Tag Archives: Cinnamon rolls

Spelt Cinnamon Rolls

These are the Cinnamon Rolls you want to make for Valentine’s Day Breakfast. They are so delicious and everything a Cinnamon Rolls should be…soft, big and puffy, and off course slathered generously with cream cheese frosting. I’ve made these with Spelt flour, which is my favourite flour, it has a slight nutty flavor and is easier to digest. Sometimes even tolerated by people who can’t have wheat, however it does contain gluten.
These cinnamon rolls are best eaten right after they are baked but they will keep for several days in an airtight container. You can also freeze them, personally I like to freeze the rolls individually and then thaw them in the microwave at 30 second intervals until warmed through. When I plan to freeze them I leave the cinnamon rolls unfrosted.
I don’t know where cinnamon rolls come from originally or who created them first, but whoever you are, God bless you, I am so grateful because nothing beats a cinnamon roll!

Bakery-style Spelt cinnamon rolls that anyone can make at home.

Prep time : 20 min
Cooking time : 20-25 min.
Makes : 8 – 9

INGREDIENTS
For the dough:
• 3/4 cup whole milk
• 2 tsp. active dry yeast
• 1/4 cup sugar
• 3 large eggs at room temperature
• 3 3/4 -4 cups white Spelt flour (type 630)
• 1/4 tsp. salt
• 1/3 cup soft room temperature unsalted butter
For the filling:
• 1/2 cup soft unsalted butter (room temperature)
• 1/2 cup brown sugar
• 11/2  tablespoons ground cinnamon
For the frosting:
• 4 ounces cream cheese, softened at room temperature
• 1/3 cup unsalted butter, softened at room temperature
• 2 – 4 tablespoons milk
• 1 ¾ cups powdered sugar
• 1/2 teaspoon vanilla extract

INSTRUCTIONS:

1. Warm the milk in the microwave for about 30 seconds, until it’s warm to the touch but not boiling hot.
2. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk with the sugar and stir until sugar has dissolved, add the yeast. The milk should not be too hot or it will kill the yeast. Let the mixture rest for about five minutes until nice and frothy.
3. Add the eggs and butter and give it a stir. Now add the flour, (start with 3 3/4 cups) and salt and mix on medium speed for around 7 minutes until a sticky dough is formed.  If it is very sticky add a little more flour. The dough will be sticky anyway but should still be malleable.
4. Shape the dough into a ball, place in a large, lightly oiled bowl, and cover with plastic wrap. Let the dough rise for about one hour or until double in bulk. Alternatively you can let it rise in the refrigerator overnight (up to 12 hours).
5. Dust a work surface and roll the dough out into a rectangle approximately 40cmx30cm/16×12 inches in size.
6. Spread the dough with butter, leaving a border at the top side so you can roll it up once filled. Combine the brown sugar and cinnamon and sprinkle the mixture over the butter in an even layer.
7. Roll the dough up tightly and try to close the seam as best as you can by pinching it together with your fingers. Place seam down on a cutting board.
8. Cut the roll into 8 or 9 equal slices.
9. Place the rolls in a greased 22cmx33cm/9×13-inch baking dish. I used an oval dish, but just use whatever you have, rectangular, oval… it’s all good.
10. Cover with plastic wrap and let rise for 30 minutes. Preheat oven to 180C/350F
10. Once the cinnamon rolls are nicely puffed up, place the baking dish on a rack in the middle of the oven and bake for 20 to 25 minutes, until golden brown and the bounce back when pressed with a finger.
11. While the rolls are in the oven start making the frosting by beating the cream cheese with the butter together until nice and creamy. Add the confectionary sugar and beat to combine, add the milk by the tablespoon until desired consistency is achieved. Depending or whether you like a thick creamy frosting or a more pourable one. Remove from the oven and let the rolls cool before frosting.
12. Cover the cinnamon rolls with the frosting and serve straight away. If you intend to freeze them, wrap the cinnamon rolls individually and leave unfrosted.
13. You can re-heat frozen cinnamon rolls in the microwave

Enjoy!

If you make these Spelt Cinnamon rolls, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Cream Cheese Cranberry Chocolate Chip stuffed Cinnamon Rolls

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Woo Hoo! I am so happy to share this recipe with you. I have been wanting to make these for a while but I was waiting for the perfect moment. So that was this past weekend. I had the whole recipe figured out in my head, ingredients, cooking times, the whole shebang, I just hadn’t actually made them yet because I wanted it to be closer to Christmas. And since today I was having my Christmas tree delivered  I had to stay home, and it seemed like the perfect moment had come.

Now about that christmas tree, does anyone else have their tree delivered? Because I had never heard of it. It felt very luxurious somehow. I live in an apartment and the thought of me struggling alone with a giant Christmas tree all the way from the parking lot to the building was more than I could bear so I researched and sure enough you can actually order them online and have them delivered to your living room.

No needles in my car, big hurray to that.

Anyway, I for one, am going to serve these on Christmas morning, among other things but they will have a place on the table. (…like, in front of me)

They are just so crazy delicious. Slightly crispy on the outside, and then a whole lot of oozing soft sweetened cream cheese, cranberry and chocolate chips all mingled together in perfect harmony.

I think I actually jumped a little when I tasted them, I was so excited. Normally I behave like an adult, but with all things Christmas going on I get a little excited and forget my poise.

What’s even better is that I made them with a can of croissant dough, that I had frozen in the can. Yes you can freeze a can of croissants!  I took out the  frozen can, wiggled off the wrapping  (you know, the ones you twist) and defrosted the dough in the microwave for two minute and I was ready to roll, literally.

You don’t have to have anything at room temperature either. So you can decide spur of the moment to bake them without planning.

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Serves 4

Ingredients;

1 can croissant dough

3/4 C.   Cream Cheese  mixed with 2 tablespoons of sugar of choice

1/2 C. cranberry jam / jelly / sauce or Holiday Cranberry and Pear Sauce with Star Anise.

cinnamon sugar made with 1 tablespoon sugar of choice + 2 tsp. cinnamon

1 beaten egg

1/3 Cup Semi-Sweet Chocolate

icing sugar for dusting

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Method;

Flour your work surface and pre heat the oven to  180° C / 350 ° F.

open the can of croissant dough and roll it out. You will have a long strip. I flattened it even more with a rolling pin so that it would seal the perforations in the dough.

Sprinkle over the entire length,  the cinnamon sugar leaving an inch from the seam free so that it will stick when closing.

With the help of a small spoon, place the cranberry  jelly on top, followed by the cream cheese.

Divide the chocolate chips over the entire length.

Brush the seam with the beaten egg. Carefully roll the strip over to close it.

Divide into four pieces with a knife, sealing the edges a little with your fingers. Carefully roll each one into a coil.

Put onto a baking sheet that has been covered with parchment paper.

Brush the tops with the remaining egg.

Place in the middle of the oven and bake for about 25 to 30 minutes.

Remove from the oven and let cool on a rack before dusting with icing sugar.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.