Easy spelt cinnamon buns
I make my cinnamon buns with substantial, flavourful flour (from Speerville Flour Mill). It makes them more nutritious and extra tasty. And I load up on the cinnamon. I'm restrained with the glaze though, since I only want to add a little more sweet.
Sunday morning spelt cinnamon bunsFor the dough:
(adaptated from Nigella Lawson)
- 4 1/2 cups flour (2 cups spelt, 2 1/2 cups whole white)
- 1/3 cup sugar
- ½ tsp salt
- Scant 3 Tbsp quick rise yeast
- Scant ½ cup butter, softened
- 1 2/3 cups milk
- 2 eggs
- Extra flour for kneading
Combine flour, sugar, salt and yeast in a large bowl. Melt the butter and whisk it into the milk and eggs, then stir it in to the flour mixture. Mix to combine and knead the dough until it’s smooth and springy. (Add up to 2/3 cup flour during kneading). Form into a ball, place in an oiled bowl, turn to coat and cover. Leave to rise until doubled (30 min to an hour, depending on the temperature in your kitchen).
In the meantime…
To assemble the buns…
Blend in a bowl:
- 1/2 cup butter, softened
- ¾ cup brown sugar
- 2 Tbsp ground cinnamon
Roll up (not too tight) from the long side, pinching to seal. Slice into 18 pieces. Place rolls, swirly cut side down, in the prepared pan. It will be snug. Feel free to use a larger pan if you like.
Cover and let rise in a warm place until doubled in size, about 30 minutes. Then, bake at 450°F for about 18 minutes.
Mix with a fork and add more icing sugar if it’s too runny. Drizzle over the warm buns.