These cinnamon rolls are made with an ancient grain called spelt and based on my Norwegian grandmother delicious recipe.
This grain has been around since approximately 5000 B.C. and is even referenced in the Old Testament. It originated in the Near East and later spread to Europe. Spelt was introduced to the United States around 1900, but it was replaced with modern wheat in the 20th century. It has a tougher husk than modern wheat, which helps it to retain more nutrients. Spelt contains gluten, but lower amounts than modern wheat, with a delicately sweet and nutty taste.
The natural reduced gluten content of the ancient grains is possibly one of the reasons why some people tolerate them better than plain wheat. I also think the ancient grains such as spelt, einkorn and emmer taste more, gives a smoother, moist dough and gives a better sense of feeling full and satisfied.
Modern wheat has been bred to withstand pesticides, and it also contains higher amounts of gluten and starches than its predecessors. Because it contains more starch, modern grains will be higher glycemic, which means they spike the blood sugar more than some of the ancient grains. Meanwhile, ancient grains have been found to have higher amounts of antioxidants, protein, vitamins and minerals and lower amounts of gluten.
As always, use as much organic ingredients as possible.
4 dl Organic Wholegrain Spelt Flour
6 dl Organic Spelt Stoneground White Flour
125g vegan butter (room tempered)
4 dl Oatly (or other vegan m*lks, such as almond m*lk)
25 g fresh yeast (or 3 tsp dry yeast)
1/2 tsp Himalaya salt
1,5 dl Coconut sugar
2 tsp Grounded Cardamom
125g vegan butter
2 tbsp cinnamon
6 tbsp coconut sugar
Pre-Heat oven on 225C
- Heat the milk in a small saucepan until it bubbles, then remove from heat and add the yeast. Mix well and let cool until lukewarm.
- In a mixing bowl, combine all the dry ingredients for the dough. Add the room tempered vegan butter (if hard, melt in a saucepan before adding to the mixture) and the milk mixture, beat well. When the dough has just pulled together, turn it out onto a light floured surface and knead until smooth, about 5-10 minutes. If you use a mixer, make sure it’s on a very low speed. Ancient grains such as spelt, einkorn and emmer do not tolerate fast kneading, then you get a heavy dough.
- Cover the dough with cling film and set aside to rise about an hour or until doubled in size.
- Meanwhile, mix all the ingredients for the cinnamon filling in a small mixing bowl.
- Once the dough has doubled in size, divide the dough in two equal parts. Roll out each of the doughs (one at the time) on a thin layer of flour in a rectangular shape approx. 50 cm wide.
- Spread the dough with the cinnamon filling mixture.
- Roll up the dough and cut into equal size rolls and place on lined baking trays.
- Loosely cover with oiled cling film or a clean kitchen cloth and leave for about 30-60 minutes or until doubled in size again.
- Uncover the trays, bake in the midle of the oven for 10-12minutes or until golden.
- Leave to cool on a wire rack.