Although I’ve made wheat based recipes, and LOTS of bread and cinnamon roles over the last 20 years, this is my first attempt at winging a spelt based recipe, and if my family’s smacking of lips and licking of plates is any indication, it was a success! Since our family is going wheat free, I’ve spent the last few weeks researching spelt, and it is easier to deal with in some ways, but harder in others. The best spelt bread take overnight, but deserts are just as easy, and in the case of my own cinnamon rolls recipe, which is bread dough based, the spelt is easier.
2 cups whole spelt flour
4-5 cups white spelt flour
1 tsp salt
2 tablespoons fast rising yeast
2 cups very warm, but not hot, water
1/ 4 cup sugar (white sugar, honey, agave or coconut sugar)
2 tablespoons oil (I used grape seed oil)
1 cup brown sugar (I used 1 cup white sugar mixed with 1 tablespoon molasses – but will probably try coconut sugar next time)
1 teaspoon ground cinnamon
1/4 cup melted butter
2 cups icing sugar
1/4 cup water
Mixing and First Rise:
1. Place water in small bowl or measure cup and stir in choice of sugar. Sprinkle in yeast and stir to blend. Let it sit to proof while gathering remaining ingredients.
2. Place the 2 cups whole spelt, and 3 cups white spelt in large mixing bowl
3. Add salt to flours and blend with flat beater.
4. Pour yeast mixture into flour/salt, then oil and beat at low speed just until it all comes together. The dough will be fairly wet.
5. Roll dough onto floured surface and knead until smooth and elastic, adding more white spelt flour as needed so that the dough does not stick to your hands. This will be very short: 1-2 minutes.
6. Place in lightly greased mixing bowl, and let rise until double. Time will depend on room temperature and can happen in 30 to 120 minutes.
Forming Cinnamon Rolls:
7. Gently roll dough out onto floured counter, and cut in half.
8. Using a lightly floured rolling pin, roll out one half of the dough in the shape of a rectangel about 6 inches wide and 1/2 inch thick. Length wil vary.
9. Using pastry brush, brush half the melted butter onto dough to within 1/2 inch from long edges.
10. Combine brown sugar and cinnamon and sprinkle all over dough to within half inch from edge. Don’t worry about full coverage as you can brush it with your hand to even it out.
11. Starting at one long edge, roll the dough gently until it forms a long roll. When you reach the other edge, gently pinch the loose end into the rolled dough to seal it up.
12. Using a sharp knife, slice the roll into 1 inch pinwheels and lay on parchment paper covered cookie sheet, with each cinnamon rolls almost touching.
13. Repeat steps 8-12 with second half of dough.
14. Let rise for 30 minutes and preheat oven to 400F.
15. Bake for 25 -30 minutes until toothpick comes out clean.
16. Let cinnamon rolls cool.
1. Mix icing sugar and water till thoroughly blended.
2. Pour all over cinnamon rolls.