These cinnamon rolls are a sweet treat any time of day! We love that they are soft and gooey, and you would never even know they were full of nutrition. These make a delicious breakfast or dessert and will make your house smell lovely!
Spelt is an ancient grain
Unlike modern wheat, ancient grains have not been genetically modified, making ancient grains richer in nutrition and easier on digestion. The gluten profile in spelt is different than modern wheat contributing to easier to digest. Spelt is also higher in fiber than modern wheat, which helps your body digest gluten.
Less kneading
Since spelt’s gluten is more soluble in water, the dough becomes cohesive and smooth more quickly than doughs made with hard modern wheat. This helps you get proper dough without as much effort and time as modern wheat.
Quicker ferment time
The gluten structure, enzyme activity, nutrient availability, and water absorption all make spelt ferment faster than modern wheat. Your fermentation time will be much quicker. so make sure not to over-knead the dough.
whole grains are better for you
Modern wheat processing removes valuable nutrients. When you use the whole grain, you include all 3 parts: germ, bran, and endosperm. These are rich in fiber, vitamins, minerals, and antioxidants. Modern wheat contains little to no fiber. Fiber helps you digest gluten, helps regulate blood sugar (lower glycemic index), and can help improve cholesterol and blood pressure contributing to hearth health. Fiber can help you feel full longer and avoid overeating.
Cinnamon Rolls made with freshly ground flour
Ingredients
For the dough
- ¾ cup 180g warm whole milk
- 2 ¼ teaspoons instant yeast 1/4-ounce package yeast
- ¼ cup 50g granulated sugar
- 1 egg plus 1 egg yolk at room temperature
- ¼ cup 57g butter, melted
- 2 1/4 cups 280g whole wheat spelt flour
- ¾ teaspoon salt
- about 1/4 all purpose flour for shaping
For the filling
- ⅔ cup 142g dark brown sugar (light brown sugar also works)
- 1 ½ tablespoons ground cinnamon
- ¼ cup 57g butter, softened
For the glaze
- 1 cup powdered sugar
- 4-6 tablespoons heavy cream less if you use regular milk
- 4 oz softened cream cheese optional
Instructions
- Start by warming milk to about 110°, then add butter and whisk until butter is melted.
- Pour this mixture into a mixing bowl and add salt, sugar, eggs, yeast, and flour. Mix until there are no dry flour bits.
- Cover mixing bowl and let sit for 12 to 15 minutes so whole wheat can absorb the liquid.
- After this absorption time, set the dough hook to low speed for 5 minutes.
- Heavily flour counter and dump dough ball (dough should still be pretty wet) onto floured surface.
- Start folding And adding 1/4 cup of white flour until dough is workable, still alittle sticky.
- Transfer to parchment paper and use a floured rolling pin to spread dough into a 14 x 9 rectangle.
- Make the filling: mix the brown sugar and cinnamon first and then squish in the butter with fingers until fully incorporated. Sprinkle this mixture all over the rectangle as evenly as possible.
- Using the parchment paper, roll the dough peeling the parchment paper loosening the dough each time you roll.
- Once it’s rolled up into a 14 inch roll, slice into nine equal pieces and add to prepared muffin tin. Make sure to use a nonstick pan, muffin cups, or greased muffin pan.
- Bake at 350°for 20 to 25 minutes or until internal temperature reaches 185°. Do not overcook.
- While waiting, make the glaze: With an electric mixer, combine milk/cream, powdered sugar, and cream cheese (if using) until smooth.
- Immediately after they come out of oven, drizzle icing on the top. Let them cool for about 10 minutes before enjoying.
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