speltflour cinnamon buns

Processed with VSCO with a6 preset

{recipe from one of my sisters}

dough: 50 g melted cooled butter, 300ml lukewarm milk, 1 egg, 1 tbsp sugar, 1/2 tsp salt, 1 packet of custard powder, 500g flour (i used speltflour), 1 packet of dried yeast

filling: 75 g soft butter, 100-150g brown sugar, 2 tsp grounded cinnamon, 100g chopped walnuts or pecannuts (i used chopped hazelnuts because i went out of both)

frosting: 50g (philadelphia) creamcheese, 15 g melted butter, 100g icing sugar, a bit of bourbon vanille

Processed with VSCO with a6 preset

knead together the dough and let it sit on a warm place for about an hour (i put the dough in the oven with about 30°C). roll it out into a big rectangle and generously spread butter on it.sprinkle it with the cinnamon sugar and nuts and roll it up starting with the longer side.cut the big roll in about 2cm big pieces and put those pieces in a buttered or with baking paper covered baking dish (doesn’t matter which form i think). a gap between 1-2 cm between those pieces would be great, because they need to raise. put the baking dish in a warm place (i used the oven again with about 30°C) until the rolls have extended/enlarged.they then have to stick together. turn up the oven to 175°C (recirculating heat) and bake the rolls about 15-20 minutes.put on the frosting when the cinnamon rolls are still warm. best served when warm, i think.

Processed with VSCO with a6 preset

Processed with VSCO with a6 preset

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s