Spelt Cinnamon Pistachio Scrolls

Spelt Cinnamon Pistachio Scrolls

Spelt pistachio cinnamon scrolls are soft and fluffy and a perfect weekend bake. This cinnamon pistachio scroll recipe is made from scratch and made a little more special with a sprinkling of pistachios and a drizzle of maple glaze. I created this recipe using a combination of half wholegrain Spelt flour and white spelt flour, instant dried yeast, oat milk however, feel free to swap out for your favourite bread making flour and regular milk. A touch of cinnamon pairs well with the crunch of pistachios and topped with a drizzle of maple glaze, which I stumbled across as I have run out of butter the first time I created this recipe. It was a huge hit to my cyclist hubby and friends for a post-ride treat.

If you would like to make it the day before, fridge to prove overnight, then remove from the fridge for 40 minutes and bake the next morning.

Takes prep and resting time = first prove 60 minutes, then 2nd prove 40 minutes
Bakes = 20 minutes
Makes = 9 large piece 3 x 3 (square 9" tin) 12 smaller piece rectangle tin


  • Packet of instant dry yeast – 7g ( about 2.5 tsp)
  • Wholegrain Light Spelt flour – 270g (about 1.5 cups + 1 tbsp)
  • White Spelt Flour – 270g (1.5 cups + 1 tbsp)
  • Ground Cinnamon (optional) – 1-2 tsp
  • Sugar – 1 tsp
  • Warm milk (oat milk works well) – 250-300ml (about 1 1/4 cups)
  • Melted unsalted butter (cooled) – 50g ( about 3 tbsp)
  • Fine salt – 1 tsp
  • Large Egg (beaten) – 2


  • Cinnamon – 3 tsp
  • Butter – 1 tbsp
  • Brown sugar dark or light– 100g (about 1/2 cup)
  • Chopped Pistachios – 1/4 cup

Icing (optional)

  • Icing sugar – 135g (about 1 cup)
  • Vanilla extract – 1 tsp
  • Maple syrup or honey – 1 tbsp
  • Milk – 2 tbsp (if needed)
  • Plus a sprinkle of pistachios – 1 to 2 tablespoons


  1. WHISK – flours, yeast, sugar and cinnamon.
  2. GENTLY melt the butter and the milk in a small saucepan. Cool slightly, then pour over the flour.
  3. 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 is too sticky and wet add a little more flour. You will find that the dough should be sticky and stringy.
  4. FLOUR your hands 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.
  5. REST in a lightly floured large bowl and rest covered with either plastic wrap or a damp tea towel and leave on a bench to rise for at least an hour. While waiting, grease and line with baking paper a deep square cake tin.
  6. AFTER the dough has risen, knead it gently on your floured surface, then roll it out to form a rough rectangle (30 x 40cm).
  7. SPREAD butter on the dough leaving a 2cm border around the outside edge.
  8. SPRINKLE with cinnamon and crumble a layer of dark brown sugar evenly over your dough. Then add chopped pistachios.
  9. ROLL the dough from the shortest end 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).
  10. Place the cut scrolls cut side up 3 x 3. Left to rest for 40 minutes covered or cover and leave in the fridge overnight.
  11. BAKE in preheated oven at 190˚C fan for 18-20 minutes.
  12. PREPARE the optional icing. Sift icing sugar, maple, vanilla and milk then whisk until smooth.
  13. 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 possible leaks is to place a layer of aluminium foil under your baking tin or bake on an extra tray.
  • ADD water the baking tray on the bottom of your oven to create steam for moist bread with a light thin-crust
  • 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.