Cinnamon Rolls
An all-time favourite with some whole grains
Serves 12
Ingredients
DOUGH
DRY BOWL
- 300 g all purpose flour
- 100 g fine spelt flour
- 4 tsp chia or flax seeds
- ¾ tsp salt
WET BOWL / POT
175 g milk
60 g butter (melted)
50 g sugar
2 tsp instant dry yeast
2 eggs
ADDITIONAL
FILLING
180 g brown sugar
50 g oil / 70 g butter (melted)
½ tsp salt
1 tbsp ground cinnamon
OPTIONAL
- 200g whipping cream
Directions
DOUGH
- Melt butter in a saucepan
- Add milk and sugar
- Whisk in yeast when mixture is at about 43 C
- Whisk in eggs
- Whisk together dry ingredients in a "Dry bowl"
- Pour the contents of "Wet bowl" and "Dry bowl" into the bread machine
- Knead and proof in bread machine
FILLING
- Melt butter and allow to cool to room temperature
- Mix brown sugar, melted butter, salt and ground cinnamon in a bowl
NO BREAD MACHINE?
- Knead 10 – 15 min by hand or 8 min in a stand mixer until smooth
- Cover and proof in an oiled bowl till double in size (about 1 hour)
SHAPING
Tip dough onto a floured surface
Roll out or stretch and press into a 30 cm x 30 cm square
Spread the filling evenly across the surface
Roll tightly into a log and slice into 12 even rolls
Place the rolls cut side down on a lined or well-oiled baking pan
Cover with a damp cloth and rest 30 - 45min or until doubled
BAKING
Bake at 180 C / 350 F (preheated), 18 - 20 minutes or till just lightly golden brown on the edges
Optional but recommended: Pour whipping cream over the rolls just before baking for a sticky, gooey and super moist result