When it’s gray and wet outside, I can only think of one thing: soft, spicy cinnamon buns fresh from the oven! And because the summer has unfortunately had a lot of gray and wet days so far, it was definitely time for a new cinnamon roll recipe. This time it’s spelt cinnamon rolls with sourdough. If you replace butter and milk with plant-based alternatives, this recipe is not only wheat-free and yeast-free, but also vegan.
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Why you’ll love the spelt cinnamon rolls with sourdough
The spelt cinnamon buns are made without yeast and without wheat flour. Thanks to the sourdough and tangzhong, they are still soft and moist and stay fresh for a long time. The dough is quick and easy to make and you can leave it to rest overnight in the fridge. Warm spicy cinnamon buns are the perfect autumn recipe, but with a few fresh berries in the filling you can turn them into a great summer recipe.
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What you need for Swedish spelt sourdough cinnamon rolls
- Spelt flour, type 630. If you want to replace some of the flour with wholemeal flour, you may need to increase the proportion of water.
- Water: Cold in summer and lukewarm in winter.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have sourdough discard, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Sugar for sweetness.
- Soft butter or a vegan alternative for the dough.
- Salt for the flavour.
- Cardamom for the dough.
- Cinnamon for the filling.
- Berries (frozen or fresh) for the filling (optional).
In three steps: How to make vegan sourdough cinnamon rolls
Prepare the dough
For the tangzhong, mix 20 grams of flour with 100 grams of water in a pan and bring to the boil briefly until a firm paste forms. Leave the tangzhong to cool completely.
Mix* all the ingredients into a homogeneous batter. Cover the dough and allow to rest at room temperature for about six hours. Stretch and fold once after 30 minutes.
Leave the dough to rest in a covered bowl overnight or for 12 hours in the fridge.
Fill and shape the cinnamon buns
For the filling, mix the sugar, cinnamon and salt.
Remove the dough from the fridge and roll out on a floured work surface to form a rectangle. Brush the dough sheet with the soft butter and sprinkle with the cinnamon filling and berries (optional). Roll up the pastry tightly.
Cut the rolled dough into nine to twelve cinnamon rolls. This works best with a thin thread. Place the cinnamon rolls with a little space in between in a greased oven dish and leave to rest for another one to two hours at room temperature.
Bake the sweet spelt rolls
Preheat the oven to 180 degrees.
Brush the cinnamon rolls with oat milk and sprinkle with coarse sugar.
Bake the rolls for about 40 minutes until golden brown.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- The round enamel cake tin* is scratch-resistant, durable and ideal for cakes and tarts.
- A wooden rolling pin*.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- A cooling rack* for bread, rolls and waffles.
- A sharp bread knife*.
You can find more product recommendations here.
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Spelt Cinnamon Rolls with Sourdough (Vegan)
Ingredients
tangzhong
- 100 g water or plant-based milk alternative
- 20 g spelt flour type 630
Ingredients for the Dough
- tangzhong cooled
- 500 g spelt flour type 630
- 250 g water
- 50 g sourdough starter
- 60 g vegan butter
- 30 g sugar
- 1 tsp. cardamom
- 1 pinch of salt
Ingredients for the Filling
- 100 g brown sugar
- 70 g soft butter or vegan butter
- 2½ tsp. cinnamon
- 1 pinch of salt
- berries (e.g. currants, raspberries, blackberries) optional
Other
- coarse sugar
Instructions
Day 1
- For the tangzhong, mix 20 grams of flour with 100 grams of water in a pan and bring to the boil briefly until a firm paste forms. Leave the tangzhong to cool completely.
- Mix all the ingredients to form a dough. Cover the dough and allow to rest at room temperature for about six hours. Stretch and fold once after 30 minutes.
- Leave the dough to rest in a covered bowl overnight or for 12 hours in the fridge.
Day 2
- For the filling, mix the sugar, cinnamon and salt.
- Remove the dough from the fridge and roll out on a floured work surface to form a rectangle.
- Brush the dough sheet with the soft butter and sprinkle with the cinnamon filling and berries (optional). Roll up the pastry tightly.
- Cut the rolled dough into nine to twelve cinnamon rolls. This works best with a thin thread.
- Place the cinnamon rolls with a little space in between in a greased oven dish and leave to rest for another one to two hours at room temperature.
- Preheat the oven to 180 degrees.
- Brush the cinnamon rolls with oat milk and sprinkle with coarse sugar.
- Bake the rolls for about 40 minutes until golden brown.
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