Soft Cinnamon Buns with Spelt Flour
Soft, pillowy cinnamon buns made with a blend of spelt and all-purpose flour that adds subtle nuttiness while keeping the crumb tender. This Czech version, skořicové rolky, features a warm filling of butter, cinnamon, and cardamom topped with crunchy raw sugar. The dough rises twice—once after mixing, again after shaping—creating light, airy buns that pull apart easily. Make these for weekend breakfasts, holiday mornings, or whenever you want the aroma of cinnamon and yeast filling your kitchen. What sets this apart is the cardamom note beneath the cinnamon, the spelt's gentle earthiness, and the intentional spacing in the pan that lets steam circulate, preventing dense centers while edges crisp slightly. The coarse sugar topping adds textural contrast and catches during baking.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cups spelt whole grain flourall-purpose wheat flour1:1gluten-free exemptbake
yields slightly denser crumb
- ⅝ cups milk
- 1 whole egg
- ¼ oz active dry yeast
- 4 ½ tbsp butter, melted
- ¼ cups sugar
- 0.0 oz salt
- 5 ½ tbsp butter, softened for filling
- 2 teaspoon ground cinnamon
- ½ teaspoon cardamom, optionalomit0:0original recipe lists optional; omitting shifts flavor profile toward pure cinnamon
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Full guide → - ⅓ cups brown sugar
- coarse sugar, for topping
Instructions
- 1
Mix flour blend, milk, egg, yeast, melted butter, sugar, and salt into dough. Knead until smooth.
- 2
Let rise in a warm place until roughly doubled, about one hour.
- 3
Roll dough to a thick sheet.
- 4
Spread filling of softened butter mixed with cinnamon, cardamom, and brown sugar evenly over dough.
- 5
Roll tightly and cut into pieces about 1 ½" long.
- 6
Arrange pieces in parchment-lined round pan with space between each.
- 7
Sprinkle coarse sugar over tops.
- 8
Let rise again about 10 minutes.
- 9
Bake in preheated oven at 180-400°F for 20-30 minutes until golden.
Tips
Spelt flour absorbs liquid differently than wheat; if dough feels sticky after mixing, add flour 5g at a time. Spelt develops gluten faster but is more delicate—avoid overworking after the first rise.
Spacing buns apart in the pan is intentional. Allows air to circulate, preventing a dense base while creating slight crust on sides. They won't fuse together, so handle confidently.
Brown sugar in filling won't cream smoothly into cold butter. Soften butter to room temperature first, then beat with sugar and spices until well combined before spreading.
Good to Know
Airtight container, room temperature, 3 days. Refrigerate up to 5 days. Reheat gently before serving.
Assemble and refrigerate overnight before final rise; bake cold or bring to room temp first. Or freeze shaped, unbaked buns; thaw and proof 1-2 hours before baking.
Warm with coffee or tea. Pairs with whipped cream or cream cheese glaze if desired.
Common Mistakes
Do not crowd buns in pan to avoid dense, steamed centers instead of airy individual rolls.
Do not skip the second rise to avoid flat, tough buns with poor texture.
Substitutions
Gluten-Free Swaps
yields slightly denser crumb
General Alternatives
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Full guide →FAQ
Can I make these ahead and freeze them?
Yes. Shape, place on parchment, freeze in a single layer, then transfer to a freezer bag up to 3 months. Thaw at room temperature 1-2 hours, let proof, then bake. Alternatively, freeze baked buns and reheat wrapped in foil at 160C for 10-15 minutes.
What if I don't have cardamom?
Omit it entirely—the recipe marks it optional. Alternatively, use nutmeg (0.25 teaspoon) or a pinch of clove. These warm spices complement cinnamon but shift the flavor. Cinnamon alone is authentic and delicious.
How long do cinnamon buns stay fresh?
Covered at room temperature, 3 days before drying. Refrigerated in an airtight container, up to 5 days. Frozen baked buns hold 3 months. Refresh any in a 160C oven for 10 minutes before serving.