Easy Spelt Flour Cinnamon Buns – Soft, Fluffy & Delicious

Fluffy Spelt Cinnamon Buns are delicious, fresh from the oven and served warm. This easy cinnamon bun recipe uses white spelt flour, but you can substitute regular flour if preferred. The dough is enriched with oat milk
(or regular milk), eggs, and butter, with a hint of cinnamon for extra flavour.

The spelt dough is lightly sweetened, allowing the cinnamon sugar filling to shine. A drizzle of icing adds the perfect touch of sweetness.

Want to prepare these ahead of time? Check the overnight cinnamon buns tips below!

Can I use wholegrain spelt flour instead?

Many viewers ask this question. The answer is yes, you can use wholegrain spelt flour instead of white spelt flour, but the texture will be slightly different. Wholegrain spelt has more fibre and absorbs more liquid, making the dough denser and less fluffy than when using white spelt.

Tips for Using Wholegrain Spelt Flour:

✔ Increase the liquid slightly (extra milk or water) to keep the dough soft and pliable.
✔ Let the dough rest a bit longer after kneading to allow the flour to absorb moisture.
✔ Mix with white spelt flour (e.g., 50/50) for a softer texture while still keeping the benefits of whole grain.
✔ Sift the wholegrain spelt flour if you only have the wholegrain to of spelt flour in the house or available in your city then for a softer texture, I would suggest sifting out some of the grain to obtain a softer bun.

Takes = 15 minutes to prep. + 60 mins first rise + 45 mins second rise
Bakes = 18-20 mins
Makes = 9 or 12 buns square 23cm tin

Ingredients

• Packet of instant dry yeast – 7g ( about 2 tsp)
• White Spelt flour – 540g (about 3 cups + 2 tbsp)
• Warm milk (oat milk works well) – 300ml (about 1 1/4 cups)
• Large Egg (beaten) – 2 (leave a little for the egg wash)
• Melted unsalted butter (cooled) – 50g ( about 3 tbsp)
• Ground Cinnamon (optional) – 1-2 tsp
• Fine salt – 1 tsp
• Sugar – 1 tsp

Filling

• Cinnamon – 3 tsp
• Butter – 1-2 tbsp
• Light brown sugar – 100g (about 1/2 cup)

Icing (optional)

• Icing sugar – 125g (about 1 cup)
• Vanilla extract – 1 tsp
• Oat Milk – 2-3 tbsp

Method

1. GENTLY melt the butter in the milk and remove from the heat to cool slightly, it should be lukewarm to touch.
2. WHISK – flours, spices, salt, sugar and yeast.
3. POUR in warm milk and butter mix, but leave 50ml, you may not need all the liquid.
4. USING your dough hook add the beaten egg and combine on a low speed for 5-8 minutes, until the dough forms and has pulled away from the sides. You may need to stop the mixer halfway to scrape the sides. The dough will be softer than bread dough. If you find the mix a little dry add a little more warm milk. If the dough it too sticky and wet add a little more flour. You will find that the dough should be sticky and stringy.
5. FLOUR or oil your hands and remove the dough from the bowl and ensure that it is all blended together you may need to massage and shape the dough into a ball.
6. REST in a lightly greased large bowl and rest covered with either plastic wrap or a damp tea towel in a warm place for 1 hour.
7. AFTER the dough has risen, knead it gently on your floured surface, then roll it out to form a rough rectangle (30 x 40cm).
8. SPREAD butter on the dough leaving a 2cm border around the outside edge.
9. SPRINKLE with cinnamon sugar mix evenly over your dough.
10. ROLL the dough from the shortest end or longest you'll get more layers and the roll into 9 pieces for 12 pieces roll the dough from the longest edge left hand corner and fold as you roll, with the seam side down, stretch the dough out to 60cm and tap in the sides to square them up or cut off the wonky side for even rolls. Cut with a knife or use a long piece of dental floss to cut through the dough. (I don't use this method as I always have a knife in reach and find it easier).
11. GREASE and line with baking paper a deep square cake tin. Place the cut scrolls cut side up 3 x 3 or 4 x 3, then place foil or a damp cloth on top to cover and place in the a warm spot for 45 to 60 mins.
12. PREHEAT oven 190˚C fan and bake for 18-20 minutes.
13. PREPARE the optional icing. Sift icing sugar, vanilla and milk then whisk until smooth.
14. REMOVE the cooked buns from the oven then drizzle the icing on while warm and eat straight away.

Sue Maree P Baking Tips

• SPRING FORM TIN – if you are using a round 23cm (9") tin a handy tip to stop and possible leaks is to place a layer of aluminium foil under your baking tin.
• NO MILK – warm water would also work in this recipe
• VEGAN options try vegan butter or oil instead
• NO EGGS – you could use a flax egg if desired. Alternatively add an extra tablespoon of oil or vegan butter.
• OVERNIGHT BUNS – make the recipe to Step 11, rest for 20 mins then cover with plastic wrap and place in the fridge overnight. The next day remove from the fridge and ensure the buns are at room temperature and double in size before baking. This could take 45-60 mins.