The Best Sourdough Spelt Cinnamon Roll Recipe
This is the best sourdough spelt cinnamon roll recipe that you will ever make! Fluffy, gooey, soft, sweet. These sourdough spelt cinnamon rolls are the perfect addition to the breakfast table!
*This post may contain affiliate links. See our disclosure policy.
Why You’ll Love This Recipe
This sourdough spelt cinnamon roll recipe is the perfect, healthy spin on a classic cinnamon roll. The long-fermented sourdough plus the fresh milled spelt flour makes this recipe gut-healthy and packed full of nutrients that are lost in all purpose flour.
The cinnamon rolls turn out light, fluffy, gooey, and buttery. Pair them with a cup of coffee or add them to the breakfast table for a bit of sweet. These classic sourdough spelt cinnamon rolls will quickly become a family favorite!
What is spelt?
Spelt is an ancient grain that has not been cross-bred like modern wheat. Fresh milled spelt flour is nutrient dense and a great way to increase the nutritional value of your baked goods!
Spelt flour is soft, perfect for cookies, muffins, and cakes. It also has a gluten content and can also make fluffy bread and cinnamon rolls. Spelt, however, does not absorb as much liquid as other grains, therefore you must use 1/4 cup more spelt flour for every cup of regular flour or 160 g per cup. (The Essential Home-Ground Flour Book)
Fresh milled spelt flour is higher in protein than other wheats, a healthy source of fiber, and contains B vitamins and magnesium. Spelt flour satiates the body, balances blood sugar, and energy levels. (Source)
What is sourdough?
Sourdough is a natural yeast made from fermented flour and water. Feeding the starter regularly keeps the bacteria in the yeast alive and healthy. (Make Your Own Starter)
Adding sourdough starter to any flour recipe and allow the dough to sit for 12-24 hours will ferment the dough. The bacteria in the sourdough will break down the gluten which makes it easier to digest. The microorganisms in the starter will also feed your gut micro-biome.
Before You Begin
Before you begin, feed your sourdough starter and make sure that it is active, bubbly, and healthy. You can feed your starter with spelt flour, all purpose flour, or any type of flour you choose. Be sure to add enough water to create a thick pancake-batter consistency.
The Best Sourdough Spelt Cinnamon Roll Recipe
Course: Breakfast12
servings15
minutes20
minutes12-14
hoursThis is the best sourdough spelt cinnamon roll recipe that you will ever make! Fluffy, gooey, soft, sweet. These sourdough spelt cinnamon rolls are the perfect addition to the breakfast table!
Before You Begin:
Feed your sourdough starter to make sure it is active and healthy before you begin.
Serve With:
– Egg quiche
– Kefir smoothies
– Bacon/sausage
Other Spelt Recipes
– Cinnamon Zucchini Spelt Waffles
– Spelt Zucchini Muffins
– Banana Chocolate Chip Muffins
Ingredients
- Dough
640 g spelt flour
265 g warm milk
56 g melted butter (1 stick)
84 g honey
8 g salt
56 g starter
1 egg
- Filling
1 stick softened butter
1 1/2 cup brown sugar
4 tbsp cinnamon
- Glaze
4 cup powdered sugar
5-6 tbsp milk
2 tsp vanilla extract
Directions
- Dough
- In the mixing bowl, combine butter, honey, salt, egg, and starter. Mix together.
- Slowly add in the spelt flour and mix for 5 minutes until the dough is smooth and combined. Mix by hand or in an electric mixer with a dough hook.
- Cover the dough with a warm, damp cloth and allow the dough to rise on the counter for 12-24 hours or until doubled in size.
- Filling
- Once the dough has doubled in size, roll out the dough into a thin rectangle.
- Spread the softened stick of butter onto the surface of the dough until it is completely covered.
- In a separate bowl, mix together the brown sugar and cinnamon.
- Sprinkle the brown sugar/cinnamon mixture onto the buttered surface of the dough and smooth it out so all of the surface is covered.
- Starting on the long side of the rectangle, slowly and tightly roll the dough up to the other side to create a log shape.
- Use a serrated knife to cut the log into cinnamon rolls, about 2-3 inches each.
- Place the cinnamon rolls, swirl side up, in a greased 9×13 pan.
- Cover the pan with a warm, damp cloth and allow the cinnamon rolls to rise for 2 hours or until doubled in size.
- Bake at 350 F for 20-25 minutes or until golden brown.
- Glaze
- In a separate bowl, mix together the powdered sugar, milk, and vanilla. If you prefer a thicker glaze, use less milk. If you want a thinner glaze, use more milk.
- Whisk the glaze together to get out all of the lumps.
- When the cinnamon rolls have cooled, spread the glaze on the cinnamon rolls and serve.
- Other Breakfast Recipes
Ingredients
- Spelt flour
- Sourdough starter
- Butter
- Eggs
- Honey
- Brown sugar
- Cinnamon
- Powdered sugar
- Milk
- Vanilla
Equipment
- Mixer with dough hook (optional)
- 9×13 glass pan
- Whisk
- Serrated knife
How to Make Sourdough Spelt Cinnamon Roll Recipe
In the mixing bowl, combine butter, honey, salt, egg, and starter. Mix together.
Slowly add in the spelt flour and mix for 5 minutes until the dough is smooth and combined. Mix by hand or in an electric mixer with a dough hook.
Cover the dough with a warm, damp cloth and allow the dough to rise on the counter for 12-24 hours or until doubled in size.
Once the dough has doubled in size, roll out the dough into a thin rectangle.
Spread the softened stick of butter onto the surface of the dough until it is completely covered.
In a separate bowl, mix together the brown sugar and cinnamon.
Sprinkle the brown sugar/cinnamon mixture onto the buttered surface of the dough and smooth it out so all of the surface is covered.
Starting on the long side of the rectangle, slowly and tightly roll the dough up to the other side to create a log shape.
Use a serrated knife to cut the log into cinnamon rolls, about 2-3 inches each.
Place the cinnamon rolls, swirl side up, in a greased 9×13 pan.
Cover the pan with a warm, damp cloth and allow the cinnamon rolls to rise for 2 hours or until doubled in size.
Bake at 350 F for 20-25 minutes or until golden brown.
In a separate bowl, mix together the powdered sugar, milk, and vanilla. If you prefer a thicker glaze, use less milk. If you want a thinner glaze, use more milk.
Whisk the glaze together to get out all of the lumps.
When the cinnamon rolls have cooled, spread the glaze on the cinnamon rolls and serve.
Storage for Spelt Cinnamon Rolls
To store the cinnamon rolls, place them in an airtight container and store at room temperature. You could also cover the 9×13 pan with plastic wrap tightly to keep the air out.
To freeze, place each of the baked cinnamon rolls (without glaze) onto a cookie sheet, separated, and freeze for 30 minutes before placing them in a gallon bag and storing in the freezer for up to 3 months. Thaw out on the counter out of the bag and warm up in the oven before adding glaze.
FAQ
Can I use other flour besides spelt? Yes, you could use 525 g of hard white wheat flour instead of spelt. Do not use a soft wheat because it does not have enough gluten content in order to rise.
How do I know when I have kneaded enough? The dough should be smooth and pull away from the sides of the bowl cleanly.
Why are my cinnamon rolls dense instead of fluffy? It is important to allow the rolls to rise and double in size after you shape them. If your kitchen is cold, it make take longer than 2 hours for them to double, but baking too soon will cause them to be dense.
This soft, buttery, gooey sourdough spelt cinnamon roll recipe will quickly become a staple recipe in your kitchen. These cinnamon rolls are nutritious and taste amazing!
