Spelt Cinnamon Rolls with Sourdough (Vegan)
The spelt cinnamon buns are made without yeast and without wheat flour. Thanks to sourdough and a 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 rolls are the perfect autumn recipe, but with a few fresh berries in the filling you can turn them into a great summer recipe. If you replace butter and milk with plant-based alternatives, this recipe is not only wheat-free and yeast-free, but also 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.