Sprouted Spelt Cinnamon Rolls

Happy New Year! I am jumping back in with a recipe that is worth having for the new year – Cinnamon Rolls. These are a fairly healthy cinnamon roll and won’t be featured in any copycat (insert processed food chain name here) recipes, but they are delicious and your house will smell wonderful when you make them. Based on my dinner roll recipe, these are made with sprouted whole grains for easy digestion. Try them out for a birthday breakfast or A weekend treat!

Sprouted Spelt Cinnamon Rolls


4 cups spouted spelt flour
1 1/2 cups milk
1 packet yeast
1 teaspoon sea salt
2-3 Tablespoons honey (depending on sweetness desired)
1 egg
1/4 cup organic dark brown sugar
1 teaspoon cinnamon
2 tablespoons maple syrup
1/2 cup softened butter
1/2 cup raisins or other dried fruit (optional)

Warm milk slightly, whisk in honey and yeast and set aside until frothy, to indicate that the yeast is working.

Whisk egg and then temper it with a spoonful of the milk and yeast mixture before combining.

Combine the flour and sea salt in a large bowl, reserving a tablespoon or two for kneading. When milk mixture is ready, add to the flour and mix until combined and then let it rest for 10 minutes before kneading.

Sprinkle the remaining flour over the dough and knead for seven or eight minutes until the dough develops some spring. (This is a sticky dough, but don’t add too much flour.) Allow the dough to rest another 10 minutes.

Knead for 7 to 10 minutes until dough feels smooth and springy and then cover with a damp cloth and allow to rise in a warm place until doubled. When dough has doubled roll it out into a thin retangle on a lightly floured surface. Spread softened butter over the entire surface. Mix together brown sugar, cinnamon and maple syrup and sprinkle over the butter along with the dried fruit if using. Slowly roll the dough, pinching the dough to seal when you get to the end. Using a piece of thread, slice the roll into 12 circles and arrange in two well greased circular baking dishes. Allow the rolls to rise again before baking in a 350 degree oven for 25 minutes. Cool slightly before serving.

P.S. These would be great frosted with a mascarpone and maple syrup frosting!


One thought on “Sprouted Spelt Cinnamon Rolls

  1. I mixed these up in my bread machine on the dough setting. They were very sticky but I didn’t add flour. Rolled and cut after dough setting was complete, let them raise for 1.5 hours then cooked. Unebelievably the rolls are soft!! I’m used to getting a more hockey puck like result so, needless to say, I’m DELIGHTED!!!!

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