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Spelt Cinnamon Scrolls

An easy and delicious treat for any time of the day!

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1Tbsp dried yeast

280g warm water (or half water, half milk for a richer dough)

50g melted butter

500g spelt flour (white or wholemeal; wholemeal results in a more dense bun)

1 tsp salt


2 Tbsp melted butter

1Tbsp cinnamon

1 Tbsp brown sugar


Mix the yeast, warm water and butter in a bowl and leave for 5 minutes so the yeast starts to activate.

Add the flour and salt, and bring together to begin to knead (if the dough is too sticky, add flour as needed).  Work the dough for 2 minutes if using a processor or 5 minutes by hand, place in a greased bowl and leave in a warm place to rise until at least double in size.

Then, on a floured surface, roll out the dough to approximately 1cm thick, brush with the melted butter and sprinkle with the sugar and cinnamon.  Roll the dough up into a tube and slice rounds with a sharp bread knife.  Place these gently touching on baking paper on a tray or in a cake tin (for a round pull-apart).

Leave to rise and double in size again.  Place a small tin or ramekin of water on a lower shelf of the oven and set the temperature to approx 200 deg C.  Bake for 15-20 minutes until nicely brown.  You could sprinkle with more cinnamon and sugar when warm, straight out of the oven.

Transfer to a wire rack to cool, or eat straight away with butter!


1. You could add some cacao or cocoa powder to the filling for a chocolatey flavour

2. These are wonderful for school lunches - space out on a baking tray and freeze.  Once frozen they can be stored in a bag in the freezer, then on the morning they are needed, place required number on baking paper on a tray, and place (with a ramekin of boiling water) in a very low oven (approximately 100deg C) for 10-15 minutes, until they have defrosted.  Leave them in the oven, turn the temperature up to 200 deg C and bake for a further 10-15 minutes.

3. This is a very versatile rescipe - I often make savoury scrolls with a pesto and grated cheese filling; grated carrot with finely sliced chard and feta or experiment with leftovers in the fridge  :)

Added by: Heather Ellson

Tags: Rolls SweetBread

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