Spelt Cinnamon Rolls – No Yeast and Almost No GlutenBy Maya Moscovich on May 1st, 2013 Posted in Cakes and Cookies
Yesterday night I had this weirdest craving. I really wanted a cinnamon bun. I looked for a good recipe but of course the only ones I could find are the good old fashioned yeast cinnamon buns.
I adore yeast pastries. They are my favorite, but in this instance I just had to have my cinnamon buns NOW. So I browsed through various recipes and found a few that are no yeast recipes for quick cinnamon buns. The only thing that bothered me now is that they are all obviously made with regular wheat flour, and that alone will ruin my son’s low gluten diet and will probably give my hubby stomach aches.
I decided then to come up with my own recipe for cinnamon buns/rolls using spelt flour.
So here I was, mixing and adding and hoping for the best. What’s the worst thing that’s going to happen? I gain experience? This doesn’t sound that bad to me.
30 minutes after, I was done. I took the rolls out of the oven and hoped for the best. The smell was insanely good and they looked superb. As always, my main taste tester was my husband. I served him with one roll, gave him a few seconds to chew on it and nervously waited for his response; “The only thing missing is a cup of tea” was the verdict and I was one happy girl.
So yeah, it worked, and this morning the kids tried it and loved it. They are not your everyday traditional buns, the texture is different and the dough is not as soft as the yeast version. They are denser and less sweet and I had to warm them up a bit before serving this morning, but dang they taste so good! So I’m sharing this recipe in hopes that you’ll like it too. You can top it up with your favorite icing or eat it plain, either way this version is a bit healthier and very low in gluten.
I got a sweet deal on Spelt Flour (Clickable link) on Amazon surprisingly, so I had enough for everything I made. The quality was also really great.
- 3 cups + 1 tbsp Spelt Flour
- 2 tbsp White Sugar
- 4 tsp Baking Powder
- Pinch of Salt
- 3½ tbsp Butter (50gr)
- ¾ Cup Milk
- 1 tsp Vanilla Extract
- 3 tbsp Butter – Room Temperature (soft)
- ½ Cup Brown Sugar
- 3 tsp Cinnamon
- 1 tbsp Butter – Room Temperature (for topping)
- Preheat oven to 375F (190C)
- Prepare muffin tray and grease each cup with butter
- Place milk ,butter and vanilla extract in small saucepan, heat over medium heat until butter melts and set aside.
- Mix the other dough ingredients all together and then add the milk mix in. Using a mixer, mix only until fully combined (careful, do not over mix) and you get soft non sticky dough.
- Roll out dough on a lightly floured surface into a rectangle about 18X10 inch and ¼ inch thick.
- In a small bowl mix the cinnamon and brown sugar together. Set aside
- Using a butter knife (or your fingers) spread the 3 tbsp butter (from filling ingredients) on top of the rolled out dough.
- Sprinkle with the cinnamon mix. Don’t use the entire mix; leave about 1tsp in the bowl.
- Roll the dough on its longer side (so you get a longer roll) and cut into 12 equal slices (about 1 inch or 3 cm each)
- Place each slice/rolled piece into a greased muffin cup in your muffin tray
- Using your fingers or butter knife, spread a bit of butter on top of each slice (from the 1 tbsp butter you set aside from the filling ingredients) and sprinkle with the leftover cinnamon mix.
- Place in oven for 15-20 minutes. Remove when done and serve as is or with butter.
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