm milk: 1 cup (dairy or unsweetened almond/oat milk), about 105–110°F.
  • Granulated sugar: 1/4 cup for the dough.
  • Salt: 3/4 teaspoon.
  • Eggs: 2 large, room temperature.
  • Unsalted butter: 6 tablespoons, melted and cooled (plus more for greasing).
  • Vanilla extract: 1 1/2 teaspoons.
  • Brown sugar: 3/4 cup, packed.
  • Ground cinnamon: 2 tablespoons.
  • Softened butter: 4 tablespoons.
  • Pinch of salt: optional, to balance sweetness.
  • Cream cheese: 4 ounces, softened.
  • Powdered sugar: 1 cup.
  • Milk: 1–2 tablespoons, to thin.
  • Vanilla extract: 1/2 teaspoon.
  • Pinch of salt: optional, to taste.

Method
 

  1. Proof the yeast. In a large bowl, whisk warm milk and sugar. Sprinkle in yeast and let it sit for 5–7 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
  2. Mix the dry ingredients. In another bowl, combine teff flour, tapioca starch, and salt. Whisk to evenly distribute.
  3. Make the dough. To the yeast mixture, add eggs, melted butter, and vanilla. Stir until smooth. Gradually add the dry mixture, stirring with a spatula or dough hook until a soft, slightly sticky dough forms. It should hold together but feel tacky.
  4. First rest. Cover the bowl and let the dough rest for 20 minutes. This helps hydrate the teff and makes rolling easier.
  5. Prepare the filling. Stir brown sugar, cinnamon, and a pinch of salt. Keep the softened butter ready.
  6. Roll out the dough. Lay parchment on the counter and lightly dust with tapioca starch. Turn the dough onto the parchment. Place another parchment sheet on top and roll into a rectangle about 12x16 inches. Peel off the top sheet.
  7. Add the filling. Spread the softened butter over the surface, leaving a 1/2-inch border on one long edge. Sprinkle the cinnamon sugar evenly.
  8. Roll it up. Using the parchment to help, roll tightly from the long side toward the clean border. Seal the seam by pinching gently.
  9. Slice the rolls. Use unflavored dental floss or a sharp knife to cut 10–12 rolls. If using a knife, saw gently to avoid squashing.
  10. Second rise. Arrange rolls in a greased 9x13-inch pan, leaving slight gaps. Cover and let rise in a warm spot for 35–50 minutes, until puffy. They won’t double, but they should noticeably expand.
  11. Bake. Preheat oven to 350°F (175°C). Bake 22–28 minutes, until the centers are set and the tops are lightly golden. If browning too fast, tent with foil for the last 5 minutes.
  12. Make the glaze. Beat cream cheese until smooth. Add powdered sugar, vanilla, and 1 tablespoon milk. Beat until creamy, adding more milk as needed for a pourable glaze. Season with a tiny pinch of salt if desired.
  13. Finish and serve. Cool rolls for 10 minutes, then spread with glaze. Serve warm and enjoy.