Spelt Sourdough Cinnamon Rolls

I was really wanting cinnamon rolls the other day, so started looking for a sourdough recipe. I found Breadchick’s Whole Wheat Sourdough Sweet Rolls. I needed to make several adjustments to work with spelt and maple syrup.

CinnamonRolls

I used 1 cup of very stiff sourdough starter, 2 cups of whole spelt flour, and 1 1/8 cup of warm water to make the sponge. I then left it in a cold kitchen for about 8 hours.

Then I added 3/4 cup maple syrup, 1/2 cup canola oil, and 2 1/2 tsp salt. When they were mixed in, I added 1 1/2 cups white spelt flur and then worked in more whole spelt until it was “sticky but stiff” (from the original recipe)… I think I only ended up with 1 1/2 cups more of whole spelt. I’ll have to keep better track next time. I then let it rise in a greased bowl in a cold kitchen overnight (so probably around 8-12 hours like she suggests). In the morning, the dough was really airy and had filled up the bowl to the plastic wrap (perfect!).

I rolled out half (using plenty of whole spelt flour on my rolling pin and mat), used the filling from my other cinnamon rolls recipe (although I used pecans instead of walnuts), and cut them into rolls using a bench knife. I used two greased glass Pyrex rectangular pans (the second one was only half full) to put them in.

I only let them rise about 3 hours or so because they were getting nice and puffy and I figured if I let them wait her recommended 8-12 hours they would be overproofed and flabby. It might have been fine to leave them in the fridge overnight instead, if you wanted to make them for breakfast in the morning.

I baked them at 350 for 45 minutes, and in retrospect I think I should have left them in a few minutes less, maybe 40 minutes, because the bottoms overbrowned just a tad.

I used the maple cream cheese frosting recipe from my other cinnamon rolls recipe too. They came out perfectly (other than the slight browning on the bottom). They are nice and soft and airy, which you don’t necessarily expect from a spelt sourdough product.

If you make extra and want to freeze them after baking, you can take them out of the freezer and bake at 350 for about 15 minutes to thaw (or wait patiently for them to thaw on the counter).

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