Description
Soft, fluffy, low-sugar cinnamon rolls made from scratch with spelt flour — inspired by the IKEA cafe favourite, but easy to bake fresh at home.
Ingredients
- FOR THE ENRICHED DOUGH
- 500 g all-purpose flour (or spelt flour)
- 50 g butter, room temperature
- 20 g fresh yeast
- 1 tsp salt
- 2 tsp sugar
- 300 ml whole milk or plant milk
- A few drops vanilla extract (optional)
- Granulated sugar crystals (optional, for topping)
- FOR THE FILLING
- 75 g butter
- 2 tsp cinnamon powder
- 4–5 tsp sugar
Instructions
-
Make the Dough:
Combine warm milk with the melted butter, sugar and yeast in a large bowl. Let stand for 10 minutes until frothy. Mix in the flour, salt and vanilla, then knead into a soft, smooth, pliable dough. Keep the salt away from the yeast at first, since salt can kill the yeast and stop the dough rising.
-
Let it Rise:
Cover the dough and let it rise until doubled in size.
-
Make the Filling:
While the dough rises, combine the butter, cinnamon and sugar for the filling and set aside.
-
Roll and Fill:
Roll the dough out on a lightly floured surface into a 19 x 13-inch rectangle. Spread the filling evenly over the dough.
-
Shape the Rolls:
Starting from one long side, roll the dough up tightly like a jelly roll and pinch the seam to seal. Trim the ends for even slices, then cut into 12 to 15 rolls.
-
Second Rise:
Place the rolls in a greased baking tray with a little gap between each, cover, and let rise for 20 minutes.
-
Bake:
Preheat the oven to 180°C (356°F) top and bottom heat. Sprinkle with granulated sugar and bake for 20 to 25 minutes.
-
Finish:
Dust with icing sugar before serving.
Notes
You can substitute sourdough starter for the yeast — just plan about a day ahead, since sourdough needs a longer fermentation. Store any leftovers in an airtight container; they keep well in the fridge for a couple of days and warm up nicely in the oven.
- Prep Time: 120
- Cook Time: 25
- Category: Breakfast
Nutrition
- Serving Size: 15
- Calories: 250
- Fat: 10