'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Tuesday, May 14, 2013

Spelt Cinnamon Rolls

Sorry for the late post today - but late is better than never!

I have a thing for cinnamon rolls. Especially the super-bad-for-you-but-they-taste-so-yummy-it's-a-good-thing-they-are-only-in-airports Cinnabon. For the first few years of my marriage, my husband felt it was his obligation to get me a giant one every time we flew anywhere. Of course, it tasted so good while I was eating it, but I would inevitably feel so sick afterwards (sugar overload!).

I decided it was about time I create a healthier version with whole grains and less sugar. Keep in mind this isn't considered a health food, but this version could be enjoyed more often than a once a year (or less) trip to the airport.

I made a glaze to go over my cinnamon rolls which I thought was good but my husband said they were missing something - namely the frosting on the top. You can pick whether you want the frosting or the lower-in-sugar glaze.

Spelt Cinnamon Rolls


1 cup milk

4 Tbsp butter, cut into chunks

2 cups spelt flour

1 cup white whole wheat flour

2 1/4 tsp instant yeast

1/4 cup sugar

1 egg


1/4 cup liquid sweetener (honey, agave)

1/2 Tbsp maple syrup or molasses

1/3 cup spelt or white whole wheat flour

1 Tbsp cinnamon


1/3 cup liquid sweetener (honey, agave)

2 Tbsp powdered sugar

Dough: Place milk and butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large bowl of a stand mixer, whisk together 2 cups flour, yeast, sugar and salt.  When milk mixture has cooled to warm (not hot) add to the flour mixture along with the egg while the beater (with paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: Add liquid sweetener, maple syrup (or molasses), flour and cinnamon in a bowl and mix well.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread filling over dough and spread with the back of a spoon. Roll up from the longer side of the rectangle and pinch edges closed. Score the rolls into 12 equal pieces and then cut into rolls (I like to use thread, but you can also use dental floss). Place in a 9 x 13 pan that has been spread with coconut oil. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising, bake for 15-20 minutes or until light golden brown. While rolls are still warm, spread glaze over the top. If you are like my husband and prefer ooey-gooey rolls, you can make frosting to replace the glaze. Makes approximately 12 rolls.

Dough recipe adapted from Our Best Bites


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