Spelt Sourdough Cinnamon Rolls

These spelt sourdough cinnamon rolls are soft, warming, buttery, and have an amazing creamy frosting that doesn’t call for any powdered sugar! They are sweet, but not too sweet. Sour, but not too sour. Basically, they’re just the perfect cozy breakfast or dessert.

This recipe is simple, nourishing, and very delicious!

A few tips before starting:

  • Start the night or 24 hours before you want to bake these sourdough cinnamon rolls, so that way the dough has plenty of time to ferment.
  • You will need an active sourdough starter for this recipe. Make sure to feed your starter 4-12 hours before starting this recipe. (An active starter is nice and bubbly)
  • Cinnamon rolls have a soft dough so be careful not to squish the rolls when cutting them. Unflavored dental floss or string work well, but a knife works just fine too.
  • I haven’t tested this recipe with any other milk or flour, so I recommend just sticking to the recipe.

Spelt Sourdough Cinnamon Roll Ingredients:

Sourdough starter – Your starter will need to be 100% hydrated for this recipe. Make sure to feed your starter 4-12 hours before starting this recipe to ensure the best rise.

Raw milk – Raw milk is full of absorbable and digestible minerals and vitamins.

Sucanat – Un-refined raw cane sugar is a great source of antioxidants, which protect our bodies from free radicals. You can get sucanat here.

Sprouted Spelt Flour – My go-to flour for anything is One Degree Sprouted Spelt Flour. Spelt is an ancient grain and is more nutritious than modern wheat flour.

Eggs – I either use eggs from our chickens or organic free-range eggs.

Butter – Always grass-fed!

Cinnamon – This superfood contains anti-bacterial properties and anti-oxidants.

Raw Honey – Supports your digestive system and is full of antioxidants.

Cream cheese – You can’t have cinnamon rolls without a cream cheese frosting! I used raw cream cheese, but I also like to use Nancy’s Probiotic Cream Cheese.

Some tools you might need:

Why Spelt?

Spelt is an ancient form of wheat that has not been hybridized like modern wheat. Spelt isn’t gluten-free but it doesn’t have as strong of a gluten structure as regular wheat flour does. This makes it more digestible, especially when it’s sprouted.

Sprouted flours are not only more digestible but are also more nutritious. The sprouting process breaks down phytic acid allowing your body to absorb more of the nutrients that are in whole grains, legumes, nuts or seeds. Sprouted grains are also more nutritious because the process increases the protein, vitamins, minerals, and antioxidants. So when choosing your grains try to choose sprouted!

How to Make Spelt Sourdough Cinnamon Rolls from scratch

Step 1: Make the Dough

In the bowl of your stand mixer combine fed sourdough starter, raw milk, sucanat, spelt flour, and egg. Using the dough hook turn your mixer on a low speed and knead for 3 minutes. This helps develop the gluten strands.

With the mixer still running add the butter one piece at a time. Continue kneading until the butter is incorporated and the dough is pulling away from the sides.

Cover with beeswax or plastic wrap and rest for 30 minutes.

Step 2: Stretches and folds

After the dough has been resting, covered, for 30 minutes do a set of folds to strengthen the dough. Wet a hand and scoop the dough from the side and fold it over to the opposite side. Do this to all four sides of the dough. Cover for another 30 minutes and repeat stretches and folds once more.

Step 3: Cover and Ferment

Cover the dough with a beeswax wrap or plastic wrap. Something tight fitting. Allow the dough to rest in a warm place overnight or for 6-8 hours.

Step 4: Roll the dough

After the bulk ferment, prepare a 9″x13″ baking pan by greasing it well with olive oil, coconut oil, or butter.

Tip the dough from the bowl onto a lightly floured surface. Roll the dough into a rectangle that is roughly 14″x20″.

Spread the melted butter all over the rectangle. Mix together the cinnamon and sucanat. Sprinkle the mixture in an even layer over the dough. Roll the dough into a snug (not too tight) log. Then cut it into 12 equal parts.

Step 5: Cover and second rise

Place the rolls into the prepared pan and cover them with beeswax or plastic wrap. Let the rolls rest in a warm place for 1 1/2-2 hours depending on how warm your home is. The cinnamon rolls should have risen and look puffy. If they’re not touching, don’t worry, they’ll rise more when they are baking!

Before Rising
After Rising

Step 6: Bake the rolls

Preheat oven to 375 F. Bake the rolls in the oven for 25 minutes or until golden brown.

Step 7: Make the Cream Cheese Frosting

While the cinnamon rolls are baking, add cream cheese, butter, honey, and vanilla in your stand mixer. Using the whisk attachment, beat the frosting on a high speed until it looks smooth.

Step 8: Cool the rolls and spread the frosting

When the cinnamon rolls look golden brown, remove them from the oven. Let them cool in the pan for a few minutes.

Then spread the frosting on the rolls as desired.

Step 9: Serve and Enjoy!

These Spelt Sourdough Cinnamon Rolls are delicious by themselves! But they are also really great when paired with hot chocolate or stewed apples!

Spelt Sourdough Cinnamon Rolls

Spelt Sourdough Cinnamon Rolls

Yield: 12 Rolls
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 9 hours
Total Time: 9 hours 40 minutes

These spelt sourdough cinnamon rolls are soft, warming, buttery, and have an amazing creamy frosting that doesn’t call for any powdered sugar!

Ingredients

Spelt Dough

  • 200g fed sourdough starter
  • 200ml raw milk
  • 50g sucanat
  • 450g spelt flour*
  • 1 large egg
  • 75g salted butter, room temperature

Cinnamon Filling

  • 1/4 cup butter, melted
  • 1/4 cup sucanat
  • 2 tsp cinnamon

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1/2 tsp vanilla extract
  • 1/4 cup raw honey
  • 1/2 cup butter, softened

Instructions

  1. In a stand mixer combine fed sourdough starter, raw milk, sucanat, spelt flour, and egg.
  2. Using the dough hook turn your mixer on a low speed and knead for 3 minutes. With the mixer still running, add the butter one piece at a time.
  3. Cover with beeswax or plastic wrap and let sit for 30 minutes.
  4. After 30 minutes do a set of stretches and folds. (See blog for in-depth directions)
  5. Cover for another 30 minutes and repeat stretches and fold.
  6. Cover again and allow to rest in a warm place overnight or for 6-8 hours.
  7. The next day, prepare a 9"x13" baking dish with oil.
  8. Tip the dough onto a floured surface. Roll into a rectangle (roughly 14"x20")
  9. Spread the melted butter over the rectangle.
  10. Mix together cinnamon and sucanat and sprinkle over the butter in an even layer.
  11. Roll the dough into a log and cut it into 12 equal parts.
  12. Place the rolls into the prepared pan and cover them with beeswax or plastic wrap.
  13. Place in a warm place for about 2 hours.
  14. Preheat oven to 375 F. Bake the rolls for 25 minutes.
  15. While the cinnamon rolls are baking, add honey, vanilla, butter, and cream cheese to your stand mixer. Using the whisk beat frosting on a high speed until it looks smooth.
  16. When the rolls look golden brown, remove the rolls from the oven and let them cool for a few minutes.
  17. Spread frosting on the rolls as desired and enjoy!

Notes

* I used One Degree Sprouted Spelt Flour. Whole-grain spelt will work great too. I've never tested this recipe with white spelt or any other flour.

4 thoughts on “Spelt Sourdough Cinnamon Rolls”

  1. I love not involving powdered sugar and not being too sweet. As I get older, I’ve come to genuinely not enjoy the insanely gross feeling from too much sugar in birthday cakes. Thanks for making a desert recipe I don’t want to die after eating

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